Heat the chickpeas with some water and blend them with a hand blender.
Warm 100ml of water in a pan and add the gnocchi. Let them cook for 3 minutes.
Pour the chickpea velouté into the dishes, add the gnocchi and garnish with chive and almond flakes.

Thanks to nonsoloporridge for the recepie.

recepie gnocchi with beetroot and chickpea