Blend the beans

• Blend the cannellini beans together with their liquid until completely smooth.

Make the dough

• Knead the bean purée with the flour, olive oil and salt until a smooth dough forms.

Shape the gnocchi

• Flour the work surface and divide the dough into 8 sections.
• Roll each section into a log, then cut into pieces about 2 cm long, dusting lightly with flour so they don't stick.

Boil the gnocchi

• Bring a pot of salted water to a boil and add the gnocchi, stirring occasionally so they don't stick.
• Cook until they float and turn white on the outside.

Fry the shallot and garlic

• Meanwhile, heat a shallow layer of oil in a pan over medium-high heat.
• Fry the diced shallot and sliced garlic, then turn off the heat.

Toss and serve

• Drain the gnocchi and add them to the pan with the garlic and shallot.
• Spoon in the chili crunch to taste and toss to coat.