Potato and chickpea dumplings
Gnocchi di patate e ceci
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300 gi chickpea flour
300 g of potatoes
150 ml of water
1 broccoli
1 clove of garlic
3 tablespoons extra virgin olive oil
salt
1 cup of rice flour for the pastry board
Boil the potatoes, peel and wash cooking in cold salt water.
Meanwhile formed a homogeneous paste with the chickpea flour, water and salt.
When the potatoes are soft mash with the appropriate tool and add them to the mixture of chickpeas.
Mix well and form the dumplings as usual (i.e. drawing from kneading of noodles that will reduce to pazzetti regular boots).
Cut the florets of broccoli and sauté in a pan with oil and crushed garlic.
Cook briefly, stirring, add salt and add a little water.
Stewed vegetables covered for a few minutes.
Cook now the dumplings in boiling salted water, drain to boil and mix gently to broccoli.
Serve immediately.
(Ricetta tratta da "Celiachia senza sacrifici", di Luisa Ferrari, Terra Nuova Edizioni)
