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White bean gnocchi with lamb ragù

Name: White bean gnocchi with lamb ragù
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 2 x 400g tins white cannellini beans; 150g potato flour; 1 large free-range egg; 3 tbsp olive oil; 1 onion; 2 garlic cloves; 2 tbsp tomato purée; 500g British lamb mince; 2 fresh oregano sprigs, plus extra; 200g tinned chopped tomatoes; To serve; Grated pecorino (optional)

Published: 31 Dec 14
Updated: 18 Mar 24

Everyone will enjoy this gluten-free gnocchi recipe, made with cannellini beans, and served with a hearty lamb ragu.

We’ve got lots more recipes like this, take a look at all our gnocchi recipes.

Easy
December 2014

Test kitchen approved

Serves 4
Hands-on time 25 min, simmering time 20-30 min

Everyone will enjoy this gluten-free gnocchi recipe, made with cannellini beans, and served with a hearty lamb ragu.

We’ve got lots more recipes like this, take a look at all our gnocchi recipes.

Gluten-free recipes

Nutrition: per serving

Calories: 631kcals
Fat: 28.5 (9.6g saturated)
Protein: 40.3g
Carbohydrates: 53.3g (5g sugars)
Fibre: 13.3g
Salt: 0.4g

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Ingredients

2 x 400g tins white cannellini beans
150g potato flour
1 large free-range egg
3 tbsp olive oil
1 onion
2 garlic cloves
2 tbsp tomato purée
500g British lamb mince
2 fresh oregano sprigs, plus extra
200g tinned chopped tomatoes

To serve

Grated pecorino (optional)

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Method

Drain the beans, then pulse in a food processor with the flour, egg, 1 tbsp of the oil and 1 tsp salt to combine. Wrap in cling film and chill for 15 minutes.
Finely chop the onion and garlic. Heat 2 tbsp oil in a pan on a medium heat (see tip). Add the onion and cook for 3-4 minutes until soft. Add the garlic and tomato purée and cook for 1 minute. Turn the hob to medium-high, add the mince and brown for 5 minutes. Chop the oregano, then add with the tomatoes and 375ml water. Season and simmer for 20-30 minutes until thick.
Bring a large pan of salted water to the boil. Roll the chilled dough into 2 thin logs and cut into 3cm lengths. Boil, in batches, for 5 minutes, remove with a slotted spoon and toss with the ragù.