You think of gnocchi and you imagine soft potatoes, right? Then you meet this chickpea gnocchi, and you rethink all that. It surprises you by being light yet satisfying. I’ve tested it on friends and family when I had extras – everyone went back for seconds. It turns chickpeas shape into something almost magical when you add flour, olive oil, and a hint of nutmeg.

You can tweak the flavor easily. Drop in rosemary or skip the nutmeg if that suits you. This recipe invites customization. Let’s walk through how to make it and why it sticks around in your memory.

Active Time: 25 minutes
Total Time: 1 hour (including chilling)
Servings: 4

Ingredients

You probably already have these in the kitchen:

• 2 cups cooked chickpeas, drained
• 1 cup all-purpose flour (plus some to dust surfaces)
• 2 tablespoons olive oil
• 1 teaspoon salt
• Black pepper, cracked fresh
• Pinch of nutmeg (optional, but adds warmth)

Instructions

Preparation

Mash chickpeas until they’re smooth – no big lumps. I toss them into a food processor; it saves elbow grease. Add flour, oil, salt, pepper, and that pinch of nutmeg. Knead it just enough to bring it together. You want it soft and slightly sticky, not dry or crumbly.

Chill the dough for about twenty minutes. That gives it a body for shaping without turning into concrete when you roll.

Cooking

Divide the dough into four pieces. Roll each into 1-inch thick ropes, then slice into bite-sized gnocchi. Lightly dust each with flour so they don’t cling.

Bring a pot of salted water to a rolling boil. Drop the gnocchi in batches. They’ll float once they’re almost done – give them thirty more seconds before lifting with a slotted spoon. They stay tender and still have a bite.

Serving

Get creative here. I like to toss them in olive oil with garlic and fresh greens – something simple, a little lemon zest. Or you can go classic: marinara sauce works beautifully. These gnocchi soak up flavor without falling apart like your potato versions.

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 280
• Total Fat: 6 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 340 mg
• Total Carbohydrates: 48 g
• Dietary Fiber: 8 g
• Sugars: 2 g
• Protein: 11 g

Tips and Variations

I’ve played around with this dough enough times to learn a few things:

• Feel the dough is too wet? Add flour gradually, but don’t overdo it or the texture suffers.
• Need gluten-free? Try a chickpea-based flour mix. Test a couple of pieces first to check the feel.
• Want flavor lift? Mix in herbs – rosemary works well. Nutritional yeast adds depth.
• Freezer-friendly? Freeze raw gnocchi on a tray, then bag them. Boil from frozen when you’re hungry.

Conclusion

Gnocchi made from chickpeas feels unexpected at first – but then it becomes a new favorite. It’s light yet filling, comforting yet interesting. I always keep some frozen; they make dinner feel like something special – even when you don’t have an hour to spare.

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