Photo of Gnocchi with chickpeas by WW

Gnocchi with chickpeas

Points® value
Total Time
25 min
5 min
15 min
Here, sage is infused into butter and lemon, creating a luxurious and fragrant sauce to create a classic version of this Italian favourite. Toss with the chickpeas and gnocchi and you’re done. The overall taste is earthy, yet fresh. Gnocchi is a soft and chewy ingredient that makes an excellent change of pace from pasta. It cooks in just minutes, making it perfect for a weeknight meal. This entire dish can be prepared in just 20 minutes. The addition of the chickpeas, which are high in protein, make this an excellent vegetarian meal.


Refrigerated potato gnocchi

16 oz

Unsalted butter

2 tbsp(s)

Fresh sage

¼ cup(s), thinly sliced

Lemon zest

1 tsp(s), grated

Fresh lemon juice

1 tbsp(s)

Table salt

¼ tsp(s)

Black pepper


Low sodium canned drained chickpeas

15 oz, rinsed

Grated Parmesan cheese

2 tbsp(s)


  1. Cook gnocchi according to package directions; drain.
  2. Meanwhile, melt butter in large skillet over medium heat. Add sage leaves and cook, stirring occasionally, until butter just begins to brown, 4–5 minutes.
  3. Add lemon zest and juice, salt, and pepper; cook 15 seconds. Add chickpeas and cook, tossing, until coated, about 30 seconds. Stir in gnocchi and toss for another 30 seconds. Divide among 6 bowls and sprinkle each with 1 teaspoon cheese.
  4. Serving size: 1 cup gnocchi and 1 teaspoon Parmesan


Wine pairing: Crisp, fruity white, such as Vernaccia.