High Protein Bean Gnocchi

Awesome! Very simple:) I changed the flour to gluten-free and it turned out great!

Very good one ! I love all the colours

Thanks a lot for this one, it tastes delicious, i had so much fun in the kitchen making the gnocchi and the whole family loved it🤗

Loved this and it was kid approved! I really like that the gnocchi has extra nutrients from the hidden beans. I did find that the bean gnocchi is a little chewier than traditional gnocchi. The only change I made was that I used canned full fat coconut milk instead of cream, and the tomato neutralizes the coconut flavor pretty well. I will definitely be making this again!

Tischan Seltzer - April 23, 2025, 2:22 a.m.

Oh and I also used great northern beans with a splash of water and they were nice and smooth when pureed!

PUL Team - April 23, 2025, 3:16 a.m.

So happy to hear it was kid-approved, Tischan, that’s the best kind of win! Love that you noticed the extra nutrients from the beans, and your coconut milk swap sounds like a delicious twist ☺️

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Flavor was exceptional; the texture of the gnocchi was a little grainy though.

Amazing!!

We love it! I made the gnocchi dough w a kidney (black) beans...totally worth it! Thank u!

This recipe is worth the time spent in the kitchen. Thank you Sadia and team!
Quick question: has anyone tried to freeze gnocchi?

PUL Team - Sept. 23, 2024, 9:57 p.m.

Hey friend! We haven't tried freezing this recipe yet but we imagine you could freeze the gnocchi on a baking sheet in a single layer, then transfer it to a bag or container once solid. You can cook directly from frozen without thawing to maintain its texture. They might be a bit softer than traditional gnocchi but should still work well 😊

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Can I use chickpea flour in place of the regular flour?

PUL Team - July 17, 2024, 8:37 p.m.

Hi GemGame AJ, we don't imagine that chickpea flour will work well in place of all-purpose flour. The gluten in the all-purpose flour helps give the gnocchi its texture and structure that chickpea flour may not offer as it's gluten-free and higher in protein. We have a soup recipe that has chickpea-flour based dumplings, if you are interested in trying that out https://www.pickuplimes.com/r… We hope you enjoy either recipe if you give them a try 😊✨

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Such a fun recipe to make ! Loved my time in the kitchen with this one.
It also turned out to be a delicious and hearty meal 😊 thank you !
I'm from India. Couldn't find a couple of ingredients here. Substituted the cannelini beans with black-eyed beans/cowpea beans ( and yep definitely needed approx half a cup of milk to make it moist) and the soy cooking cream with coconut cream . Turned out just fine.

PUL Team - June 25, 2024, 11:03 p.m.

Hey there, Megha, thanks a bunch for taking the time to share your experience with the gnocchi. We're so happy it was enjoyed with the modifications 🤗

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Regular white beans create a little bit drier texture- compared to what was shown on the picture 🤷‍♀️ Further experiments are needed to nail that chewy texture of gnocchi 🙌

PUL Team - May 16, 2024, 4:06 p.m.

Hi Inu, cannellini beans are our preferred choice for this recipe, because they blend up to be lovely and creamy. We have updated the recipe based on feedback from the comments. Did you weigh the beans and flour or use cup measures? If you end up with drier or thicker dough, adding some water, plant milk or yogurt can help to make things a bit softer.

Inu - May 20, 2024, 11:34 p.m.

I always use scale during cooking. In my case I used less flour and added a splash of water to balance the dryness.
It was still tasty though ✌️ just not the texture you would expect from gnocchi

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I didn’t read the comments before making this & I made the mistake to weigh the beans but use a cup for the flour which made the dough too dry 😅I’ll make sure to weigh the flour next time cuz I still liked it !

☝️I recommend using a small food processor to blend the beans (for 4 servings, otherwise a big food processor) then transferring them to a big bowl to mix in the rest of the gnocchi ingredients.

❤️

PUL Team - April 22, 2024, 3:43 a.m.

Thank you for sharing your experience with the gnocchi, Stéphanie 🥰

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Delicious, although I had some trouble with the immersion blender the make the beans smooth (it felt more like a hard plumbing job 😂), but that could be due to the regular white beans as the canellini beans were unavailable. Besides the "plumbing", a delicious meal and fun to make my own gnocchi!

PUL Team - April 16, 2024, 10:17 p.m.

Hey Jonathan, aw glad the recipe was enjoyed despite the plumbing 😅 sometimes adding a touch of water can help them blend smoother in case it helps in the future 😊

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Delicious !

I usually don’t like to spend too much time on a meal but today is an Easter holiday and I decided to give this recipe a try.
It was so worth it! Super tasty.

I used canned kidney beans because that’s what I had and the dough was VERY dry. So I added flax seeds with water to add moisture and it worked.
I wonder if it was because I used canned beans?

PUL Team - April 1, 2024, 6:49 p.m.

Hey there, Azul! Sounds like a delicious meal! Kidney beans can be a great sub, we do find cannellini beans to be more moist, so it's good that you recognized the need to add extra water.
In case you used cup measurements for the flour instead of weighing, it can help to ensure that the flour isn't too packed in the cup, but rather, gently spooned into the measuring cup and levelled. This will help avoid too much flour being added which can also dry out the dough. We're glad the gnocchi was still enjoyed 🙌

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I live in the US, and I’m looking for an alternative to soy cream. Would Silk’s or Trader Joe’s heavy whipping cream alternative work the same way?

PUL Team - March 31, 2024, 6 a.m.

Hey Mari, we imagine it would work although whipping cream is not quite the same as cooking cream. You might need to thin it out a bit with a touch of water, if you find it too rich 😊

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