Baked bean gnocchi with rich tomato sauce recipe

Name: Pimp My Baked Beans: Baked bean gnocchi with rich tomato sauce recipe
Yield: 2
Ingredients: 2 x 425g cans baked beans in tomato sauce; 2 rashers streaky smoked bacon, finely chopped (optional, substitute for anchovies or miso); 1 tbs extra virgin olive oil; 1 onion, very finely chopped; 3 garlic cloves; 1/2 tsp dried chilli flakes; 2 tsp dried Italian herbs; 1/2 cup (140g) tomato paste; 250g cherry tomatoes, halved; 1 bunch basil; 1/4 cup (60ml) milk; 1 egg; 3/4 cup (110g) plain flour, plus extra to dust; 1/2 cup (40g) very finely grated parmesan, plus extra to serve; 25g unsalted butter

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by Warren Mendes

delicious. team

May 05, 2020

Welcome to Pimp My, our video series featuring Wazza (aka Warren) Mendes. The rules are simple: Wazza needs to take an existing convenience product and make it better. This round he's taken on everyone's favourite canned snack - baked beans.

2 x 425g cans baked beans in tomato sauce
2 rashers streaky smoked bacon, finely chopped (optional, substitute for anchovies or miso)
1 tbs extra virgin olive oil
1 onion, very finely chopped
3 garlic cloves
1/2 tsp dried chilli flakes
2 tsp dried Italian herbs
1/2 cup (140g) tomato paste
250g cherry tomatoes, halved
1 bunch basil
1/4 cup (60ml) milk
1 egg
3/4 cup (110g) plain flour, plus extra to dust
1/2 cup (40g) very finely grated parmesan, plus extra to serve
25g unsalted butter

Method

1.

Drain baked beans through a sieve, reserving the sauce. (You will need to shake the beans around to ensure that all the sauce is drained.) Rinse the beans under water to remove any remaining sauce, then drain again.
2.

To make the rich tomato sauce, place the bacon and oil in a cold frypan over medium heat. Once the bacon begins to sizzle, cook for 2 minutes or until the fat has rendered. Add the onion, season, and cook for 3-4 minutes until softened. Add the garlic, chilli and dried herbs and cook for a further minute until fragrant, then add the tomato paste and cook for 2-3 minutes until the sauce starts to split slightly. Add cherry tomatoes, the reserved baked bean sauce, milk, 1 cup water and half the basil (stalks included). Partially cover and bring to a simmer and cook for 5-10 minutes until the sauce has reduced and the flavours have infused. Remove basil from the sauce and discard, then add the butter and stir until melted and combined.
3.

Meanwhile, place the drained baked beans in the bowl of a food processor and whiz until very finely chopped. Add the egg and whiz to combine. Transfer to a bowl with the flour and parmesan, season with salt and fold to combine. Form into a ball and tip out onto a well-floured surface. Divide dough into three pieces. Roll each piece into a long sausage, about 1½-2cm thick. Place on a piece of baking paper (this will make it easier to add to the boiling water without ruining the shape of the delicate gnocchi) and, using a pastry cutter or knife, to cut into approximate 3cm-lengths.
4.

Bring a large saucepan of salted water to the boil over medium-high heat. Cook the gnocchi, in batches, until they float to the surface. Remove with a slotted spoon and add directly to the tomato sauce. Toss to combine, adding a little of the cooking water if needed to loosen the sauce. Serve gnocchi immediately with extra parmesan and remaining basil leaves.