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Hummus Gnocchi with a Roasted Red Pepper Sauce

| 7 Comments

When I was coming up with ideas for hummus week, one of my main inspirations was to stick hummus into dishes in place of mashed potatoes. I came up with a few different applications for this idea, but the one that was really calling my name was these hummus gnocchi. The amazing thing about this is that using hummus makes making gnocchi insanely simple. There are only a handful of ingredients in this dish and the results are absolutely mouth watering. Mandi and I each took our first bite and looked at each other shocked by how good it was!


Some hummus in the bowl.



With flour and egg.



Perfect gnocchi dough.



Roll it out and start making the gnocchi!



Food blogging 101: lined up small food items look good in pictures.



The sauce is easy too! Some onions and garlic, followed by roasted peppers and veggie stock.



Let it simmer about 20 minutes...



...before blending it smooth.



Boil off the gnocchi before adding them to the sauce. The pasta needs a little longer than normal gnocchi, so let it cook for about 2 minutes after they float.



Out of the water...



...and right into the sauce.



Shaved parm on top. soooooooooooooooooooo good. And the tragedy is that there were no leftovers cause I could really go for a bowl of this right now.



Nice tender gnocchi with just the right amount of gummy bite to them. The hummus flavored the gnocchi from the inside out and as everyone knows, was a perfect match for the roasted red pepper sauce.


One 10oz container of Sabra Classic Hummus, 1 1/2 cup flour, 1 egg. - mix together and lightly knead, but just until it all comes together. Roll out the dough into logs like a kid playing with play-doh. Cut the logs into gnocchi sized clumps. Press each gnocchi onto the tines of a fork with your thumb while sliding downwards. Roll the gnocchi off the fork to form the iconic gnocchi shape.

To make the sauce, broil 5 red peppers to char the skin on all sides and set aside in a bowl. Cover with plastic wrap. Meanwhile saute an onion with some salt until lightly browned, about 15 minutes. Add 2 cloves garlic and cook another 2 minutes. Peel the skin off the peppers and remove the seeds, but do not rinse them! Toss in the red peppers and about 1/2 cup of chicken stock. Simmer the sauce for a half hour. Blend the sauce with a stick blender until smooth. Taste for seasoning

Finally boil the gnocchi for a few minutes until it starts to float. Because of the hummus, they are a little dense, so keep cooking them for 2 minutes AFTER they start floating. Strain and put them directly into the sauce. Mix well and serve with some parm.


7 Comments

Oh man. These look SO GOOD. I have an abundance of dried chickpeas (I kept forgetting if I had any and buying more) - think it'll be as tasty with homemade hummus?

Hummus gnocchi?? VERY interesting indeed, especially since it's always a challenge to try to cram protein into a vegetarian pasta dish like this.

would I be totally cuckoobananapants for trying to sub a gluten-free flour blend to make a gf gnocchi? Probably. I may still try it...

Made this dish last night!! It is excellent. The pasta was perfect and the sauce was delicious. Five red peppers makes a lot of extra sauce though.

Could I make this dough the night before and refrigerate it?

Made this dish today and just got done eating it. I used homemade hummus and whole wheat flour instead of white flour. I also added spinach and basil just before adding gnocchi to the sauce. It was delicious !
I'm never paying $15 at a restaurant for eating gnocchi.

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