This dish is so easy although you’d never guess it from the recipe title. These mini-gnocchi come together in seconds and served in a thick sauce with cooked chickpeas makes for a dish that satisfies and helps stabilize blood sugar. I adapted this from one of my fave cookbooks, The Pasta Grannies.
Makes 3-4 servings
- 1 2/3 cups finely ground polenta
- 1 2/3 cups sprouted whole wheat flour
- Pinch sea salt
- Scant 1 cup water
- 2 cups cooked chickpeas
- Garlic Tomato Sauce
- 2 tablespoons extra virgin olive oil
- 5 cloves fresh garlic, peeled, smashed, minced
- Crushed red chili flakes
- 3 cups tomato puree (from San Marzano tomatoes is best)
- Sea salt
- Dried oregano
- Spring or filtered water
- 1 whole carrot
- Whole wheat bread crumbs
- 2-3 stems fresh basil, leaves removed, shredded
Step By Step Instructions:
Make the gnocchetti. Mix together the polenta, flour and salt. Add water unto the dough gathers into a ball but is not sticky. Turn onto a floured surface and knead until smooth, about 1-2 minutes. Tear off a piece of dough the size of a golf ball and roll into a long rope, about the width of your pinky finger. With a sharp knife, cut the dough into 1-inch pieces. Transfer them to a floured baking sheet. Repeat with remaining dough. When the gnocchetti are made, cover them with a towel and make the gravy.
Place olive oil and garlic in a medium sauce pan over medium heat. When the garlic begins to sizzle, add chili flakes to your taste and tomato puree. Bring to a boil and add a pinch of salt, oregano and the carrot. Cover and reduce heat. Cook for 15 minutes. Remove the carrot and stir in the cooked chickpeas. Season to your taste with salt and simmer, covered for 15 minutes more.
While the gravy cooks, bring a pot of salted water to the boil (enough to cover the pasta). Cook gnocchetti. Drop them into the water and when they rise to the top, scoop them out with a slotted spoon right into the gravy. The starch from the pasta will thicken the gravy a bit. Stir well and serve garnished with bread crumbs and basil.