Crispy Chickpea Gnocchi🧡🧡🧡 (Gluten Free): Using only 4 ingredients, packed with protein, super savory & delicious. I pan toasted my chickpea flour prior to forming these sweet little dumplings and I really feel that it added such a beautiful flavor. Enjoy!! What you need: 5 medium yukon potatoes ( about 1 1/2 lbs ), 1 1/2-2 cups chickpea flour, 1/4 cup tapioca flour, 2 tsp grape seed oil ( any oil with a high smoke point) kosher salt/pepper to taste
1️⃣ In a non stick pan, toast flour 1/2 cup at a time on med/low till you smell a nutty aroma 2-3 min. Set aside.
2️⃣In a large pot cover potatoes with cold water, bring to a boil, then simmer 30 min till fork tender, drain, peal skin off with fork while still warm.Or bake in an air fryer, poke holes on both sides of tater, then 30 min at 400
3️⃣ On work surface put potato through a ricer (preferred method) or mash, spread riced potato out, wait 5 min till less hot, then sprinkle with with salt/pepper combine using hands or bench scraper. Give a taste, adjust salt/pepper till it taste good to you
3️⃣Next add flour a bit at a time ,drizzle in oil, gently working it into a dough. Fold the dough in overlapping layers to help combine 2-3 min.The dough should be soft.
4️⃣Cut ball into 4 equal pieces. On a floured surface, gently roll into a long rope about 1 in thick
5️⃣Then cut into 1 inch pieces. Place on parchment lined tray, repeat with remaining dough (Freeze for another day, or move on to next step)
6️⃣On stovetop, bring well salted pot of water & cook gnocchi in batches over a slow boil. The gnocchi will rise to the top. Using a slotted spoon to drain water
7️⃣Next, using a nonstick pan fry gnocchi in batches using oil on medium. Cook 3-4 min on each side or until crisp. Enjoy 💚💚💚