Organic mini gnocchi with pumpkin and chickpea cream
Our organic mini gnocchi with pumpkin and chickpea cream recipe for a balanced and healthy meal
- Organic mini gnocchi: 350 gr
- Cooked pumpkin pulp: 150 gr
- Cooked chickpeas: 100 gr
- Extra virgin olive oil: 30 ml
- Water: 100 ml
- Finely chopped rosemary and salt: to taste
To make the organic mini gnocchi with pumpkin and chickpea cream start with the pumpkin. Cook it in the oven until it becomes soft. Now mix all the ingredients for the cream and set aside in a pan.
Put 100 ml of water in the pan with the cream and let it boil, then add the mamma emma organic mini gnocchi. The sauce will thicken and the gnocchi will be ready in 3 minutes.
If you like to decorate, add some crunchy chickpeas (seasoned with olive oil, salt and turmeric, cooked for 30 minutes in the oven at 200°C), pecans and some extra virgin olive oil.
Thanks to semplicementealex3