Combine chickpea flour, ricotta, egg, salt, and Parmesan in a large bowl until smooth.
Transfer to a flour dusted work surface and roll the dough into ½ inch thick logs, working in batches. Cut the logs into 1 inch pieces.
Bring a large pot of water to a boil.
Optional: roll the gnocchi by pressing each flour dusted piece gently onto the tines of a fork. Gently lift the bottom end of the dough off the fork and roll upwards to create the pocket in the center. Alternatively, you can skip this step and cook the 1 inch pieces.
Drop the gnocchi pieces into bowling water and cook until they float, 3-4 minutes.
Serve with a simple sauce, such as basil pesto.
Notes
If you skip step 4, this recipe will only take 20 minutes to prep.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/gluten-free-chickpea-ricotta-gnocchi/