Chickpea Gnocchi with a Tomato Bouillon Sauce
When Northern Arizona's Community Food Project's pantry shelves start to look a little bare, this is one of the struggle meals we turn to — though the flavor is anything but a struggle. Gnocchi is one of those humble, ingenious foods that stretches what you have into something comforting. If you haven’t met it before, think of it as a soft, pasta‑like dumpling. Traditionally, it’s made from potatoes, flour, spinach, cheese, or whatever a household had on hand. Ours leans into the same spirit: beans, flour, garlic, and salt, transformed into something tender and satisfying. Gnocchi has been feeding people for a very long time. The Romans invented early versions as an inexpensive, filling staple for their legions — proof that good food doesn’t need luxury ingredients, just a little creativity and a pot of boiling water. Even now, Italians tend to serve gnocchi as a side dish, a quiet echo of its ancient purpose: something filling, tender, and meant to stretch a meal just a lit...
