Chickpea Flour Gnocchi with Snap Peas and Yellow Cherry Tomatoes
Category: Pasta Dishes
Servings: 6
This Chickpea Flour Gnocchi with Snap Peas and Yellow Cherry Tomatoes recipe is a delightful and nutritious twist on the classic gnocchi. The soft, pillowy gnocchi made from chickpea flour perfectly complements the fresh snap peas and sweet yellow cherry tomatoes. It’s a vegetarian dish that combines flavors in a unique and harmonious way. Here’s how to prepare this delicious meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg |
| Chickpea flour | 300 g |
| Eggs | 55 g |
| Snap peas (Taccole) | 250 g |
| Yellow cherry tomatoes | 200 g |
| Garlic | 1 clove |
| Fresh basil | To taste |
| Salt | To taste |
| Extra virgin olive oil | To taste |
| Black pepper | To taste |
| Water | 1 cup |
Instructions:
-
Prepare the Gnocchi Dough:
Begin by boiling the potatoes in cold water. Let them cook for 30-40 minutes or until tender when pierced with a fork. Once done, drain the potatoes and use a potato ricer or masher to mash them. There’s no need to peel the potatoes, as the skin will be removed during the mashing process. -
Mix the Gnocchi Dough:
On a clean work surface, place the chickpea flour and create a well in the center. Add the mashed potatoes into the well and begin mixing them together using your hands. Gradually incorporate the chickpea flour and potatoes, forming a dough. Once the dough comes together, add the egg and continue kneading until you have a smooth and firm dough. -
Shape the Gnocchi:
Take small portions of dough and roll them into long, thick ropes about 2 cm wide. Cut the ropes into small, bite-sized pieces. Using your fingers, roll each piece over a fork or gnocchi board to create the classic gnocchi shape with small grooves. As you shape the gnocchi, place them on a tray dusted with chickpea flour to prevent sticking. -
Cook the Gnocchi:
Bring a large pot of salted water to a boil. Drop the gnocchi in small batches into the boiling water. Once they float to the surface, they’re ready to be removed. Use a slotted spoon to transfer them into a bowl. Keep the gnocchi warm while you prepare the sauce. -
Prepare the Sauce:
While the gnocchi is cooking, heat a tablespoon of extra virgin olive oil in a large pan over medium heat. Add the garlic clove (lightly crushed with the skin on) and sauté for a minute until fragrant. Add the snap peas to the pan, stirring to coat them in the oil and garlic. Sauté for 3-4 minutes, then add the yellow cherry tomatoes, whole. Season with salt and black pepper. Pour in 1 cup of water to help create a bit of a sauce, then cover the pan and let it simmer for 5-7 minutes until the peas are tender and the tomatoes have softened. -
Combine Gnocchi and Sauce:
Once the gnocchi is cooked and drained, add them to the pan with the sautéed snap peas and tomatoes. Toss gently to coat the gnocchi in the sauce. If the sauce seems too thick, you can add a little more of the pasta cooking water to loosen it up. Let everything cook together for about 1 minute, allowing the flavors to meld. -
Finish and Serve:
Serve the gnocchi hot, garnished with fresh basil and a drizzle of extra virgin olive oil. You can also sprinkle some freshly ground black pepper for extra flavor.
Enjoy your Chickpea Flour Gnocchi with Snap Peas and Yellow Cherry Tomatoes warm, and revel in the unique combination of chickpea flour and seasonal vegetables for a light, flavorful meal.
This dish is perfect for those looking to enjoy a plant-based, gluten-free gnocchi alternative, while still embracing traditional Italian flavors. Whether you’re a long-time fan of gnocchi or trying it for the first time, this recipe will surely become a favorite on your dinner table!
