* Gluten Free * Dairy Free *Nut Free *Keto friendly adaptation
Ingredients
1½ cups SunFlour
½ cup tapioca starch *see keto adaptation below
½ tsp salt
2 eggs (or egg substitute for vegan friendly)
Optional: for pumpkin gnocchi (shown above uncooked), substitute 1 Tbsp pumpkin puree for one egg.
*Keto adaptation: we think it will work to use 1¾ cups SunFlour and 2 Tbsp coconut flour instead of 1½ cups SunFlour and ½ cup tapioca starch. We have not tested this but please tell us if you do!
Directions
1.Mix dry ingredients together.
2. Beat eggs and with spatula, mix with dry ingredients until dough ball forms.
3. Dust ball with tapioca and roll in hands until smooth. Separate into 2 balls.
4. Dust cutting board with tapioca.
5. Roll ball out with hands into a long rope about ½” diameter & 18″ long.
6. Cut rope into ½” slices. Optional: roll cut pieces with a fork to leave fork indentations (as shown above.
7. Boil gnocchi pieces for about 4 minutes.
8. Pour gnocchi into strainer and rinse with cold water to stop the cooking.
9. Serve with your favorite pasta sauce. (For pesto, toss gently with 2 Tbsp. pesto sauce).