High-Protein Gnocchi with Leeks and Peas

Nutritional Highlights Protein Boost: The addition of chickpea flour and ricotta cheese significantly increases protein content per serving. Fiber Increase: Chickpea flour also contributes dietary fiber for better digestion. Healthier Fats: Olive oil replaces butter for heart-friendly fats.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the potatoes into a large saucepan and cover with cold water. Bring to a simmer and cook for about 15 minutes until tender. Drain the potatoes and return them to the pan over low heat for about 3 minutes to steam off excess moisture.

Step 2

Mash the potatoes thoroughly, then transfer them to a large mixing bowl. Mix in the salt, egg, ricotta cheese, and half the chickpea flour. Gradually add more chickpea flour as needed while kneading until you achieve a pliable dough. Refill the potato saucepan with water and bring it to a boil.

Step 3

Divide the dough into four pieces and roll each into a "snake" about 2 cm wide. Cut into 3 cm pieces. Boil the gnocchi in batches for about 3 minutes or until they float to the top. Remove from water and drain.

Step 4

Heat a large frying pan over medium heat and add 1 tbsp olive oil. Fry the gnocchi in batches until lightly browned, then remove from the pan.`

Step 5

Add another tbsp of olive oil to the pan. Sauté the leeks until softened and caramelized (about 5–7 minutes). Stir in the peas and cook for another 2–3 minutes until heated through.

Step 6

Return the gnocchi to the pan with the leeks and peas. Toss everything together gently to combine.

Step 7

Transfer to serving plates, sprinkle generously with grated parmesan cheese, and season with black pepper.