Vegan Chickpea Gnocchi

Easier than regular gnocchi, higher in protein and just as delicious! (If you like chickpeas).

Ingredients (serves 2)

Gnocchi

1 can chickpeas, drained but NOT RINSED

2 tbsp olive oil

2 tsp onion powder

1 tsp salt

1/3 cup flour

Tomato Sauce

1 onion, diced

2 gloves garlic, crushed

1 can chopped tomatoes

1 handful fresh basil

2 tbsp tomato paste

1 tbsp balsamic vinegar

1 tsp coconut sugar

salt & pepper

Method

For the gnocchi, add chickpeas, olive oil, onion powder and salt to a food processor and process until smooth. Transfer to a bowl and add the flour. Mix to combine then knead until a dough forms. Divide the dough into four and roll out each section into a long log about 2cm thick. Cut into lengths about 3cm wide and set aside while you make the sauce.

For the tomato sauce, fry onion and garlic in a large fry pan until translucent. Add tomatoes, tomato paste, vinegar, basil, sugar, salt & pepper to the fry pan and simmer for 10 minutes.

Boil some water in a pot and add in your gnocchi. As gnocchi rises to the surface of the water, transfer it to the tomato sauce. Mix through and serve into two bowls. Top with some more basil, parsley or cashew parmesan.