It’s my second time making it, and this time I used bean flour instead of chickpea flour.
If you have chickpea flour, I suggest using it, it holds the dough better.
I loved it in tomato sauce, it has so much flavor and it turned out creamy too.
Dry ingredients
In a bowl:
1 tsp baking powder
4 tbsp tapioca starch
4 tbsp potato flour
1½ cups bean flour
1½ cups oat flour
Then add
Spices:
½ tsp salt
1 tsp onion powder
1 tsp garlic powder
¼ tsp pepper
2 tbsp nutritional yeast
Mix well all the dry ingredients then add the wet ingredients
Wet:
4 cups water
1 tbsp vinegar
In a pot, boil the water, when ready, pour through a holed steamer plate or strainer with large holes, I used the steamer plate of my rice cooker, in the rice cooker.
Boil for around 15-20 minutes and take with a holed big spoon, or strain.
Do the same to the second batch.
If you have a large, wide pot I think it’s safe to do the whole batch at once.
Fry until browned:
1 large onion, diced
6-8 garlic cloves, sliced
Then add
1 can of tomato paste
1 cup of water
1 tsp salt
¼ tsp pepper
1 tsp paprika
When gnocchi is ready, strain & add into tomato sauce and cook for another 10-15 minutes.
Enjoy, we sure did!
![YGL10891](https://veganrawrecipes.com/wp-content/uploads/2020/08/YGL10891-585x585.jpg)
Ingredients
- Dry ingredients
- In a bowl:
- 1 tsp baking powder
- 4 tbsp tapioca starch
- 4 tbsp potato flour
- 1½ cups bean flour
- 1½ cups oat flour
- Then add
- Spices:
- ½ tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp pepper
- 2 tbsp nutritional yeast
- Mix well all the dry ingredients then add the wet ingredients
- Wet:
- 4 cups water
- 1 tbsp vinegar
Instructions
![](https://ci6.googleusercontent.com/proxy/x7Az90uC0FlqG1NQNJvbQl7YtYRlnWzoqu2O_ZLb9xIKhYpJarh3aZrZ_qlU6_VKMQpRwI5_nDi9FsJOqf0XSQHw_6yv1VK7rhIBScGS2g=s0-d-e1-ft#https://ssl.gstatic.com/ui/v1/icons/mail/images/cleardot.gif)
![](https://ssl.gstatic.com/ui/v1/icons/mail/images/cleardot.gif)