March 22, 2025
We're increasingly obsessed with Meera Sodha's recipes and have been digging around for ideas whenever the urge to cook something new takes us. She's very good at putting together really tasty dishes that don't require as much fussing as an Ottolenghi (for example). This is increasingly our cooking sweet spot - we don't put aside whole afternoons for dinner prep very often these days, so something that can be whipped together in less than an hour is always looked on favourably.
We picked this one out for a lazy Saturday night in March and it delivered exactly what we needed. The little pesto you make is super simple but a cut above using a store-bought sauce. We added a can of white beans to the blistered green beans to bulk things out a bit, but it makes a pretty scant four serves, so consider doubling this if you really want to get into some leftovers.
Blistered beans with gnocchi Trapanese
(based on this recipe from Meera Sodha's Guardian column)
50g flaked almonds, lightly toasted
100g olive oil
30g basil (fresh leaves is best, we got stuck with those weird Gourmet Garden packet herbs which worked okay in the end)
30g sun-dried tomato in oil, drained
2 tablespoons nutritional yeast
1 garlic clove, peeled
1 tablespoon lemon juice
1 teaspoon salt
350g green beans, trimmed
1 can white beans, drained and rinsed
500g gnocchi
Put the oil, basil, sun-dried tomatoes, nutritional years, garlic, lemon juice and salt in a food processor and blend to a paste. Tip the almonds in and just pulse it all a couple of times - you want some decent sized almond bits for texture.
Pop a couple of tablespoons of olive oil in a frying pan and fry the green beans over med-high heat, turning occasionally, until they start to blister up. Add 3 tablespoons of water and pop a lid on the pan, cooking for another few minutes until they're nice and tender.
Cook the gnocchi as per the packet instructions, combine with the pesto, green beans and drained white beans and serve immediately.
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