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Chickpea Flour Spinach Gnocchi (vegan, grain-free)

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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.
a white bowl filled with chickpea flour spinach gnocchi, topped with marinara sauce and a sprig of basil
It’s been cold–COLD–in Texas this February, and no, I don’t mean 50 degrees. I’m talking icy, single digit mornings, and bleak, gray days in the teens. But since the months of extreme heat and summer salads are not far away, (“summer” lasts at least 6 months of the year in these parts), I’m reveling in warm, cozy–but not too complicated–comfort food.

Inspired by the chickpea flour gnocchi I had (and LOVED) on a recent trip to New York City , I devised my own chickpea flour gnocchi recipe. I’ve made homemade gnocchi before, but decided to give the chickpea flour a go because it is so nutritious and has a subtly nutty flavor (yum). It also happens to be gluten-free and low-glycemic, perfect for carb-loading before a big race (I have one coming up soon; always a good reason to create and eat more food :)). Chickpea flour is also inexpensive, an appealing attribute for healthy ingredients in particular.

You’ll see I went for a simpler (and faster) gnocchi shape. If you are purist and can make the traditional shapes with your eyes closed, go for the classic tube shape. But if you are just now venturing into the world of gnocchi, give the little balls a try first.

close-up of rolled chickpea flour spinach gnocchi on a parchment paper lined baking sheet

You can leave out the spinach if you like and make plain gnocchi, too. If you are so inclined, you can add additional vegetables to the marinara mixture. Heat a bit of olive oil in a large skillet and saute some mushrooms, onions, bell peppers, eggplant, fennel…you get the idea. It’s a good way to clear out the vegetable bin in delicious fashion. And you are dairy-free, simply leave off the Parmesan cheese.

chickpea flour and potato gnocchi, with added spinach, accompanied by marinara sauce

Happy eats!

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Chickpea Flour Spinach Gnocchi (vegan, grain-free)


  • Author: Camilla
  • Prep Time: 30 mins
  • Cook Time: 5 mins
  • Total Time: 35 mins
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

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.


Ingredients

Scale
  • 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

Instructions

  1. In a small bowl, combine the psyllium husks and water, Let stand (to thicken) while preparing the potatoes.
  2. 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!.)
  3. In a large bowl, stir together the potatoes, spinach, psyllium mixture, salt, pepper and nutmeg until blended.
  4. 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).
  5. Shape the gnocchi into 3/4 inch balls.
  6. Cook the gnocchi in a large pot of salted, boiling water. The gnocchi are done when they float up to the surface.
  7. Remove gnocchi with a slotted spoon and divide among serving plates. Serve with marinara sauce and vegan Parmesan cheese.

Notes

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

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Recipe rating

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anna

Sunday 5th of April 2020

To make this vegan, could I omit the egg and replace with a flax egg?

Camilla

Wednesday 8th of April 2020

yes!

Michaela

Thursday 31st of March 2011

This sounds like exactly my kind of food.. except the spinach! I will leave it out :). Otherwise, sounds fantastic, I like chickpea flour!

Julie Marie

Friday 18th of March 2011

mmm this sounds so good. nothing better than cream cheese to make any dish better.

The Cilantropist

Thursday 10th of March 2011

Oh my goodness those browned spots of Neufchatel have me drooling! This is definitely my kind of recipe, and I do like that it encourages you to be creative with what you have in the kitchen. Thanks for sharing!

Kelly

Monday 7th of March 2011

Mmmm. These days it has definitely been cold and I've also been feeling like Italian food, so this sounds like the perfect solution.

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