Gnocchi with Broad Beans and Tomato
Treat your taste buds to a delightful bowl of Gnocchi with Broad Beans and Tomato, a wholesome and vibrant Italian-inspired dish bursting with fresh flavors. Tender potato gnocchi is paired with sweet, buttery broad beans and juicy cherry tomatoes in a garlic-infused, tomato-based sauce, creating a perfect harmony of textures and tastes. The sauce is enriched with a touch of tomato paste and vegetable stock for depth, while a sprinkling of Parmesan cheese and fresh basil adds an elegant finish. This quick yet satisfying recipe comes together in just 35 minutes, making it perfect for weeknight dinners. Serve it warm, and savor every bite of this comforting, Mediterranean-style masterpiece that's as nutritious as it is delicious!
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Recipe Information
Ingredients
- 500 g Potato gnocchi
- 200 g Broad beans (shelled)
- 2 tbsp Olive oil
- 2 Garlic cloves (minced)
- 300 g Cherry tomatoes (halved)
- 1 tbsp Tomato paste
- 150 ml Vegetable stock
- 50 g Parmesan cheese (grated)
- 10 Fresh basil leaves
- 0.5 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
Instructions
Bring a large pot of salted water to a boil for cooking the gnocchi later.
In a medium saucepan, bring water to a boil and blanch the shelled broad beans for 2-3 minutes. Drain them and transfer to a bowl of ice water to cool. Once cooled, gently squeeze the beans to remove their outer skins, revealing the bright green interiors. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the halved cherry tomatoes and cook for 5-7 minutes, stirring occasionally, until softened and slightly saucy.
Stir in the tomato paste and vegetable stock. Season with salt and black pepper, and let the sauce simmer for 5 minutes to thicken and develop flavor.
Add the cooked broad beans to the tomato sauce and stir gently to combine. Lower the heat and keep warm while you cook the gnocchi.
Cook the gnocchi in the pot of boiling water according to package instructions or until they float to the surface (about 2-3 minutes for fresh gnocchi). Drain well.
Transfer the hot, cooked gnocchi to the skillet with the tomato and broad bean sauce. Toss gently to coat the gnocchi in the sauce.
Divide the gnocchi mixture among serving plates. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves before serving.
Serve immediately and enjoy this simple, comforting dish!
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 878 mg | 38% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 5.4 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 213 mg | 16% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 666 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
