Easy 2-Ingredient Vegan Gnocchi (No Eggs!) -

Gnocchi with tomato sauce on a plate topped with cheese, with a fork on the side.

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Easy 2-Ingredient Vegan Gnocchi (No Eggs!)

Soft, pillowy, and made with just 2 ingredients - potatoes and flour! No eggs, no dairy, nothing complicated. This homemade vegan gnocchi is pure comfort food that comes together easily, freezes beautifully, and goes well with any sauce you love.

Prep Time1 30

Cook Time10

Course: Main Course

Cuisine: Italian

Diet: Vegan

Servings: Servings

Calories: 323kcal

Author: Natasha Minocha

Ingredients

6-7 Medium/ 1.6 lbs/ 730 g Potatoes Please note the weight of the potatoes after baking and cooling was 1.1 lbs / 500g.
2/3 cup All-purpose flour Plus extra for flouring the work surface and sprinkling on top
3/4 tsp Salt
1/2 tsp Black pepper

US Customary - Metric

Instructions

Scrub the potatoes well. Don't peel them. Prick all over with a fork and bake for 45-50 minutes (or until cooked through) at 200 C/ 400 F.
Please note that the baked and peeled potatoes weighed 1.1 lbs / 500g.
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.
If your dough is very sticky, add extra flour, 1 tablespoon at a time.
This comes together very easily, but please work on this dough very gently as you would for a pastry dough.
A 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. Cook them in batches; don't overcrowd your pan.
They will be done when they float to the top.
Add to your favorite sauce and serve. Enjoy!

Notes

Please note that potatoes lose weight as they get baked. I started with 1.6 lbs / 730 g of potatoes, and after baking and peeling, they weighed 1.1 lbs/ 500g. So this recipe uses 1.1 lbs / 500 g of cooked and peeled potatoes.
Pick potatoes of the same size so they bake evenly. How long it takes to bake them will depend on their size.
Bake the potatoes; don’t boil them. It’ll keep them starchy, which helps hold the dough together.
You can steam them (unpeeled) in your microwave or stovetop if you like.
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!
Don't mash your potatoes using a food processor or a potato masher 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.
While grating or pressing, spread out the potato strands on the work surface so they don’t stick to each other.
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.
Avoid overworking the dough. Else, it’ll develop the gluten network, making the gnocchi hard and chewy.

Nutrition