Chickpea gnocchi are one of those recipes that surprise with simplicity, flavor and versatility. Perfect for anyone looking for a gluten-free dish, rich in plant-based protein and ready in minutes, they are a light and nutritious alternative to traditional gnocchi.
In this easy and quick recipe I show you how to make them with very few ingredients, obtaining a soft, workable dough with a delicate taste, ideal to pair with fresh, seasonal sauces.
The protein-rich chickpea gnocchi are also a smart solution for those who want to bring a healthy first course to the table without giving up the comfort of something warm and homemade. Chickpea flour provides a pleasant texture and a rustic flavor that pairs wonderfully with simple sauces such as butter and sage, sautéed cherry tomatoes or a light pesto.
This gluten-free chickpea gnocchi recipe is perfect for people following a more attentive diet, but also for those who love experimenting in the kitchen and discovering new ways to reinterpret classics.
With a few steps and some tips, you can prepare genuine, nutritious and incredibly versatile gnocchi, ready to win over the whole family.
- Cost: Very economical
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups chickpea flour
- 2/3 cup water
- salt
Tools
- 1 Cutting board cutting board
- 1 Pot stainless steel pots
- 1 Gnocchi board gnocchi board
Steps
Pour the chickpea flour into a large bowl and add a pinch of salt.
Start adding the water little by little, stirring with a spatula or a spoon.
Keep mixing until the dough begins to come together: it should be soft but not sticky.
Transfer the dough to a surface lightly dusted with chickpea flour and knead briefly to make it homogeneous.
Divide the dough into 3–4 portions and shape them into rolls.
Cut the gnocchi to your preferred size.
If you wish, you can score them with a fork or leave them smooth for a more rustic version.
Bring a pot of salted water to a boil and cook the gnocchi: they are ready when they float to the surface.
Gently drain them and dress with your favorite sauce: I seasoned mine with tuna sautéed in a pan with oil and garlic, I added 1 tablespoon of capers and lemon zest. At the end I stirred in 1 tablespoon of ricotta and some of the gnocchi cooking water. Delicious!
Ideal sauces for chickpea flour gnocchi:
Ideal sauces for chickpea flour gnocchi:
Sauteed cherry tomatoes and basil
A quick and bright sauce: cherry tomatoes sautéed with oil, garlic and fresh basil. Ideal for a light, colorful summer version.
Light pesto (basil, arugula or spinach)
Pesto pairs beautifully with the neutral base of these gnocchi. You can offer lighter versions using arugula or spinach, perhaps adding 1 tablespoon of ricotta for a creamier texture.
Zucchini or pea cream
Perfect for those seeking a healthy, creamy plate without cream. Vegetables blended with oil and a pinch of salt create a velvety sauce that clings well to the gnocchi.
Sautéed mushrooms
An autumnal, aromatic and enveloping sauce. Mushrooms add depth and an umami flavor that enhances the rustic quality of chickpea flour.
Light cheese cream
Ricotta, robiola or fresh goat cheese worked with a drizzle of oil and pepper. A creamy but delicate sauce, perfect for lovers of soft flavors.
