Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chickpea gnocchi
Salsiccia
Taleggio cream
To cook the gnocchi
To serve
How it's done
Chickpea gnocchi
Place the water and chickpeas in a measuring cup, puree. Place the mixture on the work surface, mix in the flour, knead well until the dough is soft and no longer sticks to your hands.
To shape
Shape the dough into rolls (each approx. 2 cm in diameter). Cut the rolls into pieces approx. 2 cm long. Using your thumb, roll them over the prongs of a fork to create a pattern. Set aside the gnocchi.
Salsiccia
Preheat the oven to 60 °C, warm the platter and plates. Heat the butter in a pan. Add the salsiccia and sage, heat gently until the butter foams and smells nutty. Place the salsiccia and sage in a small bowl, keep warm.
Taleggio cream
Place the cream and cheese in the same pan, simmer over a medium heat, stir until the cheese has melted and combined with the cream.
To cook the gnocchi
Cook the gnocchi in batches in simmering salted water for approx. 5 mins. until they float to the surface. Remove the gnocchi with a slotted spoon, drain and keep warm.
To serve
Serve the gnocchi with the Taleggio cream on the warm plates, top with a little of the salsiccia and sage mixture. Garnish with the thyme, serve with the remainder of the salsiccia and sage mixture.
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