BOSH! x GRUBBY Gnocchi, Tarragon and Butterbean Cassoulet
- Simple
- 0:40 m
- 13 ingredients
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. Get your BOSH! x GRUBBY Gnocchi, Tarragon & Butterbean Cassoulet here.
Serves: 2
Ingredients
For the gnocchi
- 175g gnocchi
- 2 tbsp dried rosemary
- olive oil for cooking
For the cassoulet
- 1 white onion
- 2 garlic cloves
- 2 bay leaves
- 2 tbsp tomato purée
- 2 tbsp flour
- 200g cherry tomatoes
- 2 vegetable stock cube - to make 1.5L stock
- 1 bunch of tarragon
- 100g spinach
- 1 tin of butter beans
- Salt & pepper to taste
Before you start
Preheat oven to 180°C, fan setting | Lined baking tray | Large casserole dish or frying pan | Boiled kettle
Step 1
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
Step 2
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
Step 3
Time to serve
- Ladle into bowls and serve straight away