Homemade gluten-free vegan gnocchi #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

I am truly eager to impart this formula to you! I have been taking a shot at it for quite a long time. In any case, it was justified, despite all the trouble on the grounds that at long last, I have idealized it. These without gluten veggie lover gnocchi are presently my go-to formula when I make natively constructed gnocchi. Only 3 straightforward fixings (water and salt not tallied), some adoration and prepared are flavorful gnocchi which don't self-destruct or are clingy.

At the point when I began exploring different avenues regarding a natively constructed sans gluten veggie lover gnocchi formula, I made the mixture with rice flour and cornstarch. What's more, the outcome was quite respectable. I mean it was OK however not great. The variant with chickpea flour and custard flour is so much better. The rice flour form kinda turned out somewhat clingy in the wake of cooking. I mean it's ordinary that without gluten gnocchi are somewhat clingy. Since I am a stickler I wasn't 100% happy with the outcome and continued testing.

Chickpea flour and custard flour are the ideal combo. I've utilized these flours as of now before in my hand crafted sans gluten tortillas. Such a significant number of individuals rave about the formula btw. Also, this astounding flour blend makes the hand crafted gnocchi firm. Simultaneously, the gnocchi are delicate and adaptable. They just tun out clingy when you cook them for a really long time. A few minutes is sufficient and the gnocchi are finished. You will see it once they glide on the highest point of the water.

Another motivation behind why I love utilizing chickpea flour (otherwise called garbanzo bean flour) is, that it's protein-rich. These natively constructed without gluten vegetarian gnocchi really contain more protein than locally acquired wheat based gnocchi. Isn't that astonishing?! Furthermore, they are SO MUCH more advantageous than locally acquired gnocchi since they don't contain any additives and other alarming fixings.

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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

1. Watch the video (scroll down a bit) to see all instruction steps.
2. 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).
3. Add 1 1/2 cups of chickpea flour and the tapioca flour and knead with your hands until a dough forms.
4. 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.
5. Cut the dough into equally sized pieces and dust with a little bit tapioca flour.
6. 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.
7. 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.
8. 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!

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Source : bit.ly/2F8UypF