Home
Blog
Creamy Chickpea Gnocchi with Roasted Tomatoes and Spinach

Creamy Chickpea Gnocchi with Roasted Tomatoes and Spinach

Plant-based gluten free chickpea gnocchi pairs nicely with almost any number of sauces, but this chickpea gnocchi with roasted tomatoes is our favorite! It is super fresh, healthy, easy to make and can be ready in just 25 minutes!

Chickpea gnocchi with roasted tomatoes and spinach in a creamy sauce served on a plate

Stay Connected...

tag @delallofoods on Instagram to share your kitchen creations!

Prep time

5min
cook time

20min
total time

25min
servings

4

recipe category Gnocchi
Recipe Cuisine Italian
Level Easy

Recipe by: DeLallo

Ingredients

1 (1-pound) package DeLallo Chickpea Gnocchi
2 tablespoons butter
1 clove of garlic, finely chopped
1 1⁄4 cups heavy whipping cream
1⁄4 cup chicken stock
1⁄2 teaspoon salt
1 cup grated Parmigiano-Reggiano, plus extra
1 cup DeLallo Italian Roasted Tomatoes, chopped
1 heaping cup of chopped fresh spinach
4 fresh basil leaves, chopped

Directions

Bring a large pot of salted water to a boil for gnocchi.
Heat butter in a large sauté pan over medium heat. Add garlic, cream, chicken stock and salt. Bring to a boil. Reduce heat and simmer for about 4-5 min. Stir in the Parmigiano-Reggiano, tomatoes and spinach. Cook on low heat until thickened, about 6-8 min. Turn off heat. Sprinkle with basil.
Cook gnocchi 2-3 min., or until they float to the top. With a slotted spoon, transfer gnocchi to the sauté pan. Toss to combine and top with more Parmigiano-Reggiano.