Gnocchi ถั่วลูกไก่

For the Garbanzo Gnocchi:

1. Drain the tofu from the package but don’t press out the water from the tofu. Place in a blender and blend until it achieves purée consistency. Transfer to a bowl and set aside. 
2. In a medium sized mixing bowl, combine the chickpea flour, tapioca starch, nutritional yeast, olive oil, water, tofu purée, and salt. Stir continuously until a dough forms. You may need more or less water depending on the consistency of your dough. It should be soft but not too sticky.
3. Transfer the dough to a clean surface. Knead the dough for about 5 minutes until it becomes smooth and uniform. If it feels too sticky, you can add a little more tapioca flour.
4. Divide the dough into four parts and work with one piece at a time. Roll out each portion into a long rope, about 1/2 inch in diameter.
5. Using a knife or dough cutter, cut the rope into bite-sized pieces.
6. Bring a large pot of salted water to a boil.
7. Carefully drop the gnocchi into the boiling water, working in batches if necessary to avoid overcrowding the pot.
8. Cook the gnocchi for about 2 minutes, or until they float to the surface. This indicates that they’re done.
9. Once the gnocchi float to the surface, use a slotted spoon to remove them from the water and transfer them to a colander to drain. Set aside.

For the Garbanzo Gnocchi:

1. In a saucepan, heat the olive oil over medium heat.
2. Add the diced onions and carrots to the oil. Sauté for 1-2 minutes then add minced garlic and continue cooking until the garlic becomes fragrant and lightly golden. Be careful not to burn the garlic. Add chopped fresh chili and continue cooking for another minute. 
3. Add tomato paste and cook a bit more. 
4. Pour in the tomato passata, or substitute with crushed tomatoes, into the saucepan with water. Continue cooking for another 3 minutes. 
5. Stir in the chopped Thai celery. Season with nutritional yeast, salt, and black pepper to taste. 
6. Let the sauce simmer for about 10-15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
7. Once the desired consistency and flavor are achieved, add in the pre-cooked gnocchi and basil chiffonade, then mix to combine. 
8. Serve with a sprinkle of vegan parmesan, cracked fresh black pepper, and a sprig of basil.