Chickpea gnocchi with vegetables is a tasty alternative to classic Roman-style gnocchi, made with chickpea flour in addition to semolina.
It is a rich first course, almost a complete meal, thanks to the chickpea flour, eggs, and cheese in the dough, and the sauce made with fresh vegetables like green beans, snow peas, and zucchinis.
This is a dish you can prepare in advance and then heat in the oven when ready to serve.
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- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 3 Hours
- Preparation time: 45 Minutes
- Portions: 4 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 479.84 (Kcal)
- Carbohydrates 42.04 (g) of which sugars 13.77 (g)
- Proteins 23.20 (g)
- Fat 19.77 (g) of which saturated 7.79 (g)of which unsaturated 7.14 (g)
- Fibers 8.21 (g)
- Sodium 1,074.32 (mg)
Indicative values for a portion of 285 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 for Chickpea Gnocchi with Vegetables
- 2 1/8 cups milk
- 1 1/4 cups chickpea flour
- 3 tbsp semolina
- 4 egg yolks
- 1 pinch nutmeg
- to taste salt
- 7 oz fresh scallions (only the green part)
- 1 cup snow peas
- 1 cup green beans
- 2 cups zucchinis
- 1 drizzle extra virgin olive oil
- to taste salt
- 1/3 cup grated Parmesan cheese
- 1 sprig parsley
Preparation of Chickpea Gnocchi with Vegetables
To prepare chickpea gnocchi, in a saucepan mix the chickpea flour with cold milk, making sure to remove any lumps. Season with a pinch of salt and a bit of nutmeg, and bring to a boil while stirring constantly.
When the mixture begins to thicken, add the semolina and continue cooking for 5 minutes while stirring.
Remove from heat and let cool slightly, then add the egg yolks.
Place the mixture on parchment paper and roll it into a cylinder about two inches in diameter. Wrap it tightly in the paper and refrigerate for at least 3 hours (or even better, overnight).
For the vegetable sauce, wash and trim the green beans, and cut the snow peas into pieces. Blanch the green beans and snow peas in salted boiling water for a few minutes, then drain and set aside.
In a pan, heat a drizzle of oil and fry the green part of the scallions cut into rings. Add the washed and diced zucchinis and after a few minutes, add the blanched green beans and snow peas. Adjust the seasoning, let it simmer for a few minutes, then sprinkle with chopped parsley and turn off the heat.
Take the chickpea gnocchi dough out of the fridge and cut it into discs about half an inch thick. In a baking dish (or alternatively in individual baking dishes), lay the vegetables in a single layer, place the chickpea gnocchi on top of the vegetables, then sprinkle with grated Parmesan cheese and broil at 392°F for 7-8 minutes.
Remove from the oven and serve hot.
