📝 About This Recipe
A rustic and protein-packed twist on the Italian classic, these Gnocchi di Ceci swap traditional potatoes for wholesome chickpeas to create a nutty, tender dumpling. This dish captures the essence of Mediterranean comfort food, offering a satisfying texture that is both lighter and more nutrient-dense than its starch-heavy counterparts. Tossed in a fragrant sage-infused brown butter, it is a sophisticated yet simple meal that celebrates the humble garbanzo bean in a truly gourmet fashion.
🥗 Ingredients
The Gnocchi Dough
- 2 cans (15 oz each) Chickpeas (Garbanzo Beans) (rinsed, drained, and patted very dry)
- 1 to 1.5 cups All-Purpose Flour (plus extra for dusting; can substitute with gluten-free 1-to-1 blend)
- 1 large Egg (beaten)
- 1/2 cup Parmigiano-Reggiano (finely grated)
- 1 teaspoon Sea Salt
- 1/8 teaspoon Nutmeg (freshly grated)
Sage and Brown Butter Sauce
- 6 tablespoons Unsalted Butter (high-quality European style preferred)
- 12-15 pieces Fresh Sage Leaves (whole)
- 2 cloves Garlic (thinly sliced)
- 1/2 teaspoon Lemon Juice (to brighten the flavors)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 2 tablespoons Pine Nuts (lightly toasted)
- 2 tablespoons Extra Parmigiano-Reggiano (shaved or grated)
👨🍳 Instructions
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1
Ensure the chickpeas are thoroughly dried using paper towels or a clean kitchen cloth. Excess moisture is the enemy of light gnocchi.
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2
Place the dried chickpeas in a food processor and pulse until they form a very smooth, thick paste. There should be no whole chunks remaining.
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3
Transfer the chickpea puree to a large mixing bowl. Add the beaten egg, grated Parmigiano-Reggiano, salt, and nutmeg. Stir until well combined.
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4
Gradually fold in 1 cup of flour. Use your hands to gently bring the dough together. If it is still very sticky, add more flour one tablespoon at a time until a soft, workable dough forms.
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5
Turn the dough onto a lightly floured surface and knead very gently for about 1 minute. Do not overwork the dough, or the gnocchi will become tough.
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6
Divide the dough into 4 equal portions. Roll each portion into a long rope about 1/2 inch thick.
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7
Using a bench scraper or a sharp knife, cut the ropes into 1-inch pieces. You can leave them as is or roll them over a gnocchi board or the tines of a fork for traditional ridges.
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8
Bring a large pot of salted water to a gentle boil. Meanwhile, prepare the sauce.
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9
In a large skillet over medium heat, melt the butter. Once it begins to foam, add the sage leaves and sliced garlic.
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10
Cook the butter until it turns a light amber brown and smells nutty, and the sage leaves become crisp. Remove from heat immediately to prevent burning and stir in the lemon juice.
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11
Drop the gnocchi into the boiling water in batches. They are done when they float to the surface, which usually takes about 2-3 minutes.
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12
Use a slotted spoon to transfer the floating gnocchi directly into the skillet with the sage butter.
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13
Turn the heat back to medium-high and gently toss the gnocchi in the sauce for 1-2 minutes, allowing them to slightly sear and absorb the flavors.
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14
Plate the gnocchi immediately, spooning extra butter and crispy sage leaves over the top. Garnish with toasted pine nuts and extra cheese.
💡 Chef's Tips
Always dry your chickpeas thoroughly; if they are wet, you will need too much flour, making the gnocchi heavy. Do not over-mix the dough; stop as soon as it holds its shape to ensure a pillowy texture. If the dough is too soft to handle, chill it in the refrigerator for 20 minutes before rolling. You can freeze the raw gnocchi on a baking sheet, then transfer to a bag; cook them straight from frozen for an easy future meal. For a vegan version, use a flax egg and nutritional yeast in place of the egg and parmesan.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like Vermentino or Pinot Grigio. Serve alongside a simple arugula salad with a bright lemon vinaigrette to cut through the richness of the butter. Add a side of roasted cherry tomatoes or sautéed spinach for extra color and vitamins. A piece of crusty ciabatta bread is perfect for mopping up any remaining sage butter sauce. Finish the meal with a light panna cotta or fresh seasonal berries.