Gluten-Free Vegan Potato Gnocchi
Ingredients
- 2 1/4 lbs (1 kg) potatoes (e.g. Yukon Gold)
- 1 1/2 to 2 cups (180-240 g) chickpea flour
- 1 cup (120 g) tapioca flour + more for dusting
- 1/2 tsp sea salt
Preparation
Peel and chop the potatoes, transfer to a pot with salted water, bring to a boil, cook for about 15 minutes or until tender, drain, and mash with a potato masher.
Add 1 1/2 cups of chickpea flour and the tapioca flour, and knead with your hands until a dough forms.
If the dough is too sticky, add more chickpea flour and knead again until it is manageable.
Cut the dough into equal pieces, dust with tapioca flour, roll into strands, cut into 1-inch pieces, form into balls, and optionally roll over a fork for ridges.
Add the gnocchi to a pot of salted boiling water, and once they rise to the surface after 2-4 minutes, remove with a slotted spoon.
Serve with a sauce of choice or fry in a pan with a little vegan butter or vegetable oil until crispy.
Notes
Use a kitchen scale for accurate measurements.
Check the video in the blog post for easy visual instructions.
The amount of chickpea flour may vary depending on the type of potato used.
