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.
8 oz Via Umbria’s homemade gnocchi, 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)
–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.
2 cups of fava beans, blanched and shelled
1 small onion
1 t crushed pepper
1 t sliced garlic
2 oz spinach
1 bunch mint
–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.