white ceramic bowl with yellow and green dish

Hummus Gnocchi

9 mins read
There are things we wonder why we haven’t done them before, it’s so simple and good. And mixing hummus with gnocchi is very high on this list.
I “created” this recipe idea during a long period of love for gnocchi. I have culinary periods like that where I discover or rediscover something, and I eat it very often. It’s super practical to imagine lots of recipes with because we really get to the bottom of the subject.
At that time I had therefore developed an unlimited love for my little bag of gnocchi bought on Friday when we were shopping. I returned, I opened the package, I browned the small pieces of potato in a nice glassful of olive oil, and I feasted with what I found to stick in it.
I had put together this composition worthy of a 4 star: golden gnocchi, a hummus ready in 5 minutes, cherry tomatoes, and olives.
Easy, fast, delicious.

The choice of gnocchi

I have offered you several gnocchi recipe on the blog, but my favorite is forever the basic potato ones.
It’s terribly long to prepare, but for the long winter evenings, why not. In this case, it’s not winter, and I don’t really care to stay in my kitchen when I’m hot.
On the line of the recipes proposed recently, I worked this one with little cooking and work.
Of course, if you won’t die of hot cooking in your own liquids, nothing prevents you from making your own gnocchi!

At the supermarket, I advise you to always check the list of ingredients. If traditionally gnocchi can be made without and are, there are often eggs that slip into the compositions.
I buy the very simple ones from Lustucru that are without, and that don’t need to be cooked in water: I don’t buy stuff in a bag at the supermarket to have half the job to do. CQFD

Hummus as a sauce

Hummus is often thought of as a wonderful dip with the great taste of ground coriander, cumin, lemon and sesame. Once you open the door to the idea that hummus can turn into a sauce, you discover a whole world!
In our case, I slightly lower the amount of cumin, and I add more coriander, because I find that its fresh taste goes well with the idea of ​​summer and the tomatoes.
If you want, you can also opt for the almond white bean spread that I presented to you with potatoes: more neutral, very sweet, and in the same spirit.

One thing is certain, by adding spreads made from legumes, you immediately enrich your dishes with protein and also iron. Mélanie recently talked about it in a video (for once, I watched it!): it’s not so easy to find protein in a vegan dietand the best way to do this is to add it everywhere and above all, to all meals.
This is something that I notice in a fairly general way around me: many vegetarians or vegans do not have this reflex and it is to take, in my opinion, the risk of an unbalanced diet not to give them a systematic place in his meals.
YES to legumes, all the time, everywhere.

To make it less kloug, I mix my hummus a little more and mix it very finely. I use my hand blender but just extend the work period. I add water (you can also keep the aquafaba), and I get a super creamy thing that is absolutely indecent in perfection with the very crispy gnocchi.

The plate composed of gnocchi and hummus

I remembered this recipe by looking at my photo archives: I had prepared it on a plate that was really crazy, and it really looked like a restaurant dish. It broke me because it takes 10 minutes to prepare.
It’s a super comforting dish, the kind that makes a little bonus dish in the weeks when I’m tired of cooking (the worst shoemakers, we said).
The presentation doesn’t matter, but it’s quick to arrange the gnocchi, tomatoes and olives on top with the little basil leaves that go well. And that quickly makes a dish that you can offer when you invite with the certainty that everyone will find it good!

I advise you to really insist on cooking the gnocchi: if they are half soggy it will immediately be very stuffy as a dish.

Then, it goes without saying that the quality of the tomatoes and olives is paramount. I take very ripe tomatoes, preferably from small producers who have seen the sun, but also kalamata olives that can be found in bulk at the organic bulk store or in jars from the epikouros brand. I would almost advise you not to taste it because once you start with these olives, you get a bitch: you never want to eat the disgusting black olives, ever again.

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Hummus gnocchi

Gnocchi served with smooth hummus as a sauce, tomatoes, and olives. A complete and very quick dish to prepare.



  • 530 g Chickpeas i.e. 2 boxes
  • 2/3 juice of a lemon yellow
  • 1/2 vs. coffee salt
  • 1 vs. coffee coriander ground
  • 2/3 vs. coffee cumin
  • 1 vs. coffee sesame
  • 2 vs. soup olive oil
  • 2 pods garlic

Gnocchi and garnish

  • 600 g gnocchi i.e. 2 packets
  • 600 g tomatoes
  • 15 olives kalamata
  • basil leaves


  • Fry the gnocchi in a little olive oil, over medium heat, for about 4 minutes on each side. It’s a bit tedious but instead of stirring everything, I prefer to turn them one by one to make sure they are golden brown.
  • Meanwhile, prepare the hummus: drain the chickpeas (you can keep the aquafaba for a dessert or to dilute the hummus), rinse them, then put in your container to mix.
  • Add the rest of the ingredients on top, having taken care to degerminate the garlic and keep a little lemon juice: sometimes the lemons are more or less acidic and I adjust the quantity.
  • Mix and gradually add liquid to loosen the hummus: the goal is to obtain something creamy, smooth, but still a little thick.
  • After turning your gnocchi, or when they are cooked according to your speed of execution, rinse the tomatoes, the basil leaves.
  • In large plates (me always hollow but hey, not everyone is perfect), arrange the hummus generously, a portion of gnocchi, the tomatoes (we can try to arrange this in an aesthetic way, or not), then olives, fresh basil. The chef’s touch consists of peppering with a pepper pot, when eating to have all the aromas of freshly ground pepper.