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Broad Beans with Vacon and Homemade GF gnocchi

by Lauren Branson

Local food at Your Food Collective

We've teamed up with the amazing Cheree at CK Health, (chef, naturopath and nutritionist all rolled into one) to give us some delicious ideas for cooking up a storm with amazing local produce.

To celebrate broad beans this spring Cheree has come up with this delicious Vacon recipe that will be a winner with even the fussiest eaters. 

Broad beans are not only delicious but a great source of protein, fibre, folate and B vitamins. The perfect option for vegetarians and people with busy active lives.  

Broad beans with Vacon and Homemade GF gnocchi

Serves 4

Ingredients

250g broadbeans

750g potatoes, skin on

250g sweet potato, skin on

1 egg

2 cups buckwheat flour

1 cup tapioca flour

1 cup parsley

1 clove garlic

½ cup coconut flakes

1 tbsp maple syrup

1 tsp smoked paprika

1 tsp tamari

Method

cut the potatoes into small cubes and place in a pot of cold water. Bring to the boil and then simmer for 5-10minutes until soft. Drain and mash. Add majority of the flour and egg and knead until it is a dough that’s not sticky. Add more flour if you need to.

Break into 4 sections, roll each segment into a 1 cm thick log. Cut into 2-3cm sections and press the tines of a fork into each pieces to slightly mark it. Cook in batches of salted boiling water for a few minutes each. They rise to the top when ready. Remove with a slotted spoon and keep warm. 

Make the Vacon (vegan-bacon), by combining coconut flakes with maple syrup. Paprika, and tamari. Lay onto a lined baking tray and bake at 180c for 5-10mins until golden brown. It will crisp up after you take it out of the heat.

Broadbeans- place the pods in boiling water for 3-5minutes until bright green. Remove from heat and plunge into iced water. Remove the individual beans from the pods and take them out of the protective membrane. You do this easily by piercing the end with the little knobby bit with your thumb nails and gently squeezing the edible bits out.

Heat olive oil in a frypan. Add the shelled broad beans, garlic and parsley and heat through. Toss with gnocchi and vacon and serve warm.

Makes 4

 

Local Lauren Branson
Lauren Branson


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