BOSH! x GRUBBY Gnocchi, Tarragon & Butterbean Cassoulet
Roast gnocchi in a zesty mix of rosemary and lemon before slowly tenderising them in a hearty cassoulet filled with butter beans, cherry tomatoes and spinach.
Servings
Ingredients
For the gnocchi
<item-todo-done>175g gnocchi<item-todo-done><item-todo-done>2 tbsp dried rosemary<item-todo-done><item-todo-done> olive oil for cooking<item-todo-done>
For the cassoulet
<item-todo-done>1 white onion<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>2 bay leaves<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>2 tbsp flour<item-todo-done><item-todo-done>200g cherry tomatoes<item-todo-done><item-todo-done>2 vegetable stock cube - to make 1.5L stock<item-todo-done><item-todo-done>1 bunch of tarragon<item-todo-done><item-todo-done>100g spinach<item-todo-done><item-todo-done>1 tin of butter beans<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
Ingredients
For the gnocchi
<item-todo-done>350g gnocchi<item-todo-done><item-todo-done>4 tbsp dried rosemary<item-todo-done><item-todo-done> olive oil for cooking<item-todo-done>
For the cassoulet
<item-todo-done>2 white onions<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>4 bay leaves<item-todo-done><item-todo-done>4 tbsp tomato purée<item-todo-done><item-todo-done>4 tbsp flour<item-todo-done><item-todo-done>400g cherry tomatoes<item-todo-done><item-todo-done>4 vegetable stock cube - to make 1.5L stock<item-todo-done><item-todo-done>2 bunch of tarragon<item-todo-done><item-todo-done>200g spinach<item-todo-done><item-todo-done>2 tin of butter beans<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
Before you start
Preheat oven to 180°C, fan setting | Lined baking tray | Large casserole dish or frying pan | Boiled kettle
For the gnocchi
- Pick and roughly chop the rosemary leaves
- Tip the gnocchi on baking tray lined with paper, cover generously in 2 tbsp olive oil, salt and pepper, chopped rosemary and half a lemon roughly chopped
- Toss everything around and place in a hot oven for 10 minutes, until crispy and golden
For the cassoulet
- Roughly chop the onion, and fry in a large casserole dish with a glug of olive oil until starting to soften (around 5 minutes)
- Crush or finely mince the garlic, and add to the softened onions with the bay leaves and fry for 1 minute
- Add the tomato purée and flour, and cook for 2 minutes while stirring well to coat
- Pop in the cherry tomatoes and stir for 2 - 3 minutes
- Dilute the stock cubes in 1.5L of boiling water and pour into the dish
- Simmer for 30 minutes until the liquid has reduced by half
- Pick and roughly chop the tarragon leaves
- Add the roasted gnocchi to the pan and top with butter beans, spinach and chopped tarragon
- Stir it all together and gently simmer for 5 minutes
Time to serve
- Ladle into bowls and serve straight away