500 g cooked chickpeas
180/200 g of type 1 flour (bread flour)
2 organic eggs
1 spoon of extra virgin olive oil Toscano PGI
1 spoon of grated Pecorino Toscano DOP
Blend the chickpeas in a food processor, then add the flour, the eggs, a pinch of salt and pepper and 1 spoon of extra virgin olive oil Toscano PGI.
Knead the mixture carefully and quickly, until you obtain a soft dough. Divide the dough into equal pieces. Roll a piece at a time into long, thumb-nail thick cylinders on a lightly floured surface, then cut the dough into thumb-nail long lengths.
Hold them against the prongs of the back of a fork, pressing gently, then guide each one so it tumbles away from the fork.
Cook the gnocchi in abundant salted water, they will be ready when they start floating on the surface.
Drain them and dress them with some extra virgin olive oil Toscano PGI or heat the olive oil with a prig of rosemary , a garlic clove and two anchovies preserved in olive oil. Make sure you do not overheat the oil in order not to lose the nutraceutical and aromatic properties of the oil. The purpose of the light heating is to bring out the essential oils from the rosemary and the garlic and to let the anchovies melt.
Prepare a pecorino sauce melting the grated pecorino and a spoon of olive oil in a pan, then dress the gnocchi with a spoon of the pecorino sauce.