Chickpea Gnocchi with Cherry Tomatoes in a Skillet: Easy, Protein-Rich and Potato-Free Recipe!
If you’re looking for a light and nutritious alternative to classic potato gnocchi, chickpea gnocchi with cherry tomatoes in a skillet are the perfect solution.
This recipe combines simplicity, Mediterranean flavor and a great protein boost, ideal for those who want a healthy but tasty first course.
The chickpea gnocchi are made using blended chickpeas, creating a compact dough.
The result is a soft but slightly rustic texture, with a delicate flavor that pairs perfectly with the sweetness of the cherry tomatoes sautéed in the pan.
Why choose chickpea gnocchi?
Chickpeas are an excellent source of plant protein, fiber and minerals; incorporating them into a recipe like gnocchi turns a traditional first course into a more balanced and satisfying option.
Compared to classic gnocchi, this version has a lower glycemic index, is richer in protein and is ideal for a vegetarian or plant-based diet.
The dressing with fresh cherry tomatoes cooked in a skillet is simple but strategic.
The contrast between the creaminess of the chickpea gnocchi and the freshness of the tomato creates a balanced, light dish perfect for any season.
Approx. 582 kcal per person
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2 Servings
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Chickpea Gnocchi
- 1 1/2 cups canned chickpeas (drained)
- 1 1/8 cups all-purpose flour
- 1/4 cup water
- 1 pinch salt
- 1 tbsp extra virgin olive oil
- 1.1 lbs cherry tomatoes (or similar)
- 1/4 cup simple tomato sauce (or passata (sieved peeled tomatoes))
- 2 tbsp extra virgin olive oil
- 2 cloves garlic
- to taste salt
- 1 pinch pepper
Tools
- 1 Frying pan nonstick frying pan
Preparation of Chickpea Gnocchi
Take the chickpeas, drain them in a sieve and rinse well, drain and put them in a container, add the salt, the oil and the water, then blend well…
…pour everything into a bowl to work the mixture.
Add the flour to the mixture and work it until fully incorporated…
…you will obtain a soft, non-sticky dough.
Transfer the dough to a lightly floured work surface, roll it into ropes, cut them into pieces to create gnocchi, and shape each piece into little balls… I chose to make them round instead of leaving them in the classic gnocchi shape.
Once all the balls are made, place them on a floured baking tray so the work surface is free — that’s how I did it!!!
In a nonstick pan put the crushed garlic with the oil, let it turn golden, then add the washed and chopped tomatoes.
Stir and let cook for a few minutes!!
Add the tomato sauce; if you don’t have it, use sieved peeled tomatoes passed through a food mill, maybe using a slightly larger quantity.
Add chopped fresh parsley or dried parsley, add salt, a pinch of pepper and let simmer for about 15 minutes.
Prepare a pot to cook the gnocchi, salt the water and when boiling add the gnocchi; cook them for at most one minute, drain them before they float back up and add them to the sauce in the pan to finish cooking.
Plate and you’ll see how delicious they are!!!
