Vegan Gnocchi
Light, pillowy vegan potato gnocchi made with just potatoes, flour, and a little salt — no eggs or dairy needed.
Equipment
- Large Pot
- Potato ricer or masher
- Mixing bowl
- Fork or gnocchi board
- Slotted spoon
Ingrédients
Gnocchi Dough
- 500 g potatoes starchy potatoes like Yukon Gold or Russet, cooked and riced or mashed
- 150 g all-purpose flour or gluten-free flour alternative as needed
- 30 g potato starch or tapioca starch optional, for better texture and binding
- ½ tsp salt
Optional Seasoning
- pinch of nutmeg adds a subtle flavor to the dough (optional) :contentReference[oaicite:0]{index=0}
Instructions
- Cook the potatoes (with their skin if you like) until fork-tender. Drain and let them cool slightly.
- Peel and rice or mash the potatoes while still warm, using a ricer or masher.
- Place the mashed potatoes in a bowl, add salt, and gradually add the flour and starch, mixing gently.
- Form the dough into a ball, then divide it into smaller portions. Roll each portion on a floured surface into a long rope about 1 cm thick.
- Cut the rope into 2 cm pieces and roll each piece over a fork or gnocchi board to form ridges.
- Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface (about 2–4 minutes).
- Remove the gnocchi with a slotted spoon and serve with your favorite sauce.
Notes
These vegan gnocchi can be served with tomato sauce, pan-fried in olive oil for a crisp edge, or tossed in a vegan pesto. Based on techniques from Bianca Zapatka. :contentReference[oaicite:1]{index=1}