Chickpea Flour Gnocchi with Snow Peas and Yellow Cherry Tomatoes
- Gluten Free
- Lactose Free
- Vegetarian
- Energy Kcal 365
- Carbohydrates g 57
- of which sugars g 5
- Protein g 17.6
- Fats g 7.6
- of which saturated fat g 1.29
- Fiber g 11.3
- Cholesterol mg 34
- Sodium mg 354
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 55 min
- Serving: 6
- Cost: Low
PRESENTATION
And Chickpea flour gnocchi adds this fun twist to an Italian classic. It's got a tender texture and nutty flavor that totally stands out. Traditionally, gnocchi in Italy uses potatoes, but more people are exploring gluten-free options, especially families avoiding wheat. And using chickpea flour? It’s not just about going gluten-free. It gives the gnocchi a moist bite and a slightly earthy taste.
When you pair it with a sauce made from snow peas and pantry-preserved yellow cherry tomatoes—really really tasty—you get a dish that's fresh, colorful, and packed with seasonal flavors. So here's the thing: this modern twist lets you enjoy a traditional first course without missing out on taste or comfort. The yellow cherry tomatoes, especially if preserved in olive oil or brine, add a light sweet kick. Super good.
In regions like Campania, "gnocchi alla sorrentina" is often served bubbling in tomato sauce, but this vegan gnocchi recipe mixes it up with a creamy vegetable sauce. The chickpea flour gnocchi holds together really well, absorbing the silky sauce from the snow peas and tomatoes. It's light but satisfying. And so, if you're looking for a healthy gnocchi recipe, this is it. Anything but boring.
Plus, you can easily whip it up with pantry staples—those jars of preserved cherry tomatoes really shine, pairing perfectly with the crisp, snappy snow peas. Many Italian kitchens are making similar swaps, and this version works great for anyone who loves plant-based or gluten-free gnocchi. Every bite combines the creamy sauce with the chewy gnocchi. Pretty much perfect for any Italian-inspired meal, whether it’s a quick weeknight dinner or a special occasion. So... Enjoy this delicious blend of fresh ingredients and Italian flair—everyone will be smiling at the table, for sure.
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INGREDIENTS
- for the gnocchi
- Potatoes 2.2 lbs (1 kg) - yellow-fleshed
- Chickpea flour 2 ½ cups (300 g)
- Eggs 1.9 oz (55 g) - (about 1)
- for the sauce
- Snap peas 0.6 lb (250 g) - yellow
- Yellow cherry tomatoes 7.1 oz (200 g) - in brine or fresh
- Garlic 1 clove
- Basil to taste
- Fine salt to taste
- Extra virgin olive oil to taste
- Black pepper to taste
- Water 1 glass
How to prepare Chickpea Flour Gnocchi with Snow Peas and Yellow Cherry Tomatoes
To prepare chickpea flour gnocchi with snow peas and yellow cherry tomatoes, start by cooking the potatoes in cold water for 30-40 minutes 1. When they are soft, drain them and mash them with the appropriate tool; it won't be necessary to peel them. Then place the chickpea flour on a pastry board and pour the potatoes in the center 2. Knead with your hands for a few moments 3
then add the egg 4 and work everything until you have a homogeneous mixture 5. Take a portion of the dough and shape it until you get a log about 1 inch thick 6.
Then cut it into small pieces 7 and, by passing them on the gnocchi board with slight pressure from your thumb 8, give them the classic shape. Continue this way until you finish the dough, arranging the gnocchi on a tray dusted with chickpea flour.
Move on to the sauce. Wash the snow peas, trim them 10, and cut them into rather small pieces 11. Pour a drizzle of oil into a pan, add a peeled garlic clove 12, and let it brown.
Then add the snow peas 13 and stir 14. Next, add the whole cherry tomatoes 15,
stir again 16 and add plenty of basil 17. Salt and pepper 18
and pour 1 glass of water 19. Cover with a lid 20 and let cook for about 10 minutes, adding more water if needed. Remove the garlic 21 and turn off the heat. Meanwhile, put a pot full of water on the stove, salted to taste, which will be used for cooking the gnocchi.
Transfer everything to a high-sided container 22 and blend with an immersion blender 23 until you get a cream 24.
Cook a few gnocchi at a time in the water, which should now be boiling 25. Meanwhile, pour the sauce back into the pan and add a ladle of cooking water 26. When the gnocchi float to the surface, drain them and transfer them to the sauce 27;
continue cooking all the gnocchi, adding them one by one with the others 28. Sauté for 1 minute, then place the gnocchi on plates and garnish with a drizzle of oil and black pepper 29. Serve the chickpea flour gnocchi with snow peas and yellow cherry tomatoes while still hot 30.