Chickpea gnocchi with mussels, an incredibly easy, delicious, and creamy main dish!
It’s made with readily available ingredients, quite quick to prepare, and has a truly unique taste!
As you know, there are many traditional regional recipes that pair legumes with mussels, and in this case, instead of the usual potato gnocchi, I decided to prepare chickpea gnocchi, without potatoes and without eggs, and dress them with a white mussel sauce!
For this recipe, you can use fresh mussels or pre-cooked and shelled frozen ones, which are even more convenient and quicker to prepare!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz pre-cooked chickpeas
- 1 cup chickpea flour (plus a little for dusting)
- 3 tbsps extra virgin olive oil
- salt
- pepper
- 10.5 oz mussels (already shelled)
- 1 clove garlic
- extra virgin olive oil
- parsley
Steps
Pour the pre-cooked chickpeas into a blender along with the tablespoons of oil.
Blend everything to obtain a smooth and homogeneous puree, free of large chunks.
Optionally, you can do this step with an immersion blender or a food mill.
Gather the obtained cream in a bowl, season it as desired with salt and pepper, and then start adding the chickpea flour.
Mix the mixture with a spatula, then start kneading by hand.
Continue kneading until the chickpea cream has absorbed all the flour and you have obtained a consistent and easily manageable dough.
Cut the dough into pieces, roll them under your palms to form cylinders, and then cut pieces about 3/4 inch long to make your chickpea gnocchi.
Heat a pan with a dash of oil and the garlic clove; optionally, you can also add a pinch of chili pepper.
When the garlic starts to sizzle, add the already shelled mussels and sauté them in the pan to flavor them.
Cook the chickpea gnocchi in plenty of salted water, and when they are cooked, drain them and pour them directly into the pan with the mussels.
Sauté for a few minutes, adding a little cooking water if necessary, which will make the main dish creamy and even more delicious.
Finish with plenty of parsley and serve hot!
STORAGE
I recommend preparing and consuming the chickpea gnocchi with mussels immediately.
