· recipe ·
Vegan Spinach Gnocchi with Lemon and Crispy Chickpeas
Roasted chickpeas lose their crunch as they absorb moisture, so they are most useful as a last-minute topping.
Time and servings
- Prep
- 40 min
- Cook
- 125 min
- Total
- 165 min
- Servings
- 4
Nutrition per serving
- Calories
- about 570
- Protein
- 16 g
- Fat
- 20 g
- Carbs
- 86 g
Bake and rice the potatoes
Pierce the potatoes and bake at 425°F220°C until tender. Peel them while warm, pass the flesh through a potato ricer or mash until smooth, and spread it out so surface steam can escape.
Cook and squeeze the spinach
Wilt the spinach in a covered pan with only the water clinging to its leaves. Cool it, squeeze it repeatedly in a clean towel, then chop it to a fine paste so long fibers do not break the dough.
Mix the spinach dough
Distribute the dry spinach paste through the warm riced potato with {salt_dough}, then fold in the flour just until the green dough is cohesive.
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.
Roast the chickpeas
Drain and rinse the chickpeas, then dry their surfaces. Toss them with 1 tablespoon15 ml olive oil and half the black pepper and roast at 425°F220°C until dry and crisp, shaking the tray once.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.
Make the lemon-garlic oil
While the water heats, thinly slice the garlic and warm it gently in the remaining olive oil until fragrant. Finely grate in the lemon zest, add 2 tablespoons30 ml lemon juice and the remaining black pepper, then remove from direct heat.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float, allowing excess water to drain.
Coat and finish
Turn the hot gnocchi through the lemon-garlic oil. Chop the parsley and scatter it over the platter with the crisp chickpeas just before serving.
