Chickpea and pumpkin gnocchi, with turnip tops sauce and crispy purple

Ingredients:

Gnocchi:

• 300 gr  pumpkin.

• 200 gr chickpea flour.

• 400 gr water.

• 20 gr wholemeal flour.

• A pinch of salt

Turnip tops sauce:

• A bunch of turnip greens leaves or cavolo nero.

• Chili pepper.

• Salt.

• Extra virgin olive oil.

Crunchy purple cabbage:

• Extra virgin olive oil.

• Whole salt or umeboshi vinegar.

• Lemon juice or apple vinegar.

Garnishing:

• Walnuts or almonds toasted.

Method
Cut the pumpkin in half, bake it without seeds and peel off the skin. Mash it.
Add chickpea flour in boiled salted water. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon.
Mix pumpkin puree with chickpea polenta and blend it.
When it start to come together, form the dough into a mostly-smooth, rounded little loaf.
Cut off slices of the mound and roll each one into a long rope. Place the gnocchi pieces on a plate (make sure they have got a little flour coating so they won’t stick).

Boil turnip tops in salted boiled water for 3 mins. Then soak them in cold water and ice to keep the bright green color. Strain turnip tops, stir fry them with garlic, add chilli pepper and blend then with a little bit hot water.

Slide thinly purple cabbage and Stir fry it, add salt (or umeboshi vinegar) anda little bit of lemon.

Bring a large pot of water to boil. Add the gnocchi, carefully, one a time to the water. When the gnocchi rise to the top of the pot of boiling water, immediately remove them with a slotted spoon. Set aside.
Fry them in olive oil.

Presentation:

pour some turnip tops sauce into a plate to form a thin layer
Add gnocchi on top and garnish with purple cabbage and toasted walnuts.

Enjoy!