Chickpea Gnocchi

Directions

1. 1
   ["Place a large pot of water on medium-high heat. Bring to a boil.", "Pierce the potato with a fork. Place the potato on a microwave-safe plate, and microwave at high about 8 minutes or until tender.", "Split the potato and let the potato rest until it can be safely handled, about 5 minutes.", "Scoop the flesh into a stainless steel mixing bowl. Using a fork, break up the structure of the potato, as to attempt to break it into a loose pile of dry, almost granular potato bits. Add the salt.", "Gradually work 1/2 cup of chickpea flour and the self-rising flour into the potato until well combined.", "Add the egg yolks and mix either by hand or with a sturdy wooden spoon to create a smooth-looking and feeling dough.", "Dust a cool counter surface with some additional self-rising flour. I've been told the motion is like feeding chickens (but I have yet to feed a chicken).", "Divide the dough into 4 equal parts and roll as shown at right into ropes that are 5/8 inch thick (about 5 centimeters) and about 19 inches long. Cut into 1 1/4-inch lengths. Use a ruler. Look serious.", "Roll the gnocchi off the tines of a lightly floured fork with your thumb if you so desire. I don't.", "Place the gnocchi on a baking sheet coated with cooking spray. Coat a jelly-roll pan or a second baking sheet with cooking spray, too.", "The water should be at a full rolling boil at this point. Gently add a quarter of the gnocchi to the boiling water and cook until they float and are cooked throughout. This should take about 1 1/2 to 2 minutes, tops. Taste one to be sure.", "Using a slotted spoon or skimmer that can be used to \"fish out\"" the gnocchi