Add drained garbanzos, eggs, salt and water to a blender and process until very smooth.

Scrape into a bowl, add flour, and mix with your hands until you have a nice, pliable ball. You may need to add a bit more water or flour to get the right consistency. Knead a couple of times until smooth.

Divide the dough into four pieces. Roll each into a 1/2-inch thick rope.

Sprinkle the ropes with flour. Cut into 1/2-inch pieces.

Roll each piece down a floured gnocchi board. Simply use your thumb to press the piece against the board as you follow it down. Alternatively, press each piece against a fork or cutting board as you roll it.

Boil a gallon of water. Add some salt. Add gnocchetti to boiling water, return to boil, and cook about three minutes. Taste: they should be cooked through. (You can toss with olive oil and let cool, then refrigerate the gnocchi for up to a few days. Reheat as needed.

Remove with a strainer and add to the sauce. Serve warm with grated cheese.

Preheat oven to 450 degrees.

On your largest sheet pan, add all the ingredients except the cheese and parsley. Stir to blend. Roast until the vegetables begin to brown. You want some very well-caramelized pieces of onion, zucchini tinged with the color of an old Victrola. Turn off the oven. Taste and adjust for salt and pepper.

Remove from oven. Add gnocchetti and stock. Stir well and let sit in the hot oven for 10-20 minutes to absorb the flavors. Alternatively, dump everything into a large skillet and keep warm over very low heat.

Add parsley and cheese, toss, and serve.