Chickpea gnocchi

Chickpea gnocchi

Panelle alla romana

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

The inspiration for this dish was the Roman gnocchi alla romana, made with polenta or semolina. Here, though, instead of using semolina, I use chickpea flour. In Sicily, panelle are fritters made of chickpea flour, and these are sold between slices of bread or in a roll as a popular street food.

Chickpea flour can be found in many supermarkets, and in Indian grocers, as ‘gram’ or ‘gram flour’. It is gluten-free, so is ideal for those who are wheat intolerant.

Ingredients

Quantity Ingredient
6 tablespoons extra virgin olive oil
400g chickpea flour
2 medium eggs, beaten
freshly grated nutmeg
60g unsalted butter
30g parmesan, freshly grated
salt
freshly ground black pepper

Method

  1. Put 1.2 litres of water into a large saucepan, add the olive oil and some salt, and bring to the boil. Pour the flour into the boiling water, using a large whisk to prevent lumps forming. Cook for 10 minutes, until the mixture is smooth, then let it cool down a little before adding the beaten eggs and a couple of grates of nutmeg. Stir well.
  2. Pour on to a marble surface or other cold work surface and, using a spatula, spread the mixture out until it is evenly about 2cm thick. (A tip: oil the spatula before you flatten the mixture, which will stop it sticking.) Leave to cool further.
  3. Preheat the oven to 200°C.
  4. Now cut the cooled mixture into teardrops with a medium biscuit cutter. Butter a baking tray and lay the chickpea discs on it, slightly overlapping, like the tiles on a roof. Sprinkle with flakes of butter and the grated Parmesan.
  5. Bake in the preheated oven for 15–20 minutes, until a golden crust forms on top. Serve as a starter, with some tomato sauce if you like.
Tags:
Carluccio
vegetables
vegetarian
Italian
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