400g can cannellini beans, drained
2 free-range eggs
1 Tbsp extra virgin olive oil
1 1 /2 cups ’00’ plain flour
2 tsp fine salt
100g parmesan cheese, finely grated
100g unsalted butter, chopped
1 bunch sage leaves
2 Tbsp pine nuts, toasted
Finely grated zest and juice of 2 lemons
1 1 /2 cups frozen soy beans, blanched, peeled
Combine cannellini beans, eggs and olive oil in a food processor. Process until smooth.
Transfer to a large bowl and mix in flour, salt and half the parmesan. Mix gently until a soft dough forms.
Roll out dough in portions on a lightly floured surface and shape into 2cm-wide logs. Cut logs into 3cm pieces.
Heat butter, sage, pine nuts and lemon zest in a large non-stick frying pan over medium heat. Cook, stirring, until nut brown in colour. Stir in lemon juice. Set aside and keep warm.
Cook gnocchi in 3 batches, in a large saucepan of rapidly boiling salted water, for 3 minutes, until they float. Scoop out with a slotted spoon. Add to frying pan with the soy beans and the remaining parmesan. Toss gently on a low heat to heat through before serving.