VEGAN POTATO GNOCCHI

Ever wonder why Italians are such good cooks?  They have managed to create the most mouth-watering dishes with the simplest ingredients and gnocchi is one of those dishes.  It requires only a handful of ingredients but one serving of these little dumplings will always leave you begging for more.

The key to great Italian food is the use of fresh and wholesome ingredients.  I believe it’s the reason most Italians love to grow and preserve many of their own vegetables.  Unfortunately, that can’t always be achieved so I encourage you to use the most fresh and organic (when possible) produce you can find.

Potatoes are the main ingredient in gnocchi.  I have made gnocchi using many different kinds of potatoes, but I always go back to Yukon Gold.  They produce the best flavour and a beautiful smooth texture.  Traditionally gnocchi are made with all-purpose flour and eggs but to make this vegan I have swapped out those two ingredients with gluten-free flour and aquafaba respectively.  Don’t worry … no one will taste the difference.

There is some controversy about how to prepare the potatoes to create the best gnocchi.  Some cooks will bake the potatoes first; others will boil with skins on while some will boil without skins.  My mother always boiled her potatoes with the skins on.  I have found using my Instant Pot to be the quickest and easiest way to prepare the potatoes and it kills any lectins in the potato.

Have fun with this one.  It’s my family’s favourite Italian dish!

*To cook potatoes in the Instant Pot:

Peel and cut potatoes into 4 pieces.  Try to make each piece equal in size so they cook evenly.

Place trivet at the bottom of the Instant Pot and add 1 cup of water.  Make sure Instant pot is set on “sealing”.  Press “pressure cook” or “manual” button, set time for 15 minutes and use quick release.  Potatoes should be fork tender.

To make the gnocchi:

Mash the potatoesWhile potatoes are still hot, mash them using a potato masher or a ricer.  I find using a ricer guarantees no lumps.  Let mashed potatoes cool down completely.  Add salt and aquafaba.  Mix well.  Add 1 cup of flour and mix until a crumble has formed.

Knead dough:  Grab a handful of the crumble potato mixture and begin kneading it, slowly working the mixture into a patty or ball.  You may need to add extra flour but careful not to add too much or the gnocchi will be tough.  Add just enough flour so you can roll the gnocchi into several logs.  Your childhood play dough experience comes in handy here!

Roll out the gnocchi:  Once you have a patty made, sprinkle some of the flour onto the counter or silicone pad and begin rolling the patty into a log.  The log should be about 25 inches long and ½ – ¾ inches in thickness.  Transfer the log onto a clean dish cloth or lined cookie tray.  Repeat until all the potato crumble is done and rolled out.

Cut the logs into 1-inch dumplings.  Don’t they look cute!

Prepare the tomato sauce:

Pour the strained tomatoes into a saucepan and add rest of ingredients.  Continue to stir until sauce comes to a boil.  Reduce heat to very low simmer.

Boil the gnocchi:  In large pot bring water to a boil.  Drop the gnocchi (in batches) into boiling water.  Once the gnocchi float to the surface remove and transfer into a strainer (I place the strainer in a bowl as there will be some water that will pool from the gnocchi).

Continue to boil and drain batches of gnocchi.

Serving the gnocchi:  Plate the gnocchi (serves 2) and serve with your favourite sauce.  I prefer a tomato sauce, but you can enjoy gnocchi with a pesto sauce as well.  Be generous with the sauce!  Garnish with fresh basil or chopped baby spinach and a sprinkle of nutritional yeast.

Buon appetito!!!

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VEGAN POTATO GNOCCHI

  • Author: Carla's No Place Like Home
  • Prep Time: 2 hours
  • Cook Time: 10 minutes + 15 minutes
  • Total Time: 2 hours + 25 minutes
  • Yield: 2 large servings 1x
  • Category: main/side
  • Method: boil
  • Cuisine: Italian

Description

Ever wonder why Italians are such good cooks?  They have managed to create the most mouth-watering dishes with the simplest ingredients and gnocchi is one of those dishes.  It requires only a handful of ingredients but one serving of these little dumplings will always leave you begging for more.


Ingredients

Scale

Gnocchi:

  • 2 pounds Yukon Gold Potatoes, peeled and cooked
  • ½ teaspoon salt
  • 2 tablespoons aquafaba
  • 1 cup gluten free flour + more for rolling out

Easy Tomato Sauce:

  • 1680 ml strained tomatoes (I prefer Molisana Brand, they peel and deseed their tomatoes)
  • 1 tablespoon fresh basil
  • 1 large garlic clove, minced
  • 1 teaspoon nutritional yeast
  • Salt and pepper to taste

Instructions

*To cook potatoes in the Instant Pot:

  1. Peel and cut potatoes into 4 pieces.
  2. Try to make each piece equal in size so they cook evenly.
  3. Place trivet at the bottom of the Instant Pot and add 1 cup of water.  Make sure Instant pot is set on “sealing”.  Press “pressure cook” or “manual” button, set time for 15 minutes and use quick release.  Potatoes should be fork tender.

To make the gnocchi:

Mash the potatoes

  1. While potatoes are still hot, mash them using a potato masher or a ricer.  I find using a ricer guarantees no lumps.
  2. Let mashed potatoes cool down completely.
  3. Add salt and aquafaba.  Mix well.
  4. Add 1 cup of flour and mix until a crumble has formed.

Knead dough:

  1. Grab a handful of the crumble potato mixture and begin kneading it, slowly working the mixture into a patty or ball.

You may need to add extra flour but careful not to add too much or the gnocchi will be tough.  Add just enough flour so you can roll the gnocchi into several logs.

Roll out the gnocchi:

  1. Once you have a patty made, sprinkle some of the flour onto the counter or silicone pad and begin rolling the patty into a log.  The log should be about 25 inches long and ½ – ¾ inches in thickness.
  2. Transfer the log onto a clean dish cloth or lined cookie tray.  Repeat until all the potato crumble is done and rolled out.

Cut the logs into 1-inch dumplings.

Prepare the tomato sauce:

  1. Pour the strained tomatoes into a saucepan and add rest of ingredients.  Continue to stir until sauce comes to a boil.
  2. Reduce heat to very low simmer.

Boil the gnocchi: 

  1. In large pot bring water to a boil.
  2. Drop the gnocchi (in batches) into boiling water.
  3. Once the gnocchi float to the surface remove and transfer into a strainer (I place the strainer in a bowl as there will be some water that will pool from the gnocchi).
  4. Continue to boil and drain batches of gnocchi.

Notes

Serving the gnocchi:  Plate the gnocchi (serves 2) and serve with your favourite sauce.  I prefer a tomato sauce, but you can enjoy gnocchi with a pesto sauce as well.  Be generous with the sauce!  Garnish with fresh basil or chopped baby spinach and a sprinkle of nutritional yeast.

Keywords: vegan gnocchi, gluten-free gnocchi, vegan Italian dish, gluten-free Italian dish, potatoes, easy tomato-basil sauce recipe

 

 

 

 

 

 

 

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