· recipe ·
Chickpea Flour Gnocchi with Harissa Butter
Chickpea flour thickens as it cooks and firms further as it cools, creating a base that can develop a crisp crust.
Time and servings
- Prep
- 55 min
- Cook
- 30 min
- Additional
- 60 min
- Total
- 145 min
- Servings
- 4
Nutrition per serving
- Calories
- about 590
- Protein
- 23 g
- Fat
- 38 g
- Carbs
- 43 g
Cook the chickpea mass
Whisk the chickpea flour and 1 tsp6 g of the salt into the cold water until smooth. Cook over medium heat, stirring continuously, until the mixture is very thick, glossy, and pulls cleanly from the pan; stir in 1 tablespoon15 ml olive oil.
Chill the cooked base
Spread the hot chickpea mass 3/4 inch1.9 cm thick on a tray oiled with 1 tablespoon15 ml olive oil. Cover the surface and refrigerate until completely firm, at least 1 hour; reserve the remaining oil for pan-searing.
Prepare the firm mass for shaping
Lift the cold cooked mass from the tray and knead it only enough to remove cracks. Keep it cool; if it softens, return it to the refrigerator for 10 minutes before rolling.
Roll and cut the dough
Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Prepare the cool garnishes
Spread the yogurt over a serving platter. Chop the cilantro and pistachios and keep them separate for the final finish.
Pan-sear the cooked chickpea gnocchi
Warm the reserved olive oil over medium-high heat. Arrange the cold shaped gnocchi in one layer and brown their broad sides, turning carefully so the ridges and edges remain distinct. There is no poaching step.
Make the harissa butter
With the seared gnocchi still in the skillet, lower the heat and add the butter. Stir the harissa and cumin into the melted butter between the gnocchi until fragrant. Finely grate in the lemon zest, add 1 tablespoon15 ml lemon juice, and gently turn to coat before taking the skillet off the heat.
Plate directly from the skillet
Turn the seared gnocchi through the harissa butter, arrange them over the yogurt, and finish with cilantro and pistachios.
