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

Add the wheat flour and cornstarch to the chickpeas.

Add the salt and water to the bowl.

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

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

Knead the dough briefly until smooth and manageable.

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

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

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

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

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

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