This was one of those recipes that sounded way better than its early results. But the ever-so-patient Cooking Light Test Kitchen team trudged along with me through myriad failures and half-baked ideas, believing that, conceptually, this could be good. So there we were, in Birmingham, Alabama. And on the shelf, in the land of biscuits, was a bag of self-rising flour. Eureka! We discovered that it's possible to use protein-rich chickpea flour in gnocchi and still get a light, fluffy result. High five. This is one balanced, nutritious, and delicious meal.