How to make chickpea gnocchi without potatoes: simple and quick recipe, ready in minutes, great to enjoy both hot and cold another tasty idea to make children eat legumes just like pumpkin and chickpea nuggets
It’s a very simple dough made only with chickpeas, flour, a bit of ricotta and aromas like ricotta gnocchi but this time, I seasoned them with a simple garlic, oil, and chili sauce while the zucchini gnocchi I seasoned with tomato and basil.
If you want to impress your guests with quick and easy gnocchi without potatoes, like asparagus gnocchi, I recommend trying this delicious recipe and I’m sure they’ll be licking their lips asking for seconds. Let’s see what we need and how to make chickpea gnocchi without potatoes: simple and quick recipe
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
How to make chickpea gnocchi without potatoes in minutes
- 1 can canned chickpeas
- extra virgin olive oil
- salt
- all-purpose flour
- 2 tablespoons ricotta
- cherry tomatoes
- extra virgin olive oil
- salt
- 1 clove garlic
- parsley
Tools
ALSO, WE WILL NEED…
- 1 Pan
Steps
HOW TO MAKE SIMPLE AND QUICK CHICKPEA GNOCCHI
MAKE THE DOUGH: Blend the well-drained chickpeas with at least 3 tablespoons of oil, salt, and ricotta, blend everything well and then pour the puree into a large bowl. Add as much flour as needed to form a soft but workable dough. Let the mixture rest for 30 minutes in the refrigerator.
MAKE THE SAUCE: Sauté the garlic clove with some oil and if you like, add some chili, add the washed and chopped cherry tomatoes, adjust the salt and season with parsley, cook for about 15 minutes.
COOKING: In the meantime, boil some water and start making balls as big as you want with the dough. Grease your hands with oil if the dough is too sticky, but do not add much flour otherwise the gnocchi will be hard. Drop the gnocchi into the water a few at a time, and when they start to float, drain them and add them directly to the pan with the sauce, mix well, add fresh parsley, and enjoy these delights.
TIPS AND VARIATIONS
AS YOU READ, THE INGREDIENTS ARE ALL BY EYE, DON’T BE AFRAID IT’S A VERY SIMPLE RECIPE… YOU CAN ADD ANY AROMA
FREQUENTLY ASKED QUESTIONS
CAN I USE FRESH CHICKPEAS?
YES, SURE, BUT LET THEM COOL WELL BEFORE BLENDING
