Directions
- 1Wash and chop the leek. Separate the white and green parts.
- 2Chop the dill.
- 3In a bowl, combine chickpea flour, feta, dill, and water to make a dough.
- 4Form the dough into small gnocchi.
- 5Dust the gnocchi with chickpea flour to prevent sticking.
- 6Add kale to give the dish body.
- 7Heat olive oil in a pan. Add the leeks, salt, and cumin seed.
- 8When the leeks start to caramelize, add the kale.
- 9Boil water in a separate pot. Add the gnocchi one by one to prevent sticking.
- 10Remove the gnocchi from the boiling water once they float and add to the pan to crisp them up.
- 11Add the cooked greens back to the pan with the gnocchi.
- 12Serve with a squeeze of lemon.
Ingredients
- 1 cup chickpea flour
- 1 handful dill
- 1 block feta
- 1 leek
- 2 tablespoons water
- 1 decent amount olive oil
- 1 pinch salt
- 1 pinch cumin seed
- 1 handful kale
- 1 lemon
Equipment
knifecutting boardbowlforkpanspatulapot
Related recipes
Pâtes aux courgettes
Italian · Dinner
Creamy Pumpkin Gnocchi
Italian · Dinner
Cacio e pere pasta
Italian · Dinner
Million Dollar Ravioli Lasagna
Italian · Dinner
Garlic butter chimichurri steak bites
Italian · Dinner
One Pan Creamy Bacon Ranch Chicken and Gnocchi
Italian · Dinner
One Pot Tortellini Bake
Italian · Dinner
Dump & Bake Marry Me Meatball Orzo
Italian · Dinner
Seared Gnocchi With Garlic, Tomato & Mozzarella
Italian · Dinner
Arrabbiata pasta
Italian · Dinner
Italian Penicillin Soup
Italian · Dinner
Roasted Red Pepper Pasta
Italian · Dinner