PAN FRIED GNOCCHI WITH BROCCOLI AND CHICKPEA CRUMBLE
This pan fried gnocchi is an ultimate comforting vegan dinner. With a mix of texture and flavors of gnocchi, broccoli, and chickpeas.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 2 Tbs Oil
- 4 Cloves Garlic (crushed)
- 1/2 Red Chili (chopped)
- 2 Tbs Tomato Paste
- 1 Tsp Salt
- 1/2 Tsp Chili Flakes
- 1 Pack Gluten-free Potato gnocchi (16 ounces)
- 2 Cup Broccoli
- 1/2 Cup Reserved gnocchi stock water
For Chickpea Crumble
- 1/2 Cup Chickpeas
- 1/2 Tsp Smoked paprika
- 1/2 Tsp Garlic Salt
- 1 Tbs Oil
For chickpea crumble, coarsely mash chickpeas with fork or potato masher and mix smoked paprika and garlic salt.
Heat 1 tbs of oil in a frying pan on low to medium heat. Add chickpeas crumble and stir fry while stirring continuously. Cook for 3 to 4 minutes or until crumble gets dark brown and crispy. Remove from heat and set aside.
In the same pan heat 1 tbs of oil on medium heat, gently sauté the garlic and chili until golden, about 2 minutes.
Next, add tomato paste and a splash of water. Add the broccoli and season it with salt and chili flakes. Cook it for 1 to 2 minutes on medium heat.
Meanwhile in a saucepan cook gnocchi in salted water according to packet instructions. when they float to the top, after 2-3 minutes, scoop them out and reserve a cupful of the cooking water.
Heat a second frying pan with 1 tbsp of oil. Add the gnocchi and fry for 5 minutes, until golden on both sides.
Mix gnocchi in stir fry broccoli mixture and gently mix together with half a cup of reserved gnocchi cooking water. Cook for another minute and dish out.
Sprinkle with chickpea crumble and serve hot.