GNOCCHI, TARRAGON AND BUTTERBEAN CASSOULET

BOSH! x GRUBBY Gnocchi, Tarragon and Butterbean Cassoulet

  • Simple
  • 0:40 m
  • 13 ingredients

Roast gnocchi in a zesty mix of rosemary and lemon before slowly tenderising them in a hearty cassoulet filled with butter beans, cherry tomatoes and spinach. Get your BOSH! x GRUBBY Gnocchi, Tarragon & Butterbean Cassoulet here.

Serves: 2

Ingredients

For the gnocchi

  • 175g gnocchi
  • 2 tbsp dried rosemary
  • olive oil for cooking

For the cassoulet

  • 1 white onion
  • 2 garlic cloves
  • 2 bay leaves
  • 2 tbsp tomato purée
  • 2 tbsp flour
  • 200g cherry tomatoes
  • 2 vegetable stock cube - to make 1.5L stock
  • 1 bunch of tarragon
  • 100g spinach
  • 1 tin of butter beans
  • Salt & pepper to taste

Before you start

Preheat oven to 180°C, fan setting | Lined baking tray | Large casserole dish or frying pan | Boiled kettle

Step 1

For the gnocchi

  • Pick and roughly chop the rosemary leaves
  • Tip the gnocchi on baking tray lined with paper, cover generously in 2 tbsp olive oil, salt and pepper, chopped rosemary and half a lemon roughly chopped
  • Toss everything around and place in a hot oven for 10 minutes, until crispy and golden

Step 2

For the cassoulet

  • Roughly chop the onion, and fry in a large casserole dish with a glug of olive oil until starting to soften (around 5 minutes)
  • Crush or finely mince the garlic, and add to the softened onions with the bay leaves and fry for 1 minute
  • Add the tomato purée and flour, and cook for 2 minutes while stirring well to coat
  • Pop in the cherry tomatoes and stir for 2 - 3 minutes
  • Dilute the stock cubes in 1.5L of boiling water and pour into the dish
  • Simmer for 30 minutes until the liquid has reduced by half
  • Pick and roughly chop the tarragon leaves
  • Add the roasted gnocchi to the pan and top with butter beans, spinach and chopped tarragon
  • Stir it all together and gently simmer for 5 minutes

Step 3

Time to serve

  • Ladle into bowls and serve straight away