I don't know why I love experimenting with gnocchi so much, but I'm glad I do.
Source: A Sassy Spoon | Serves: 2 | Time: ~1hr
Changes: skipped all dairy; used GF flower; used aquafaba for binding
2 VERY ripe plantains
1/2 cup cassava flour with 2 tsp xanthum gum
2 tbsp aquafaba
Peeled the plantains, bake at 350 degrees F at 30 minutes, and mash in a medium bowl. Add the remaining ingredients and combine well.
Flour your workspace and dump the dough mixture onto it. Divide the dough into 3 equal parts and gently roll them into balls. Now using your hands, roll one ball of dough into a 12-inch long, 1-inch thick log. If the mixture is sticking to your hands as you roll, add flour until no longer sticky. Cut the dough log into 1-inch square pieces to form.
In a pot with boiling water, add the gnocchi making sure they are not sticking to the bottom of the pot. Cook until they float to the top. Once they float to the top, drain them (do not rinse). Set aside.
Drizzle some EVO in a large skillet. I used spiced oil. Add the gnocchi and saute for 4 minutes. Add the pesto if you'd like and warm through.