Smashed broad bean gnocchi
Serves: 2
Prep time: 30 minsTotal time: 
Recipe photograph by Gareth Morgans
Smashed broad bean gnocchi
Subtly sweet broad beans, mint and creamy goat’s cheese come together in this seasonal dish that’s just the ticket for lighter summer evenings
Serves: 2
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
503Kcal
Fat
20gr
Saturates
12gr
Carbs
58gr
Sugars
3gr
Fibre
10gr
Protein
17gr
Salt
1.2gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 250g fresh or frozen broad beans
- 15g butter
- 1 shallot, diced
- 2 garlic cloves, crushed
- 350g gnocchi
- zest of ½ lemon, plus 1½ tsp juice
- handful of mint leaves, chopped, plus a few extra leaves
- 60g light crème fraîche
- 25g watercress
- 50g mild soft goat’s cheese (use vegetarian cheese if required)
Step by step
- Boil the broad beans in a pan of salted water for 2 minutes until just tender. Scoop out with a sieve or draining spoon (keep the boiling water for the gnocchi) and tip into a bowl of iced water, then drain. Remove the inner beans from their papery skins and set aside.
- Melt the butter in a frying pan and gently cook the shallot for 3-4 minutes, until soft. Add the garlic and cook for a further minute. Meanwhile, boil the gnocchi for 2-3 minutes or until they float to the surface. Tip the podded broad beans into the shallot mixture and roughly crush them in the pan. Stir through the lemon zest and juice, the chopped mint leaves and the crème fraîche. Season to taste and warm through on a low heat.
- Reserve a cupful of the gnocchi cooking water then drain well and stir the gnocchi into the creamy sauce, along with the watercress. Add just enough of the cooking water to give the sauce a coating consistency and then divide between bowls. Crumble over the goat’s cheese and serve topped with a few extra mint leaves.
