Tasty little chickpea gnocchi, simple and quick to prepare, without eggs, made only with cooked chickpeas and flour. I accompanied them with a flavorful dressing based on fresh artichokes and sun-dried tomatoes, but in summer they can also be paired with a simple cherry tomato sauce. The recipe is easy and light, suitable for those intolerant to eggs and lactose, yet very appetizing. If you want to try it, you’ll find all the instructions and the step-by-step photos below!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: All seasons
- Energy 256.67 (Kcal)
- Carbohydrates 40.72 (g) of which sugars 7.07 (g)
- Proteins 13.46 (g)
- Fat 4.94 (g) of which saturated 0.34 (g)of which unsaturated 0.61 (g)
- Fibers 12.09 (g)
- Sodium 574.54 (mg)
Indicative values for a portion of 260 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 16 oz canned chickpeas (drained)
- 1/4 cup chickpea flour
- 1/3 cup all-purpose flour
- extra virgin olive oil
- salt
- 5 artichokes
- 10 sun-dried tomatoes
- 1 clove garlic
- parsley
- extra virgin olive oil
- salt
- pepper
Tools
- Blender
- 2 Bowls
- Pot
- Colander
Preparation
Drain the chickpeas and put them in a blender. Blend them into a puree, adding a little oil and a pinch of salt.
Transfer them to a bowl, add chickpea flour and all-purpose flour. Mix until you get a soft but not sticky dough (1).
Adjust the amount of all-purpose flour based on the moisture of the chickpeas; I recommend adding it gradually, as you may need less (or slightly more).
Divide the dough into small rolls, then cut into gnocchi of uniform size (2) and let them rest on the work surface.
Clean the artichokes by removing the outer leaves, tips, and inner fuzz if present. Cut them into wedges and immerse in a bowl with water and lemon juice. If you also have the stems, peel them and cut into slices.
Sauté a clove of garlic in a pan, with a drizzle of oil. Add the artichokes, salt them, and add a little water (3). Cook for 10-15 minutes until tender.
Add the sun-dried tomatoes, cut into pieces, and a handful of chopped parsley.
Drop the gnocchi into boiling salted water, when they rise to the surface, drain them and transfer to the pan with the artichokes.
Mix very gently to avoid breaking them, then serve on plates.
The chickpea gnocchi with artichokes and sun-dried tomatoes are ready… enjoy your meal!
Tips and Notes
If you use sun-dried tomatoes in oil, dry them well with paper towels before adding them to the dressing.
Out of season, you can also use frozen or canned artichokes.
You can flavor the gnocchi dough with spices of your choice, such as turmeric or sweet paprika.
FAQ (Frequently Asked Questions)
Can I use dried chickpeas?
Of course, in this case, you will need to soak them and cook them for the required time.
Can I substitute all-purpose flour?
Yes, you can replace it with rice flour, type 0 or type 1 flour, or semolina.
