Sometimes inspiration just runs up and grabs you and gives you a real good shake. I saw the recipe for these gnocchi in a cooking magazine and then took it and twisted it about to suit my needs. Lydia and I are both on a popular diet that uses a point system. AP flour is a lot of points but garbanzo flour is about half. Also potatoes are a pretty high point value for not much nutritional value.

This recipe has just a couple of ingredients and takes about 10 minutes to put together so it is super fast and easy.

- 1 can garbanzo beans- drained with liquid saved

- 2 cups garbanzo flour

- 2 large eggs

- Salt and pepper to taste

Drain the garbanzo beans and save the liquid from the can. Puree the beans in food processor, use a bit of the liquid from the can to help to make a smooth puree. Add eggs and combine. Season with salt and pepper. In a large bowl, add 1/2 cup of garbanzo flour at a time until  paste is not sticky.

In a small saute pan add some water, form a small gnocchi and place in water and bring to a boil. When gnocchi floats it is done. Remove from water and taste for seasoning. When seasoned to your liking, bring a large pot of water to a boil and roll dough into gnocchi. Use a fork or a gnocchi board to develop the traditional grooves.

Drop gnocchi into water a couple at a time. When they float remove them with a slotted spoon to a sheet tray to cool. When you are ready to eat they can be quickly tossed with a bit of olive oil or simmered in your favorite sauce.

These gnocchi have a wonderful nutty flavor and have great mouth feel, they are a bit denser than traditional potato gnocchi but are a great substitute.

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