2 cups cooked white beans (or 1- 15 oz can, drained and rinsed well)
¾ cup millet flour
1/8 cup tapioca starch/flour/powder
1 teaspoon Himalayan pink salt
¼ cup + ½ tablespoon (1½ teaspoons) water
Put all ingredients into food processor bowl fitted with “S” blade and mix well. Finished dough should be smooth and thick.
Take about 1/4 cup and form it into a ball. Roll ball on counter top with both of your hands- like a rolling pin- until it forms a long roll (about as wide as a pencil.)
Cut into 1/4 inch long pieces using a sharp knife.
Drop onto boiling salted water. Cook until gnocchi pasta balls rise to top of water- about 3 minutes or less.
NOTE: I roll out and cut all of these, then put them on dinner plates. I boil the water and cook one plateful at a time.