Making your own gnocchi is super easy! And when you taste homemade gnocchi—believe me—you’re never going to want to buy store-bought again. This is a super simple vegan gnocchi recipe that doesn’t require any eggs; just potato, flour, and salt.
Make a big batch of these gnocchi ahead of time and freeze for the next days, weeks, or even months!
For people with gluten allergies or aversions, you can try using brown rice flour instead of all-purpose flour. Please note that I haven’t tested this out for myself yet, but I’ll post the recipe when I do.
If you’re looking for a whole-food alternative to all-purpose flour, spelt flour is a good alternative. The flavor of the gnocchi will be more earthy and strong and the texture will be slightly grainier.
No special equipment is needed. You just need your hands, an oven, a baking sheet, a bench scraper if you have one. If not, a metal spatula will do.
Serve as an appetizer or entree.
Tomato with basil or rosemary or thyme
White nut sauce
Vegan bechamel
Pesto sauce made with almost any herbs ( carrot tops, mint uff!!, parsley, nasturtium + parsley, etc
3 medium Russet potatoes ( 444g cooked potato flesh)
40g kosher salt
41g all-purpose flour
5g sea salt
Semolina flour as needed, for storing
Preheat oven to 400ºF. Place the potatoes on a lined baking sheet on top on a bed of the kosher salt and bake for 50-70 minutes or until soft the middle. Note: The size of the potato will determine cooking time.
While they’re hot, peel the potatoes by cutting them lengthwise and taking out the flesh with a spoon. Make sure you weigh the total potato flesh to make sure you have the amount of potato required (444g). If not, the consistency of the gnocchi may vary.
Pass the flesh through a potato ricer or a large fine sieve into a large bowl. Use a smaller clean sieve to dust the top of the potatoes with half of the amount of all-purpose flour. Gently mix, then keep adding in the rest of the flour and combine until you form a homogeneous dough.
Cut the dough in half and start rolling one half to form a long sausage. Roll it out until the thickness of about the circumference of a quarter. Repeat with the other half of the dough.
Use a spatula, knife or a bench scraper to cut the dough sausages into the gnocchi shapes, about 1 inch wide. You can use a wooden gnocchi board to give them a classic shape or simply use a small fork to press a design on to each of them (be careful not to press too much!). Place the finished gnocchi on top of a lined baking sheet dusted with semolina, about 1 inch apart. Transfer to the freezer and freeze for 5 hours or until completely frozen.
Once frozen, store the gnocchi in a ziplock bag in the freezer for up to 6 months (but I doubt you won’t eat them by then!). Alternatively, you can cook the gnocchi without freezing them in boiling water. The gnocchi is cooked when it floats up to the surface.
be the first to comment