Add the 2 eggs, salt, and nutmeg. Mix well with a spoon.

Add the cornstarch and mix well.

Finally, add the rice flour. Mix again and form the dough into a ball.

Place the dough on the counter and divide it into several portions.

Take one portion and roll it with your hands into a rope about 1/2 inch thick.

Cut the rope into 1/2 inch pieces with a knife.

(Optional) Roll each gnocchi over a fork to give them their classic shape. The gnocchi are ready!

To make the sauce: In a pot, add a splash of oil and heat over medium.

When the oil is hot, add the chopped onion, minced garlic, and grated carrot. Stir and cook for 10 minutes.

Add the fresh tomatoes, diced. Lower the heat to low and cook until the tomatoes break down and a natural tomato sauce forms.

Once the sauce is ready, turn off the heat and add salt, oregano, and any other seasonings you like. The sauce is ready!

To cook the gnocchi: Fill 2/3 of a pot with water and heat over medium-high.

When the water starts to boil, add a little salt.

Drop the gnocchi into the pot and cook until they float to the surface.

Tips and useful info: a) For this recipe, I recommend using a mix of rice flour and cornstarch. You can also use only cornstarch. Another option is to use a gluten-free flour blend.

B) I recommend making small gnocchi because they puff up a lot when cooked! c) To save time in the kitchen, double or triple the recipe and freeze extra portions. That way, you'll have pasta ready whenever you want!

E) If you froze the gnocchi: When cooking, drop them into boiling water straight from the freezer. No need to thaw. f) In the original recipe, Lula used mashed pumpkin to make the gnocchi. You can use pumpkin, potato, or sweet potato. All three are delicious!

G) For the sauce, you can use fresh tomatoes, canned tomatoes, or tomato sauce. h) Add any vegetables you like to the sauce! You can also add ground beef, chicken, sausage, or hot dogs. i) For a creamier sauce, add a little heavy cream.

That's all for today! Hope you enjoyed these delicious gnocchi. Since they're made with cornstarch, they're much lighter than gnocchi made with wheat flour. You'll love them because they're easy to digest! ;)

Wishing you all the best until the next rice recipe! For more rice recipes, visit: http://recetasfacilesconarroz.blogspot.com/ - Also on Facebook: Recetas fáciles con arroz. See you next time and enjoy every moment!!