I am truly eager to impart this formula to you! I have been dealing with it for quite a long time. In any case, it was justified, despite all the trouble in light of the fact that at long last, I have culminated it. These sans gluten vegetarian gnocchi are currently my go-to formula when I make custom made gnocchi. Only 3 basic fixings (water and salt not checked), some affection and prepared are scrumptious gnocchi which don't go into disrepair or are sticky.
When I began exploring different avenues regarding a hand crafted sans gluten vegetarian gnocchi formula, I made the batter with rice flour and cornstarch. What's more, the outcome was entirely nice. I mean it was OK however not impeccable. The adaptation with chickpea flour and custard flour is so much better. The rice flour form kinda turned out somewhat sticky subsequent to cooking. I mean it's ordinary that sans gluten gnocchi are somewhat sticky. Since I am a fussbudget I wasn't 100% happy with the outcome and continued testing.
This astounding sans gluten vegetarian gnocchi formula is plant-based (without egg), protein-rich (made with chickpea flour) and contains just 3 fixings (salt and water not tallied).
- 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
- Watch the video (scroll down a bit) to see all instruction steps.
- 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.
- The dough might still be a bit sticky but it should be fine to handle. However, if the dough is too sticky then add more chickpea flour and knead again. It depends on the type of potato whether you will need 1 1/2 cups or 1 2/3 cups or up to 2 cups of chickpea flour.
- Cut the dough into equally sized pieces and dust with a little bit tapioca flour.
- With your fingers, roll each piece to strands. Use a knife to cut the dough into 1-inch pieces and form them to small balls with your hands. You can roll every ball over the back of a fork if you want ridges on your gnocchi (this step is optional). Watch the video above to see how easy it is.
- Add the gnocchi to a pot of salted boiling water. Once the gnocchi rise to the surface (after only 2-4 minutes), remove them with a slotted spoon.
- You can now serve them with a sauce of choice OR fry them for a few minutes in a pan with a little bit of vegan butter or vegetable oil. They will turn crispy and even more delicious. Enjoy!
Read more our recipe saucy peanut chicken #healthyfood #dietketo
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