Gluten-Free Chickpea Gnocchi

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 813, total fat 59 G., saturated fats 36 G., proteins 45 G., carbohydrates 28 G., fiber 7 G., cholesterol 255 mg, sodium 930 mg, sugar 4 G.

How to make tender gluten-free ricotta gnocchi? Your secret ingredient: chickpea flour! These plump Italian dumplings are easier to make than traditional ones: no rolling out the dough and shaping it. Simply pipe the dough from a pastry bag directly into a pan of boiling water. If you don't have a pastry bag, use a zip-top bag and snip off the corner. Drizzle the finished gnocchi with brown butter and sage and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 container (425 g) whole milk ricotta (about 2 cups)
1.5 tbsp. freshly grated parmesan
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
1 and 1/4 cups chickpea flour
110 g unsalted butter
1/4 cup fresh sage leaves, thinly sliced
Special equipment: kitchen string; pastry bag with a large round tip (2 cm) – optional

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ricotta cheese, Parmesan cheese, nutmeg, chickpea flour, sage

Cooking the dish according to the recipe:

Fill a large pot with water and generously salt. Tie a piece of kitchen string tightly across the center of the pot from one handle to the other. Bring the water to a boil.
Meanwhile, in a large bowl, combine the ricotta, Parmesan, nutmeg, eggs, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Add the chickpea flour and knead until smooth. It should be slightly sticky. Don't add more flour or overwork the dough, or the gnocchi will be tough.

Insert a large round tip, about 2 cm wide, into a large pastry bag. Alternatively, snip one corner of a large plastic zip-lock bag with scissors to create a 2 cm wide opening. Fill the pastry bag with the gnocchi batter; set aside.
In a large skillet over medium-low heat, melt the butter until foamy, 2 to 4 minutes. Continue cooking, swirling the pan frequently, until the butter turns light brown, about 2 minutes. Add the sage and cook until the butter turns dark brown and the sage is crisp, about 1 minute more. Remove from heat.
Holding the pastry bag over simmering water, gently squeeze it to release a 2-2.5 cm (1-1/2 in) piece of dough. Use a string to cut it so it falls into the water. Continue pipetting gnocchi until you have about 15 of them. Cook until they float to the surface and are heated through, 60-90 seconds. Don't move away from the pan to avoid overcooking the gnocchi: the lack of gluten in chickpea flour makes them very delicate, and they will fall apart if overcooked..
Transfer to a serving bowl and cover with foil to keep warm. Press more dough into the pan and cook the next batch of gnocchi (you'll have about 4 servings).

Ricotta gnocchi are typically piped directly into boiling water, making them quicker and easier to make than traditional potato gnocchi. When piping the dough from a pastry bag, it's usually trimmed with a knife or kitchen scissors. However, you might find it easier to do this by stretching a string across the pan. This way, you'll have both hands on the dough, making it easier to control the size of the gnocchi (perfect for beginners!).
Drizzle the gnocchi with the sage brown butter and serve warm.