How to Make Gluten-Free Gnocchi

Peel, chop, and boil the potatoes about 15 minutes until tender, drain well, and mash. 2. Add 1.5 cups chickpea flour and the tapioca flour and knead into a dough, adding more chickpea flour if too sticky. 3. Cut the dough into pieces, dust with tapioca flour, and roll into strands. 4. Cut into 1-inch pieces, roll into small balls, and optionally add ridges with a fork. 5. Boil the gnocchi in salted water until they rise to the surface, 2-4 minutes, and remove with a slotted spoon. 6. Serve with a sauce of choice or pan-fry in vegan butter until crispy.