Homemade Vegan Gnocchi
This eggless vegan gnocchi will be your new go-to pasta! Whip it up in less than 1 hour and use it in Vegan Gnocchi Soup or toss it with Vegan Green Sauce!
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Servings: 4 people
Calories: 190kcal
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.
Nutrition
Calories: 190kcal | Carbohydrates: 29.4g | Protein: 3.6g | Fat: 6.9g | Saturated Fat: 1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4.9g | Sodium: 0.4mg | Potassium: 479mg | Fiber: 1.9g | Sugar: 0.8g | Vitamin C: 33.7mg | Calcium: 3.5mg | Iron: 4.7mg
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