CHICKPEA GNOCCHI WITH NAPOLI SAUCE AND SPINACH LEAVES
- 1 tin chickpeas, drained
- 1 egg
- 150g flour (chickpea flour for gluten free)
- Extra for rolling gnocchi dough
- Dash of olive oil
- Salt and pepper
- Small onion diced
- 2 cloves garlic, chopped
- Jar or tin of crushed tomatoes
- Small bag spinach
Use a food processor to mix the chickpeas, flour, egg, and season.
Then move everything into a large bowl or onto floured bench (kitchen table).
Use your hands to mix everything; you will notice the texture will become quite compact.
At this point you can use a couple of spoons of flour to thicken further so that the dough is easy to work.
Rest in fridge for at least 15 mins wrapped in cling film or in a sandwich bag.
Remove from fridge and create some ‘small sausages’ shaped rolls with the dough and start cutting them in small pieces. You can decide how small or big the gnocchi are, but I recommend not too big.
Use a fork to create some indentation on the gnocchi surface, if you like to do it properly.
Add the gnocchi in boiling salted water.
Once the gnocchi will rise to the surface of the boiling water, this will mean that they are cooked!
Drain them and mix them with the sauce you previously prepared
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