Recette haricot Kale, sauce de tomate fraîche et parmesan

Green Bean Gnocchi & Tomato recipe

2 people / 30 min preparation time / 55 min total time – Green Bean Gnocchi & Tomato recipe

Ingredients

  • 250g of Green Beans
  • 300g of Flour
  • 150g Cherry tomatoes
  • Half of a Spring onion
  • 4 Basil Leaves
  • 10g of Parmesan cheese
  • Pinch of flour
  • Pinch of Salt and Pepper
  • 10 Tbsp of Léoube Premium olive oil

Instruction

We’re going to prepare the green beans  as a gnocchi base.

Green Bean Gnocchi

Cook the green beans in a pot of simmering water with coarse salt for 3 minutes, then place them in ice water to stop cooking.
Blend the beans with a little cooking water and 1 tablespoon of Leoube Premium Olive Oil until it becomes a sticky paste.
Add a little flour, stir with a wooden spoon and mix with your hands if necessary.
Add more flour if the pastry is still sticky. When the dough is no longer sticky, flatten it and then cut 1cm sticks so that you can roll them with your hands and give them a green bean shape.
Put them on a floured cloth and leave them to rest for 15 minutes.

Tomato Sauce

While the pastry is resting, we will prepare the cherry tomatoes sauce.
Cut the cherry tomatoes into quarters and place them in a dish. Dice the spring onion and the basil into thin strips and add them to the cherry tomatoes.Season with 2 tablespoons of olive oil and some salt & pepper. Bring a pan of water to the boil, gently place your green bean gnocchi’s in the pan and wait for them to rise to the surface to make sure they are properly cooked.

Dressing

Take a shallow soup bowl and carefully plate up your green bean gnocchi. Gently spoon your fresh tomato sauce over the top and to finish, slice 2/3 thick shavings of Parmesan cheese and place on top. Add a pinch of local salt and voila! Bon appetit !

Pair this fresh and springtime dish with a delicate and fruity rosé, such as our flagship wine Rosé de Léoube.

Marion Pouget, Head of Café Léoube.

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