In a bowl, knead the potato mash and tapioca flour into a dough ball.

Form two logs and cut it into ¾ inch or 2 cm pieces. With a fork or a Garganelli (traditional wooden plank / paddle to make the gnocchi) gentle press the gnocchi pillow against the back of the fork or plank and use your thumb and press in and down the length of the fork or plank. The gnocchi should curl and their back should capture the back of the fork or plank. If you’re into a fuss-free dinner then skip this labour and just cut the gnocchi into pieces. Dust a plate with tapioca flour and set each gnocchi aside until you are ready to boil them.

Cook the gnocchi in batches in some veggie stock or boiling water with some olive oil. When the gnocchi are ready they will float to the surface. Remove them with a slotted spoon and set them aside until you are ready to serve them.

TIPS: - Serve these gnocchi with my Creamy Cashew Arabiata Sauce (Vegan), a vegan pesto or my Pesto for 1 or 2 person (not vegan).- Fry the gnocchi in some (vegan) butter or olive oil so they will become crispy and have an extra bite to them.

If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!