I've experimented with making fiberflour gnocchi based on adapting a traditional ricotta gnocchi recipe. The oat fiber is to absorb some of the liquid - the gnocchi came out a little mushy when I tried it without. I suppose you might be able to sub coconut flour or psyllium husk powder for the oat fiber but as neither of those products agree with me I haven't tried. The frying at the end gets rid of any residual raw flour taste - if you over boil them they'll become waterlogged.
250gr tub ricotta cheese
1 whole egg
30gr grated parmesan cheese
130gr ultrafine fiberflour
20gr oat fibre
Pinch salt & pepper to taste
1. In a large bowl mix ricotta, egg, and parmesan.
2. Stir in fiberflour, oat fiber, salt and pepper until you get a fairly stiff dough (it will be slightly sticky).
3. Divide dough roughly into quarters. Roll out 1/4 into a long sausage shape on a floured surface .
4. Cut dough into 1 inch pieces. Repeat rolling and cutting with the remaining dough.
5. Cook the gnocchi for around 2-3 minutes in a large saucepan of salted boiling water.
6. Drain gnocchi and run the cold tap over them for 30 seconds or so to stop them from sticking. Leave to drain for a few minutes.
7. Heat a little butter and olive oil in a frying pan over a medium heat and fry the gnocchi for around 2 mins until lightly golden.
Serve with sauce of choice or tossed with some herbs as a side dish. Makes 2-3 portions.