This eggless vegan homemade gnocchi will be your new go-to pasta! With just 3 ingredients, this gnocchi is surprisingly easy to make, and there are SO many ways to use it. Whip it up in less than 1 hour and use it in Vegan Gnocchi Soup or toss it with Vegan Green Sauce! Or, you can toast it in a pan with some vegan butter and sage for a cozy meal.
Anyone that knows me knows how much I love pasta. Furthermore, I really love FRESH pasta and I love making it! One of the easiest fresh pastas to make at home is vegan gnocchi because it requires almost no fancy tools like a gnocchi board, and it is just 3 simple ingredients! Gnocchi is a pasta shape that is made with potatoes, it sort of ends up like a potato dumpling. Funny enough, my (very large and round) cat is named Gnocchi!
This homemade vegan gnocchi recipe is eggless and so simple. Just potatoes, flour, and some oil come together to make these perfectly fluffy yet dense pillows of pasta that taste just like traditional gnocchi! I love to save the uncooked gnocchi by freezing them on a baking sheet, then just boiling really quick whenever I want to add it to a weeknight dinner. You could browse my Pasta Category and use these gnocchi in almost any of those recipes!
Why you'll love this vegan gnocchi recipe
- Just 3 Ingredients - All you need for this recipe is potatoes, a little flour, and some oil!
- Quick & Easy - This pillowy gnocchi is so much quicker and simpler than you would expect. Such an easy recipe!
- Customizable - You can easily throw in some extra seasonings, use sweet potatoes, or color the dough with spinach or beet juice! Plus, it can be used in so many ways, like with a white wine creamy sauce, a simple tomato sauce, in a soup, or with your favorite sauce of choice!
What you need for this recipe
Ingredients and Substitutions
- Potatoes - I recommend using russet potatoes or baking potatoes for this recipe. Other potatoes such as yukon or sweet potatoes could work as well, but it may result in a slightly different outcome.
- Flour - Regular all-purpose flour works the best. For gluten-free gnocchi, try a 1:1 substitute gluten-free flour, but results may vary.
- Olive Oil - I don’t recommend substituting this unless it is to use a flavored olive oil!
Equipment
- Potato Ricer (optional) - I think this method is the best way to get the fluffiest potatoes and I highly recommend using one if you have it. However, it is not necessary, a potato masher will work.
How to make vegan gnocchi
Step 1: Cook the potatoes
Begin by washing potatoes and removing any dirt on the skin.
Use the tines of a fork to poke holes around the potato.
Wrap 1 potato in a damp paper towel and place in the microwave on a microwave safe dish.
Cook in the microwave for 5 minutes on full power. Carefully flip the potato and cook for another 5 minutes.
Repeat with second potato. Let cool.
Tip: I find that microwaving the potatoes is the fastest way to cook them, and it helps the potatoes to not retain too much moisture. You can bake these in the oven, cook them in the instant pot, or boil them.
Step 2: Make the dough
Once the potatoes are cool enough to handle, remove the outside skin.
Cut potatoes into quarters.
Then, either use the potato ricer or gently mash them until there are no remaining chunks. If mashing, be careful not to over-mash as it can become gummy.
Into a large bowl, add the riced or mashed potatoes, olive oil, and flour.
Using a fork, gently mix these together until a rough dough has formed.
Use your hands to gently knead on a floured surface until you have a round ball of dough. Use extra flour as needed
Step 3: Cook the Gnocchi!
Take a 1 teaspoon or little pieces of gnocchi dough from the large dough ball and roll it in your hands to form little balls of dough.
Then, gently roll it on the counter or a board until you have an even, oval-shaped dough.
Optionally, press the top of the gnocchi with the back of a fork to create ridges, which hold onto sauce better.
Repeat these steps until all of the dough has been turned into gnocchis.
If saving for later, toss them in a bit of flour and set aside. Be sure to not use too much flour.
Bring a large pot of salted water to a boil.
Once boiling, drop gnocchi in the large pot of water and gently stir.
Cook for 30 seconds - 1 minute or until the gnocchi begin to float.
Remove from the water using a slotted spoon or strainer and add to a soup, toss with your sauce of choice, or brown it in a pan with butter and herbs.
Expert Tips & Tricks
- You can cook the potatoes however you choose. Cooking them without boiling is best because potatoes retain extra water when boiled. I recommend microwaving or baking potatoes for the best results.
- Be mindful of the size of your gnocchi. Using a teaspoon measure resulted in large gnocchi. If you want smaller ones, try using ½ teaspoon to measure.
- This gnocchi would go great in soups or stews, but will also work as an alternative to pasta in recipes like Pasta with Green Sauce or Vegan Lemon Pasta with Capers for a good vegan gnocchi sauce!
Recipe FAQs
Typically, gnocchi that you find at a restaurant or a store are not vegan and usually contain eggs. Making them at home is a sure way to know if it is vegan.
This recipe is so easy because there is no direct substitute needed for the eggs. Simply omit them as using flour and oil with the potatoes is enough for fresh gnocchi! No eggs needed!
Yes! Freeze them in a single layer on a baking tray, then store in a freezer bag or container once frozen solid. Cook frozen gnocchi straight from frozen in boiling water until it floats.
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📖 Recipe
Homemade Vegan Gnocchi
Equipment
- Mixing Bowl
- Fork
Ingredients
- 8-9 ounces Russet potatoes about 2 medium sized potatoes
- 1 ¼ cup all-purpose flour
- 2 tablespoon Extra Virgin Olive Oil
Instructions
- Begin by washing the potatoes and removing any dirt on the skin.
- Use the tines of a fork to poke holes around the potato.
- Wrap 1 potato in a damp paper towel and place in the microwave on a microwave safe dish.
- Cook in the microwave for 5 minutes on full power. Carefully flip the potato and cook for another 5 minutes.
- Repeat with second potato. Let cool.
- Once the potatoes are cool enough to handle, remove the outside skin.
- Cut the potatoes into quarters.
- Then, either use the potato ricer or gently mash them until there are no remaining chunks. If mashing, be careful not to over-mash as it can become gummy.
- Into a large mixing bowl, add the riced or mashed potatoes, olive oil, and flour.
- Using a fork, gently mix these together until a rough dough has formed.
- Use your hands to gently knead until you have a round ball of dough.
- Take a 1 teaspoon or small piece of dough from the large dough ball and roll it in your hands to form a sphere.
- Then, gently roll it on the counter or a board until you have an even, oval-shaped dough.
- Optionally, press the top of the gnocchi with the back of a fork to create ridges, which hold onto sauce better.
- Repeat these steps until all of the dough has been turned into gnocchis.
- Bring a large pot of heavily salted water to a boil.
- Once boiling, drop in the gnocchi and gently stir.
- Cook for 30 seconds - 1 minute or until the gnocchi begin to float.
- Remove from the water and add to a soup, toss with your sauce of choice, or brown it in a pan with butter and herbs.
Notes
- You can cook the potatoes however you choose. Cooking them without boiling is best because the potatoes retain extra water when boiled. I recommend microwaving or baking the potatoes for the best results.
- Be mindful of the size of your gnocchi. Using a teaspoon measure resulted in large gnocchi. If you want smaller ones, try using ½ teaspoon to measure.
- This gnocchi would go great in soups or stews, but will also work as an alternative to pasta in recipes like Pasta with Green Sauce or Vegan Lemon Pasta with Capers
- Freeze vegan gnocchi in a single layer on a baking sheet, then store in a freezer-safe bag or container once frozen solid. Cook straight from frozen.
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