INGREDIENTS FOR GNOCCHETTI Whole spelled flour 300 g, Potatoes 1 kg, Salt 10 g, Eggs 1 FOR THE CHICKEN CREAM Precooked chickpeas 400 g, Tomato sauce 200 g, Tuna 280 g, Vegetable broth 500 ml, Capers (small) 15 g, salt to taste, black pepper to taste, parsley to taste, rosemary to taste, extra virgin olive oil 20 g
To prepare the whole gnocchi with chickpeas and tuna started by the gnocchi. Rinse the potatoes under plenty of running water. Take a pan with high sides, filled with water and bring to a boil. Add salt and when it begins to boil pour the potatoes with the peel. Cook the potatoes for about 40 minutes. The cooking times, however, will depend on the size of the potatoes (to check if they are cooked you can test them with a fork). If you prefer to speed up cooking, you can cook them in a pressure cooker for about 15 minutes. In the meantime pour the whole wheat flour on a pastry board, creating a hollow in the center. When the potatoes are ready and still hot, mash them with a potato masher. It is not necessary to remove the peel. When you crush the next potato, remember to remove the peel from the potato from the potato masher. Then pour them into the cavity created with the flour. Then add the egg and season with salt. Now knead with your hands until you create a smooth and homogeneous mixture. Create a loaf with a thickness of about 2 cm with the dough, sprinkling the pastry board with flour if necessary so that the vein does not stick. Cut it into small pieces with the help of a tarot to create the dumplings. Then pass them in the gnocchi line to give the typical gnocchi streak that will help to collect the sauce. Repeat until all the dough is finished. Now take a tray and place a clean cloth over it. Then sprinkle it with flour and arrange the whole gnocchetti ready. At this point proceed with the dressing of the whole gnocchetti. Take the chickpeas and rinse them. Now take a non-stick pan and pour a drizzle of olive oil into which you will fry a clove of garlic and rosemary. Then add the chickpeas and capers. Season with salt and pepper. Then add the tomato paste. Stretch with vegetable stock (or if you don't have any water) to prevent the seasoning from drying out. Then let the tuna drip on a narrow mesh strainer resting on a small bowl (the weight of the drained tuna should be 230 g) and add it to the chickpeas. Crumble the tuna with a wooden spoon while it cooks and mix the ingredients well. Cook for about 20 minutes so that the aromas blend well. Then blend the sauce with an immersion mixer until a homogeneous and rather thick cream is obtained. If you prefer to blend the sauce, you can remove some and place it in a small bowl, keeping it aside to subsequently garnish the dish. Keep aside. Then take a pan with high sides, pour the water, salt and bring to a boil. Pour in the gnocchi. Wait a few minutes for them to rise to the surface: they will be ready by then. Drain them with a slotted spoon. Then pour them into the pan and mix them well with a wooden spoon to season with chickpeas and tuna. Then plate and sprinkle with parsley to taste and taste your gnoccheti with chickpeas and tuna!