Chickpea Gnocchi

Name: Chickpea Gnocchi
Yield: 2 to 3 Servings *You can freeze the leftovers.
Cuisine: British
Ingredients: 1 can (400 g) Chickpeas *I had 180g after drained; 1 pinch Salt *if Chickpeas are not salted; 1 Egg; 1/2 cup Plain Flour *plus extra; 2 tablespoons Potato Starch OR Corn Starch

Hiroko Liston @hirokoliston

Melbourne, Australia

I don’t make Gnocchi very often, but homemade Gnocchi are delicious. Potato Gnocchi are most popular, but Sweet Potato, Pumpkin and other vegetables are often used. Have you ever tried Chickpeas? Using a can of Chickpeas, these Gnocchi are easy to make. The hardest part is blending the Chickpeas into paste. If you have a stick blender, it would be very easy.

Hiroko Liston @hirokoliston

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Ingredients

2 to 3 Servings*You can freeze the leftovers.

1 can (400 g)Chickpeas *I had 180g after drained
1 pinchSalt *if Chickpeas are not salted
1Egg
1/2 cupPlain Flour *plus extra
2 tablespoonsPotato Starch OR Corn Starch

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Steps

1

Place drained Chickpeas and Egg in a bowl, and use a stick blender to make into paste. *Note: You may prefer using a food processor if you have one.
2

Add Plain Flour and Potato Starch (OR Corn Starch), and use a fork to mix and form a soft dough adding extra Flour as required. Today I added extra 1 tablespoon. *Note: Do not make the dough very firm.
3

Turn onto a lightly floured surface and divide the dough into some portions. Roll each portion into a log about 2cm in diameter, and cut into 1.5cm pieces.
4

Note: To shape the Gnocchi, today I rolled each piece into a ball, then gently pressed it down on a fork as rolled it. You can just roll over each ball using a fork.
5

Cook Gnocchi in a saucepan of boiling salted water, but DO NOT overcrowd as they can stick together. Cook until they rise to the surface. Enjoy with your favourite sauce.