This was one of those recipes that sounded way better than its early results. But the ever-so-patient Cooking Light Test Kitchen team trudged along with me through myriad failures and half-baked ideas, believing that, conceptually, this could be good. So there we were, in Birmingham, Alabama. And on the shelf, in the land of biscuits, was a bag of self-rising flour. Eureka! We discovered that it's possible to use protein-rich chickpea flour in gnocchi and still get a light, fluffy result. High five. This is one balanced, nutritious, and delicious meal.

Keith Schroeder
Recipe by Oxmoor House October 2014


Oxmoor House

Recipe Summary

50 mins
1 hr 10 mins
Serves 4 (serving size: 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • Remove the gnocchi from the refrigerator. Uncover.

  • Warm a heavy-bottomed skillet over medium heat.


  • Add the butter to the pan, swirl, melt, and bring to the foaming point.

  • Add the gnocchi, and saut for about 5 minutes, turning periodically, until evenly toasted.

  • Transfer the gnocchi to an oven-safe plate while you cook the escarole. Hold them in a warm place, preferably in a warm oven.


  • Raise the heat in the pan to medium-high and add the olive oil.

  • Add the green beans to the pan. Stir to deglaze the browned bits left behind by the gnocchi. Cook 2 minutes. The beans will retain a bit of a crunch.

  • Add the chickpeas, the kidney beans, the tomatoes, the garlic, and the escarole, and stir until the beans are heated through and the escarole has wilted, about 2 minutes.

  • Turn off the heat. Sprinkle the bean and endive mixture with lemon juice and salt.

  • Serve on a platter, with the greens and beans on the base and the gnocchi on top, with a sprinkling of Romano cheese.


Cooking Light Mad Delicious

Nutrition Facts

496 calories; fat 18.3g; saturated fat 6.1g; mono fat 7.8g; poly fat 2.1g; protein 18g; carbohydrates 67g; fiber 15g; cholesterol 109mg; iron 5mg; sodium 716mg; calcium 209mg.