1 ¼ cups Oat flour
⅓ cup Almond flour
¼ cup + 2 Tbsps Arrowroot flour
2 Tbsps Nutritional yeast
½ tsp salt
Approx 2 cups roasted vegetable purée, such as sweet potato, butternut squash, beet , or carrot
Mix dry ingredients and set aside. Place the purée in a large bowl.
Add dry mixture to purée a bit at a time, just until a soft dough forms. How much dry mixture you use depends on how wet the purée is. The dough should be soft but manageable, not sticky and not stiff.
Form the dough into a large mass, and cut 4 pieces. Working one piece at a time, place on a well-floured board (use leftover dry mix or additional oat flour). Roll the dough into a rope about 1” thick.
Cut into pieces about 3/4” long. Gently roll down the back of a fork or gnocchi board. Set aside on a parchment-lined baking sheet.
Bring a large pot of water to boil, add salt. Dump fresh gnocchi into salted boiling water. They’re done when they rise to the surface.
If not cooking immediately, freeze on baking sheet then store in airtight containers in the freezer up to 3 months. Do not thaw before boiling.
Serves 2.
