It is so unlike me to leave a blog post unwritten for so long, but when I was thinking about how to write about chickpea flour gnocchi, I was drawing a blank. Like, how do I explain how good these are while still confirming that they are definitely more on the chickpea side than the gnocchi side? How do I show that this is one of the best things to do with chickpea flour? And then I realized I would probably have to proceed with blind confidence, and just know that you’ll have to trust me.
Chickpea flour gnocchi is so easy, so fun and so versatile, and if you are looking for ways to use up your chickpea flour, this is it.
How this recipe started
This recipe actually started as a chickpea gnocchi and leek SOUP – and let me tell you it was fantastic. I’ve been in a soup phase this year, partially because I need something to excite me during weeks of winter and partially because I feel like I’ve finally nailed soups (you can see my soup section here for reference).
And it started as a soup because I wanted ease. I wanted to cook the gnocchi in the home they would eventually be served in, and that be it. Now for me, a broth that is just caramelized leeks, lemon and a bit of cream is totally stellar – but on camera, not so much. So while I am still a firm believer that these gnocchi are fabulous in broth, we went one extra step. We crisped them up.
And let me tell you, crispy chickpea flour gnocchi is nothing short of fantastic.
What is in chickpea flour gnocchi?
Now I will be the first to say it, if we made “gnocchi” that was just chickpea flour and water, it would be a little lacking and a little sad. We need to add a few things to the dough to really make it sing.
In this recipe, I mix together chickpea flour, crumbled feta, dill, salt and water to make a flavorful, exciting gnocchi that is easy to mix and easy to make!
Keep in mind, this “gnocchi” is mostly dehydrated chickpeas, which will increase in size as we hydrate them when we cook them. So they get much larger than what you’d anticipate!
How to prepare the chickpea flour gnocchi
Making this type of gnocchi is much easier than its traditional counterpart.
In a small bowl, add 60 grams of chickpea flour, 30 grams of feta and 10 grams of finely chopped dill. Season with 1/4 teaspoon kosher salt and a few cracks of black pepper. Add 2 tablespoons of cool water and mix this into a thick paste. Add more water if needed, but I find it doesn’t need any.
To form the gnocchi, add just a tablespoon of chickpea flour to a plate. Scoop the “gnocchi” dough into 1 teaspoon-sized balls. Roll them into an oblong shape like gnocchi, then add them to the plate and lightly dust all sides with the chickpea flour. This seals the “gnocchi.”
From there, you can add them to salted boiling water, and when they float – voila! They are plump and finished. From there you can toss them in a sauce, or you can pan-fry them like we did in this recipe!
FAQ
This is a common question! And of course, my first suggestion is use a cashew cheese sub for the feta, since it is such a small amount. If that is not to your taste, I’d suggest adding 20 grams more dill (or an herb of your choice) and seasoning with 1/4 teaspoon more salt. It’s the flavor that you need from the cheese, so this makes up for it!
I like to store these after I’ve crisped them up in an air-tight container. It will keep for 5 days in the fridge. If you would like to prep these gnocchi and store them BEFORE cooking them, put them in a ziploc bag and you can keep them in the fridge for up to a week and the freezer up to 3 months.
And that’s it for this chickpea flour gnocchi!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Chickpea Flour Gnocchi with Lemony Greens
Equipment
- 1 large pot
- 1 sauté pan
Ingredients
- 1 large leek 340 grams / 12 ounces
- 2-3 cups kale 226 grams / 8 ounces
- 1/2 cup chickpea flour 60 grams / 2 ounces, plus extra for dusting
- 2 tablespoons feta, stored in brine 30 grams / 1 ounce
- 1/4 cup fresh dill 10 grams, plus more for garnish
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 2 tablespoons water
- 5 tablespoons extra-virgin olive oil divided, plus more as needed
- 1/2 teaspoon cumin seeds
- 1/2 of a lemon
Instructions
- Wash the leek well, halve it lengthwise and wash again to remove any more dirt. Remove the top two inches of the green section (this tends to be the roughest) and discard. Thinly slice the rest of the leek and set aside.
- Tear the kale from the ribs and set aside.
- Prepare the chickpea “gnocchi.” To a small bowl, add 60 grams of chickpea flour, 30 grams of feta and 10 grams of finely chopped dill. Season with 1/4 teaspoon kosher salt and a few cracks of black pepper. Add 2 tablespoons of cool water and mix this into a thick paste. Add more water if needed, but I find it doesn’t need any.
- Add a tablespoon of chickpea flour to a plate. Scoop the “gnocchi” dough into 1 teaspoon-sized balls. Roll them into an oblong shape like gnocchi, then add them to the plate and lightly dust all sides with the chickpea flour. This seals the “gnocchi.”
- Place a medium pot of water on a burner. Place a large sauté pan next to it.
- Bring the water in the pot to a boil and season with a few teaspoons of salt.
- Add the leeks and 3 tablespoons of extra-virgin olive oil to the sauté pan. Set the pan’s temperature to medium heat and let the oil come to a sizzle. Season with 1/2 teaspoon of salt and 1/2 teaspoon of cumin seeds. Cook, stirring occasionally, for 4-5 minutes or until the whites of the leeks begin to soften and the greens begin to char at the edges. Add the kale and stir, letting it wilt into the leeks.
- While this is happening, add the gnocchi to the boiling water. Add the gnocchi one at a time to prevent sticking. Boil for 3-4 minutes or until the gnocchi float to the top and are nearly doubled in size.
- Transfer the greens out of the pan, then add an additional two tablespoons of olive oil. Use a slotted spoon to scoop the gnocchi from the pot into the pan.
- Let the gnocchi cook undisturbed for 3-4 minutes or until the undersides are golden and crisp. Shake the pan to release the gnocchi, adding more oil if needed, and cook an additional 3-4 minutes or until the gnocchi is crisp and golden on all sides.
- Transfer the greens back into the pan with the crispy gnocchi. Season with more salt and pepper as preferred and finish with a squeeze of lemon juice from half a lemon.
- Garnish with any extra dill and serve!
Absolutely delicious. Will definitely make this again.
So SO thrilled you liked it!
As a fellow girlie with way too many random ingredients in her pantry, I’ve been loving this series! I used a mix of regular onion and green onion because I didn’t have a leek but it was still SO delicious!! It’s definitely worth making if you have chickpea flour you need to finish up, dare I say it’s even worth adding chickpea flour to your pantry if you don’t 🫣
Omg a high compliment! I’m so glad you liked it!
OK I misread this as “curry gnocchi” at first and was so ready to get behind that! Do you have any ideas about how you’d Indian-ify this? Chickpea flour is a huge staple in Indian cooking, too, so I feel like it’s a natural fit.