This plant based gnocchi recipe is a great alternative to traditional gnocchi, which is typically made with eggs and dairy. The mashed potatoes provide a soft and pillowy texture, while the seasonings add a flavorful kick. Serve it up with your favorite vegan sauce and toppings, such as roasted vegetables, herbs, or vegan cheese. Give it a try and enjoy a delicious plant-based twist on a classic Italian dish!
Tips & Tricks to Making Plant Based Gnocchi
Choose the right potato
Use starchy potatoes, like Russet or Idaho, for the best results. Waxy potatoes, like red or new potatoes, will not work as well.
Don’t overwork the dough
Mix the ingredients just until the dough comes together. Overworking the dough will result in tough gnocchi.
Keep the dough moist
If the dough is too dry, add a little more liquid. If it’s too wet, add a little more flour.
Use a fork to create ridges
After rolling the gnocchi dough into small balls, use a fork to press down on each piece and create ridges. This will help the sauce cling to the gnocchi.
Cook in batches
Cook the gnocchi in small batches, so they don’t stick together. Use a slotted spoon to remove the cooked gnocchi from the boiling water.
Serve immediately
Gnocchi is best served hot and fresh. Once it’s cooked, toss it with your favorite sauce and serve it right away.
Freeze extra gnocchi
If you have extra gnocchi, freeze it on a baking sheet in a single layer, then transfer to a freezer bag once frozen. Cook the frozen gnocchi directly from the freezer, adding a few extra minutes to the cook time.
Experiment with different flavors
You can add different ingredients to the gnocchi dough to give it extra flavor, like roasted garlic, spinach, or pesto.
Plant Based Gnocchi
Ingredients
- 2 medium russet potatoes
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 tbsp olive oil
Instructions
Prep
- Preheat your oven to 400°F.
- Prick the potatoes all over with a fork and place them on a baking sheet.2 medium russet potatoes
- Bake for 45-60 minutes, or until they are tender and easily pierced with a fork.
Make Gnocchi
- Let the potatoes cool for a few minutes, then peel off the skin and mash them in a mixing bowl.
- Add the flour, salt, black pepper, garlic powder, and olive oil to the mixing bowl. Mix until a dough forms.1 cup all-purpose flour, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, 2 tbsp olive oil
- On a floured surface, roll the dough out into a long rope, about 1 inch in diameter.
- Cut the rope into 1-inch pieces.
- Bring a large pot of salted water to a boil. Add the gnocchi to the pot and cook for 2-3 minutes or until they float to the surface.
- Use a slotted spoon to transfer the cooked gnocchi to a large mixing bowl.
Serve
- Serve the plant-based gnocchi immediately with your favorite sauce and toppings.
FAQ Making Plant Based Gnocchi
What type of potatoes should I use for gnocchi?
You should use starchy potatoes such as Russet or Idaho potatoes. Avoid using waxy potatoes like red or Yukon gold potatoes, as they contain more moisture and will make your gnocchi gummy.
Do I need a potato ricer or can I mash the potatoes with a fork?
While you can mash the potatoes with a fork, it’s better to use a potato ricer or food mill to achieve a smoother texture. This will ensure that your gnocchi have a light and fluffy texture.
How do I know when the dough is ready?
The dough should be soft and slightly sticky, but not so much that it sticks to your hands. If it’s too dry, add a little bit of water. If it’s too wet, add a little bit of flour. You can test the dough by rolling a small piece into a ball and dropping it into a pot of boiling water. If it holds its shape and doesn’t fall apart, the dough is ready.
Can I make gnocchi ahead of time?
Yes, you can make gnocchi ahead of time and freeze them for later use. To freeze, lay the gnocchi in a single layer on a baking sheet lined with parchment paper and freeze for 1-2 hours. Once frozen, transfer the gnocchi to a freezer-safe container or bag and store in the freezer for up to 3 months.
Can I make gnocchi ahead of time?
Yes, you can make gnocchi ahead of time and freeze them for later use. To freeze, lay the gnocchi in a single layer on a baking sheet lined with parchment paper and freeze for 1-2 hours. Once frozen, transfer the gnocchi to a freezer-safe container or bag and store in the freezer for up to 3 months.
How do I cook gnocchi?
To cook gnocchi, bring a large pot of salted water to a boil. Add the gnocchi and cook for 2-3 minutes, or until they float to the surface. Use a slotted spoon to remove the gnocchi from the water and transfer to a saucepan with your desired sauce. Gently toss the gnocchi with the sauce and cook for an additional minute or two, until the sauce is heated through and the gnocchi are fully coated.
How do I store leftover gnocchi?
Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat the gnocchi in a saucepan with a little bit of water or broth to prevent them from drying out.
