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!
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
