GLUTEN-FREE CHICKPEA GNOCCHI
How to make fluffy ricotta gnocchi that's also gluten-free? The secret is chickpea flour! These tender Italian dumplings are a cinch to make -- zero rolling, shaping or resting time required. It's great fun to pipe the dough into the pot; if you don't have a pastry bag, you can use a resealable plastic bag with the corner snipped off.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Fill a large pot with water and salt generously. Tie a piece of butcher's twine tautly from one handle to the other across the center of the pot. Bring the water to a boil.
- Meanwhile, combine the ricotta, Parmesan, nutmeg, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chickpea flour and mix until just combined. The dough should be slightly sticky. Do not add any more flour or overwork the dough, as this will make it tough.
- Fit a large pastry bag with a large round tip, about 3/4 inch wide. Alternatively, snip one corner of a large resealable plastic bag with scissors to create a 3/4-inch-wide opening. Fill the pastry bag with the gnocchi dough; set aside.
- Melt the butter in a large saute pan over medium-low heat until foamy, 2 to 4 minutes. Continue to cook, swirling the pan often, until the butter is light golden brown, about 2 minutes. Add the sage and cook until the butter is toasty brown (similar in color to graham cracker crumbs) and the sage is crisp, about 1 minute more. Remove from the heat.
- Holding the pastry bag over the boiling water, lightly squeeze the bag to release a 3/4- to 1-inch piece of dough, then rub it across the string to "cut" it off. Continue until you have made about 15 gnocchi. Cook until they float to the top and are warmed through, 60 to 90 seconds. Do not walk away from the pot or overcook them; the lack of gluten in the chickpea flour makes them very tender, and they will fall apart if boiled for too long. Transfer to a serving bowl and cover with foil to keep warm. Continue with the remaining gnocchi dough (you will have about 4 servings).
- Spoon some of the butter and sage mixture over each bowl and serve warm.
CHICKPEA-RICOTTA GNOCCHI
Make and share this Chickpea-Ricotta Gnocchi recipe from Food.com.
Provided by blucoat
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and season with salt.
- Meanwhile, place chickpeas into a food processor and season with salt and fresh ground black pepper. Process until they are as smooth as you can get them. Scoop chickpea mash into a large bowl.
- Add ricotta and nutmeg into the chickpeas, stirring until well combined. Add about 1/4 cup flour and stir until incorporated - add enough extra flour until a dough forms that you can easily handle. Scoop mixture out onto a lightly floured surface and knead lightly for less than a minute. Divide the mixture into 4 pieces and roll each out into a robe that is about 1/2" thick. Cut the ropes into 1" lengths - be gently and try to handle them as little as possible. As you cut them, transfer the pieces to a baking sheet lined with parchment or wax paper.
- Drop about half of the gnocchi into the boiling, salted water - stir gently and allow them to cook until they rise to the surface. Count to 20 and then remove them with a slotted spoon (be sure to taste one to make sure they are cooked through). Repeat with remaining gnocchi.
- Meanwhile, place butter and oil in a skillet and have it heating over medium-high. Add well-drained gnocchi and cook until golden on each side. Serve with fresh grated Asiago cheese on top.
RICOTTA GNOCCHI
Steps:
- In a large bowl, whip the ricotta to break up the curds. Add the egg and stir until evenly combined. Add the grated cheese and a pinch of salt. Taste and adjust seasonings.
- Pour flour onto a large plate or shallow pie dish. As if you were making chocolate chip cookies, use a teaspoon to form oval shape gnocchi and drop into flour. Do not let the formed gnocchi touch each other or they'll stick together.
- Working in batches of six, coat gnocchi lightly with flour by rolling the plate. Dust flour off gnocchi and place on a parchment lined cookie sheet. Repeat. Refrigerate two hours or until gnocchi are firm. You can refrigerate overnight but fresh gnocchi is best eaten the day it's prepared. Drop gnocchi into salted boiling water. Adjust heat to a simmer. When gnocchi floats to the top and is slightly firm to the touch, about 3-4 minutes. Remove using a slotted spoon.
- Serving suggestion: melted butter, peas and sage or a lean pasta topping of your choice, such as tomato sauce with basil and a shaving or two of parmesan cheese.
- In a heavy-bottomed pot, slowly bring the milk and the lemon juice to 200 degrees F. Remove from heat and cover. Place in a spot where the temperature will remain uniform (we suggest an unheated oven). After 6 hours, strain the curds and whey through cheesecloth. Tie the corners of the cloth to form a bag and hang it to drain overnight.
Nutrition Facts : Calories 323 calorie, Fat 24 grams, SaturatedFat 13.4 grams, Carbohydrate 9.6 grams, Fiber 0.2 grams, Protein 18 grams
CHEAT'S RICOTTA GNOCCHI DOUGH
Use this recipe to make Simple Spinach and Ricotta Gnocchi. For the best results, buy fresh full-cream ricotta. It's available at delicatessens and the deli counter of supermarkets.
Provided by Donna Hay
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the ricotta, Parmesan, flour, eggs, salt and pepper in a large bowl. Mix until combined and a sticky dough forms.
