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.
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 😉
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