Chickpea gnocchi with peeled tomatoes and Taggiasca olives
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Chickpea gnocchi with peeled tomatoes and Taggiasca olives

Ingredients

1 400g. can of Valfrutta Peeled Tomatoes, picked and canned on the same day
1 400g. can of Valfrutta Chickpeas 
3 medium-sized potatoes
20-30 Taggiasca olives
2 eggs
2 spoonfuls of grated cheese 
nutmeg 
1 garlic clove
1 sprig of thyme 
extra virgin olive oil
salt and pepper 

Chickpea gnocchi with peeled tomatoes and Taggiasca olives

Difficulty

medium

Preparation and cooking time

20-45 min

Suitable for

Children 6-12, Teenagers, Adults

Recipe for:

4 People

Occasion:

Family dinner, Dinner with friends

Prepare this recipe with:

Peeled Tomatoes, picked and canned on the same day

Only Italian tomatoes are used for the fresh and tasty Valfrutta Peeled Tomatoes, picked and canned on the same day. Attractive and pulpy, they are sun-ripened in Southern Italy and picked and canned on the same day, to retain their natural flavour and freshness.

Chickpeas

Big and tasty, Valfrutta Chickpeas are full of vitamins, fibre and essential substances for our bodies, ideal for preparing imaginative first and second courses, but also delicious appetizers and single dishes.

Preparation:

Boil the potatoes in their skin for around 20', drain and leave to cool, peel the potatoes and mash them with the drained chickpeas. Place in a bowl, add the cheese, the eggs, the nutmeg and mix together thoroughly. Use your hands to roll out long rolls as thick as your finger on the pastry board. Cut into chunks to form little dumplings. Sauté the garlic in a little oil, add the peeled tomatoes, the thyme, the Taggiasca olives, salt and pepper to taste and leave to cook. Cook the dumplings in salted boiling water, drain and place on the plates, cover with the tomato sauce and serve, accompanying with grated cheese if you wish.

For children: advice from the Valfrutta nutritionists.

It is a good idea not to add the nutmeg if you are preparing this dish for children. 

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