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–+ servings

Chickpea Flour Gnocchi with Lemony Greens

5 | 3 reviews
Before you balk at the idea of using chickpea flour for gnocchi - this recipe is so easy and so delicious that I can't help but keep it on repeat. The chickpea flour "dough" comes together in less than a minute, is packed with protein, and is so easy to add to a soup or crisp up, like we do in this recipe.
Prep Time 30 minutes
Cook Time 15 minutes
Servings: 1 to 2 people

Equipment

Ingredients

  • 1 large leek, 340 grams / 12 ounces
  • 2-3 cups kale, 226 grams / 8 ounces
  • 1/2 cup chickpea flour, 60 grams / 2 ounces, plus extra for dusting
  • 2 tablespoons feta, stored in brine, 30 grams / 1 ounce
  • 1/4 cup fresh dill, 10 grams, plus more for garnish
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 2 tablespoons water
  • 5 tablespoons extra-virgin olive oil, divided, plus more as needed
  • 1/2 teaspoon cumin seeds
  • 1/2 of a lemon

Instructions 

  1. Wash the leek well, halve it lengthwise and wash again to remove any more dirt. Remove the top two inches of the green section (this tends to be the roughest) and discard. Thinly slice the rest of the leek and set aside.
  2. Tear the kale from the ribs and set aside.
  3. Prepare the chickpea “gnocchi.” To a small bowl, add 60 grams of chickpea flour, 30 grams of feta and 10 grams of finely chopped dill. Season with 1/4 teaspoon kosher salt and a few cracks of black pepper. Add 2 tablespoons of cool water and mix this into a thick paste. Add more water if needed, but I find it doesn’t need any.
  4. Add a tablespoon of chickpea flour to a plate. Scoop the “gnocchi” dough into 1 teaspoon-sized balls. Roll them into an oblong shape like gnocchi, then add them to the plate and lightly dust all sides with the chickpea flour. This seals the “gnocchi.”
  5. Place a medium pot of water on a burner. Place a large sauté pan next to it.
  6. Bring the water in the pot to a boil and season with a few teaspoons of salt.
  7. Add the leeks and 3 tablespoons of extra-virgin olive oil to the sauté pan. Set the pan’s temperature to medium heat and let the oil come to a sizzle. Season with 1/2 teaspoon of salt and 1/2 teaspoon of cumin seeds. Cook, stirring occasionally, for 4-5 minutes or until the whites of the leeks begin to soften and the greens begin to char at the edges. Add the kale and stir, letting it wilt into the leeks.
  8. While this is happening, add the gnocchi to the boiling water. Add the gnocchi one at a time to prevent sticking. Boil for 3-4 minutes or until the gnocchi float to the top and are nearly doubled in size.
  9. Transfer the greens out of the pan, then add an additional two tablespoons of olive oil. Use a slotted spoon to scoop the gnocchi from the pot into the pan.
  10. Let the gnocchi cook undisturbed for 3-4 minutes or until the undersides are golden and crisp. Shake the pan to release the gnocchi, adding more oil if needed, and cook an additional 3-4 minutes or until the gnocchi is crisp and golden on all sides.
  11. Transfer the greens back into the pan with the crispy gnocchi. Season with more salt and pepper as preferred and finish with a squeeze of lemon juice from half a lemon.
  12. Garnish with any extra dill and serve!