These chickpea gnocchi are really tasty! This dish has all the properties of the legumes and brings plant based proteins and mineral salts such as iron, calcium and phosphorus. To season the gnocchi we propose a light tomato sauce, rich in lycopene, a powerful antioxidant substance, and prepared with cherry tomatoes, extra virgin olive oil, garlic and thyme.
Ingredients for the gnocchi
200 g of chickpea flour
200 g of wheat flour type 2
500 ml of water
Sea salt
Ingredients for the sauce
500 g of cherry tomatoes
1 clove of garlic
Thyme, dry or fresh
Extra virgin olive oil
salt
Bring to boil 500 ml of water and add a teaspoon of fine ground sea salt. Remove from heat and add the flours. Now you should stir and mix the ingredients, at first you can use a wooden spoon then, once all has cooled down use also the hands. Take a piece of the dough and form a roll on the working table. Cut the roll into pieces approximately 2 cm in length, go on in this way until all the dough has been used. Prepare now the sauce, rinse the tomatoes and cut them in half. In a pan pour a little extra virgin olive oil, two tablespoons of water, the clove of garlic, a pinch of coarse sea salt and the fresh tomatoes, cook and stir often. When the tomatoes will be soft crush them with a fork, keep on cooking for about ten minutes. Complete now the gnocchi preparation, bring to boil a pot full of salt water, pour the gnocchi and drain them as soon as they will come up to the surface. The gnocchi are ready, season them with the tomato sauce and a pinch of thyme.
