This is a really basic and extremely simple plant-based recipe. With minimal time and effort, you can make delicious gnocchi, made with natural ingredients and no preservatives Sadly, sulfites, as well as flavorings, acidifiers and emulsifiers, are often present in potato gnocchi packages sold in stores.
17.5 oz potato
5.3 oz whole grain flour
1.8 oz chickpea flour
1 level teaspoon fine salt
Steam the potatoes; while still hot, peel and mash them with the tines of a fork or a potato masher.
Add the two flours and salt, mix them well. It should result in a soft dough.
On a floured pastry board, form cylinders of dough, 6/8 to 7/8 inches in diameter. Cut pieces about 1 inch long. Flour them well on each side.
- You can cook the gnocchi immediately in boiling salted water. They will be cooked when they rise to the surface of the water.
- You can store them for a couple of days in the refrigerator. If you want to store them longer (even months), you can put them in the freezer, being careful not to crush them.
- You can top them with Arugula pesto, dusting them with a little bit of Wherever-you-want veggie grated no-cheese.