Homemade Potato Gnocchi with Chickpea Flour

Peel and chop potatoes, transfer them to a pot with salted water and bring to a boil.

Cook on medium heat for about 15 minutes or until tender, drain.

Transfer back to the pot and mash with a potato masher without using a food processor or blender.

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, adjusting up to 2 cups depending on the potato type.

Cut the dough into equally sized pieces and dust with a little tapioca flour.

Roll each piece into strands with your fingers.

Use a knife to cut the dough into 1-inch pieces and form them into small balls with your hands.

Optionally roll each ball over the back of a fork to create ridges.

Add the gnocchi to a pot of salted boiling water and cook until they rise to the surface, which takes 2-4 minutes, then remove with a slotted spoon.

Serve with a sauce of choice or fry in a pan with a little vegan butter or vegetable oil for a few minutes until crispy.