500g potatoes cooked, peeled and cut into chunks
120g chickpea flour
60g tapioca flour
1/2 tsp sea salt
1.Peel the potatoes, cut into small pieces and boil in salted water for about 15 minutes or until tender. Drain, return to the pot and mash with a potato masher.
2.Add the chickpea flour, tapioca flour and salt, then knead into a dough with your hands.
3.The dough may still be slightly sticky, but should be easy to handle. However, if the dough is way too sticky, then add more chickpea flour and knead again.
4.Cut the dough into equal pieces and dust with some tapioca flour.
5.Roll each piece into strands with your fingers. Use a knife to cut the dough into 3-4 cm pieces and shape them into finger-shaped dough pieces with your hands.
6.Cook them in boiling salted water until they float to the top for about 2 minutes.
7.Heat the oil in a pan and add the Schupfnudeln. Fry on one side until nicely browned. Then turn over and fry on the other side.
8.Serve with creamy lemony leeks. Sprinkle some toasted perilla.
Schupfnudel – Austrian Style Gnocchi (Gluten-Free & Vegan)