Chickpea Gnocchi! The easiest, less labor- intensive pasta you’ll ever make. No pasta machine needed. Just you and the dough. I enjoy making homemade pasta. It tastes amazing, is fun to make with your kids, and has a unique texture that you can’t get with dry pasta. But, wait Corynne. Are gnocchi pasta? Yes and No-ish. I’ll start with the no. No, because it is mostly made with potato, however you can use any type of flour, as in this recipe. Not all gnocchi are created equal, but they’re equally delicious. The yes is that it is served much the same way as pasta in Italy. As I mentioned, they are traditionally made with potato producing a light, airy texture. I highly encourage you to make your own and freeze the remaining, as the store-bought kind often tastes acidic due to lactic acid. However, if you know of a less acidic tasting brand, please comment in the section below. As a mom, I completely understand the need for shortcuts, especially on weeknights.
For this recipe, no potato was used. I wanted a completely plant-based recipe and was inspired by Renee Byrd of Will Frolic for Food’s recipe Grain-Free Chickpea Ravioli with Almond Ricotta Filling. Though not as enveloped as Renee’s recipe, I chose instead to create my favorite, gnocchi. For this recipe I used a food processor to blend the chickpeas and to incorporate the remaining ingredients. Everything comes together quickly. If you find your dough a bit sticky, add additional flour until a shaggy, firm dough starts to form. Turn the dough out onto a floured surface and begin kneading to produce a smooth and elastic ball, about 10 minutes. Cut your dough into six pieces (refrigerate/freeze unused) and begin rolling each piece into a rope. Cut into 1-inch pieces and with a slotted spoon, slowly place in a pot of boiling water. You’ll know the gnocchi are done as they will rise to the top. Remove the gnocchi with the slotted spoon, spoon into bowls and top with the Roasted Cherry Tomatoes, additional olive oil and parsley. Enjoy!
Chickpea Gnocchi w/ Roasted Cherry Tomatoes//serves 4
2-15.5 oz can chickpeas, drained
1 cup chickpea flour
1 cup Bob’s Red Mill Gluten Free flour
2 large eggs
½ teaspoon fresh nutmeg, grated
½ teaspoon salt
2 tablespoons extra-virgin olive oil
roasted cherry tomatoes
2 pints cherry tomatoes
6 cloves garlic
2 tablespoons olive oil
1 teaspoon kosher salt
To start gnocchi, place chickpeas in a food processor and process until no large pieces remain. Add chickpea flour, gluten free flour, eggs, olive oil and salt. Process until mixture comes together and begins to form a ball.
Turn out dough on a lightly floured surface. Begin kneading the dough until the texture holds together and is pliable. If the dough is too sticky, add additional flour until firm. Divide dough into 6 pieces. If not using all the dough, wrap extra pieces in plastic wrap, and refrigerate for one to two days or freeze for two to three months.
Bring a large pot of salted water to a boil. Roll each piece of dough into a rope about ½ inches in diameter. Cut into ¾ inches to 1-inch pieces. Place gnocchi on a lightly-floured parchment lined baking sheet. Repeat the process with the remaining pieces of dough. To cook the gnocchi, using a slotted spoon, lower a couple of gnocchi at a time in the boiling water. Note: Do not drop the gnocchi in the water, as this will cause the water to splash. Save yourself the pain. Once all the gnocchi are cooked, (they will float to the top indicating they are done), remove with the slotted spoon. Place the gnocchi in serving bowls. Sprinkle olive oil on to gnocchi to prevent sticking.
For the roasted tomatoes, preheat oven to 450° F. Toss the cherry tomatoes with garlic and olive oil until evenly coated. Bake the tomatoes in the preheated oven until the skins pop and start to brown 15 to 20 minutes. Remove from the oven. Split the tomatoes between the bowls of gnocchi. Drizzle additional olive oil on top. Garnish with parsley. Serve.