Easy Chickpea Gnocchi (No Eggs!)

This simple chickpea gnocchi recipe is soft, satisfying, and entirely egg-free — perfect for a quick dinner or a fun weekend cooking project. All you need is a can of chickpeas and a few pantry staples! Pair it with your favourite sauce, from rich tomato-mascarpone to punchy red pesto. 🌿🍅

Prep time: 25-30 minutes
Servings: 2
Type: Vegetarian (vegan if served with a plant-based sauce & cheese)

🛒 Ingredients

For the Gnocchi:

🥫 1 can of chickpeas (about 240g, drained)
🌾 70g plain flour (plus extra for shaping)
🌽 2 tbsp cornstarch
🧂 ½ tsp salt
🌶️ 1 tsp paprika
🧄 1 tsp garlic powder
🌿 1 tsp ground cumin
💧 ~50ml water

👩‍🍳 Instructions

1. Make the Dough

Add the chickpeas, flour, cornstarch, salt, paprika, garlic powder, cumin, and water to a food processor. Blend until it forms a sticky dough.

Flour your kitchen counter generously. Scoop out the dough and coat it in flour so it’s easier to handle.

Shape the dough into a ball, divide it in two, and roll each half into a long rope (like a worm 🐛). Cut into small gnocchi-sized pieces using a knife.

2. Boil the Gnocchi

Bring a pot of salted water to a boil. Drop in the gnocchi and cook until they float — this takes just 1–2 minutes. Scoop them out and set aside.

🍽️ How to Serve

These chickpea gnocchi are super versatile — pair them with your favourite sauce:

🍅 Creamy tomato-mascarpone: Add to a sauce of carrots, veggie stock, and Heinz tomato & mascarpone, then top with grated Emmental.
🌿 Pesto (Red or Green): A bold, flavourful choice — and you’re in luck! I’ve got a Vegan Pesto and a Spinach Pesto recipe that both pair beautifully with this gnocchi.
🧈 Brown butter and sage: For a more traditional Italian vibe.

Top with cheese, herbs, or toasted seeds — whatever you love!

💡 Tips

If the dough feels too sticky, add a bit more flour as needed while shaping.
You can freeze the gnocchi before boiling for a make-ahead option — just boil from frozen!

The Secret Street