White Bean Gnocchi With Pancetta and Cream |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Another bean recipe that I copied from an old colleague. I haven't made this in years, so cook and prep times are an estimate. I hope you enjoy this dish as much as I do. Ingredients:
1 lb pancetta, diced |
3 cups white beans, cooked and mashed |
1 egg |
1 cup flour |
1/4 teaspoon salt, to taste |
1 cup fresh parmesan cheese, grated |
1 1/2 cups heavy cream, warm |
Directions:
1. Saute pancetta over medium heat, stirring frequently until crisp.
2. Drain on paper towel.
3. Place mashed beans in saucepan over high heat.
4. Quickly move beans around pan for about 2 minutes or until beans begin to dry.
5. Do not allow beans to brown.
6. Remove from heat and cool.
7. Combine cooled beans with egg, approximately 3/4 cup flour, and salt to make a light dough.
8. Sprinkle some flour on a clean, cool work surface.
9. Roll a handful of dough out on the floured surface to make a long, finger size roll.
10. Cut into one inch pieces.
11. Repeat until dough has all been rolled and cut.
12. Boil gnocchi in salted water until they rise to the surface.
13. Remove with slotted spoon.
14. When all gnocchi are cooked, toss with pancetta, Parmesan cheese and warm cream.
15. Serve hot with additional grated cheese.
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