Starch gnocchi from seitan making

It is said that nothing is thrown from a pig, so there is nothing from seitan .....

Preparation steps

Cover the pot with white water from making seitan and leave it to stand in a cool place. In winter it can be on the balcony.
After 5 - 6 hours the starch is deposited on the bottom of the pot. Take the pot slowly to shake it as little as possible and pour clean water. Using a food processor or your hands, because it becomes very hard, mix the starch well, add a little salt and pour into a larger mold that you have coated with oil.
Bake the starch at 180 ° for about half an hour just long enough to make it solid but don’t overcook it. The pages must remain soft.
Leave it to cool a bit, then tear it into small pieces and knead into a dough.
From the dough with dry hands because otherwise you make gnocchi.
Cook them for a minute - two in salted water just enough to get warm. Serve with your favorite sauce.

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