Chickpeas flour gnocchi - Pumpkin and mushrooms

If you have some extra chickpeas flour and some spare time, you can try preparing these ease but still tasty gnocchi. This version is with pumpkin, mushrooms and a bit of gorgonzola cheese.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Take a large bowl and put the chickpeas flour and salt.

Step 2

Poor the warm water the bowl slowly and mix with a spatula so the powders can incorporate the liquids. When all the water is in the bowl, poor the olive oil too.

Step 3

Mix all the ingredients well until all the liquids are absorbed.

Step 4

Take small portion of the dough and form the gnocchi. 5g for each one of them is an average quantity.

Step 5

When all the gnocchi are ready, let them rest for at least an hour before to boil them in hot water for five minutes.

Step 6

Prepare the pumpkin, peel it and slice it in small cubes.

Step 7

Prepare the potatoes, peel them and slice them in small cubes.

Step 8

Chop the shallots in quite small pieces so they can melt during the cooking.

Step 9

Take the mushrooms, remove the stem and chop it. Slice the caps and keep it aside from the stems.

Step 10

Warm up some olive oil in a pan and ease down pumpkin, potatoes, shallots and the chopped mushrooms' stems. After a couple of minutes add some hot water, just enough to cover the vegetable and no more than that. Add salt, pepper and rosemary.

Step 11

Cover the pan and cook the pumpkin until it gets soft. Remember to add a spoon of water if you see the pan is getting too dry. Few minutes before the pumpkin is done, add the gorgonzola cheese and stir. Adjust with salt and pepper if it is necessary. If you prefer a creamy version, let the pumpkin cook a little longer.

Step 12

Cook now the chickpeas flour gnocchi in boiling and salty water for no more than 5 minutes. When they are done, use a slotte spoon to take them out of the water.

Step 13

One the chickpeas gnocchi are ready, ease them down in the pumpkin sauce, decrease the heat to a minimum and stir for a couple of minutes before to serve.