Meal Kit

Crispy Chickpea Gnocchi

With Red Pepper Cream Sauce and Toasted Walnuts

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Tree Nuts (Coconuts), Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Plump, pillowy, and practically perfect in every way, Gnocchi is truly an Italian treasure. That said, we turn the preparation on its head by using creamy hummus in place of the traditional mashed potatoes. The result is gnocchi that's fluffy, flavorful, and ready in way less time. And the prep is fun for everyone and results in a meal of crispy dumplings slathered in a creamy red pepper sauce, topped with earthy roasted walnuts and ribbons of fresh basil. True gourmet elegance in a jiffy!

In Your Box (serves 2)

  • 1 Shallot
  • 4 Basil Sprigs
  • 2 oz. Roasted Red Peppers
  • ½ tsp. Garlic Powder
  • Info
    4 fl. oz. Coconut Milk
  • Info
    5⅓ oz. Flour
  • 1 cup Hummus
  • Info
    1 oz. Walnut Pieces

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Blender/Food Processor/Immersion Blender
  • 1 Mixing Bowl
  • 1 Large Pot
  • 1 Colander
  • 1 Large Pan
  • 1 Small Pan

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Finely mince shallot. Stack basil leaves and roll into a cylinder, slice across the length of the roll creating very thin strips (chiffonade). Divide basil in half. Prepare flax egg (a vegan egg substitute) by combining ground flaxseed with 2.5 Tbsp. warm water in a small bowl and stirring. Let sit until mixture becomes slightly gelatinous. Drain juice from red peppers.

  2. 2

    Prep the Sauce and Ready the Water

    In a blender or food processor, combine half the garlic powder, drained roasted red peppers, coconut milk, and 1 tsp. salt. Blend until smooth. Add a pinch of additional salt and freshly cracked pepper. Set sauce aside until ready to warm and plate. Bring a large pot of lightly salted water to a boil over high heat. Place a colander in the sink.

  3. 3

    Make the Gnocchi Dough

    In a mixing bowl, combine 1 cup of the flour, remaining garlic powder, half the chiffonade of basil, and a pinch of salt and pepper. Mix the dry ingredients. Once mixed, add hummus and flax egg. With a spatula, stir together until a dough forms. Once the dough is firm, roll into a large ball. Transfer ball to a clean, dry, and lightly floured (using remaining flour) surface. Using a knife, divide the ball into 4 smaller balls. Using hands, roll the balls into 1" thick ropes. Once ropes are formed, use knife to cut 1½" sized dumplings. Makes ~40 gnocchi.

  4. 4

    Cook the Gnocchi

    Heat a large pan over medium heat. When hot, add 1 Tbsp. olive oil and shallot to the skillet. Once water in the large pot (from step 2) is boiling, add the gnocchi, working in batches. Let cook 2-3 minutes, until tender and firm. Drain gnocchi in a colander and immediately transfer to the pan with the shallots to fry on each side for 3-4 minutes, or until browned and crisp. Shallots will cook fast, so remove them from pan with the first finished batch of gnocchi. When finished, place gnocchi and shallots on a paper towel-lined plate. If working in batches, add more olive oil as you fry gnocchi.

  5. 5

    Warm the Sauce and Toast the Walnuts

    In a small, dry pan over medium heat, place the walnuts and toast for 2-3 minutes, moving pan to prevent burning. Walnuts are done when aromatic and browned. Remove from pan to prevent burning and reserve for plating. Once all gnocchi have been fried and transferred to a plate, add the red pepper sauce to the pan you used to cook the gnocchi and warm over medium-high heat for 2-3 minutes.

  6. 6

    Plate the Dish

    In a shallow bowl, ladle a generous serving of the red pepper sauce. Arrange about 20 gnocchi in the sauce. Top gnocchi with more sauce, if desired. Garnish with toasted walnuts and remaining basil. Finish the dish nicely with freshly cracked pepper.

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