VEGAN AND GLUTEN FREE GNOCCHI MADE WITH CHICKPEAS AND CARROTS!
vegan chickpeas gnocchi - cutting the dough

VEGAN AND GLUTEN FREE GNOCCHI MADE WITH CHICKPEAS AND CARROTS!

vegan gnocchi made with chickpease! delicious vegan and gluten free recipe

vegan gnocchi made with chickpease! delicious vegan and gluten free recipe

Gnocchi are typical Italian vegan recipe, very versatile, simple and yet so delicious. They are usually made with a dough created by mixing boiled potatoes and white flour, however this recipe is a bit of a twist compared to the traditional vegan recipe.

I wanted to create something more proteic and nutritious, and at the same time also gluten free (other than vegan, of course). So I am suggesting this delicious chickpea based gnocchi, with the sweetness of carrots and a tasty red peppers creamy sauce to go with it.

The consistency of these vegan chickpeas gnocchi will be more tender than the traditional gnocchi recipe, so I reccomend don’t overcooking them. A further twist can be created by baking them for extra 10 minutes in the oven (after cooking them in hot water), with some melted vegan cheese.

 

Chickpea and carrot gnocchi with cream of capsicums (red peppers) - Vegan and gluten free

Ingredients

  • Gnocchi dough:
  • 1 can of chickpeas, drained
  • 2 medium potatoes
  • 1 carrot
  • 2 bay leaves
  • 3 garlic cloves
  • salt and pepper to taste
  • a pinch of nutmeg
  • chickpea flour to thicken and roll the dough
  • Sauce:
  • 2 spoons of extra virgin olive oil
  • 1 red capsicum pepper (not to small)
  • 1 small red onion diced
  • 2 fresh tomatoes
  • fresh basil leaves
  • 2 spoons of soy milk or soy cream
  • salt and pepper to taste

Instructions

  1. In a medium sized saucepan, prepare the creamy sauce by frying the diced red onion in olive oil
  2. add the diced tomatoes, peppers, and basil leaves and cook at medum fire for about 15 minutes and season to taste
  3. use a stick blender to create a smooth texture of the whole mixture
  4. add the soy milk or soy cream and keep cooking until a creamy consistency is achieved.
  5. Set the sauce aside and if desired add some more fresh basil leaves
  6. Now it's time to prepare some gnocchi! Make sure you have a nice and clean working space (a wood board or table will be perfect) and let's get rolling!
  7. Boil the chickpeas potatoes, carrot, garlic and bay leaves until tender (approx 20 minutes)
  8. once cooked, drain and use a food processor to mix the dough and season.
  9. Let cool down and then move everything into a large bowl
  10. Use your hands to mix everything, you will notice the texture will become quite compact
  11. at this point you can use a couple of spoons of chickpea flour to thiken further so that the dough is easy to work
  12. 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 reccommend not too big)
  13. Use a fork to create a some indentation on the gnocchi surface, if you like to do it properly 🙂
  14. add the gnocchi in boiling salted water
  15. Once the gnocchi will raise to the surface of the boiling water, this will mean that they are cooked!
  16. Drain them and mix them with the sauce you previously prepared
  17. Enjoy!
http://www.sweetasvegan.com/366/

vegan chickpeas gnocchi - cutting the dough

vegan chickpeas gnocchi – cutting the dough

chickpeas gnocchi dough

2 comments

  1. They look lovely Alice!

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