Chickpea Ricotta Gnocchi Food

CHICKPEA-RICOTTA GNOCCHI

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.

GLUTEN-FREE CHICKPEA GNOCCHI

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.

RICOTTA GNOCCHI

Steps:

• In a bowl, place the ricotta, grated cheese, egg, and salt; Add 1 cup of the flour and mix.
• Add only as much more flour as you need to create a workable dough. Be careful not to overwork.
• Divide the dough into fist size pieces, and roll into long logs as thick as your thumb; Cut into 1 inch slices and gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner; If not using immediately, place in the refrigerator.
• To prepare the sauce, heat the oil in a sauce pan and add the garlic cooking only until fragrant - Do not brown; Add the tomatoes, basil, and seasonings and bring to a boil; Turn down to a simmer and cook for about 10 minutes.
• To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Place in a warmed bowl, top with some of the tomato sauce and the mozzarella cubes and gently mix; Serve with additional sauce if desired.
• Tip - dry the ingredients as much as you can before using, let your ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using; this will aid in the ease of preperation of ginocchi.

CHEAT'S RICOTTA GNOCCHI DOUGH

Steps:

• Place the ricotta, Parmesan, flour, eggs, salt and pepper in a large bowl. Mix until combined and a sticky dough forms.

CHICKPEA BURGERS

Steps:

• Place the chickpeas, carrot, garlic, onion, eggs and salt in a food processor and pulse until combined. Transfer to a medium bowl, add the breadcrumbs and sesame seeds and stir or gently knead to combine. The mixture will be moist.
• Scoop about 1/4 cup of the mixture with an ice cream scoop then form into a patty with your hands. You should have 9 patties.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in batches, cook the patties in a single layer until golden brown on the bottom, about 5 minutes. Flip the patties, reduce the heat to low and continue to cook until golden brown and heated through, about 5 minutes. Add the remaining 1 tablespoon oil and repeat with the remaining patties.
• Serve on the buns with your desired toppings and condiments.