DIFFICULTY: 3
20 minutes
INGREDIENTS PER 4 PEOPLE
boiled chickpeas, 10,6 oz
wholemeal flour, 1 cup
extra virgin olive oil, 2 tbsp
rosemary, 2 sprigs
garlic, 2 cloves
pecorino cheese, 2 tbsp
black pepper
PROCEDURE
Blend together chickpeas, flour, powdered rosemary, a pinch of salt and pepper and a about half a cup of water
With the resulting dough, shape cylinders as thick as your fingers.
Heat the oil in a frying pan with garlic. Boil water in a large pot and cook the gnocchi in salted water until they come up (about 2/3 minutes)
Drain gnocchi and toss gently in the pan with oil for a few seconds
Serve and add some grated pecorino cheese, a pinch of black pepper and a drizzle of extra virgin olive oil
Thanks to: www.zenzeroenuvole.it
