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
- 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
- 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.
Equipment

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
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.