A delicious first course that is prepared in just a few minutes, ideal for the summer season, but great any time of the year. Potato gnocchi with pesto, sautéed chickpeas, an easy and tasty recipe that suits all occasions. You can use ready-made gnocchi or make them at home if you’re good at it… if you want to make fresh pesto, I have written the doses and instructions in the procedure, otherwise the one in a jar is fine too. Try this recipe, it’s very simple but really appetizing!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Seasonality: All Seasons
- Energy 461.00 (Kcal)
- Carbohydrates 44.51 (g) of which sugars 3.45 (g)
- Proteins 13.74 (g)
- Fat 24.91 (g) of which saturated 7.70 (g)of which unsaturated 3.70 (g)
- Fibers 5.55 (g)
- Sodium 980.29 (mg)
Indicative values for a portion of 200 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
- 14.1 oz potato gnocchi
- 3.5 oz Genoese pesto
- 3.5 oz cooked, boiled chickpeas
- extra virgin olive oil
- salt
Tools
- Pot
- Slotted Spoon
- Pan
Preparation
You can use ready-made pesto, or make it yourself.
If you want to make it, for 2 servings you will need 1.2 oz (35 g) of basil leaves (well washed and dried), 0.5 oz (15 g) of pine nuts, a clove of garlic, 1.2 oz (35 g) of Parmesan (or Pecorino), 1.2 oz (35 g) of extra virgin olive oil and coarse salt.
Work all the ingredients in a mortar, or chop them in a mixer if you want to speed up. You will get a creamy and fragrant sauce.
Heat a pan with a drizzle of oil, add the chickpeas (drained from their liquid), lightly salt them and sauté for a few minutes. You can add a pinch of pepper or chili if you like.
Boil the gnocchi in salted boiling water for about a minute, as soon as they rise to the surface, remove them with a slotted spoon and transfer them to the pan with the chickpeas.
Add the pesto as well, stir and let them absorb the flavors over low heat for a few moments.
The gnocchi with pesto and chickpeas are ready, distribute them on plates and garnish as desired with fresh basil leaves or toasted pine nuts.
Tips and Notes
You can also make the recipe with arugula pesto or zucchini pesto.
If you don’t like garlic, you can omit it. You can add a tablespoon of ricotta to make the pesto creamier.
You can cook the gnocchi directly in the pan, with a ladle of salted boiling water. In any case, add the pesto only at the last minute.
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