Smashed broad beans

Smashed broad beans are great for gnocchi

This a great recipe to use up broad beans from last year’s harvest to make space for new produce.

Ingredients

  • 500g fresh or frozen broad beans

  • 30g butter

  • 1-2 shallots or a small onion, diced

  • 2 garlic cloves, crushed

  • 350g gnocchi (see recipe in this newsletter or shop-bought ones)

  • White wine - optional

  • zest of 1 lemon, plus juice of ½ lemon

  • handful of mint leaves, chopped, plus a few extra leaves or half dried leaves

  • 100g light crème fraiche + extra cream ( I use dairy-free products)

  • Sea salt and black pepper and a tsp of vegetable stock powder

  • 50-80g mild soft goat’s cheese (use vegetarian cheese if required)

Method

  1. Boil the broad beans in a pan of salted water for 2-4 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 or cold  water, then drain. Remove the inner beans from their papery skins and set aside.

  2. Melt the butter in a frying pan and gently cook the shallots or onion for 3-4 minutes, until soft. Add the garlic and cook for a further minute. 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 fraiche or/and cream. Season to taste.

  3.  Meanwhile, boil the gnocchi for 2-3 minutes or until they float to the surface. Cook in batches of 10.Reserve a cupful of the gnocchi cooking water then drain well.

  4. Warm the broad beans through on a low heat.

  5. Stir the gnocchi into the creamy sauce. Add just enough of the cooking water or white wine to give the sauce a coating consistency and then divide between bowls. Crumble over the goat’s cheese or vegan alternative and serve topped with a few extra mint leaves.    

    Serves 2-4

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