Grain-Free Chickpea Gnocchi w/ Roasted Cherry Tomatoes

chickpeagnocchi.jpg

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 dough.jpg

Chickpea Gnocchi w/ Roasted Cherry Tomatoes//serves 4

gnocchi
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.

 

Matcha Spinach Hummus w/ Dukkah & Golden Pea Shoots

This recipe is in partnership with DōMatcha®

Hummus is one of my favorite go to lunches, weekdays and weekends.  It is the perfect food as it is loaded with protein and good fats.  It is simple to make and can be customized with the addition of squash, carrots, bell peppers, beets and so on.  This Matcha Spinach Hummus with Dukkah (more on this later) was exactly what I needed this past weekend.  It was back-to-school shopping weekend and I had a plan and I had hummus.  Much like Christmas shopping, although less erratic (I can still get parking), back to school shopping is its own level of crazy.  So, I needed a quick meal on the road to keep me focused and to not become part of the crazy.  Translation: Overwhelmed and a bit hangry. 

The recipe only requires chickpeas, tahini, spinach, garlic cloves, matcha powder, and olive oil.  I sprinkled the matcha hummus with Dukkah (pronounced DOO-kah) for extra crunch and tanginess.  Dukkah is an Egyptian condiment consisting of a mixture of herbs, nuts (usually hazelnuts) and spices.  I purchased mine from here.  You can use this as a spice crust for fish, meat, chicken, tofu and vegetables.  In other words, you can put it on everything.  And you will, once you taste it.

Enjoy!

 

Matcha Hummus w/ Spinach, Dukkah & Golden Pea Shoots//serves 8

hummus
2 (15.5 oz) cans chickpeas, drained
½ cup tahini
2 cups fresh spinach
2 cloves garlic, peeled or to taste
Juice of 1 lemon, plus more to taste
2 tablespoons DōMatcha green tea
¼ cup extra virgin olive oil
Kosher salt and freshly ground pepper
¼ cup store bought dukkah, for sprinkling

garnish
Golden Pea Shoots (optional)
Micro Cilantro or regular cilantro

Place drained chickpeas, tahini, spinach, garlic, lemon juice, matcha powder and olive oil in a food processor. Sprinkle with salt and pepper and process mixture until smooth.  Add more olive oil as needed until smooth.  Taste and adjust seasoning, adding more salt, pepper or lemon juice.  To serve, drizzle with olive oil, dukkah, golden pea shoots and micro cilantro.

My Summer Power Kale Salad w/ Creamy Avocado-Lime Hemp Seed Dressing

My Summer Power Kale Salad w/ Avocado Lime Hemp Seed Dressing!

Summer is here and I’m overjoyed.  Why?  Because it’s that time of the year where I get to enjoy THE best fruit and vegetables this season offers.  Juicy fruits such as apricots, plums, figs, yellow and white peaches (white peaches are so awesome), and so on.  I made this Summer Power Kale Salad as I wanted something refreshing.  The weather here in LA has been a bit tempestuous.  This past Saturday I enjoyed beach time with my little ones and it was 72 but the water felt like 60’s.  It was an awesome time as usual, but then Sunday rolled around, and the heat showed up as if it had a score to settle.  It was HOT!!!   So, I sought to make something refreshing with juicy summer fruits added. 

This salad is definitely a good for you salad that’s loaded with massaged kale, chickpeas, tomatoes, sunflower seeds, blueberries, nectarines and good for your tummy raw cultured vegetables by Healing Movement.  This is not a sponsored post, but I just love Healing Movement’s products.  Their raw cultured vegetables come in different varieties such as the Green Blend (green cabbage, daikon, cucumber), Red Blend (red cabbage, carrots, celery, sweet potato), Orange Blend (broccoli, carrots, cucumber - this is the one I used for the salad) and Spicy Blend (green cabbage, daikon, cucumber, cayenne).  I am all about tummy health and this is one of the products I use regularly to help with my digestion.  Probiotics rule!!

I topped this baby off with a Creamy Avocado-Lime Hemp Seed Dressing, which was so tasty.  I'm definitely using this dressing for my burgers and veggie fries during the week.  Can't wait! Feel free to experiment and add other toppings such as walnuts, pecans, pumpkin seeds, cheese, you name it.  The key to a great salad is to load it up with fiber rich ingredients such as dark green leafy greens, vegetables, fruits, nuts and seeds.  Just make sure you add a healthy dressing loaded with good fats.  Let me tell you that this is a quick salad that you can throw together in less than 20 minutes. Eat this with some whole grain bread and you are set.

Good food for your body, mind and soul.

My Summer Power Kale Salad w/ Avocado-Lime Hemp Seed Dressing//serves 4

salad
1 bunch kale (large), rinsed with stems removed, and shredded
Juice of 1 lemon
1/3 cup oil (I used coconut oil)
Kosher salt and pepper
2 medium sized nectarines, rinsed and cut into wedges
1 ½ cups fresh blueberries
1 (15 ounce) can garbanzo beans, drained
½ cup sunflower seeds
2 cups cherry tomatoes
1 cup Healing Movements raw cultured vegetables (optional)

Creamy Avocado-Lime Hemp Seed Dressing (makes 2 cups)

dressing
1 large avocado
Juice of one lime
½ cup hulled hemp seeds
½ cup coconut oil
½ cup water, plus more to achieve desired consistency
salt and pepper to taste

For the dressing, place all ingredients into a blender and blend until smooth.

To prepare the salad, in a large bowl, add shredded kale, lemon juice and the coconut oil.  Massage the kale until all the leaves start to soften and wilt. The greens should look dark and shiny.  Season with salt and pepper to taste.  Add the remaining salad ingredients to the bowl. Toss and serve with the Creamy Avocado-Lime Hemp Seed Dressing.