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Pillowy, Protein-Packed Chickpea Gnocchi – vegetarian recipe
Stav Kogan

Pillowy, Protein-Packed Chickpea Gnocchi

A game-changing Chickpea-Ricotta Gnocchi recipe that's heartier and more nutritious than traditional potato gnocchi. The dough is forgiving, easy to handle, and creates tender dumplings perfect for your favorite sauces.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 serving
Calories: 295
Ingredients Method Nutrition

Ingredients
  

  • Salt and freshly ground black pepper, to taste
  • 3 cups (about 540g / 19 oz) cooked or canned chickpeas, drained until very dry
  • 1/2 cup (120g / 4.2 oz) whole milk ricotta cheese
  • 1/2 teaspoon (10 ml / 0.3 fl oz) freshly grated nutmeg
  • 1/2 cup (60g / 2.12 oz) all-purpose flour, plus more for dusting
  • 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.
  • Feel free to swap the chickpeas for cannellini or gigante beans for a different flavor profile.

Method
 

  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.
  3. Transfer the puree to a large bowl (you should have about 2 cups / 480 ml).
  4. Use a fork to stir the ricotta cheese and nutmeg into the chickpea puree.
  5. Add 1/4 cup (960 ml) of the flour and stir until just combined.
  6. Continue adding flour, a little at a time, until the mixture forms a soft dough you can handle, but just barely.
  7. 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.
  8. Divide the dough into 3 or 4 pieces.
  9. 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.
  10. Place the finished gnocchi on a sheet of wax paper, making sure they do not touch.
  11. Working in batches to avoid overcrowding the pot, add about half of the gnocchi to the boiling water and stir gently once.
  12. After they rise to the surface, cook for another 20-30 seconds.
  13. Remove the cooked gnocchi with a slotted spoon and serve immediately.
  14. Toss with warm sauce or melted butter and enjoy!

Nutrition

Calories: 295kcalCarbohydrates: 45gProtein: 16gFat: 6g

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