Chickpea Gnocchi

Preparation:

Preparation: Boil the potatoes in lightly salted and still hot water, puree them and add the chickpea flour previously toasted in a non-stick pan and the cornflour. Work the dough and obtain small cylinders with a diameter of a finger; cut them into chunks. Boil them in salted water, recovering them as soon as they emerge and season them with melted butter with sage, rosemary and garlic.