Come spring, our kitchen is bursting with fava beans. Their fresh, slightly grassy flavor is a wonderful accompaniment to almost any homemade pasta dish, but this might be our favorite iteration. Tossed both with a spring medley of local produce and petite, velvety bites of gnocchi, it’s a vibrant dish you can easily pull off at home.
| INGREDIENTS
8 oz gnocchi, homemade or store-bought 1 cup blanched English peas 1 cup small diced tri-color carrots (blanched in boiling water half-way) 4 oz spinach or swiss chard 2 oz butter 1 cup ground parmesan 2 oz EVOO 1 sprig rosemary 1 batch fava bean puree recipe (below) |
DIRECTIONS
–In a large saucepan, add EVOO and butter, heat pan, add carrots and saute. Add spinach, 4 oz of pasta water, butter and cheese. –Meanwhile cook gnocchi. When they float, add to veg mixture. Add rosemary, salt and pepper. –When plating, spoon a 2 T of puree on base of plate and spread around. In the center of the bowl add your gnocchi mixture and if desired more cheese.
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| INGREDIENTS
2 cups of fava beans, blanched and shelled 1 small onion 1 t crushed pepper 1 t sliced garlic 2 oz spinach EVOO Salt 1 bunch mint
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DIRECTIONS
–Saute onions with garlic and crushed red pepper. Add spinach and favas. Saute for 2 minutes. -Put in blender and process with EVOO and water alternately. Season to taste.
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