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Chickpea Gnocchi with Tomatoes and Pesto
Easy recipe for making gnocchi with canned chickpeas, a real store cupboard meal that tastes delicious
Ingredients
- 400 g can of chickpeas
- 100 g plain flour
- 1 medium egg
- salt and pepper to taste
- 200 g cherry tomatoes
- 6 tbsp pesto
- 250 g fresh spinach
Instructions
- Preheat oven to 200C and oil a baking tray
- If tomatoes are large half or quarter or if using cherry tomatoes leave as they are and roast in oven for 15 minutes till blistered and oozing their juices
- Drain chickpeas and reserve liquid
- Mash chickpeas till smooth (or use food processor) and season with salt and pepper
- In a bowl mix egg with chickpeas and add enough flour to form a dough
- lightly knead a few times and roll into a long sausage and cut into 2cm piece and press lightly with a fork
- Boil a pan of water and drop in the gnocchi, they are ready when they pop up to the surface and float, 3-5 minutes, drain. (you can serve them like this or carry on)
- Heat 2 tbsp olive oil in a pan and fry the gnocchi on each side till golden then set aside and keep warm
- Add the spinach to the pan and wilt for a few minutes
- Serve the gnocchi by tossing with the roasted tomatoes and placing on top of the spinach. Add the pesto on top and some shaved parmesan and more freshly ground black pepper
Notes
How to make your own pesto
2 tbsp pine nuts (or other nuts) toasted in a dry pan till golden
2 tbsp parmesan cheese
1 clove garlic minced
salt and pepper to taste
2 tbsp olive oil
1 cup basil leaves
Whizz everything in for processor, add extra olive oil if desired
Nutrition
Calories: 305kcalCarbohydrates: 39gProtein: 12gFat: 12gSaturated Fat: 2gTrans Fat: 1gCholesterol: 43mgSodium: 559mgPotassium: 644mgFiber: 7gSugar: 2gVitamin A: 6633IUVitamin C: 29mgCalcium: 149mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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