From Mark Bittman's "How to Cook Everything Vegetarian".
- Ready In:
- 3 cups cooked chickpeas or 3 cups canned chick-peas, drained until as dry as possible
- fresh ground black pepper
- 1⁄2 cup ricotta cheese
- 1⁄2 teaspoon fresh grated nutmeg
- 1⁄2 cup all-purpose flour, divided
- 2 tablespoons butter
- 1 tablespoon olive oil
- asiago cheese
- Bring a large pot of water to a boil and season with salt.
- Meanwhile, place chickpeas into a food processor and season with salt and fresh ground black pepper. Process until they are as smooth as you can get them. Scoop chickpea mash into a large bowl.
- Add ricotta and nutmeg into the chickpeas, stirring until well combined. Add about 1/4 cup flour and stir until incorporated - add enough extra flour until a dough forms that you can easily handle. Scoop mixture out onto a lightly floured surface and knead lightly for less than a minute. Divide the mixture into 4 pieces and roll each out into a robe that is about 1/2" thick. Cut the ropes into 1" lengths - be gently and try to handle them as little as possible. As you cut them, transfer the pieces to a baking sheet lined with parchment or wax paper.
- Drop about half of the gnocchi into the boiling, salted water - stir gently and allow them to cook until they rise to the surface. Count to 20 and then remove them with a slotted spoon (be sure to taste one to make sure they are cooked through). Repeat with remaining gnocchi.
- Meanwhile, place butter and oil in a skillet and have it heating over medium-high. Add well-drained gnocchi and cook until golden on each side. Serve with fresh grated Asiago cheese on top.
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This was just "okay" to me. I am not a big fan of gnocchi to begin with, so take my thoughts with a grain of salt. I served this mixed with peas and topped with caramelized onions and half the cheese. (The olive oil from the onions is better fat than the cheese) Were it not for the onions, I think the gnocchi would be bland. I even pan fried them in the oil remaining from caramelizing the onions to add more flavor. The peas were added to boost nutrition, color, and flavor. They were a nice combo, but for the amount of work these little suckers take, I don't think I will make them again. My BF liked them--he loves comfort food.1Reply
This is a very fun recipe to make. Was my first time making gnocci - stumbled across the recipe when searching very stringent ingredients/regional recipes. Contains flavours that I love - Ricotta and Chickpea, and was a perfect vegetarian meal. Very delicious, and fun to make (but a little laborious). I suggest people try it out, and maybe even double the recipe if serving this to 4 people as a main course.1Reply