Oh man, I can’t believe making vegan gnocchi from scratch is that easy!! I don’t even know what took me so long. I have tried making vegan gnocchi before, but they didn’t turn out as I expected (they fell apart while cooking them). I think I have either used the wrong potatoes and or have not added enough flour. Then I had a looong time of not trying them again, but these, however, turned out simply perfect so I had to share them with you. They are fluffy and melt-in-your-mouth gnocchi! And you’ll only need 3 ingredients for these: potatoes, salt and flour.
I served the gnocchi with a simple tomato sauce and vegan parmesan. But there are so many possibilities! What about gnocchi tossed in a pesto? Or a creamy mushroom sauce? Mhh!
For mashing the potatoes, I’ve used a potato ricer. With that little help, making the potato dough was a matter of 2-3 minutes and the dough was so smooth and soft.
The plate left shows the gnocchi fresh out of the boiling water (so fluffy and puffy!). On the right you see the potato dough. And below are the gnocchi before they’ve hit the water. I simply cut the potato dough rope with a knife. If you want to you can give them the authentic gnocchi-look by rolling them over a fork. But I stuck to the gnocchi-pillow-look!
- 4 medium-large starchy potatoes (russet potatoes are best!)
- ⅔ cup all-purpose flour + more flour for dusting the workspace
- ½ teaspoon salt
- Peel the potatoes and boil them until they're soft (better overcook then undercook!).
- Drain the potatoes and let them cool down until cold enough to handle. Next you want to mash the potatoes. I used a potato ricer for that.
- Add the salt and flour and knead it with your hands until a smooth dough forms. You can add more flour here if you feel like it needs more, otherwise I'd recommend breaking off a small part of the dough and make a test round.
- Bring a large pot with water to a boil and add in the test-gnocchi. Let it cook for about 2-3 minutes. Once it swims on the surface, it's ready. Try it. If your test-gnocchi is too mushy and soft, add more flour to the dough and knead again until incorporated. If you're happy with the fluffiness and consistency, you can quarter your potato dough and roll it into a rope on a floured surface. Then cut them in individual pieces.
- Transfer the gnocchi into the boiling water (work in batches) and let them cook until they swim. Use a skimming spoon to drain them and transfer them to a large sauce pan. Repeat for the rest.
- For the sauce, I simply mixed together tomato puree, salt, pepper and dried oregano and poured it over the gnocchi in the sauce pan and heated it up. I sprinkled vegan parmesan on top and served it with a leafy green salad. Enjoy!
If you give this simple vegan Gnocchi recipe a try I’d love to hear how it turned out for you! Leave a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3