Legume Flour Gnocchi with Mushrooms and Spinach

I present to you a simple and tasty recipe to prepare legume flour gnocchi with mushrooms and spinach, a vegan dish full of protein and nutrients. Here’s the recipe:

Ingredients

• 200 g of legume flour (such as chickpeas, lentils, peas)
• 400 ml of water
• 300 g of fresh mushrooms of your choice (such as champignons, porcini, or mixed)
• 200 g of fresh or frozen spinach
• 2 cloves of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Aromatic herbs to taste (thyme, rosemary, parsley)
• (Optional) 1 small fresh or dried chili pepper

Preparation

1. In a saucepan, bring the water to a boil with a pinch of salt. Once boiling, turn off the heat and pour in the legume flour gradually, stirring vigorously to prevent lumps. Allow the mixture to solidify and puff up slightly.
2. Once the mixture has cooled down and becomes manageable, form small gnocchi with moistened hands.
3. In a large pan, heat a drizzle of oil and sauté the finely chopped garlic (and the chili pepper if you wish). Add the previously cleaned and sliced mushrooms, and let them cook until they have released their water.
4. Add the spinach, mix, and cook for a few minutes until the spinach has wilted (if you’re using frozen spinach, wait for it to thaw and cook).
5. Stir in the legume flour gnocchi into the pan with mushrooms and spinach, adjust with salt and pepper, and gently mix everything, cooking for another 5-10 minutes on low heat.
6. Lastly, add the chopped fresh aromatic herbs and an additional drizzle of extra virgin olive oil raw.

Serve the legume flour gnocchi with mushrooms and spinach hot, as a main course or as a rich and substantial side dish.

Curiosity

Legume flour is an excellent source of plant proteins and makes this dish a healthy and nutritious alternative, especially for those who follow a vegan or vegetarian diet. Moreover, legumes are rich in fiber and contribute to a prolonged sense of fullness.