More about "chickpea ricotta gnocchi recipes"
SPRINGY RICOTTA GNOCCHI WITH PEAS AND HERBS RECIPE
From bonappetit.com
4.8/5 (54)Author Sarah JampelServings 4-6Estimated Reading Time 5 mins
- Cut 6 Tbsp. unsalted butter into small pieces. Place in a small bowl and chill in the fridge until ready to use. (It's important that the butter is cold because that will help it to emulsify into the sauce later on.)
- Thinly slice 1 large bunch of chives crosswise into rings. You should have about ½ cup. (If you're using another herb—like mint, basil, or dill—roughly chop.) Peel 1 garlic clove. Set both aside separately.
- Bring a large pot of salted water to a boil. Cover with a lid and keep hot over low heat while you make the gnocchi.
10 BEST CHICKPEA GNOCCHI RECIPES | YUMMLY
From yummly.com
BAKED RICOTTA GNOCCHI RECIPE - CHISEL & FORK
From chiselandfork.com
VEGAN GNOCCHI WITH SPINACH AND TOMATOES - VEGAN …
From veganheaven.org
G IS FOR: GLUTEN FREE RICOTTA GNOCCHI - E IS FOR EAT
From eisforeat.com
CHICKPEA GNOCCHI WITH TOMATOES AND PESTO - LARDER LOVE
From larderlove.com
STOP BOILING YOUR STORE-BOUGHT GNOCCHI—ROAST OR FRY …
From bonappetit.com
RICOTTA GNOCCHI RECIPE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
EASY AND QUICK HOMEMADE RICOTTA GNOCCHI RECIPE
From masterclass.com
CHICKPEA GNOCCHI W/ SLOW ROASTED TOMATOES, CHILLI & CORIANDER
From kellygibney.com
RICOTTA GNOCCHI WITH SWEET PEA BUTTER SAUCE - CHEESE KNEES
From cheeseknees.com
G IS FOR: GNOCCHI 3 WAYS {RICOTTA, POTATO & GARBANZO BEAN}
From eisforeat.com
CHICKPEA, SPINACH & SQUASH GNOCCHI RECIPE | EATINGWELL
From eatingwell.com
RICOTTA GNOCCHI - COOKING WITH NONNA
From cookingwithnonna.com
RICOTTA GNOCCHI WITH CHICKEN SAUSAGE AND VEGETABLES
From seasuitekitchen.com
20-MINUTE RICOTTA GNOCCHI - GIMME SOME OVEN
From gimmesomeoven.com
CHICKPEA-RICOTTA GNOCCHI RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOW TO MAKE RICOTTA GNOCCHI WITH PEA PUREE - CHEF LETICIA
From chefleticia.com
RICOTTA GNOCCHI WITH SPRING VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
HOW TO MAKE RICOTTA GNOCCHI (5 INGREDIENTS!) - THE CHEESE KNEES
From cheeseknees.com
BEST COOKING CHEESE RECIPES: CHICKPEA-RICOTTA GNOCCHI
From worldbestcheeserecipes.blogspot.com
INTERVIEWS, RECIPES, DESSERTS AND STORIES FROM GOLF KITCHEN
From golfkitchen.com
EASY HOMEMADE RICOTTA GNOCCHI (FROM SCRATCH) | RECIPETIN EATS
From recipetineats.com
HOME - HEY NUTRITION LADY
From heynutritionlady.com
RICOTTA GNOCCHI | CANADIAN GOODNESS - DAIRY FARMERS OF CANADA
From dairyfarmersofcanada.ca
HOME OF FOOD.COM
From food.com
SKILLET CHICKPEAS {WHIPPED RICOTTA} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CHICKPEA GNOCCHI WITH MARKET VEGETABLES: ITALY, MEET THE …
From forward.com
4-INGREDIENT TENDER ITALIAN GNOCCHI - EVERYDAY DELICIOUS
From everyday-delicious.com
EASY 3 INGREDIENT RICOTTA GNOCCHI - MANGIA BEDDA
From mangiabedda.com
QUICK AND EASY HOMEMADE RICOTTA GNOCCHI RECIPE
From seriouseats.com
VEGAN RICOTTA CHEESE (CHICKPEA RICOTTA) - THE GARDEN …
From thegardengrazer.com
EASY HOMEMADE RICOTTA GNOCCHI (5 SIMPLE STEPS!)
From easycheesyvegetarian.com
CHICKPEA-RICOTTA GNOCCHI RECIPE - FOOD.COM
From pinterest.com
RICOTTA GNOCCHI - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
RICOTTA GNOCCHI RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
RICOTTA GNOCCHI, THE SIMPLE AND DELICATE COMFORT FOOD
From lacucinaitaliana.com
CHICKPEA RICOTTA GNOCCHI RECIPE - WEBETUTORIAL
From webetutorial.com
THE EASIEST HOMEMADE RICOTTA GNOCCHI - GEMMA’S BIGGER BOLDER …
From biggerbolderbaking.com
SWEET POTATO CHICKPEA GNOCCHI - LEAN GREEN NUTRITION FIEND
From leangreennutritionfiend.com
CHICKPEA GNOCCHI RECIPE | MYRECIPES
From myrecipes.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #side-dishes #beans #eggs-dairy #american #easy #european #beginner-cook #kid-friendly #kosher #vegetarian #italian #cheese #dietary #inexpensive #chick-peas-garbanzos
You'll also love