Chickpea flour gnocchi with cherry tomatoes and basil

Ingredients

For 1 serving

• Potatoes200 g
• Chickpea flour70 g
• Cherry tomatoes200 g
• Basil5 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Nutmeg1 pinch
• Saltto taste

In season: June – September

Method

1. Wash the potatoes and put them whole, skin on, in a pot of cold water; bring to the boil and cook over medium heat for 30–35 minutes, until a fork slides through without resistance.
2. Peel them while still hot (hold them with a fork) and immediately press them through a potato ricer onto a board: hot potatoes give a lighter dough.
3. Add the chickpea flour, nutmeg and a pinch of salt and knead briefly, just until the dough is smooth and not sticky; add a dusting of chickpea flour if needed.
4. Roll into ropes about 2 cm thick and cut them into 2 cm pieces; lay them on a floured tray. Put a pot of water on to boil.
5. Meanwhile wash and halve the cherry tomatoes; heat the oil in a pan over medium heat with the crushed garlic, add the tomatoes, salt and cook for 8 minutes, until collapsed into a sauce. Remove the garlic.
6. Salt the water and cook the gnocchi until they float, about 2 minutes; lift them with a slotted spoon straight into the sauce and toss for a minute with the torn basil.