Spinach ricotta gnudi, made with no wheat flour, are my latest recipe, just in time for Passover. Since the Israelites had to flee their oppressors quickly they didn't have time to allow bread to rise, so the story goes. To commemorate that time, during Passover Jews eat foods made with matzo meal or matzo cake meal, but not with regular flour. Most other non-wheat flours are also not allowed.
Gnudi are a little larger and plumper than gnocchi but somewhat similar. Some people think of them as "ravioli without the pasta." This recipe is very easy because you use one of those "blocks" of frozen spinach. The secret is getting as much water as possible out of the spinach. You want the dough to be very stiff.
Rolling the dumplings in potato starch also helps keep them from falling apart in the water when you boil them. Since I used potato starch instead of flour, these gnudi are also gluten free. I adapted my recipe from the Weelicious recipe for Spinach Gnocchi.
It is 1979, my first night of Seder in America since I fled Iran eight months before. My husband remains back in Iran, hoping to salvage a small part of our valuable properties, our home and business, a chewing gum factory that remains the largest in the Middle East. “Come with us,” I insisted, “It’s too dangerous, especially for Jews.” 
Passover is essentially a gluten free holiday. With the absence of wheat, rye, barley, spelt, and oats for 8 nights, creates limited choices. Protein and veggies are easy. It’s the carbs, the desserts, actually the stuff that most of us crave, thus find satisfying become absent. What I have found in creating a gluten free household is that mealtime as well as snack time is every bit as tasty, if not tastier than how we previously ate.