02.17.12_Chickpea Gnocchi Peperonata

I had had this recipe for Chickpea Gnocchi Peperonata on our recipe list since we started the blog back in August. For some reason we kept pushing it off until I finally decided it was time. After having a somewhat successful first attempt at gnocchi when I made Gnocchi with Thyme Butter I thought I would give this a shot. Unfortunately, the blog that had the original recipe was in French, so I had to do the best I could with Google Translate. I had to convert from metric and some of the translation just made no sense so this was a bit of a struggle.

Basically for this recipe all I had to do was mix a cup of chickpeas with 2 eggs and salt in the food processor. After it was smooth, I added the wet ingredients to the flour. I kneaded the dough, then let it sit for an hour in the fridge, covered. While the gnocchi dough was resting, I did all the prep work. I diced a red, green, and yellow bell pepper, a red onion, and a tomato. The recipe called for friarelli peppers, which I believe in America are banana peppers, so I left them out because I do not like their flavor and subbed the green bell pepper instead. I sauteed the peppers and onions then added a 1/4 TBSP of water to the mix and simmered for about 20 minutes. Next, I added the tomato, raisins, and leftover chickpeas. I cooked the mixture for another 10-15 minutes and then set aside when it was done.

Once the dough had sit for an hour, I cut it into four equal parts and rolled them out into long ropes. I marked the dough with a fork to create ridges then cut the ropes into inch long pieces. I dropped the gnocchi into boiling water and after the rose to the top of the water, let it cook for another 2-3 minutes before taking it out. I then tossed the hot gnocchi with the peperonata and it was ready to eat!

The gnocchi came out really tough for this recipe. I'm not sure if I didn't follow the recipe exactly or if parts of the steps were just lost in translation but it was not light and pillowy like my last gnocchi. I compared recipes and there was a lot more flour in this recipe so I'm not sure if that was it. I was worried about the flavor of the peperonata but it was actually delicious. The raisins seemed like an odd addition when reading the recipe but they gave a nice sweetness to the dish. 

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