Homemade Chickpea Gnocchi

Chickpea gnocchi are a flavorful, protein-rich alternative to traditional potato gnocchi. Here’s how to make them.

Ingredients

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

Preparation

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

2. Transfer the chickpea puree into a large bowl and add the egg, flour, salt, pepper, and nutmeg, mixing well to obtain a homogenous and workable mixture. If the dough is too sticky, add a little more flour.

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

4. Cut the snakes into pieces about 2 cm long to form the gnocchi. If you wish, you can ridge them with the tines of a fork or with the special 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 into the prepared sauce.

Sauce 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.

Curiosity

Chickpea gnocchi are a valid alternative for those following a vegetarian diet or simply trying 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 the Italian culinary tradition with the desire to experiment with less conventional ingredients.