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Gnocchetti with Chickpeas in Garlic Tomato Sauce
Ingredients
  • Gnocchetti
  • 1 ⅔ cups finely ground polenta
  • 1 ⅔ cups sprouted whole wheat flour
  • Pinch sea salt
  • Scant 1 cup water
  • 2 cups cooked chickpeas
  • Garlic Tomato Sauce
  • 2 tablespoons extra virgin olive oil
  • 5 cloves fresh garlic, peeled, smashed, minced
  • Crushed red chili flakes
  • 3 cups tomato puree (from San Marzano tomatoes is best)
  • Sea salt
  • Dried oregano
  • Spring or filtered water
  • 1 whole carrot
  • Whole wheat bread crumbs
  • 2 to 3 stems fresh basil, leaves removed, shredded
Steps
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