Roman Chickpea Gnocchi Gratin
This pretty casserole of scalloped gnocchi crescents uses garbanzo flour instead of the traditional semolina, adding the nutrients and flavour of beans to a classic side dish.
2 Tbsp. (30 ml) butter
3 c. (750 ml) whole milk
2 c. (500 ml) garbanzo flour
1 tsp. (5ml) salt
2 large eggs
1 c. (250 ml) Parmesan cheese
¼ c. (60 ml) parsley, minced
1 medium zucchini
1 medium yellow squash
½ large red bell pepper
Preheat oven to 425°F (220°C). Use 1 teaspoon (5 ml) butter to grease both a baking sheet with ¾-inch high (2-cm) sides and a baking dish.
In a double boiler, whisk milk into garbanzo flour gradually until smooth. Add salt and remaining butter. Place over simmering water and cover, stirring every 5 minutes, until it’s thick enough for a spoon to stand in. Take off heat and whisk in eggs and ½ of the Parmesan cheese.
Spread the mixture on the buttered baking sheet to a ½-inch thickness and let cool. When firm, cut out 3-inch-wide (7.5-cm) crescent moons with a biscuit cutter or glass. Arrange them in the buttered baking dish, overlapping the pieces to look like shingles on a roof, and cover with parsley and remaining cheese.
Slice the zucchini, squash, and pepper into long ½-inch-wide (1.25-cm) strips, and place them on a sheet pan. Toss the vegetables with 2 teaspoons (10 ml) olive oil and put them in the oven with the gnocchi gratin, putting the gratin on the top shelf. Bake until a deep golden color, about 15 to 20 minutes. Serve hot. Scatter the roasted veggies down the center of the gratin at serving. Serves 6
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