Chickpea Flour Gnocchi Recipe
Category: Pasta
Serves: 6 people
Preparation Time: 10 minutes
Cooking Time: 30-40 minutes
Gnocchi di farina di ceci (Chickpea Flour Gnocchi) is a unique and flavorful twist on the classic potato gnocchi. This recipe combines the earthy taste of chickpea flour with soft, creamy potatoes, creating an irresistibly tender pasta. Itโs perfect for those looking to try something new, while still enjoying a dish that is comforting and full of flavor. Letโs dive into how to make this delicious gnocchi from scratch!
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg |
| Chickpea flour | 300 g |
| Eggs | 55 g |
Instructions
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Boil the Potatoes: Begin by placing the potatoes in a large pot and covering them with cold water. Bring the water to a boil, then reduce the heat to a simmer. Let the potatoes cook for 30-40 minutes, or until they are tender enough to pierce with a fork.
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Mash the Potatoes: Once the potatoes are fully cooked, drain them and let them cool slightly. Be careful not to burn yourself! While the potatoes are still warm, use a potato masher or press them through a potato ricer directly into a large bowl. If you prefer, you can leave the skins on, as the ricer will keep them inside.
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Prepare the Gnocchi Dough: On a clean work surface, create a mound with the chickpea flour. Make a well in the center of the flour and add the mashed potatoes. Add the egg to the center of the mixture as well. Gently mix the flour, egg, and potato together using your hands, gradually working from the center outwards until the ingredients are fully incorporated.
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Form the Gnocchi: Once the dough has come together and is smooth, take a portion of the dough and roll it into a long, even rope, about 1-2 cm thick. Cut the rope into small bite-sized pieces (approximately 2 cm long). If you donโt have a gnocchi board, you can use the tines of a fork to press gently into each piece, creating the traditional gnocchi indentations.
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Cook the Gnocchi: Bring a large pot of salted water to a boil. Once boiling, carefully drop the gnocchi into the water, a few at a time, to prevent overcrowding. The gnocchi will sink to the bottom, but they are ready when they float to the surface. This should only take about 2-3 minutes.
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Serve: Once the gnocchi have floated to the top, remove them from the water with a slotted spoon and set them aside on a plate. You can serve the gnocchi immediately, tossing them with your favorite sauce, a bit of butter, or some fresh herbs.
Tips for Perfection
- Potatoes: Make sure to use waxy potatoes for the best texture. Russet potatoes work well because they mash smoothly.
- Chickpea Flour: The chickpea flour adds a wonderful nutty flavor to the gnocchi. If youโre new to using chickpea flour, itโs worth getting a high-quality, finely milled version.
- No Fork? If you donโt have a fork to create the ridges, you can use your fingers to gently press each gnocchi, which will help them hold the sauce better.
- Storage: You can make these gnocchi ahead of time. After shaping them, freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag and store them in the freezer. To cook, simply drop the frozen gnocchi directly into boiling water.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 45 g |
| Protein | 6 g |
| Fat | 0.5 g |
| Fiber | 6 g |
| Sodium | 15 mg |
Chickpea flour gnocchi are not only a delightful addition to any pasta lover’s repertoire but also a great option for anyone looking to explore new ingredients or make a gluten-free dish. The simple combination of potatoes and chickpea flour creates a satisfyingly chewy texture, making this gnocchi a comforting, nutritious meal. Enjoy your homemade chickpea gnocchi with a rich sauce, or simply drizzle with olive oil and fresh herbs for a more rustic serving.
