I have been dreaming of this gluten-free pesto gnocchi all week so I had to make it. Making gnocchi from scratch may seem intimidating but it’s actually incredibly simple to create and doesn’t take long at all.
This recipe also proves that gluten-free food can taste insane! It uses chickpea and tapioca flour, which are both gluten-free, which means you won’t feel bloated afterwards!
4 baking potatoes
50g of chickpea flour
30g of tapioca flour
1 tsp of salt
4 tbsp of pesto
Preheat the oven to 220 degrees.
Fork the potatoes and bake for 50 mins to an hour until cooked through.
Once cooked, remove the flesh of the potatoes and mash in a large bowl, then leave to cool for 10 minutes.
Add in the flours and salt and work into a dough.
Once formed a dough, roll out to around 2 inches thick.
Slice into small shapes and poach in simmering water for 3 minutes, until they float then drain.
Add to the frying pan with olive oil and pesto and fry for a few minutes then serve and dig in!