INGREDIENTS
- - 300 g of chickpea flour Probios
- - 300 g of potatoes
- - 150 ml of water
- - 1 broccoli
- - 1 clove of garlic
- - 3 C oil
- - salt
- - 1 T rice flour for the pastry
INSTRUCTIONS
- Boil the potatoes, peel and wash, starting the cooking in cold salt water.
- Meanwhile form a homogeneous paste with chickpea flour, water and salt.
- When the potatoes are soft, mash them with a proper tool and add them to the mixture of chickpeas.
- Mix well and form the dumplings as usual (e.g. deducing from cylinders of pieces of dough into logs that will reduce regular).
- Cut the broccoli florets and sauté in a pan with olive oil and crushed garlic.
- Cook briefly, stirring, add salt and add a little of water.
- Stew the vegetables covered for several minutes.
- Cook now the gnocchi in boiling salted water, drain and mix gently to the boiled broccoli. Serve at once.
