This bean gnocchi is an easy alternative with more protein than the potato ones.
I used pinto beans, but you can use any light colored type of beans. I also used beans in this pancake recipe.
To go with it, I made this eggplant and zucchini sauce.
For the gnocchi:
2 cups (350g) beans (light colored), cooked and drained
3 tbsp water
1 tbsp olive oil
1 cup flour
salt to taste
For the sauce:
1/2 medium eggplant (200g)
1/2 medium zucchini (200g)
2 cloves of garlic
chopped green onion to taste
salt to taste
ground black pepper to taste
In a processor, add the beans with the water and oil and process until smooth. This could take a while, 5-10 minutes, mix it occasionally.
Put the puree in a bowl and add the flour slowly, kneading the dough. If the beans aren’t salted already, add salt to taste.
When the dough is well mixed and firm, roll it into a rope shape. Cut it into 1 inch pieces.
Boil a big pan of water with salt. Add half the gnocchi and cook for 5 minutes. They will be floating over the water. Take them out with a skimmer and set aside. Cook the other half.
For the sauce, Chop the onions and the garlic. Add it to a pan with a drizzle of oil and cook until soft. Chop the eggplant and zucchini into small stripes and add to the pan. Add the seasonings and the chopped tomato and put the lid on. Cook for 10 minutes, until the vegetables are soft and creamy.
Add the sauce over the gnocchi and eat. This recipe makes 500g of gnocchi and feeds 2-3 people.