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 to have an Italian grandmother or at least join 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
How To Make Vegan Gnocchi
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.
Feel free to let us know how you liked the gnocchi! Rate our recipe, share your opinion with us in the comments below or tag us on Instagram.
- 2 pounds potatoes
- 3 cups whole grain flour
- salt to taste
- 20 oz tomato puree or passata
- 4 cherry tomatoes
- 2 cloves garlic
- 1 green onion
- 2 medium-sized dried tomatoes
- 1 tsp basil
- 1 tsp oregano
- 1 tsp paprika
- dash pepper
- ¾ tsp salt
- 2 cloves garlic
- 1 green onion
- 300 g mushrooms
- 500 ml soy milk
- 2 tbsp cornstarch (+ 2 tbsp soy milk)
- ¼ tsp black pepper
- 3 tbsp tamari or soy sauce
- 1 tbsp marjoram
- Place potatoes in water and bring to a boil. Reduce heat and let simmer for around 30 minutes or until potatoes are cooked.
- Let them cool for a few minutes, then peel them. Place them in a bowl and mash them until smooth. Add flour and start kneading until you get a nice smooth dough, without overworking the potatoes. Then add salt to taste.
- Cover the bowl with a towel and let the dough rest for about 10 minutes, then divide dough into 4 parts. Roll each one into a long rope, about 1 inch in diameter.
- Cut each rope into 1 inch long pieces, then press your thumb in the middle of each gnocchi or use a fork for a more traditional shape with ridges.
- Bring water to boil in a large pot. Add gnocchi and boil for 2-3 minutes until they start floating to the top.
- Remove gnocchi and put them into a bowl or on a plate until all of them are cooked, then enjoy with your favorite sauce.
- Finely chop garlic and place in a hot non-stick pan. Roast for about 2 minutes, then add chopped green onion and the tomato puree. Let simmer for 5 minutes over medium heat.
- Chop the fresh & dried tomatoes and add to the pan together with all of the spices. Let sauce simmer for another 10 minutes, then serve with your gnocchi.
- Finely chop garlic, green onion, and mushrooms. Place them all in a warm non-stick pan and heat them up for around 5-10 minutes, until mushrooms have lost their liquid.
- Add 500 ml soy milk and all of the spices. Let it heat again until the liquid simmers.
- In the meantime, mix the cornstarch with cold soy milk. Add the mixture to the simmering liquid in the pan and mix well. The sauce is ready when it has thickened.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 487 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 1127mg Carbohydrates: 100g Net Carbohydrates: 0g Fiber: 10g Sugar: 12g Sugar Alcohols: 0g Protein: 17g