High Protein Gnocchi

High protein quick Gnocchis out of Chickpeas

MAINS

5/4/20261 min read

Ingredients (2–3 servings)

  • 180g cooked chickpeas (very soft, drained)
  • 40g chickpea flour

  • 20–30g regular flour (or semolina if you have it)

  • 1–2 tbsp milk or water

  • 1 tbsp olive oil

  • ½ tsp salt

  • ½ tsp baking powder (key for fluffiness)

Nutrition

Total for entire recipe:

  • Calories: ~520–580 kcal

  • Protein: ~22–25 g

  • Fiber: ~14–17 g

  • Carbs: ~65–75 g

  • Fat: ~16–18 g

(Depends on flour amount and milk used.)

Instructions

1. Dry the chickpeas slightly

This helps avoid gummy dough.

  • Spread the chickpeas on a plate or tray.

  • Pat dry with paper towel.

  • Optional but great:

    • microwave 1–2 minutes

    • OR pan heat for a few minutes

👉 You want them dry on the outside, soft inside.

2. Blend until very smooth

Add chickpeas to a blender or food processor.

Blend until:

  • smooth

  • creamy

  • almost hummus-like

👉 If needed, add:

  • 1 tsp water at a time

The smoother the purée, the fluffier the gnocchi.

3. Mix dry ingredients

In a bowl combine:

  • chickpea flour

  • regular flour

  • baking powder

  • salt

  • optional spices

Mix first so the baking powder spreads evenly.

4. Make the dough

Add:

  • chickpea purée

  • olive oil

  • 1 tbsp milk/water

Mix gently with a spoon or spatula.

5. Adjust texture carefully

The dough should feel:

  • soft

  • slightly sticky

  • easy to press

  • NOT dry or cracking

If too dry:

Add:

  • 1 tsp water/milk at a time

If too sticky:

Add:

  • 1 tsp flour at a time

👉 Avoid adding lots of flour.
That’s what makes gnocchi dense.

6. Let dough rest (important)

Rest for:

  • 10 minutes

This lets the flour hydrate and improves texture.

7. Shape the gnocchi

  • Lightly flour your surface.

  • Divide dough into ropes.

  • Roll gently.

  • Cut into small pieces.

👉 Keep them small for a lighter texture.

Optional:

  • press lightly with a fork for grooves

8. Cook gently

Bring salted water to a gentle simmer.

Drop gnocchi in carefully.

They are done when:

  • they float

  • plus about 30–60 extra seconds

Usually:

  • around 2–3 minutes total

👉 Don’t aggressively boil them.

9. Optional crispy finish (recommended)

Heat a little olive oil in a pan.

Pan-fry cooked gnocchi:

  • 2–3 minutes

This gives:

  • crispy outside

  • soft fluffy inside

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