The chickpea gnocchi with vegetables is a light, vegan and gluten-free first course.
They are prepared in little time: just mix the chickpea flour with water, cut into small pieces and cook them in boiling water for 15 minutes… a bit longer than potato gnocchi.
The sauce for these gnocchi is made with zucchini and eggplant, a few cherry tomatoes and Taggiasca olives.
The chickpea gnocchi with vegetables is a recipe designed for those following a vegan diet or for those following a protein-focused diet without excess animal proteins.
- Portions: 2 People
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 3 1/8 cups chickpea flour
- 2/3 cup water
- 1 medium striped eggplant
- 1 medium zucchini
- 5 cherry tomatoes
- 1 tablespoon Taggiasca olives
- 1 clove garlic
- to taste salt
- to taste oregano
- to taste extra virgin olive oil
Steps
Wash and quarter the cherry tomatoes, then cut the zucchini and eggplant into cubes.
Place a pan on the stove, pour in the extra virgin olive oil, add one clove of garlic and the cherry tomatoes, and sauté for a few minutes over high heat.
Add the vegetables, season with salt and oregano, stir and let cook over medium heat.
Add a little warm water, the Taggiasca olives and let simmer for 10 minutes.
Move on to preparing the gnocchi: put a pinch of salt into the chickpea flour, add the water and mix into a dough.
Divide the dough into portions, roll them into cylinders and cut into small pieces.
Bring a pot of water to a boil, add the gnocchi and cook them for 15 minutes.
Drain and toss with the vegetables.
The chickpea gnocchi with vegetables is a creative way to incorporate legumes into your diet, a healthy idea to reduce consumption of refined flours.
