Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Gnocchetti con farina di fagioli in crema di scarola

Bean Flour Gnocchetti with Escarole Cream

Name: Bean Flour Gnocchetti with Escarole Cream
Total time: 5400 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 3/4 cup bean flour (about 100 grams); 1/3 cup all-purpose flour (about 50 grams); 1 head smooth escarole; Salt, to taste; Extra-virgin olive oil, to taste; 1 chili pepper; 1 garlic clove

mserino @cook_17588456

In Naples, beans are often paired with escarole. Here, the beans are used as flour to make gnocchetti.

mserino @cook_17588456

In Naples, beans are often paired with escarole. Here, the beans are used as flour to make gnocchetti.

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Ingredients

1 hour 30 minutes

Serves 2 servings

3/4 cupbean flour (about 100 grams)
1/3 cupall-purpose flour (about 50 grams)
1 headsmooth escarole
Salt, to taste
Extra-virgin olive oil, to taste
1chili pepper
1garlic clove

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Steps

1 hour 30 minutes

1

Combine the two flours to make the dough for the gnocchetti. Let it rest for 10 minutes, then shape the gnocchetti.
2

In a skillet, heat olive oil with the garlic and chili pepper. Add the pre-boiled escarole and sauté to infuse the flavors. Season with salt.
3

Use an immersion blender to puree half of the escarole into a cream. Finely chop the remaining escarole with a knife.
4

Boil the gnocchetti, then toss them with the escarole cream and the chopped escarole.