Vegan Gnocchi Recipe
This homemade Vegan Gnocchi is ready in just 30 minutes and made with cooked potatoes, almond flour, and a handful of seasonings. The texture turns out soft and pillowy, and it’s honestly one of my favorite quick gluten-free meals to make for my family.
Servings: 4
Calories: 169kcal
Ingredients
- 1 cup cooked potato , or sweet potato
- ½ cup fine grained almond flour
- ¼ cup brown rice flour
- ¼ cup tapioca starch
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
Instructions
- Add all ingredients into a bowl and mix with your hands until you get a nice ball of dough.
- Break the dough into 4 equal parts.
- Roll out each part into long pieces about ½ to ¾ inch thick. If your potato is on the wetter side you may need to add a little extra flour so it doesn’t stick. If it’s on the dry side, you can wet your hands and massage the dough until it is the perfect moisture. I didn’t need to roll with flour to prevent sticking as my dough was perfect in moisture.
- Cut each one in 1 inch pieces.
- Using a fork press down to get the lined texture on the top. You will need to pinch the piece back into a thicker shape as the fork will flatten it a bit.
- Bring a pot of water to a boil. Carefully drop gnocchi into the pot.
- When they are ready, they will rise to the top. This takes about 5 minutes or so. Using a slotted spoon get out the gnocchi that float up and place on a plate.
- If you want to get a crisper outer edge, sauté the gnocchi in a pan with a touch of oil, but this is fully optional.
- Serve with sauce or topping of choice!
Notes
- My #1 Secret Tip for making this vegan gnocchi recipe is to bake the potatoes instead of boiling them. It keeps them nice and dry, which really helps with the texture of the dough. Whenever I do it this way, the gnocchi turn out soft, light, and just how we like them.
- Fixing flattened gnocchi: If the fork presses them too flat, I just pinch the sides gently and shape them back up.
- Crispy option: I like to sauté them in a little oil after boiling if I want a crispy edge. But if I’m in a rush, I skip it and go straight to the sauce.
- Boiling tip: I boil the gnocchi just until they float to the top. That’s how I know they’re done and ready to scoop out.
- Sticky dough: If the dough sticks too much when I roll it, I just knead in a little more flour until it’s easier to handle.
Nutrition
Calories: 169kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 141mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4717IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg