Cook the chick peas for about 90 minutes and then drain. Keep the cooking water for the sauce.
Blend the chickpeas while adding the chickpea flour (along with some cooking water) until the mixture forms a ball. Season with a little salt and pepper and leave to rest.
Fry the peeled tomatoes in the olive oil with the whole garlic cloves. Add the olives and herbs along with some cooking water.
Shape the mixture into a sausage and using a fork cut it into segments to produce traditionally shaped gnocchi.
Cook the gnocchi in boiling water and then put to one side.
Tip : The gnocchi are cooked as soon as they rise to the surface
In boiling water, blanch the Romanesco cauliflower and then the Swiss chard leaves: but for a few minutes only so that they stay nice and crunchy.
To serve: make a bed of Swiss chard leaves on the bottom of the plates and then arrange the Romanesco florets on top.
Fry the gnocchi in a hot frying pan and then pour the sauce over.
Place the warm gnocchi on top of the winter salad and serve straightaway.