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    Home > Recipes > Main Dishes

    June 30, 2022

    Vegan Gnocchi

    Jump to Recipe Print Recipe

    Vegan gnocchi is a fun middle-of-the-week meal idea that’s easy to make and can be planned ahead. Serve them with tomato sauce or sage-spiced brown butter; it’ll be the best homemade gnocchi you'll ever try!

    Is gnocchi vegan? No, not the traditional recipe as it uses eggs. But my recipe doesn’t, so it’s perfectly vegan-diet friendly. In case you're looking for a gluten-free option, do check out my gluten-free gnocchi. The result, I promise you, will be scrumptious.

    Plates-licked-clean tasty. 

    You get these tiny little morsel-sized dumplings that hold just the right amount of tomato sauce. If you’re not a fan of marinara, pesto is another great way to serve this gnocchi.

    Or you can go the classic way and toss it with brown butter and sage.

    Vegan Gnocchi | Easy Homemade Gnocchi Recipe

    Jump to :

    Reasons to try vegan gnocchi

    Vegan gnocchi recipe

    Tips for homemade gnocchi

    More dinner recipes

    Why is this the best homemade vegan gnocchi ever!

    Easy recipe

    Uses just 2 ingredients (not counting salt and pepper)

    Pillowy, tender, and hearty

    Great make-ahead recipe...frozen gnocchi is a life-saver for busy or lazy days!

    How to make vegan gnocchi? 

    Its a really good idea to bake the potatoes instead of boiling them. So, they don’t absorb any water, making sure the gnocchi dough holds together really well. 

    I highly suggest you do the same. 

    Step 1: Clean the potatoes thoroughly. Don’t peel them. Simply prick with a fork all over and then bake for 45–50 minutes till cooked through.

    Scrubbed potatoes, pierced with fork,ready for baking

    Step 2: As soon as the potatoes are cool enough that you can handle them, peel them. You don’t want them to get completely cold because then they clump together!

    Step 3: Next, either grate the flesh (using the thicker side of a box grater) or press it through a potato ricer. While grating or pressing, spread out the strands on the work surface so they don’t stick to each other.

    Mash potatoes using potato ricer

    Step 4: Sift flour, salt, and pepper on top of the grated/pressed potatoes and, with your hands, bring it together to form a soft dough that’s not sticky. It comes together rather easily, like pastry dough. 

    Add flour, salt and pepper to the mashed potatoes

    Step 5: Cover the dough and let it rest for 5 to 10 minutes. 

    Dough ready for making gnocchi

    How to shape vegan gnocchi?

    Step 6: Divide the dough into pieces. Working with one piece at a time, roll it back and forth under your hands to form a rope. 

    Step 7: Cut each rope into small pieces of equal size. At this point, the vegan gnocchi is ready to cook, but you can choose to shape it further. 

    Shape the dough into ropes and cut into small pieces

    Step 8: To shape, use a fork or a wooden gnocchi roller. If you pick a fork, push the fluffy dough piece into the tines with your thumb very gently. And you’ll see those signature ridges forming. They help the sauce cling to the gnocchi! 

    Step 9: Arrange the gnocchi in an even layer on a tray or sheet of parchment paper. Sprinkle flour and let them rest for about 20 minutes. 

    Shape the gnocchi
    Rest the gnocchi before cooking

    Cooking gnocchi

    Step 10: Bring salted water to a rolling boil and slide your gnocchi into it. Be careful not to overcrowd the pan. Mine could comfortably hold about 15 at a time. 

    Step 11: Cook until the pieces float to the surface. I like to use a slotted spoon and put the vegan gnocchi straight from the pot into the sauce. You can choose to transfer them on a tray greased with olive oil till all the gnocchi are cooked. 

    Cooking the gnocchi in salted boiling water
    Cooked gnocchi

    Final step: Toss with some delicious homemade tomato sauce. Top with cheese and parsley and serve! 

    Vegan Gnocchi | Easy Homemade Gnocchi Recipe

    My tips for making gnocchi

    What makes good gnocchi? It cannot be mushy. It cannot be dense. And it cannot be chewy. 

