Chickpea Wild Garlic Gnocchi

Chickpea Wild Garlic Gnocchi

Green & Garlicky 😉

Not being a pasta person, eating it maybe only 3 times per year, I found myself experimenting with gnocchi the other day. I am actually not sure whether to refer to gnocchi as pasta or as dumplings, perhaps both.

Originally, gnocchi are made of wheat flour, egg and potato. I was, of course, drawn towards making something different. I went for the chickpeas as they are quite starch-like as potatoes but also high in protein and I decided to totally omit the white flour. Also, as the wild garlic is in season at the moment I wanted to make them green so bad 😆

Gnocchi, as any other pasta, originates from Italy.  It is still a mystery for me what is it about the pasta that makes it such a world-known comfort food. Perhaps I am yet to find it out if I keep on experimenting on the savoury field.

Gnocchi was surprisingly easy to make and on top of that super fun as well. Though, at first I didn’t add enough flour for rolling and forming the gnocchi so I ended up with such a mess in my kitchen. But the process was easy and they cooked super fast that I could even handle taking some photos of the ready made dish before starving into my “hangriness” (the biggest struggle of a foodblogger🤪)


Served my gnocchi with sesame oil and seeds, rosemary crystal flakes from @saltsupgourmetsalts and some fresh wild garlic, thyme and tomato.

The Spring Power

Wild garlic is a perfect herb to support your health during the spring time when it is in season. More about its health benefits you can find under my wild garlic pesto post.

Knowing you support both your body and mind through a so-called comfort food cannot be any more satisfying. Also, I truly love the green shade of this pasta. I guess the gnocchi should be a little less flat than mine turned out, but who judges the food that tastes good 😉

Chickpea Wild Garlic Gnocchi That Is:
  • Easy and Fast to make
  • Few Healthy Ingredients
  • High Protein 
  • Gluten Free
  • Looking Green and Fabulous
  • Vegan

Chickpea Wild Garlic Gnocchi

Prep Time30 mins
Cook Time10 mins
Course: Main Course
Cuisine: dairy free, gluten free, vegan
Keyword: chickpeas, dinner, glutenfree, gnocchi, maincourse, pasta, savoury, wild garlic
Servings: 2 people
Author: mylifemytreats

Equipment

  • food processor

Ingredients

  • 30 g wild garlic
  • 35 g sunflower seed butter
  • 135 g chickpea flour and some extra for rolling
  • 1 tsp psyllium husk powder
  • 3/4 tsp salt
  • 1/4 tsp baking powder
  • 1 tbsp lemon water
  • 80 g water

Instructions

  • wash and dry the wild garlic leaves
  • finely chop the wild garlic in a food processor
  • add sunflower seed butter, salt, baking powder, psyllium husk, lemon juice and water and blend until creamy
  • lastly add the chickpea flour and blend to combine
  • pour the batter into a bowl and if it is too sticky add some extra chickpea flour
  • To form the gnocchi, first flour your hands, then take a ball size of batter and roll the dough into a long strip on a floured board
  • run a floured fork along the dough to make the classic gnocchi lines on top
  • slice the strip into small pieces
  • bring a pot of water to boil and carefully put the gnocchi in the water and continue to simmer
  • when the gnocchi start to float on the surface add another half of a cup of cold water into the pot. This allows the gnocchi to cook more evenly inside out
  • bring the water back to boil and simmer for about 10 min
  • pick them up with a slotted spoon or fork and serve

Notes

  • if you don´t have sunflower seed butter you can use any seed butter of preference or make your own just pulsing the seeds in a food processor
  • I prefer my gnocchi well cooked, 10-15 min, some people like to take them out straight when they start to float on the surface
  • you need a little extra chickpea flour for rolling (about 1/4 cup) and you might need some more in the batter if it is sticking too much on your fingers and the surface
  • on the photo, there is a double portion of this recipe. If making double amount boil the gnocchi in two patches, cannot fit all at once.

Are you a fan of gnocchi or do you prefer the original pasta?
Let me know if you try this recipe. I am always curious to hear your feedback! 

Also, don´t forget to tag me on your posts on Instagram with #lifetreatsrecipe and @my_life_my_treats so I can enjoy all your creations!

Lots of Love! 

Pasta La Vista

@my_life_my_treats

xoxo, LT

xoxo, LT

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I am a professional ballet dancer, yoga teacher and TCM student.

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