Chickpea Ricotta Gnocchi
Elevate your pasta game with this Chickpea Ricotta Gnocchi recipe, a delightful fusion of creamy ricotta, protein-rich chickpea flour, and Parmesan for a perfectly tender, melt-in-your-mouth gnocchi. Quick and easy to make in just 40 minutes from start to finish, this wholesome dish swaps traditional wheat-based gnocchi for a high-protein, gluten-free alternative that doesn’t compromise on flavor. Topped with a nutty, browned butter and crispy fresh sage sauce, every bite is a harmony of rich, earthy, and aromatic notes. Serve this Italian-inspired comfort food as an elegant weeknight meal or a show-stopping dinner party dish, paired with a crisp side salad or roasted vegetables. Whether you’re gluten-sensitive or simply seeking a creative twist on a classic, this recipe is a game-changer for gnocchi lovers everywhere!
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Recipe Information
Ingredients
- 1 cup Chickpea flour
- 1 cup Ricotta cheese
- 0.25 cup Parmesan cheese, grated
- 1 large Egg yolk
- 0.5 teaspoon Salt
- 0.25 teaspoon Nutmeg, freshly grated
- 0.5 cup All-purpose or gluten-free flour (for dusting)
- 4 tablespoons Unsalted butter
- 8 leaves Fresh sage leaves
- 0.25 teaspoon Black pepper, freshly ground
Instructions
In a medium mixing bowl, combine the chickpea flour, ricotta cheese, Parmesan cheese, egg yolk, salt, and nutmeg. Mix well until the dough comes together and is smooth but slightly sticky.
Lightly dust a clean work surface with some of the all-purpose or gluten-free flour. Turn the dough out onto the floured surface and gently knead for about 1-2 minutes, adding a little more flour if necessary, until the dough is smooth and no longer sticky.
Divide the dough into four equal portions. Roll each portion into a long rope about 3/4-inch in diameter.
Using a knife or bench scraper, cut each rope into 1-inch pieces to form the gnocchi. If desired, use the back of a fork to create ridges on each piece for added texture.
Bring a large pot of salted water to a boil. Meanwhile, prepare the sage butter sauce by melting the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage leaves are crisp, about 2-3 minutes. Remove the skillet from the heat.
Cook the gnocchi in the boiling water in batches if needed. They will float to the surface when done, about 2-3 minutes. Use a slotted spoon to transfer the cooked gnocchi directly to the skillet with the sage butter sauce.
Gently toss the gnocchi in the sage butter sauce to coat. Return the skillet to low heat if needed to warm everything through.
Serve the gnocchi immediately, garnished with freshly ground black pepper and additional grated Parmesan, if desired.
Nutrition Facts
Calories |
1686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 1619 mg | 70% | |
| Total Carbohydrate | 127.6 g | 46% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 14.4 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 851 mg | 65% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1512 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