    So, how do you get homemade gnocchi that’s creamy, light, and airy? You follow these tips:

    • Pick potatoes of the same size so they bake evenly. How long it takes to bake them will depend upon their size.
    • Bake the potatoes, don’t boil them. It’ll keep them starchy, which helps hold the dough together. When you boil potatoes, you increase the moisture quotient. Not what you want.
    • Steam them ( unpeeled) in your microwave or stovetop if you like. 
    • If you have no other option but to boil, keep the peel on. It’ll stop them from absorbing water. Peel them afterward. 
    • Never mash your potatoes using a food processor when making homemade gnocchi. You’ll end up with a gummy mass. What you’re looking for is light and fluffy gnocchi. That’s why I recommend a grater or ricer. It helps aerate them. If you don’t have either, try a fork.
    • Avoid using too much flour to form the dough. Else, it’ll develop the gluten network, making the gnocchi hard and chewy. 
    • The quantity of flour should always be less than the quantity of mashed potatoes. The trick I used was to add a bit and wait for it to be completely combined before sprinkling more. 
    • If you opt to shape the homemade gnocchi, don’t worry if the first couple of them look wonky. Keep going; by the second dough rope, you’ll get the hang of it.
    Vegan Gnocchi | Easy Homemade Gnocchi Recipe

    Can vegan gnocchi be frozen?

    It’s rather easy to store vegan gnocchi. In the freezer, they last a long time. After you complete step 9 and have decided not to cook it the same day, place them to a tray and freeze for 2-3 hours. Then transfer the frozen gnocchi into a Ziplock and freeze them for later use. 

    Whenever you’re ready to make the gnocchi, simply drop them into simmering water. You don’t need to thaw them.  

    • I wouldn’t recommend freezing cooked gnocchi. The texture becomes quite gummy.
    • Also, if you’re making the gnocchi in the morning and cooking them in the evening (like I did), keep them in the refrigerator. They stay fine for 3-4 hours.
    Vegan Gnocchi | Easy Homemade Gnocchi Recipe

    More easy and tasty dinner recipes

    Sticky Sesame Cauliflower

    Mushroom Quiche

    Kung Pao Cauliflower

    Khachapuri – Georgian Cheese Bread

    No-Yeast Stovetop Pizza

    Baked Sweet Potato

    Vegan Gnocchi | Easy Homemade Gnocchi Recipe
    Print Recipe

    Vegan Gnocchi

    Vegan Gnocchi - soft, pillowy, and hearty, making this gnocchi is really easy. It's also a great make-ahead recipe!
    Course: Main Course
    Cuisine: Italian
    Keyword: Classic Gnocchi, Vegan Gnocchi, Easy Gnocchi Recipe, Eggless Gnocchi Recipe
    Calories:
    Author: Natasha Minocha

    Ingredients

    • 600 gms Potatoes
    • 125 gms ( 1 cup) All-purpose flour Plus extra for flouring the work surface and sprinkling on top
    • 3/4 tsp Salt
    • 1/2 tsp Black pepper powder

    Instructions

    • Scrub the potatoes well. Don't peel them. Prick with a fork all over and bake for 45-50 minutes (or until cooked through) at 200 C.
    • As soon as the potatoes are cool enough to handle, peel them and mash them using a potato ricer or a box grater.
    • Sift flour, salt, and pepper on top of the potato pile and with your hands, bring it together to form a soft dough.
    • This comes together very easily, but please work on this dough very gently as you would for a pastry dough. Light touch ensures soft and pillowy gnocchi.
    • Cover the dough and let it rest for 5-10 minutes.
    • Divide the dough into pieces and working with one piece at a time, roll it back and forth under your hands to form a rope.
    • Cut each rope into small equal-sized pieces.
    • Roll each piece over a fork or a gnocchi board to give them a ridged surface. you can also leave the dough pieces as is.
    • Lightly sprinkle the gnocchi with flour and let it rest for 20 minutes.*
    • Cook the gnocchi by adding them to salted boiling water. They will be done when they float to the top.
    • Add to your favorite sauce and serve. Enjoy!

    Notes

    * You can freeze the gnocchi at this stage. Spread out in a single layer on a tray and freeze for 2-3 hours. When completely frozen, transfer into a ziplock bag and store in the freezer for later use.
    There is no need to thaw the gnocchi before cooking, just add them frozen to the boiling water. They will take a couple of extra minutes to cook.
    Vegan Gnocchi | Easy Homemade Gnocchi Recipe PIN
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    Reader Interactions

    Comments

    1. EASYFOODSMITH says

      July 04, 2022 at 4:38 pm

      So good! ????

      Reply
      • Natasha Minocha says

        July 20, 2022 at 4:01 pm

        Thank you Taruna! xx

        Reply

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