Broad beans and green beans gnocchi

Loosely based on a recipe from Riverford, and variation of my previous attempts. [see Courgette broad bean and pea gnocchi]

ingredients

• broad beans
• peas
• garlic clove
• courgette
• olive oil or rapeseed oil
• potato gnocchi
• white wine (beer)
• crème fraîche (double cream)
• Lincolnshire Poacher cheese
• salt and pepper to season

method

• Pod the broad beans.
• Peel and finely chop garlic clove.
• Trim the ends away from the courgette, cut into into pieces, roughly the same size as the gnocchi.
• Splash of oil in a hot frying pan, add the sliced courgette. Season with a little salt and pepper and fry over a medium heat for 6-8 minutes, until starting to soften.
• Whilst the courgette cooking, pan of water up to a rolling boil.
• Drop the gnocchi in the pot of boiling water. Cook for about 3-4 minutes. Gnocchi float to the surface when cooked.
• While the gnocchi cooks, add beer, garlic, green beans and broad beans to the courgette. Let the wine simmer and reduce until almost gone. Remove the pan from the heat, add and stir in the crème fraiche (double cream) and Lincolnshire Poacher cheese.
• When cooked the gnocchi will float to the surface. Fish out and add to the frying pan. Mix well. Add a little salt and pepper if needed.
• Serve.

thoughts

Tasty and creamy.

I did not have everything I needed, namely white wine and crème fraiche. Improvise.

Used beer instead of white wine, double cream instead of crème fraiche.

I would have added more double cream but needed later for strawberries. It turned out, together witha knob of butter, creamy.

Fresh courgettes from the garden, but only tiny. Last year I allowed courgettes to grow too large. This year I am watching every day. Flowers, but only tiny courgettes.

Tags: broad beans, Broad beans and green beans gnocchi, gnocchi, green beans