Gluten Free Chickpea Ricotta Gnocchi
- Prep Time: 40 mins
- Cook Time: 4 mins
- Total Time: 44 mins
- Yield: 4 servings
- Category: Main
- Cuisine: Italian
Ingredients
- 1 cup chickpea flour (aka garbanzo bean flour)
- 1 cup ricotta
- 1 large egg
- 1/4 tsp salt
- 2 TBS grated parmesan cheese
- Extra flour for rolling
For serving
- A simple sauce, like basil pesto
Instructions
- Combine chickpea flour, ricotta, egg, salt, and Parmesan in a large bowl until smooth.
- Transfer to a flour dusted work surface and roll the dough into 1/2 inch thick logs, working in batches. Cut the logs into 1 inch pieces.
- Bring a large pot of water to a boil.
- Optional: roll the gnocchi by pressing each flour dusted piece gently onto the tines of a fork. Gently lift the bottom end of the dough off the fork and roll upwards to create the pocket in the center. Alternatively, you can skip this step and cook the 1 inch pieces.
- Drop the gnocchi pieces into bowling water and cook until they float, 3-4 minutes.
- Serve with a simple sauce, such as basil pesto.
Notes
If you skip step 4, this recipe will only take 20 minutes to prep.