Gluten-Free Chickpea Gnocchi with Lemon Hazelnut Cream

Chickpea flour makes gnocchi with real character — nutty, golden, and sturdy enough to sear crisp in brown butter. A lemon cream with toasted hazelnuts turns the plate into restaurant food that happens to be gluten-free.

Yield: Serves 4 · Time: 1 hr

Ingredients

• 1 1/2 lb (680 g) russet potatoes, baked and riced
• 3/4 cup (70 g) chickpea flour, plus more for dusting
• 1/4 cup (30 g) tapioca starch
• 1 egg yolk
• 3/4 tsp salt
• 2 tbsp butter
• 3/4 cup (180 ml) heavy cream
• Zest and juice of 1 lemon
• 1/3 cup toasted hazelnuts, chopped
• Parmesan and parsley to serve

Directions

1. Mix the riced potato, chickpea flour, tapioca, yolk, and salt into a soft dough — handle it as little as possible.
2. Roll into ropes, cut into 3/4-inch pillows, and press with a fork.
3. Boil in salted water until they float, then 30 seconds more; drain.
4. Sear the gnocchi in butter until golden; pour in cream, lemon zest and juice, and simmer 2 minutes.
5. Finish with hazelnuts, Parmesan, and parsley.

Pro tip: Bake, don’t boil, the potatoes — dry potato is what lets you use less flour and keep the gnocchi light.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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