CHICKPEA RICOTTA GNOCCHI

from mark bittman's "how to cook everything vegetarian".

Time: 30 minutes

Number Of Ingredients: 9

Ingredients: chickpeas,salt,fresh ground black pepper,ricotta cheese,nutmeg,all-purpose flour,butter,olive oil,asiago cheese

Steps:

1. bring a large pot of water to a boil and season with salt
2. meanwhile , place chickpeas into a food processor and season with salt and fresh ground black pepper
3. process until they are as smooth as you can get them
4. scoop chickpea mash into a large bowl
5. add ricotta and nutmeg into the chickpeas , stirring until well combined
6. add about 1 / 4 cup flour and stir until incorporated - add enough extra flour until a dough forms that you can easily handle
7. scoop mixture out onto a lightly floured surface and knead lightly for less than a minute
8. divide the mixture into 4 pieces and roll each out into a robe that is about 1 / 2" thick
9. cut the ropes into 1" lengths - be gently and try to handle them as little as possible
10. as you cut them , transfer the pieces to a baking sheet lined with parchment or wax paper
11. drop about half of the gnocchi into the boiling , salted water - stir gently and allow them to cook until they rise to the surface
12. count to 20 and then remove them with a slotted spoon
13. repeat with remaining gnocchi
14. meanwhile , place butter and oil in a skillet and have it heating over medium-high
15. add well-drained gnocchi and cook until golden on each side
16. serve with fresh grated asiago cheese on top