Potato gnocchi with chickpea flour
Wonderful taste, slightly sweet due to the chickpea flour, they fit perfectly in a simple combination with chard / spinach and pine nuts.
Preparation steps
- Wash the potatoes well and cook in their skins (depending on the size it will take you about 40 minutes). Peel a squash, grate it and squeeze the juice. Add egg, flour and a pinch of salt to the chilled potatoes. Knead the dough (first with a food processor and then with your hands). Add flour as needed (it depends a lot on the type of potatoes how much flour they will absorb) so that the dough is soft but not sticky and allows you to shape the gnocchi.
- Tear off pieces of dough, shape them into rolls about 1 cm thick. Cut the rolls into pieces of approximately 1.5 cm. Always keep the board and dough well floured so that the dough does not stick.
- Shape the gnocchi by pressing each piece with your thumb against the board and then gently rolling it up, forming a recess on one side and a typical notch on the other. If you do not have a gnocchi board, the fork will serve in the same way. Arrange the shaped gnocchi on a well-floured tray.
- Heat the olive oil in a pan with the whole, slightly crushed garlic cloves and pine nuts for about 1 minute. Add chopped spinach / chard, salt and sauté over high heat, stirring, for 2-3 minutes.
- Cook the gnocchi in boiling salted water. When they surface, they are done. Take them out with a slotted spoon and add them directly to the pan with the spinach / chard, so that you add a little water with the gnocchi in which they were cooked. Heat everything together briefly, stirring carefully and serve warm.
- * Gnocchi tolerate freezing well. Freeze them stacked on a tray, then transfer to bags. Cook as well as fresh, with the proviso that you cook them unfrozen and do not cook everything at once, but in a smaller amount so that the water temperature does not drop too much, this would give you sticky gnocchi.
