Potato gnocchi with borlotti and sage sauce

Ingredients

For 1 serving

• Potato gnocchi200 g
• Cooked borlotti beans120 g
• Tomato passata120 g
• Fresh sage3 g
• Onion20 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten,

Method

1. Bring a pot of water to the boil for the gnocchi. Meanwhile peel and finely chop the onion and rinse the borlotti beans.
2. In a wide frying pan heat the oil over medium-low heat with the sage leaves and fry the onion for 3–4 minutes, until translucent and the sage smells fragrant.
3. Add the borlotti beans and tomato passata, season with salt and simmer over low heat for 10 minutes, mashing a few beans with a fork, until the sauce is thick and rustic.
4. When the water boils, salt it and add the potato gnocchi; cook them until they float to the surface (usually 2 minutes) and lift them out with a slotted spoon.
5. Transfer them straight into the sauce with a splash of cooking water and toss for 1 minute over medium heat, stirring gently; finish with a grind of black pepper.