Gnocchetti with Chickpeas in Garlic Tomato Sauce

Name: Gnocchetti with Chickpeas in Garlic Tomato Sauce
Cuisine: Italian
Ingredients: 3 cups tomato puree (from San Marzano tomatoes is best); 3 cups tomato puree (from San Marzano tomatoes is best); 5 cloves fresh garlic, peeled, smashed, minced; Crushed red chili flakes; spring or filtered water; spring or filtered water; Sea salt; Dried oregano; 1⅔ cups finely ground polenta; 1⅔ cups sprouted whole wheat flour; 2 cups cooked chickpeas; 2 tablespoons extra virgin olive oil; Pinch sea salt; Scant 1 cup water; 2-3 stems fresh basil, leaves removed, shredded; Whole wheat bread crumbs; 1 whole carrot

Preparation info

Makes
3-4
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

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, make a dish that satisfies and helps stabilize blood sugar. I adapted this from one of my fave cookbooks, The Pasta Grannies.

Ingredients

Gnocchetti

1⅔ cups finely ground polenta
1⅔ cups sprouted whole wheat flour
Pinch

Europe
Italy
Pasta
Vegan

Method

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 ba