- Cook the Gnocchetti Sardi no. 863 to an al dente texture in plenty of salted boiling water.
- Finely slice the onion and let it sweat in a pan with a generous drizzle of oil. Slice the savoy cabbage into strips, add to the pan, and let it stew for about 5-7 minutes, adding a little water if required. Purée half the chickpeas with a blender, leaving the remaining half whole, and add to the pan, together with rosemary for flavour. Add salt to taste.
- Strain the pasta when cooked and add to the pan to let the flavours come together. Transfer to plates and add another drizzle of oil, a pinch of dried chilli pepper and a few rosemary leaves.
Gnocchetti sardiwith savoy cabbage and chickpeas
N. 863
15 min
25 min
4 people
Easy
INGREDIENTS
Italian Wheat Gnocchetti Sardi no. 863 280 g
Cooked chickpeas 230 g
Savoy cabbage leaves 160 g
Onion 1
Dried chilli pepper to taste
Extra virgin olive oil to taste
Rosemary to taste
Salt to taste
PREPARATION
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Recommended pasta for this recipe
Gnocchetti sardi
N. 863 - Italian wheat
RECOMMENDED RECIPES
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