Comment on Gluten-Free Vegan Gnocchi by Kim.
I swapped the arrowroot for half tapioca and half rice flour. I added more sea salt and 1 tsp. white pepper. I don’t know what happened exactly. I riced potatoes, removed the skins, measure it out to 1c, and then used all the potatoes I baked up. Then I added a good 1-2c filtered water and 1/4-1/2c olive oil. I added water and oil until I achieved crumbly dough. I squeezed the dough into balls and cooked in salted water. I then tried to brown them with oil like you normally would but they stuck to my pan. So I removed them, topped with garlic powder, ground sage and more salt. I’m surprised to say they held up and were fully cooked through. I don’t know the texture of yours but mine were chewy and soft. Thanks for giving me a base recipe to work with!
