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Quick kidney bean gnocchi pan

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Ingredients for 4 servings:

  • 2 cans kidney beans
  • 1 onion(s), finely diced
  • 400 g mushrooms, small
  • 100 g arugula
  • 50 g Parmesan, finely grated
  • 4 tbsp clarified butter
  • salt and pepper
  • 500 g gnocchi

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Place the beans in a sieve, rinse with cold water, and drain. Halve the mushrooms. Heat 2 tablespoons of clarified butter in a large pan and fry the mushrooms for about 5-8 minutes. After about 4 minutes, add the onions. Season with salt and pepper. Remove from the pan and set aside. Heat 2 tablespoons of clarified butter in the pan and fry the gnocchi for about 8 minutes, stirring. Return the beans and mushrooms to the pan and heat through. Season with salt and pepper. Then add the arugula and stir briefly. Sprinkle with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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