Gnocchi (pronounced noki or nyoki) prepared this way is quite tasty even when compared with gnocchi prepared with butter, wheat or all-purpose flour and with cheese on. For those of us on a gluten-free casein-free diet this is a wonderful alternative. I liked my GFCF Gnocchi!
Russet Potatoes - 2 (medium sized)
Pearl Millet Flour - 3/4th cup to 1 cup
Egg substitute equivalent to one egg
Himalayan Salt to taste
Water to boil potatoes and gnocchi
Cook the potatoes not too much but the potato should be intact. Peel and mash thoroughly. I use a fine wire mesh to mash the potatoes so that I get the right texture for gnocchi. Allow this to cool down a bit.
Meanwhile, in another pot bring water to a boil.
Then to the mashed potatoes, add egg whites and some salt to taste. Then, add 1/2 cup of millet flour first and knead the dough. If it is still soft, add some more flour, add little by little until you get tortilla-dough like dough texture. Take a handful of the dough and roll it into a 1/2 inch thick pipe. Cut into your desired size (I like 3/4th inch size gnocchi pieces) and roll them on a fork or use some other markers. I skip the marking step as it is too much work, I think. Add these pieces into the boiling water. In a few minutes the pieces float in the water. Let them float for 30-45 seconds. Using a slotted spoon take out the gnocchi pieces and serve them with marinara or a homemade spicy tomato sauce. I like to enjoy it as an appetizer or as an entrée. But, you could have it for your main course if you like.
Alternately, you could use rice flour or any other gluten-free flour to make GFCF Gnocchi.