Gluten-free Vegan Gnocchi's

Gnocchi (pronounced NYO-kee) are fluffy, Italian-style dumplings made of potatoes and flour.
While they originated in Northern Italy, where potatoes grow well in the cooler climate, varieties of gnocchi are found in almost every region of the country. The word gnocchi is believed to derive from the Italian word nocca which translates as "knuckles", not surprisingly.
The key to making good gnocchi is to use dry, mealy potatoes like russets. Because the goal is to keep the potatoes as dry as possible.

I have tried making gluten-free vegan Gnocchi for the first time and they turned out really awesome. These gnocchis made with just 3 simple ingredients very simple and easy to make.
So let’s jump to the recipe:


Ingredients:
1/2 kg 3 big Russet Potatoes or (Youkon Gold), peeled and chopped
3/4th cup to 1 cup chickpea flour
1/2 cup +3 tablespoons of tapioca flour extra for dusting.

Cooking Method :
1. Peel and cut 3 large potatoes and add enough water and pressure cook them for 2 whistles once the pressure is released drain the water and mash all the potatoes with a masher.

2. Now to the mashed potatoes add 3/4th cups of chickpea flour and 1/2 tapioca flour and knead with your hands until a dough forms.

3. 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 3/4 cups or 1 cup or up to 1 1/2 cups of chickpea flour.

4 Cut the dough into equally sized pieces and dust with a little bit of 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.

5 Add the gnocchi to a pot of salted boiling water. Once the gnocchi rises to the surface (after only 2-4 minutes), remove them with a slotted spoon.

6 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!