Combine the calcium chloride with
Place the stock and beans in a saucepan and bring to the boil, then simmer for 1 hour or until the beans are tender. Drain, then transfer the beans to an upright blender and blend until smooth. Add the alginate and season with salt. Pass through a fine sieve.
Transfer to a piping bag fitted with a plain
These can be made up to 1 hour in advance. When ready to serve, place the ‘gnocchi’ in a steamer over simmering water and gently reheat.
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