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Chickpea gnocchi with butter and sage

ingredients

servings

4

Black pepper

to taste

Iodized salt

to taste

Fresh sage

10 leafs

Grated Parmesan cheese

30 oz

Butter

40 oz

Water

450 oz

Type 00 wheat flour

225 oz

Chickpea flour

225 oz

first courses from Italy

Chickpea gnocchi with butter and sage

Chickpea gnocchi with butter and sage

vegetarian with gluten with lactose high in fiber high in iron high in potassium high in magnesium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chickpea gnocchi with butter and sage

The chickpea gnocchi with butter and sage are a first course, that will please the whole family.

Chickpea gnocchi with butter and sage step 1

step 1

In a bowl, stir together the farinadi chickpea flour 00 and a pinch of salt. progressively Add the boiling water (approximately 400-450 g). Mix well.

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Chickpea gnocchi with butter and sage step 2

step 2

To give formaagli dumplings, immerse a teaspoon boiling nellacqua, then with the same take one teaspoon emettetelo dumpling in boiling water. Cook until the dumplings come to the surface.

Chickpea gnocchi with butter and sage step 3

step 3

In a skillet melt the butter, add the sage leaves. Fry the sage with butter. Serve the dumplings by adding the sage butter and Parmigiano Reggiano.

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