Rinse the millet under running water.

Fill a pot with 3 cups water

bring to boil, add the millet and cook for 30min or up until the millet is nice and tender and the water is absorbed.

Place the millet in a bowl and add the flour. Combine well.

Traditional gnocchi method: place one generous tablespoon of millet on a flat surface dusted with flour. Roll the dough in a long cylinder. Cut out the gnocchi. They should be 1 inch each.

Cook the gnocchi in boiling water for 3-4 min up until they will pop up to the surface.

Short-cut method. Drop one teaspoon of millet mix in a big pot of boiling water. Keep dropping in the gnocchi up until they will pop-up to the surface in 3-4 min.

Dress the gnocchi with extra virgin olive oil and grated parmesan cheese or with some lovely basil pesto. Serve warm.