GLUTEN-FREE CHICKPEA GNOCCHI
How to make fluffy ricotta gnocchi that's also gluten-free? The secret is chickpea flour! These tender Italian dumplings are a cinch to make -- zero rolling, shaping or resting time required. It's great fun to pipe the dough into the pot; if you don't have a pastry bag, you can use a resealable plastic bag with the corner snipped off.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Fill a large pot with water and salt generously. Tie a piece of butcher's twine tautly from one handle to the other across the center of the pot. Bring the water to a boil.
- Meanwhile, combine the ricotta, Parmesan, nutmeg, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chickpea flour and mix until just combined. The dough should be slightly sticky. Do not add any more flour or overwork the dough, as this will make it tough.
- Fit a large pastry bag with a large round tip, about 3/4 inch wide. Alternatively, snip one corner of a large resealable plastic bag with scissors to create a 3/4-inch-wide opening. Fill the pastry bag with the gnocchi dough; set aside.
- Melt the butter in a large saute pan over medium-low heat until foamy, 2 to 4 minutes. Continue to cook, swirling the pan often, until the butter is light golden brown, about 2 minutes. Add the sage and cook until the butter is toasty brown (similar in color to graham cracker crumbs) and the sage is crisp, about 1 minute more. Remove from the heat.
- Holding the pastry bag over the boiling water, lightly squeeze the bag to release a 3/4- to 1-inch piece of dough, then rub it across the string to "cut" it off. Continue until you have made about 15 gnocchi. Cook until they float to the top and are warmed through, 60 to 90 seconds. Do not walk away from the pot or overcook them; the lack of gluten in the chickpea flour makes them very tender, and they will fall apart if boiled for too long. Transfer to a serving bowl and cover with foil to keep warm. Continue with the remaining gnocchi dough (you will have about 4 servings).
- Spoon some of the butter and sage mixture over each bowl and serve warm.
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Abigail Carter
[email protected]Overall, I was disappointed with these chickpea gnocchi. They were bland, dense, and fell apart in the sauce.
Josiah Russell
[email protected]These gnocchi were a bit too dense for my liking. I think I would use less chickpea flour next time.
Uncomfortable Kid
[email protected]I had trouble getting the gnocchi to hold their shape. They kept falling apart in the sauce.
Chegofatso Mmaswi
[email protected]These gnocchi were a bit bland for my taste. I think I would add more herbs and spices next time.
Sandra Nxumalo
[email protected]I was really impressed with these chickpea gnocchi. They were easy to make and tasted just as good as traditional gnocchi.
aj queen
[email protected]These gnocchi were a bit more time-consuming to make than I expected, but they were worth the effort. They were so delicious and unique.
Khorshedali dewan
[email protected]I'm always looking for new ways to add more plant-based protein to my diet, and these chickpea gnocchi fit the bill perfectly. They were delicious and satisfying.
MH Emon
[email protected]I love that this recipe uses simple, wholesome ingredients. The gnocchi were light and fluffy, and the sauce was flavorful.
Tamara Thompkins
[email protected]These gnocchi were easy to make and tasted great. I especially liked the crispy texture on the outside.
Rana Hashim
[email protected]I was skeptical about making gnocchi from chickpeas, but I'm so glad I gave this recipe a try. They turned out perfectly and were a delicious addition to my soup.
Muhmmad zeeshan Arif
[email protected]I've tried many gluten-free pasta alternatives, but these chickpea gnocchi are by far the best. They hold their shape well in the sauce and have a great flavor.
Charbel Zaghrini
[email protected]These chickpea gnocchi were a delightful surprise! They were easy to make and had a delicious, chewy texture. I served them with a simple tomato sauce and they were a hit with my family.