White Bean Gnocchi

Drain beans, reserving 2 tablespoon of the liquid. Puree beans, liquid, salt, and oil in a blender until smooth.

Pour puree into a large bowl and fold in flour with a spatula. Knead with your hands until flour is just completely mixed in.

Cut dough into quarters. Working with one quarter at a time, keep the remaining dough covered with a towel or plastic wrap.

Roll dough into a snake that’s about the thickness of your pointer finger. Slice into 1-inch pieces.

You can either leave the gnocchi as little pillows or make little ridges. If you want the ridges, roll it off of a gnocchi board or slide the pillows across onto the back of a fork. Continue with remaining dough.

If you plan to eat immediately, boil the gnocchi in a pot of salted water until the first gnocchi floats to the top. Drain and serve with your favorite sauce or tossed in olive oil.

Note: To freeze, leave the uncooked gnocchi on a baking sheet for eight hours or overnight. Flip after a few hours to let all sides dry. Toss in a plastic bag and freeze.