Pillowy, Protein-Packed Chickpea Gnocchi
Get ready to fall in love with gnocchi all over again! If you thought these delightful Italian dumplings were reserved for potatoes, think again. This Chickpea-Ricotta Gnocchi recipe is a game-changer. Not only are they heartier and more nutritious than their potato-based cousins, but the dough is also surprisingly forgiving and easy to handle. These tender dumplings are a fantastic canvas for your favorite sauces.
Imagine tossing these beauties in a warm Tahini Sauce with a sprinkle of feta, or bathing them in a Spicy Indian Tomato Sauce. They’re incredibly versatile and guaranteed to become a new vegetarian favorite. Let’s get rolling!
Ingredients
• MAKES: 4 servingsTIME: About 1 hour
• Salt and freshly ground black pepper, to taste
• 3 cups (about 540g) cooked or canned chickpeas, drained until very dry
• 1/2 cup (120g) whole milk ricotta cheese
• 1/2 teaspoon freshly grated nutmeg
• 1/2 cup (60g) all-purpose flour, plus more for dusting
Instructions
1. Bring a large pot of water to a boil and salt it generously.
2. While the water heats, put the chickpeas and a little salt and pepper in a food mill or food processor. Process until the mixture is as smooth and fluffy as possible. Transfer the puree to a large bowl (you should have about 2 cups).
3. Use a fork to stir the ricotta cheese and nutmeg into the chickpea puree. Add 1/4 cup of the flour and stir until just combined. Continue adding flour, a little at a time, until the mixture forms a soft dough you can handle, but just barely.
4. Turn the dough out onto a lightly floured surface and knead gently for a minute. To test for readiness, pinch off a small piece and drop it into the boiling water. If it holds its shape, the dough is perfect. If it disintegrates, knead in a bit more flour and test again.
5. Divide the dough into 3 or 4 pieces. Roll one piece into a rope about 1/2-inch thick, then cut the rope into 1-inch lengths. For a traditional look, you can gently roll each piece over the tines of a fork to create ridges, but this is optional. Place the finished gnocchi on a sheet of wax paper, making sure they do not touch.
6. Working in batches to avoid overcrowding the pot, add about half of the gnocchi to the boiling water and stir gently once. After they rise to the surface, cook for another 20-30 seconds.
7. Remove the cooked gnocchi with a slotted spoon and serve immediately. Toss with warm sauce or melted butter and enjoy!
Nutritional Information
• A hearty, protein-rich alternative to traditional potato gnocchi. Each serving is packed with plant-based protein and fiber from chickpeas, making it a satisfying and wholesome meal.
Pro Tips
• Ensure chickpeas are drained as dry as possible for the best dough consistency. Pat them dry with a paper towel if needed.
• For the finest, fluffiest texture, pass the chickpeas through a food mill. A food processor also yields great results.
• Handle the dough gently and minimally to ensure the finished gnocchi are light and tender, not tough.
• Serve gnocchi immediately after cooking as they do not hold well and are best enjoyed fresh.
• Feel free to swap the chickpeas for cannellini or gigante beans for a different flavor profile.
FAQ
Q: Is this chickpea gnocchi a good source of protein
A: Absolutely! This gnocchi is an excellent source of vegetarian protein. The combination of chickpeas and ricotta cheese makes it a much heartier and more nutritionally dense meal than traditional potato-based gnocchi, keeping you full and satisfied.
Q: Can I make this gnocchi vegan
A: Yes, you can adapt this recipe to be vegan. Simply substitute the whole milk ricotta with a high-quality, thick vegan ricotta alternative. Ensure the vegan ricotta is not too watery to maintain the right dough consistency, as this is key to a successful texture.
Q: How do I store uncooked chickpea gnocchi
A: While these gnocchi are best cooked fresh, you can prepare them ahead of time for a quick meal. Arrange the uncooked gnocchi in a single layer on a lightly floured baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag for up to one month. Cook them directly from frozen, adding an extra minute or two to the boiling time.
Q: Can I use a different type of bean
A: Yes, this recipe is quite versatile. As mentioned in the pro tips, you can easily swap the chickpeas for other creamy white beans like cannellini or gigante beans. This will create a slightly different but equally delicious flavor profile for your vegetarian gnocchi.
