How to make vegan gnocchi step-by-step
Making vegan gnocchi is…
I always thought homemade gnocchi must be incredibly tough to make. Vegan gnocchi must be impossible?
I decided why not take up the challenge and give it a go, how difficult could it really be? To my surprise I found it super easy. Be warned it’s a messy thing to make but it is easy and really fun. This would be a super fun activity to make with kids – I cannot wait to teach our kiddos. I thought I would share with you how to make vegan gnocchi in an easy step-by-step guide.
Let’s impress your friends or family. They don’t even need to know it’s vegan.
Simple ingredients for a satisfying meal, this vegan gnocchi is:
- richly flavorful
- slightly crunchy (optional but I loved it)
- easy recipe to double
Equipment needed to make gnocchi
No special equipment is required. Your hands will work just fine. A potato masher is a bonus.
All you need for this vegan gnocchi are 5 simple ingredients and a sauce of your choice. I used a basil tomato organic sauce and you can easily make your own. Another delicious sauce would be a basil pesto sauce, pea pesto sauce and a creamy mushroom sauce. Is anyone else here getting hungry yet?
But gnocchi needs eggs?
Firstly, in traditional gnocchi egg is used as the binding agent to hold the potato and flour together. I decided to try out egg replacer and this worked perfectly. I used this brand: https://www.amazon.com/Ener-G-Egg-Replacer-16/dp/B0014DZGUQ/ref=sr_1_3?keywords=egg%2Breplacer&qid=1559849511&s=grocery&sr=1-3-catcorr&th=1
I don’t believe a chia or flax egg would work but if you have tried this and been successful, I would love to hear about it. I know some of the egg replacer brands contain chickpea flour, I’m not a fan of the taste of chickpea flour in all items so I prefer the neutral taste of the Energy-G egg.
Can this be gluten-free?
I haven’t tried but if you do give it a go, I would suggest using a gluten free flour blend and maybe more egg replacer to hold it all together. They might come out a bit gritty depending on the flour used but try 1/2 of this recipe as a test and hey you might create your own masterpiece!
14 easy step-by-step guide to making vegan gnocchi
Peel your potatoes and boil them in hot water (add a tsp salt to the water). Once you can stick a knife through them easily they are ready. Drain and allow to cool.
While your potatoes are boiling. Measure out 2 cups of flour into a bowl. In a separate cup add your 1 heaped tablespoon egg replacer and 2 tbsp water. Mix until an egg white consistency forms and the mixture is lump free.
Once your potatoes have cooled, mash them with a potato masher or a fork. If you have a food processor, you can even toss them in here for a couple of seconds until you have a mixture resembling mashed potato.
Bring 1.5L or ½ gallon of water to the boil with a dash of oil.
Lightly flour the work surface you plan to work on. Place the mashed potato on top of this surface. Add 1 tsp salt and 1 cup flour. Using your hands, fold in the flour. It’s like kneading dough. Add more flour as you go along if the dough is sticky.
The dough is ready when all the flour has been combined but still breaks apart easily. This is when you form a mound on dough and make a deep well in the center. Add your egg replacer into this well.
Folding the sides into the well to mix the egg’ in. Once all mixed your dough should now stay together and not crumble.
Lightly flour your surface again. Roll out your dough into a rectangular shape. Using a sharp knife, cut done through the dough in 1- 1.5 inch (2cm) thickness. Separate each slice and lightly flour.
Now roll each cut piece between your hands. It should be roughly the thickness of your tumb. Set aside.
Line up all the rolls and slice into blocks. Using your finger, slightly press into the centre of each block to make a ‘dimple’.
In a large pan heat some oil on medium.
When the water is boiling, add gnocchi pieces. They should sink and once cooked they will float to the top. As soon as they have floated to the top remove and drain.
Once drained off add the gnocchi pieces to the hot oil. Keep the lid handy as the gnocchi has some water and will make the oil splash. Fry until golden on each side.
Heat your sauce and serve. Serve with fresh herbs and black pepper.
Yup it’s that easy! How tasty does this look?
- potato masher
- 1.5 kg peeled potatoes (3.3 pounds)
- 1 heaped TBSP egg replacer
- 1/2 tsp salt
- 1.5 – 2 cups white unbleached flour
- Peel and boil the potatoes until cooked. Drain and mash.
- Flour surface and place mashed potato onto the surafce. Add the salt and flour and fold together to form a dough.
- Once combined, make a mound with a well in the center. Add the egg replacer in the centre and fold together until well combined and mixture holds.
- Make shape as image and cut into slices. Coat lightly with flour and roll into strips.
- Line up the strips and cut into blocks. using your finger press a dimple into the center of each block.
- In a pot of boiling water with a dash of oil added, cook the gnocchi. You might want to do this in 2 or 3 amounts and not all at once. The gnocchi will sink to the bottom and float once cooked.
- Once floating, remove and pan fry until golden on each side.
- Heat sauce, garnish with fresh herbs and serve.
- Nutritional info is for 1 serving of the gnocchi only. No sauce.
Thanks for stopping by and hope to see you with the next one 🙂 If you need more dinner inspiration check this page out for more recipes.