Recettes par vegan chef italian style

Vegan potato gnocci with chickpea popcorn and kale or spinach 


By: Peter Costa



How To Make Vegan Gnocchi

Vegan Gnocchi, Italian style easy  to make when you want something like pasta… but not ACTUALLY pasta. Just 5 ingredients easy peasy
Gnocchi is one of my a favourite things to make. It’s totally vegan!

You can cover it in your favourite sauce, or simply make it ahead and keep it in the fridge or freezer

How To Make Vegan gnocchi.   With popcorn chickpeas. And kale
Italian style


250 g Potato mashed


120 g All Purpose Flour

1 15-ounce can of chickpeas

1 cup of kale

Olive oil extra virgin.

Salt peper to taste


Peel and boil the potatoes for 15 minutes until completely soft.


Mash the potatoes thoroughly,


Add the flour gradually and work it into the potato completely before adding more. Continue kneading until all the flour is used up and you have a dough that isn't sticky but is still soft.


Cut the dough into 4 pieces and roll each one into a sausage shape about 1/2 inch in diameter. Cut the sausage into 1 inch chunks. If you want to, roll each piece down the back of a fork. Rolling the pieces down or you can make little flat ball and press down in the middle to make a crevice as picture


Bring a large pot of salted water to a boil and drop the gnocchi pieces into the water in small batches. When they float to the top they are ready, so fish them out with a slotted spoon. At this point you can add your favourite sauce, or pop them in the fridge, covered, to reheat later.       Serve with. Pesto or with costa vegan Bolognese sauce Mama mia !!
You can also fry them in a frying pan like i did in this picture fried with coconut oil
Till golden brown then add popcorn chickpeas and cooked kale or spinach over top with a filet of extra vergin olive oil salt pepper to taste

How to make pop corn chick peas
You will need

1 15-ounce can of chickpeas

1 tablespoon rosemary, finely chopped


1 clove garlic


3 tablespoons olive oil


Salt and pepper





Drain the chickpeas and dry off on a paper towel.



Heat the olive oil in a skillet over medium high heat. Add the chickpeas. Cook for 5 minutes, shaking occasionally, until darkened.



Drain the chickpeas again to get rid of some of the oil. Return the chickpeas back to the empty skillet over medium heat and add the garlic and rosemary. Season with salt and pepper, and put over gnocchi festivel add .Cooked kale or spinach over top

How to cook kale or spinach





Lemon-Garlic Spinach or Kale





1 tbsp Extra Virgin Olive Oil


½ a medium onion


1 garlic clove, minced


4 cups spinach


2 cups kale


Juice of ½ a lemon


¼ cup pine nuts, toasted


Salt and pepper to taste


Heat olive oil in a sautéed pan over medium-high heat.  Add onions and cook until translucent.  Add garlic.


Begin to add spinach and kale a little at a time, each time leaving enough room to stir.  As the vegetables cook down and begin to wilt, add more.  Continue until all of the spinach or kale is soft n tender.  Let cook for about 7 to 9 minutes, or until all leaves are wilted.


Once wilted, take off heat.  Pour lemon juice on top and stir.  Add salt and pepper to taste. Add to gnocchi.  You can also add chia seeds or pine nuts