Homemade gluten-free vegan gnocchi

This amazing gluten-free vegan gnocchi recipe is plant-based (egg-free), protein-rich (made with chickpea flour) and contains only 3 ingredients (salt and water not counted).



Ingredients
2 1/4 lbs potatoes (e.g. Yukon Gold), peeled and chopped (1 kg)
1 1/2 to 2 cups chickpea flour (180-240 g)
1 cup tapioca flour + more for dusting (120 g) (*see recipe notes)
1/2 tsp sea salt

Instructions
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 (don't use 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.

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