I ate this on crusty bread with fresh tomato. I am super into fermented breads lately and into topping them with simple delicious spreads and salads. I sat at the counter and ate so much of this, it is SO delicious and has a taste that is so comforting and round.
It’s a good simple one.
Ellen’s Italian Chickpea Spread
2c chickpeas, cooked, drained
2 cloves garlic
1/4c extra virgin olive oil
2-3T lemon juice
1/4c pignoli nuts (pine nuts), toasted
1/4c fresh basil
Pinch smoked chipotle powder
1/2t pink salt
2-3T filtered water if needed
In a food processor or blender, process all ingredients except the water and run until smooth. Add the water 1 tablespoon at a time as and if needed.
Serve with anything!!! Crusty bread, crackers, pasta!!!
These are INCREDIBLE. I used the leftovers from the Smashed Potatoes, with just a little bit of flour, these transform into one of my most favorite Italian delicacies. Gnocchi gone bad are just not a good scene, heavy, clumps of dough that stay with you long after you’ve eaten them- THESE WERE NOT THOSE GNOCCHI!. They were light and had the perfect dumpling like texture. I tossed them with a Fresh Tomato Basil Sauce and they only thing that was unfortunate about this meal was that there were ZERO leftovers.
2c mashed potatoes, or leftover smashed potatoes
3/4c organic unbleached flour + for dusting
1T extra virgin olive oil
Salt and pepper to taste
3T organic cornmeal
In a large bowl, re-smash the potatoes, making sure there are no lumps. Add the flour, olive oil, salt and pepper into the bowl and with clean hands, form everything into a ball of dough.
Turn out the dough onto a clean surface lightly covered in cornmeal. Cut the dough into two.
Work one half at a time by rolling it with both hands into a ½” thick rope. With a pastry cutter, cut ½” pieces on the bias.
Gently roll each piece and pinch the ends towards each other and place on a plate lightly coated in cornmeal. Do this until all of the dough is used.
In batches, drop the gnocchi into heavily salted boiling water and scoop out with a slotted spoon after they rise to the surface.
If not using right away, or if you have more than you can eat or you made extra, place the plate of gnocchi in the freezer. Once partially frozen, transfer them into a storage container like a baggie or glass container to keep for a later day.