Vegan Gnocchi, a super easy dish to make when you fancy something like pasta… but not ACTUALLY pasta. Just two ingredients go into it, and it’s ready in a flash…
Gnocchi is one of my absolute favourite things to make mid week, or have on hand ready to go any time. It’s only got two ingredients, potato and flour, which means it’s totally vegan!
You can cover it in your favourite sauce, or simply make it ahead and keep it in the fridge to be reheated at your convenience.
If you want a great recipe, try this Vegan Gnocchi with arugula pesto and white beans, or just scroll down for a full tutorial on how to make the gnocchi itself!
How To Make Gnocchi (Dairy-Free/Egg-Free)
Servings: 4 servings
- 250 g Potato mashed
- 120 g All Purpose Flour
- Peel and boil the potatoes for 15 minutes until completely soft.
- Mash the potatoes thoroughly, preferably using a potato ricer.
- Add the flour gradually and work it into the potato completely before adding more. Continue kneading until all the flour is used up and you have a dough that isn’t sticky but is still soft.
- Cut the dough into 4 pieces and roll each one into a sausage shape about 1/2 inch in diameter. Cut the sausage into 1 inch chunks. If you want to, roll each piece down the back of a fork (as demonstrated in the video). Rolling the pieces down the fork is optional.
- Bring a large pot of salted water to a boil and drop the gnocchi pieces into the water in small batches. When they float to the top they are ready, so fish them out with a slotted spoon. At this point you can either add them to your favourite sauce, or pop them in the fridge, covered, to reheat later.
0 thoughts on “How To Make Gnocchi (Dairy-Free/Egg-Free)”
I tried with sweet potatoes and it just rocks! Also after boiling them I coat them in cornstarch and sauté them! Yum
Yep this gnocchi was the best I’ve had. Simple to make and DELISH.
Beautiful video and pic! Can’t wait to make these :)
Thanks Kim! Hope you have fun making them!
Fun is definitely the word :D
Could we use any other flour? Perhaps wholewheat or oat flour?
I haven’t tried it myself, but I would think wholemeal would be ok, just maybe a little “dough-i-er” than the all purpose flour version. I would suggest a blend of wholemeal and all purpose, maybe 50/50. With oat flour, I’m not sure what effect the lack of gluten would have on the gnocchi, it might not hold together so well. Do let me know your results if you try either out!
Gnocchi is the best!! Love (and have to if I want to enjoy it!) make it homemade!
Homemade gnocchi is the best!