Chickpea gnocchi with salsiccia

main dish winter winter
Total: 1 hr | Active: 1 hr

Chickpea gnocchi with Taleggio cream and salsiccia is a main course with a strong and captivating character – perfect for surprising guests with an original and tasty idea. The delicacy of the chickpea gnocchi with its light and rustic flavour goes beautifully with the velvety creaminess of the Taleggio cream, while the pieces of salsiccia add an irresistibly spicy note. A recipe that combines tradition and creativity – ideal for anyone who loves simple dishes that are packed with flavour.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 4 portions

Chickpea gnocchi
1 dl water
2 tin chickpeas (approx. 435 g), rinsed, drained
200 g white flour
Salsiccia
25 g butter
250 g salsiccia, cut into small pieces
8  sage leaves
Taleggio cream
250 g Taleggio, cut into small pieces
2 dl cream
To cook the gnocchi
  salted water, boiling
To serve
1 sprig thyme, leaves torn off

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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