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Ingredients

2 cups (about 240g) shelled broad beans* (from 1kg unshelled)
1 1/2 tablespoons olive oil
2 garlic cloves, chopped
1/4 cup pitted kalamata olives, halved
450g tomatoes, peeled, seeded, chopped (or 400g can chopped tomatoes)
500g potato gnocchi
Basil, to serve
Shaved parmesan, to serve

Method

Step 1 Cook the broad beans in a pan of boiling salted water for 2 minutes. Drain and refresh, then slip the beans out of their tough outer skins. Set aside.
Step 2 Heat the oil in a large frypan over medium heat. Add garlic and cook, stirring, for 30 seconds. Add olives and tomatoes, then cook for 2 minutes. Remove from the heat and stir in beans.
Step 3 Cook gnocchi in a large pan of boiling salted water according to packet instructions. Drain, then toss with sauce. Season well and serve immediately, topped with basil and shaved parmesan.

Gnocchi with broad beans and tomato (low fat)

How to make Gnocchi with broad beans and tomato (low fat)

Ingredients

Method