1In a high speed blender, blitz the tofu, peppers, sun dried tomatoes, tomato purée, herbs, vinegar, parmesan, salt, pepper and water until you get a completely smooth, creamy sauce.
2Add an additional splash of water if needed to thin.
3Heat a frying pan with a drizzle of oil.
4Fry off the onion for a few minutes.
5Add the garlic for another minute.
6Tip in the gnocchi and allow to brown slightly.
7Pour in the beans and some of their brine (if you don’t like the brine, you can rinse the beans and just add a little extra water and salt!).
8Pour in the red pepper sauce and stir until fully coated.
9Serve with extra basil and Parmesan.
Ingredients
0.5 onion, finely diced
2 garlic gloves, minced
700 g butter beans + their brine
500 g fresh gnocchi
300 g silken tofu
200 g jarred roasted red peppers
50 g sun dried tomatoes
1 tbsp tomato puree
1 handful basil leaves (fresh or dried)
0.5 tsp hot smoked paprika
0.5 tsp oregano
1 tsp balsamic vinegar
10 g parmesan
Salt
pepper
100 ml water to thin sauce
Equipment
high speed blenderfrying pan
Tips
Add an additional splash of water if needed to thin the sauce.
If you don’t like the bean brine, you can rinse the beans and just add a little extra water and salt.