Beans in Pumpkin Seed Cream, Courtesy of Weinhof Wieninger's Chef Mike

If you're following along at home, you may recall that in my post describing my wine-soaked visit to the Wieninger Heuriger in Vienna,  I promised to share one of the recipes that Chef Mike generously gave me. You remember Chef Mike (Miriam, this gratuitous shot is for you):

 You're welcome.

Now, you might think that "pumpkin seed cream" sounds a little heavy,  but this dish is actually quite light. (In fact, even his baked gnocchi in pumpkin cream is much lighter than you would think it would be, thanks to a little secret he divulged to me. But that's another post!)