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Vegan Gnocchi

Vegan Gnocchi

Ingredients

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The UK is split right now into two groups – those who have 10 packets of pasta and those who have none. I am in the ‘none’ category. I’ve been trying to come up with some alternatives to pasta and I remembered how much I like making sweet potato gnocchi. I don’t have any sweet potatoes in at the moment and I don’t fancy braving the shops so I decided to try regular vegan gnocchi instead.

Vegan gnocchi

It’s really easy to make and uses just potato, plain flour and a pinch of salt. You can eat it with sauce or I just fried up a few veggies and garlic in butter and had that with it. You could swap the potato for sweet potato if you have than in and maybe add a bit of paprika in. This vegan gnocchi recipe is just a base and you could add herbs and spices to suit your tastes if you’d like.

It’s quite fun to make so if you’ve got kids you could get them involved to help keep them entertained. If you make them let me know in the comments what you served it with and if there’s any other recipes you’d like me to post while we’ve all got some extra time on our hands.

Vegan gnocchi

If you’re stuck at home at the moment and are looking for things to do you can take a look at my favourite foodie programmes you can watch on YouTube and catch up in the UK.

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Step 1
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Peel the potatoes and cut into chunks. Boil for around 10-15 minutes until soft all the way through.

Step 2
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Drain the potatoes and mash thoroughly. Put the mashed potato In a bowl.

Step 3
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Add the flour little by little. It should come together into a smooth dough (be careful it’s not too hot to touch if you mix with your hands).

Step 4
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Split the dough into two and roll into a sausage shape. Cut small pieces about 2 cm and roll them into a ball. You can roll the on the back of a fork to get the lines or you can leave them as they are.

Step 5
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Bring a pan of water to the boil and put the gnocchi pieces in. Keep watching and when the pieces rise to the surface they are cooked and ready to take out of the pan. They are ready to eat now or you can put them in the fridge to reheat later. I ate mine with some veggies fried in garlic and butter.

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  • Serves 2
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Ingredients

Adjust Servings:
85g Plain Flour
175g Potato
Pinch Salt
Vegan fruit and nut clusters Veganuary
previous
Vegan Fruit and Nut Clusters
Mini peach upside down cakes
next
Mini Peach Upside Down Cakes – Vegan and Gluten Free

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