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.