Gnocchi alle fave con pesto di mandorle – Broad bean gnocchi with almond pesto

From a Bolognese point of view, this recipe could be a step too far, a step towards the risky  zone of mongrel fusion food. Well, I’ve eaten broad beans, gnocchi and almond pesto in Bologna – separately - and I don’t think this threatens the integrity of cucina bolognese. But you may think different. You could serve these gnocchi with the standard potato gnocchi, as I did last night, or alone.

Ingredients (serves 4)

for the gnocchi

480g       broad bean paste

80g         cream cheese

2              egg yolks

2 tbl       plain flour

salt and pepper

for the sauce

3 tb        l olive oil

8              shallots

50g         podded and skinned broad beans

50g         grated parmesan

for the pesto

50g         parsley

50g         grated parmesan

50g         sliced almonds

1              garlic clove

4tbl        olive oil

                salt and pepper

Method

1.       Cook the broad beans in plenty of salted water until they are soft.

2.       Process the beans with the other gnocchi ingredients. Chill

3.       Roll out the gnocchi mixture on a lightly floured board creating a number of long sausages the thickness of your thumb.

4.       Flatten the sausages with the back of a fork, and then chop into segments about 2 cms long.

5.       Meanwhile make the pesto by processing all the ingredients.

6.       Put a pan of water on to boil. Reduce to a simmer. Drop the gnocchi into the water, and leave for three minutes. Strain and lay on a clean tea towel to dry.

7.       Heat the olive oil and slowly sauté the shallots until beginning to brown, then add the broad beans and the gnocchi to re-heat.

8.       Serve each portion of gnocchi accompanied by the shallots and broad beans and sprinkle with the remaining parmesan. Lay alongside a quenelle-shaped spoonful of pesto.