Chickpea-Ricotta Gnocchi

1.5 cups canned or cooked chick-peas, drained until as dry as possible
salt
fresh ground black pepper
1/4 cup ricotta cheese
1/4 teaspoon fresh grated nutmeg
1/4 cup all-purpose flour, divided

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. Process until they are as smooth as you can get them. Scoop chickpea mash into a large bowl.
3 - Add ricotta and nutmeg into the chickpeas, stirring until well combined. Add about 1/4 cup flour and stir until incorporated - add enough extra flour until a dough forms that you can easily handle. Scoop mixture out onto a lightly floured surface and knead lightly for less than a minute. Divide the mixture into 4 pieces and roll each out into a robe that is about 1/2" thick. Cut the ropes into 1" lengths - be gently and try to handle them as little as possible. As you cut them, transfer the pieces to a baking sheet lined with parchment or wax paper.
4 - Drop about half of the gnocchi into the boiling, salted water - stir gently and allow them to cook until they rise to the surface. Count to 20 and then remove them with a slotted spoon (be sure to taste one to make sure they are cooked through). Repeat with remaining gnocchi.


Serving Size: 2 servings