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Chickpea gnocchi {vegan recipe}

Alice - RicetteVegolose
Preparazione 40 min
Cottura 10 min
Tempo totale 50 min
Porzioni 2


  • 150 g dried chickpeas about 400 g cooked
  • 1 cm of kombu optional
  • 50 g flour
  • 1 pinch of salt
  • 1 handful coarse salt for cooking


  • If you start from cooked chickpeas, skip to step 4. If you start from dried chickpeas, let them soak in water overnight.
  • Once chickpeas have soaked, drain and transfer to a large cooking pot. Cover with water twice the amount of chickpeas, add the kombu* if using it and bring to a boil. Cover and allow to simmer for approximately one hour (30 minutes in a pressure cooker).
  • Drain cooked chickpeas and allow them to cool.
  • Blend the chickpeas to obtain a smooth cream.
  • Pour the chickpeas cream on a wooden cutting board, add a generous pinch of salt and start kneading adding the flour little by little. Knead the chickpea and flour until you get a soft, smooth dough.
  • Divide the chickpea gnocchi dough into 5 or 6 equal parts. Lightly flour the cutting board and form a cylinder from each dough part. Cut each cylinder in 1 inch pieces and round each piece rolling it into your hands to obtain the gnocchi (see step-by-step photos below).
  • Place the gnocchi on a lightly floured tray as you form them; when you finish put them in the fridge.
  • Prepare a large pot of water with a handful of coarse salt, bring to a boil then gently pour the gnocchi. Remove them from the water using a slotted spoon as soon as they come to the surface.
  • Add the gnocchi directly into the pan with a sauce of your choice such as fresh tomato and basil or sauteed mixed vegetables. Sautè a few moments and serve immediately.


* I always add kombu when cooking dried pulses as it adds minerals and vitamins and helps digesting pulses properly.
You can freeze uncooked gnocchi putting them divided on a tray and keep them for a few months. When you're ready to cook the chickpea gnocchi, pour them directly from the freezer to boiling water and wait until they come to the surface.