Whole Wheat Gnocchetti with Chickpeas and Tuna
Category: Pasta Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole wheat spelt flour | 300g |
| Potatoes | 1kg |
| Salt | 10g |
| Egg | 1 |
| Cooked chickpeas | 400g |
| Tomato passata (sieved tomato) | 200g |
| Canned tuna (in oil or water) | 280g |
| Vegetable broth | 500ml |
| Capers | 15g |
| Fine salt | to taste |
| Ground black pepper | to taste |
| Fresh parsley | to taste |
| Fresh rosemary | to taste |
| Extra virgin olive oil | 20g |
Instructions:
1. Prepare the Gnocchi:
Start by making the gnocchi. Rinse the potatoes thoroughly under cold running water to remove any dirt.
In a large pot, fill it with water and bring it to a boil. Once it reaches a boil, add a pinch of salt and toss in the whole potatoes, unpeeled.
Cook the potatoes for about 40 minutes. The cooking time will depend on the size of the potatoes, so it’s a good idea to test them by inserting a fork. If it slides in easily, the potatoes are done. If you prefer a faster method, you can cook the potatoes in a pressure cooker for about 15 minutes.
While the potatoes are cooking, prepare your working surface by spreading out the whole wheat flour, creating a well in the center. Once the potatoes are cooked and still hot, peel them (using a potato masher or ricer for a smoother texture). Don’t worry about removing all the skins at once—just peel as you go.
Place the mashed potatoes into the well of flour. Add the egg and a pinch of salt. Now, gently work the mixture with your hands, incorporating the flour with the mashed potatoes. You may need to add a bit more flour if the dough feels too sticky, but make sure not to add too much to keep the gnocchi tender.
Once the dough comes together, divide it into smaller sections and roll each section into a log about 1 inch thick. Cut the logs into small pieces. To give your gnocchi the classic shape, roll each piece along the tines of a fork or a gnocchi board to create ridges.
2. Prepare the Chickpea and Tuna Sauce:
Rinse the cooked chickpeas under cold water.
In a large, non-stick skillet, heat a drizzle of extra virgin olive oil over medium heat. Add a whole garlic clove (you can crush it slightly to release its aroma) and a sprig of rosemary. Allow the garlic to infuse the oil for about 2 minutes, then discard the garlic and rosemary.
Add the chickpeas to the pan and sauté them for a few minutes, allowing them to absorb the flavors. Then, toss in the capers and season with salt and pepper to taste.
Stir in the tomato passata, mixing well. Add the vegetable broth and bring the sauce to a simmer. Let it cook for about 10 minutes, allowing the flavors to blend together.
Meanwhile, drain the canned tuna and gently break it up with a spoon in a small bowl. Add the tuna to the pan with the chickpeas and sauce, stirring well. Let it cook for an additional 5-7 minutes to allow the tuna to warm up and combine with the sauce.
For a smoother texture, use an immersion blender to blend the sauce to your desired consistency. If you like, you can set aside a portion of the unblended sauce for garnish later on.
3. Cook the Gnocchi:
In a large pot, bring water to a boil, adding a generous amount of salt. Once the water is boiling, add the gnocchi and cook them until they rise to the surface. This should take about 2-3 minutes. Once the gnocchi are floating, use a slotted spoon to transfer them to the sauce pan with the chickpeas and tuna.
Gently stir the gnocchi into the sauce, allowing them to absorb the flavors. You may need to add a bit of the pasta cooking water to loosen the sauce if it becomes too thick. Continue to cook for 2-3 minutes, letting the gnocchi fully incorporate with the sauce.
4. Serve:
Plate the gnocchi and sauce, garnishing with fresh chopped parsley for a burst of flavor and color. Serve immediately while hot, and enjoy the hearty, wholesome flavors of this dish!
Tips:
- Make-Ahead: You can prepare the gnocchi in advance and freeze them. Just place the uncooked gnocchi in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer bag. Cook directly from frozen when needed.
- Substitutions: If you’re unable to find whole wheat spelt flour, regular whole wheat flour will work as a great alternative. You can also swap the canned tuna with salmon or sardines for a different twist.
- Flavor Variations: Feel free to add a touch of chili flakes for some heat or a splash of lemon juice to balance out the richness of the tuna and chickpeas.
This whole wheat gnocchetti with chickpeas and tuna is a comforting and satisfying dish that combines the wholesomeness of spelt flour and potatoes with the savory richness of tuna and the earthiness of chickpeas. Whether you’re serving it for a weeknight dinner or a weekend gathering, it’s sure to impress!
