A bowl full of chickpea flour spinach gnocchi, topped with warm marinara and vegan Parmesan cheese, is sure to be your new favorite Italian supper! The gnocchi are vegan, grain-free, gluten-free, and high in fiber.
- 1 tablespoon whole psyllium husks
- 1/3 cup water
- 1 pound of potatoes (about 2 medium), peeled
- 1 10-oz package frozen chopped spinach, thawed and squeezed dry
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg (optional)
- 1 and 1/2 cups (180 g) chickpea flour, plus more for kneading
- Warmed marinara sauce, for serving
- Vegan Parmesan cheese
- In a small bowl, combine the psyllium husks and water, Let stand (to thicken) while preparing the potatoes.
- Cook the potatoes in a medium saucepan of boiling water for about 30 minutes until tender. Rinse until cool enough to handle and mash with a ricer or a fork (get rid of all of the lumps!.)
- In a large bowl, stir together the potatoes, spinach, psyllium mixture, salt, pepper and nutmeg until blended.
- Start mixing in the chickpea flour, a little bit at a time, until the mixture comes together into a dough (you may not use all of the flour; the dough should not be too soft and sticky, but it should not be hard, either, as you will need to shape it).
- Shape the gnocchi into 3/4 inch balls.
- Cook the gnocchi in a large pot of salted, boiling water. The gnocchi are done when they float up to the surface.
- Remove gnocchi with a slotted spoon and divide among serving plates. Serve with marinara sauce and vegan Parmesan cheese.
Psyllium husks note: If you are not vegan, feel free to replace the psyllium and water mixture (from step 1) with 1 large egg.
Vegan Parmesan note: If you are not vegan, feel free to use dairy Parmesan cheese in place of the vegan Parmesan cheese.
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: chickpea flour, chickpea flour gnocchi, potatoes, chickpea flour dumplings, grain-free vegan gnocchi, vegan gnocchi, spinach, egg-free, dairy-free