In the nature of experiments

 Kelly and I like to cook. A lot. And, not being particularly modest, we're pretty good at it. Not "great", but... we can find our way around many cuisines, and we don't get a lot of complaints, generally speaking.

The last couple weeks, we've been adapting our cooking to a particular set of dietary limitations. Which led, last night, to some experimental cooking.  

Our challenge? Make pasta that doesn't contain any form of wheat flour, potatoes, or dairy.  What we came up with was a sweet potato gnocchi, firmed up with tapioca flour.

Some observations:

- tapioca flour makes the result...gummy

- we DID successfully make a gnocchi.

- this didn't work well as a pasta, but may well do nicely with chicken dumplings.

- the taste is pretty nice

Our intended recipient was thrilled that we were able to adapt something to her very particular set of limitations. Which is cool.  I think next time we try this, though, I'll cut way back on the tapioca flour (its still a good binder) and go with more almond flour, and maybe some arrowroot starch. See if I can get a more "potato gnocchi" texture.

In short, it's a mixed result. But at least we didn't have to shovel it into the trash as inedible.