Time: 60 minuti più riposo
Difficulty: Facile

Ingredients for 4 people

For the dumplings:
250 g of gluten-free white bread
150 g of gluten-free fine rice flour
1 egg
80 g of grated parmesan
50 g of butter
5 dl of milk
1 small onion
fine rice flour without gluten
1 basil leaf
fine salt
black pepper in grains

For the seasoning:

200 g of dried chickpeas
350 g of red mullet fillets
1 clove of garlic
50 ml of dry white wine
1 small white onion
150 g of peeled tomatoes
2 sage leaves
1 tuft of parsley
extra virgin olive oil
fine salt
black pepper in grains

Method:

Soak the chickpeas in a bowl with water for 10 hours, changing the water 2-3 times; after this time, drain and cook for 1 hour and 30 minutes in a saucepan with plenty of water and bring to a boil with the crushed garlic (unpeeled) and sage.
At the end they must be cooked and whole; season with salt and pepper, remove from heat and let stand for 30 minutes before draining.

Prepare the gnocchi without gluten. Chop the bread coarsely, place it in a pan and toast it in the hot oven at 180 ° C for about 40 minutes; Remove from the oven, allow to cool and let it soak in a bowl with milk and 3 dl of water for 40 minutes. Drain it, squeeze it well, place it in a container and let it rest in the fridge for 3 hours (at the end it should be very hard).

Then add the gluten-free rice flour and start to knead, then add salt and pepper, then add the egg, butter and parmesan, and mix everything.

Take some pieces of dough and make some sausages with them, rolling them on the plain sprinkled with little gluten-free rice flour; cut them with a knife cut into 5 mm, place them on a floured rice flour tray and continue in this way until the dough ends.
Then prepare the dressing. Peel the onion, chop it and brown it in a pan with 2 tablespoons of oil; cook for 1-2 minutes, then add the mullet fillets divided in half and without any bones. Cook over high heat for 5 minutes, moving the fillets gently, without breaking them, then add the wine and add the peeled tomatoes crushed with your hands. Cook for 4-5 minutes, then season with salt and pepper, and finish with the washed and chopped parsley.

Finally cook the gnocchi without gluten in plenty of boiling salted water and drain them as they come to the surface; transfer them to a tureen, add seasoning and chickpeas, and mix gently to mix everything. Garnish, with pleasure, with the carrot barbins and serve.