pan fry gnocchi recipe
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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
Course: Main Course
Cuisine: Italian
Keyword: gnocchi, pan fried gnocchi, vegan gnocchi
Servings: 4

Ingredients

  • 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

Instructions

  • 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.  

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