Potato Gnocchi with Chickpea Flour

A super fresh healthy vegan pasta dish made from scratch.

 

Makes 4 SERVINGS

Equipment needed: large saucepan, potato ricer, mixing bowl, wooden spoon, frying pan

Total Time: 30minutes

 

Ingredients: 

  • 1/2 kg of potatoes
  • about 180-200 g chickpeas flour
  • salt to taste

 

Method: 

  1. Wash the potatoes carefully and put them in a pot with cold water. Cook them for approx.
  2. 40 minutes or until done (depends on the type and size of your potatoes).
  3. Peel the potatoes while still warm and mash them using a potato ricer.
  4. Let the potatoes cool a little and add a pinch of salt and the flour.
  5. Start mixing with a wooden spoon and then continue with your hands.
  6. Add the flour as necessary because it will depend a lot on the type of potatoes used – if they are watery they will absorb more flour. However, the dough shouldn’t be either too soft and sticky, nor too hard. But you should be able to work with it and shape gnocchi without it sticking too much. Do not knead the dough more than necessary or your gnocchi will have gummy texture.