Remove extra liquid from ricotta by placing in cheesecloth-lined strainer over large bowl. Cover with cheesecloth, place heavy plate or bowl on top, and place in fridge overnight, or for at least 8 hours. Remove and gently squeeze remaining liquid out, if any. Discard liquid and use cheese. (Note: this is an important step to ensure gnudi won’t fall apart when cooking.)
On low to medium heat in small saucepan, add blueberries. Mash with fork and cook down to a thick jamlike consistency and allow to cool. Makes 3/4 cup
To large bowl, add cooled blueberries, ricotta cheese, 1/2 cup Parmesan cheese, chickpea flour, all-purpose flour, and salt, and gently combine. Cover with clean, damp dishtowel and refrigerate for 1 hour.
Remove from fridge. Scoop out 1 Tbsp portions and lightly roll by hand into 1 1/2 inch balls. Gently roll each ball in remaining chickpea flour and place on parchment paper-lined baking sheet. Cover with clean, damp dishtowel and return to fridge until water is boiled (next step).
Bring large pot of salted water to a boil. In two batches, with slotted spoon, lower gnudi balls into boiling water and lightly stir once so gnudi won’t stick to the bottom of pot. These cook quickly; once they rise to the surface and float, remove with slotted spoon and place in warmed casserole dish. Once all gnudi are in casserole dish, drizzle with olive oil, season with salt and pepper, lightly toss with basil and remaining 1/2 cup Parmesan cheese, and serve immediately.
Recipe Notes
Per serving of 4 gnudi: 318 calories; 19 g protein; 16 g total fat (7 g sat. fat); 27 g total carbohydrates (6 g sugar, 3 g fiber); 556 mg sodium