Homemade Chickpea Gnocchi with Pecorino, Lemon, and Mint
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A Note from Feedfeed
These homemade chickpea gnocchi with pecorino, lemon, and mint are the perfect segue into spring. A pillowy chickpea gnocchi dough comes together quickly in a food processor and can be made in advance and frozen for a super quick and comforting weeknight meal.
Recipe Description
As a devout chickpea lover, I am convinced no pantry item is more versatile. A can of chickpeas allows us to bulk out a simple vegetarian meal, whip up a silky smooth dip, season and roast for an earthy salad topper; should I keep going? I wondered if I could substitute the potatoes used in traditional gnocchi with canned chickpeas and their liquid, the magical aquafaba. Sparked by sheer curiosity and not a hint of potato-shaming, I managed to create a soft, supple gnocchi dough with chickpeas, all-purpose flour, grated pecorino Romano cheese, and some lemon zest. The chickpeas and aquafaba add protein, starch, and moisture to the dough in their own right, meaning there's no need to add eggs. The food processor does most of the heavy lifting here developing gluten necessary for a luscious, chewy bite. A quick knead on your work surface brings the dough together into a uniformly silky dough. From there, you will form your dough into long ropes, cut them into little nuggets, and add a little texture using a gnocchi board or a fork.
The chickpea gnocchi dough can be frozen in a single layer and stored in an airtight container for up to 3 months, just add a few minutes of additional cook time when cooking from frozen. Feel free to add some asparagus, frozen peas, artichoke hearts, to this recipe when you add the garlic in step for a dose of veggies, or serve it plain with just a sprinkle of grated cheese and plenty of fresh mint.
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ingredients
- 1 (15.5-ounce) can chickpeas and their liquid
- 1 cup grated pecorino Romano or Parmigiano Reggianocheese, plus more as needed
- 1 large lemon, zested and juiced
- 2 1/4 cups (10 ounces) all-purpose flour
- Kosher salt
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 large garlic cloves, finely chopped
- 3/4 cup reserved pasta water
- Fresh cracked black pepper
- 3/4 cup fresh mint leaves, torn or roughly chopped
Method
Make the Chickpea Gnocchi Dough
Step 1
Add chickpeas and their liquid, grated cheese, 1 teaspoon lemon zest, and flour to a food processor and pulse until a ball of dough forms and pulls away from the sides of the bowl.
Step 2
Lightly knead dough into a ball, using just a dusting of flour, if needed. Cover and let dough rest for 10 minutes.
Step 3
Divide the dough ball into 4 equal parts. Roll one piece of dough into a long rope about 1-inch thick, then cut the rope into 1” pieces. Cover with a clean kitchen towel while you roll and cut the remaining dough. Gently roll each piece on a ridged gnocchi board or on the tines of a fork. At this point you can arrange the uncooked gnocchi in a single layer on a baking sheet and freeze, then transfer to an airtight container for up to 3 months.
Step 4
Bring a large pot of water to a boil and season liberally with kosher salt.
Step 5
Add chickpea gnocchi and cook until they float and have a pleasantly chewy texture, about 5 minutes. Reserve 3/4 cup of pasta water, then drain the gnocchi.
Step 6
Return the pot to the stove over medium heat and melt the butter and olive oil. Stir in the chopped garlic and let cook without browning for about 1 minute. Add the lemon juice, remaining lemon zest, a few pinches of grated cheese, and 2/3 cup of pasta water to start with (you may need to add a little more at the end), then add the drained gnocchi, tossing to coat well in the glossy sauce. Add a splash more pasta water, if necessary. Season with fresh cracked black pepper.
Step 7
Serve the chickpea gnocchi into bowls and sprinkle with fresh mint and additional grated cheese, if desired.