Chickpea Gnocchi by @fitgreenmind

25 min
Medium

2 servings

🫘

220 g

Chickpeas

🌾

65 g

Flour

🌽

16 g

Cornstarch

🧂

0.5 g

Salt

💧

40 ml

Water

🍅

100 g

Pesto Rosso

Preparation Steps

  1. Step 1/12

    Drain the canned chickpeas thoroughly and place them in the mixing bowl.

    canned chickpeas
    🫗colander
    🥣mixing bowl

  2. Step 2/12

    Add the wheat flour and cornstarch to the chickpeas.

    canned chickpeas
    wheat flour
    cornstarch
    🥣mixing bowl
    ⚖️kitchen scale
    🥄measuring spoons

  3. Step 3/12

    Add the salt and water to the bowl.

    salt
    water
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/12

    Blend the mixture into a uniform dough using the immersion blender.

    canned chickpeas
    wheat flour
    cornstarch
    salt
    water
    🥣mixing bowl

  5. Step 5/12

    Lightly flour the rolling surface and transfer the dough onto it.

    wheat flour
    🪵rolling surface

  6. Step 6/12

    Knead the dough briefly until smooth and manageable.

    wheat flour
    🪵rolling surface

  7. Step 7/12

    Divide the dough into two equal portions and roll each portion into a long rope.

    🔪knife
    🪵rolling surface

  8. Step 8/12

    Cut each dough rope into small gnocchi pieces, about 2 cm long.

    🔪knife
    🪵rolling surface

  9. Step 9/12

    Press each piece lightly with the fork to create ridges, if desired.

    🍴fork
    🪵rolling surface

  10. Step 10/12

    Bring a pot of salted water to a boil on the stovetop.

    salt
    water
    🍲pot

  11. Step 11/12

    Add the gnocchi to the boiling water and cook until they float to the surface.

    🍲pot
    🥄slotted spoon

  12. Step 12/12

    Lift out the floating gnocchi and serve them with red pesto.

    red pesto
    🥄slotted spoon

Composition

Ingredients

Types

Starches, Seasonings, Liquids

Ingredients

Chickpeas, Flour, Cornstarch, Salt, Water, Pesto rosso

Allergens

Corn

Dietetics

Dietary regimen

Vegan, Vegetarian, Plant-based, Dairy-free, Egg-free, Meat-free

Calories

430 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 60g, Fiber: 10g, Fat: 13g, Sugars: 4g, Saturated fat: 1.8g

Nutritional Information

Minerals

Iron: 3.2mg, Potassium: 380mg, Magnesium: 58mg, Calcium: 55mg, Sodium: 280mg

Vitamins

Vitamin A: 80µg, Vitamin C: 4mg, Vitamin E: 2mg, Folate: 135µg

Preparation

Time Information

Preparation

25 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, measuring spoons, kitchen scale, rolling surface, knife, fork, slotted spoon, pot, colander

Appliances

immersion blender, stovetop

Type

Type

Type Of Dish

Main Course, Pasta, Side Dish

Occasions

Lunch, Dinner, Weeknight meal, Veganuary

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Italian-inspired, Vegan

Geographic

Italy, Europe

Various

Aspect

Texture

Soft, Tender, Chewy, Pillowy

Flavors

Mild, Savory, Nutty, Tomato-rich, Herbaceous

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave cooked gnocchi out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Store pesto separately when possible), freezer : 2 months (Freeze shaped uncooked gnocchi in a single layer first,Transfer frozen gnocchi to an airtight freezer bag,Cook directly from frozen in boiling water)