Chickpea Flour Gnocchi with Snow Peas and Yellow Cherry Tomatoes

17/11/2023

The chickpea flour gnocchi with snow peas and yellow cherry tomatoes is an alternative and flavorful dish that combines the tradition of gnocchi with the use of a protein-rich and gluten-free flour. Here is the recipe:

Ingredients

200 g of chickpea flour
Water as needed (about 1/2 cup)
Salt
200 g of snow peas
150 g of yellow cherry tomatoes
1 clove of garlic
Extra virgin olive oil
Chili pepper (optional)
Fresh basil (for garnish)

Preparation

Start by preparing the dough for the gnocchi: pour the chickpea flour into a bowl and gradually add warm water, stirring until you obtain a homogeneous and workable mixture. The consistency should be firm enough to form the gnocchi, but not too dry.
Sauté the snow peas in a pan with a drizzle of extra virgin olive oil, a garlic clove, and chili pepper to taste, until they are tender but still crunchy.
In a wide pan, fry the garlic in extra virgin olive oil and add the halved cherry tomatoes. Cook over medium heat until the tomatoes begin to fall apart.
While the tomatoes are cooking, bring a pot of salted water to a boil.
Form small gnocchi from the dough, using very little chickpea flour if necessary to prevent sticking to your hands.
Cook the chickpea flour gnocchi in the boiling water: they are ready when they float to the surface, which will take about 2-3 minutes.
Drain the gnocchi with a slotted spoon and transfer them to the pan with the cherry tomatoes, adding a ladleful of cooking water to mix everything well together.
Add the snow peas to the gnocchi, mixing gently, until the vegetables are integrated with the gnocchi.
Sprinkle with chopped fresh basil before serving.

Curiosity

Chickpea flour is widely used in Italian cuisine, especially in Liguria and Tuscany, where it is utilized in recipes like farinata and cecina. Chickpea flour gnocchi, although less common than potato ones, are a great way to experiment with new flavors and textures in the kitchen.