There’s not much that resembles the mouthfeel of gnocchi. The mixture of soft dough and starchy potatoes is so unique that we cannot help ourselves but need to whip up some vegan gnocchi to hit that spot. The best part is that you can add whatever flavors, veggies, or sauces you’d like to them, making this dish pretty versatile and anything but boring.
But aren’t gnocchi really complicated to make? Don’t you need an Italian grandmother or at least some culinary art classes? Nope and nope. They aren’t as convenient as cooking a batch of rice, that’s for sure. All you need though is about an hour of time and 3 ingredients that you probably already have at home – and they don’t include eggs. That’s right, we’re in for a completely vegan gnocchi recipe here. We will tell you how to make them step-by-step and also include our 2 favorite sauces that go great with gnocchi.
Images made with love by Logan Ink
Starting with our base, we simply boil a couple of potatoes in hot water until they are done (which takes around 30 minutes, depending on the size of the potatoes). As soon as you take them out of the water, let them cool for a few minutes until they are easier to handle and then peel them. You need your potatoes to still be kind of hot when making the gnocchi dough, so hurry up a little during this part.
Continue by placing the warm, peeled potatoes into a bowl and taking out a masher. Without overworking them, make sure you mash the potatoes so thoroughly that there aren't any chunks left. A food processor might also do the trick here or at least a fork if you don't happen to have anything else on hand.
Add whole grain flour to the mashed potatoes as well as a sprinkle of salt, then start kneading with your fingers until you have a nice and smooth dough. You can mix it with a spoon first if you'd like but eventually, using your fingers works best. Knead it only long enough so that it forms a nice fluffy and light dough.
It should look something like that. Now, we'll let the dough rest in the bowl for about 10 minutes, covering it with a clean towel. We don't want the dough to get dry and crusty on the outside! You can use that time to start preparing whatever you want to eat your gnocchi with - our 2 favorite options can be found at the end of this post.
Now it's time to get to work! Even though this is a rather easy recipe, you'll still need around 15-25 minutes for this part here. It's all about being patient and putting some love into your meal! Start by dividing your dough into 4 parts and then roll each one into a long and even rope, about 1 inch in diameter. Use some flour on your surface and your hands so the dough doesn't stick.
Once that is done, cut each rope into 1 inch long pieces. You can keep your gnocchi like that and place them into boiling water right away if you'd like. But if you're looking to make them a little "prettier" and more traditional, add in the following step...
In order to get the traditional gnocchi shape, roll each gnocchi a little bit to round up the edges and then use a fork to create some ridges. Before you start doing that, you can already take out a large pot and fill it with water to save some time. Heat up your stove so you'll have boiling water once your gnocchi are ready to be cooked.
Once you have all the gnocchi in the shape that you prefer, place them into your boiling water. They will sink to the bottom of the pot first, then start to float to the top once they are ready. You can remove those that are done (takes about 2-3 minutes), place them on your plate and start snacking on them - or create one of the following two sauces to go with the gnocchi.
For this delicious version with tomatoes, we whip together a simple tomato-garlic sauce with Italian herbs, using both fresh and dried tomatoes along with some spices. You can start preparing it while you let your gnocchi dough rest, the sauce only needs to simmer for about 10 minutes.
Our other, slightly creamier version is gravy made with fresh mushrooms, onion, and garlic. Using no oil or butter, this isn't as traditionally Italian, but rather light, easier and a whole lot healthier. Check out both of these versions in the box below!
What is your favorite veganized Italian dish? Did you try one of our 2 favorite versions of gnocchi? Let us know in the comments below.
About the Author
Alena has been eating a plant-based diet for 6 years and is passionate about sharing her learnings in the fields of nutrition, wellbeing, and vegan ethics. She is the co-creator of nutriciously and loves music, reading, nature, traveling, yoga & good food. Alena received training in the fields of nutrition, music therapy, and social work.
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