Baked Chickpea Gnocchi

Name: Baked Chickpea Gnocchi (Panelle al Forno)
Cuisine: Italian
Ingredients: 1 teaspoon freshly grated nutmeg; 50 g (2 oz) butter; 250 g (9 oz) chickpea flour; 2 tablespoons coarsely chopped fresh parsley; Freshly ground black pepper; 40 g (1½ oz) Parmesan cheese, freshly grated; 15 g (½ oz) salt; 1.5 litres (2½ pints) water

Panelle al Forno

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

Although this is similar in principle to gnocchi alla romana, I find that chickpea flour makes much tastier gnocchi than semolina. In Palermo, where panelie are fried and eaten sandwiched in bread, they would undoubtedly approve.

Ingredients

1.5 litres (2½ pints) water
15 g (½

Europe
Italy
Pasta
Starter
Vegetarian
Gluten-free

Method

Put the water in a pan with the salt and parsley and bring to the boil. Gradually pour in the chickpea flour, beating vigorously with a wire whisk to prevent lumps forming. Cook for 5 minutes, stirring, then pour the mixture on to an oiled surface and spread out in a layer 1 cm (