Vegan Gnocchi Recipe

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Making this vegan gnocchi recipe from scratch is much easier than you might think. With just three simple ingredients, you can create soft, pillowy potato dumplings that are perfect served with your favourite pasta sauce, garlic butter or roasted vegetables. Homemade gnocchi has a wonderfully light texture and only takes a few minutes to cook once it’s shaped.

TL;DR

• Easy homemade vegan gnocchi
• Made with just 3 simple ingredients
• Soft, light and pillowy texture
• Ready in under an hour
• Perfect with your favourite sauces and vegetables
• Dairy free and egg free

Vegan Gnocchi Recipe

Ingredients

• 175g Potatoes
• 85g Plain Flour
• Pinch of Salt

How to Make This Vegan Gnocchi Recipe

1. Peel the potatoes and cut them into evenly sized chunks.
2. Bring a saucepan of water to the boil and cook the potatoes for 10–15 minutes, or until completely soft.
3. Drain the potatoes well and mash until completely smooth with no lumps.
4. Leave the mashed potato to cool slightly until comfortable to handle.
5. Place the mashed potato in a large bowl and gradually add the plain flour and salt, mixing until a soft, smooth dough forms.
6. Divide the dough into two equal pieces.
7. Roll each piece into a long sausage shape, about 2cm thick.
8. Cut into pieces around 2cm long. Leave them as they are or gently roll each one over the back of a fork to create the traditional ridges.
9. Bring a large pan of salted water to the boil.
10. Carefully add the gnocchi to the boiling water. Once they float to the surface, they’re cooked. Remove with a slotted spoon.
11. Serve immediately with your favourite sauce or vegetables, or cool and refrigerate to reheat later. I love serving mine with vegetables fried in garlic and vegan butter.

Serving suggestions

Try serving your vegan gnocchi with:

• Garlic vegan butter and fresh herbs
• Tomato and basil sauce
• Creamy mushroom sauce
• Vegan pesto
• Roasted vegetables
• Spinach and garlic
• Crispy fried mushrooms

Storage

Store cooked gnocchi in an airtight container in the fridge for up to 3 days. You can also freeze uncooked gnocchi on a lined tray until firm, then transfer to a freezer bag or container for up to 3 months. Cook straight from frozen, adding an extra minute or two to the cooking time.

FAQs

Recipes Similar to Vegan Gnocchi Recipe

• Easy Granola Recipe
• Vegan Guide to Rome

Vegan Gnocchi

Difficulty: Easy

Servings

2

servings

Prep time

50

minutes

Cooking time

3

minutes

Total time

53

minutes

An Italian classic made with potato that is easy to make at home.

Ingredients

• 85g Plain Flour

• 175g Potatoes

• Pinch of Salt

Directions

• Peel the potatoes and cut into chunks. Boil for around 10-15 minutes until soft all the way through.
• Drain the potatoes and mash thoroughly. Put the mashed potato In a bowl.
• 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).
• 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.
• 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.

Comments

Did you make this recipe? Leave a comment below and let me know how it turned out.