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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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
Directions
Step 1
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.
Step 2
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.
Step 3
Divide the dough into four equal portions. Roll each portion into a long rope about 3/4-inch in diameter.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Gently toss the gnocchi in the sage butter sauce to coat. Return the skillet to low heat if needed to warm everything through.
Step 8
Serve the gnocchi immediately, garnished with freshly ground black pepper and additional grated Parmesan, if desired.
Nutrition Facts
| Serving size | (534.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1624.5 |
| Total Fat 94.0g | 0% |
| Saturated Fat 51.3g | 0% |
| Cholesterol 479.3mg | 0% |
| Sodium 1866.5mg | 0% |
| Total Carbohydrate 139.1g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 14.8g | |
| Protein 73.8g | 0% |
| Vitamin D 18.2IU | 0% |
| Calcium 1359.9mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 1441.1mg | 0% |
Source of Calories