The CHICKPEA GNOCCHI are an original and wholesome proposal that reinterpret tradition in a modern and natural way. Made with chickpea flour, water and a few essential ingredients, they win you over with their soft and slightly rustic texture and their delicate flavor, with a naturally toasted note typical of the legume.
On the palate they are comforting yet light, able to absorb and enhance any sauce: perfect with simple ragùs, seasonal vegetables, aromatic creams or a drizzle of extra virgin olive oil and spices.
Their versatile nature also makes them ideal for those following a plant-based diet without sacrificing taste.
Chickpea gnocchi bring to the table a nutritious, balanced and contemporary dish, where simplicity and creativity meet in a recipe that surprises for its character and naturalness.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup chickpea flour
- 1 cup all-purpose flour
- 1 1/8 cups water (about)
- to taste salt
Steps
To prepare these very delicate chickpea gnocchi, bring the lightly salted water to a boil.
In a bowl, mix the two flours and when the water reaches a boil, incorporate it into the flours. Blend everything until you obtain a homogeneous and smooth mixture, adding more water if necessary.
Transfer the dough to a work surface and work it while still warm for a few minutes until you obtain a compact and uniform ball.
Then separate pieces of dough, shape them into many little ropes and cut them to the size you prefer.
By pressing lightly with your thumb, drag them along a gnocchi board to get the classic shape or, if you don’t have one, you can use a fork and drag them along the tines.
As you prepare the potato gnocchi, arrange them on a tray lined with a lightly floured cloth.
If you make them in large quantities and don’t eat them immediately, you can also freeze them: place them on a tray in the freezer, well spaced apart, and once frozen put them into freezer bags. When needed, drop them into boiling water straight from frozen.
