Homemade Chickpea Gnocchi

Chickpea gnocchi are a protein-rich and flavorful variant compared to traditional potato gnocchi. Here’s how to make them.

Ingredients

• 250 g cooked and drained chickpeas
• 200 g soft wheat flour (you can substitute with rice flour if you prefer gluten-free)
• 1 egg (optional, but helps bind)
• Salt to taste
• Black pepper to taste (optional)
• A pinch of nutmeg (optional)
• Semolina flour or soft wheat flour for working the dough

Preparation

1. Start by blending the cooked chickpeas until you obtain a smooth and homogeneous cream. If the mixture is too dry, you can add a little water until you reach the desired consistency.

2. Transfer the chickpea puree to a large bowl and add the egg, flour, salt, pepper and nutmeg, mixing well until you have a homogeneous and workable dough. If the dough is too sticky, add a little more flour.

3. Sprinkle some flour on the work surface and your hands. Take a piece of dough and roll it to create “ropes” about one centimeter thick.

4. Cut the ropes into pieces about 2 cm long to form the gnocchi. If desired, you can ridge them with the tines of a fork or with the appropriate tool to give them the classic ridged shape that will help hold the sauce better.

5. Cook the gnocchi in plenty of salted water. They are ready when they float to the surface, typically in 2-3 minutes.

6. Drain the gnocchi with a slotted spoon and transfer them directly to the sauce you have prepared separately.

Serving suggestion: you could prepare a simple tomato sauce with basil or, if you prefer something more autumnal, a pumpkin cream with a touch of sage and butter.

Fun Fact

Chickpea gnocchi are a great alternative for those following a vegetarian diet or simply looking to incorporate more legumes into their diet. Chickpeas are an excellent source of protein and fiber, as well as minerals like iron. This recipe combines Italian culinary tradition with the desire to experiment with less conventional ingredients.