Sun-Dried Tomato and Chickpea Gnocchi

Sun-Dried Tomato and Chickpea Gnocchi

A simple, wholesome and comforting vegetable packed lunch or dinner that is ready in 15 minutes using store cupboard ingredients. Packed with Mediterranean flavour, this vegan, gluten-free and hearty main is great for meal prep and batch cooking, too.

I first revealed the recipe for this Sun-Dried Tomato and Chickpea Gnocchi on my Instagram stories last week as I walked you through a step by step of how I used up the ingredients and open tins in my fridge. I was so delighted with your response (and the taste) that I wanted to share the official recipe on here, too. This really is a chopping board to table dinner that comes together in 15 minutes and has so much flavour thanks to a few key ingredients.

Sun-Dried Tomato and Chickpea Gnocchi

Sun-Dried Tomato and Chickpea Gnocchi

I use sun-dried tomatoes for texture and also for a rich tomato-umami flavour, balsamic vinegar for acidity and pomegranate molasses, or syrup/honey for sweetness to balance the sauce. A generous pinch of salt and pepper really elevate this Sun-Dried Tomato and Chickpea Gnocchi and make the flavours even better.

The base of the sauce is onion, garlic, red pepper and courgette as these vegetables are all easy to find and inexpensive, too. You can similarly swap these for vegetables you do have like aubergine, butternut squash or cauliflower for example. Allow them to cook for 5 minutes before adding in the sauce and then the chickpeas. For this Sun-Dried Tomato and Chickpea Gnocchi, I’ve used black chickpeas as this is what I had open! But you can use regular chickpeas, any type of bean – like kidney or butterbean or green lentils for example.

Sun-Dried Tomato and Chickpea Gnocchi

Sun-Dried Tomato and Chickpea Gnocchi

And then comes the gnocchi! I am a little bit obsessed with gnocchi at the moment and at a time when pasta is scarce in the supermarket, you may have more joy in finding some dried gnocchi. That said, feel free to use other pasta shapes to go with this sauce as it will work just as well. I do love the pillow-y softness and almost chewy texture of the gnocchi and most on the supermarket shelves only have a few key ingredients – potato and flour. I definitely want to make some more fresh gnocchi myself. Watch this space!

For now, I hope you can stay safe and take care at this uncertain time. Enjoy this Sun-Dried Tomato and Chickpea Gnocchi for dinner and make more for leftovers the next day – it tastes really good cold, too! It is naturally vegan, and the sauce is gluten-free, too. It is packed with Mediterranean flavours, vegetables and plant protein. It is easy to adapt based on the ingredients you have to hand and is a real crowd-pleaser.

If you are looking for more easy recipes, how about my Sicilian Caponata with Roasted New Potatoes, Simple Red Pepper and Spinach Dahl, Roasted Cauliflower Dahl or Roasted Red Pepper and Cauliflower Harissa Traybake.

Sun-Dried Tomato and Chickpea Gnocchi

  • Servings: 2
  • Difficulty: easy
  • Print

A simple, wholesome and comforting vegetable packed lunch or dinner that is ready in 15 minutes using store cupboard ingredients. Packed with Mediterranean flavour, this vegan, gluten-free and hearty main is great for meal prep and batch cooking, too.

Ingredients

  • 1 spring onion (or small white onion), sliced
  • 2 garlic cloves, crushed
  • 1 red pepper, small dice
  • 1 courgette, ¼ moons
  • ½ tsp dried mixed herbs
  • Olive oil
  • 300-400g chopped tomatoes or passata
  • 1 tin chickpeas (or other beans, lentils), drained (approx. 240g)
  • 1 tbsp balsamic vinegar
  • 1 tbsp pomegranate molasses/syrup
  • 70g sun-dried tomato, chopped
  • Salt and pepper
  • 2 portions gnocchi (about 300g un-cooked weight)
  • To serve: yoghurt, fresh herbs, dukkha or mixed seeds

Directions


Method:
1. Heat some olive oil in a large frying pan and add the spring onion, garlic, pepper and courgette. Fry for 5 minutes until softening and add the dried mixed herbs with some salt and pepper.
2. Pour in the chopped tomatoes or passata, chickpeas, balsamic vinegar, molasses/syrup and stir in the chopped sun-dried tomatoes.
3. Simmer for 5-10 minutes over a high heat to thicken the sauce.
4. Cook the gnocchi according to packet instructions.
5. Stir the cooked gnocchi into the sauce and serve topped with the yoghurt, fresh herbs and dukkha or mixed seeds.
Sun-Dried Tomato and Chickpea Gnocchi

Sun-Dried Tomato and Chickpea Gnocchi

If you make this Sun-Dried Tomato and Chickpea Gnocchi let me know what you think below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With easy meal gnocchi love x

14 thoughts on “Sun-Dried Tomato and Chickpea Gnocchi

  1. sophiedxx says:

    Honestly pasta looks insane. I so enjoy roasted veggies med style for sure. Do I have to put chickpeas in as on,y a fan if they are in humous at the mo. I haven’t had gnocchi pasta befits looks so drooling, your food photography is so amazing! Do you use iPhone or a camera? All of your backdrops are so good 😊 I hope you, your parents and your brother Ben are good, My Mum says hi to your Mum.
    Ps- what’s the best way of cutting a onions without bringing tears to my eyes, do you experience the same? I have tried black beans at a Mexican restaurant in London and they were delicious 😋. Can I add black beans and other veggies in? Never thought of using coconut yoghurt on top. Your east flatbreads wold be so nice with your above recipe xxxxxsorry for my long essay comments. Saved to my WordPress collection

    Like

  2. sophiedxx says:

    Sure to tag you into my creations using your delightful recipes for sure and splendid photography as always, can’t wait to see your new blog posts soon. Always makes me smile when I get a email update when you post a new blog post and instant notifications xxxx

    Like

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