If you’re looking to expand your arsenal of homemade vegan dinners, you’ll want to try plant-based potato gnocchi. This recipe, which contains zero eggs, is surprisingly easy to make. It also calls for just three basic ingredients: potatoes, all-purpose flour, and salt. In fact, you probably have everything you need at home. Ahead, learn how to make vegan potato gnocchi from scratch.
Table of Contents
You Will Need:
- Russet or yellow potatoes, washed and scrubbed
- all-purpose flour
- salt
- vegan vodka sauce (or your favorite sauce)
You can also top your finished gnocchi with vegan Parmesan cheese, cooked veggies, and/or fresh herbs.
Peel and dice the potatoes, placing them in a bowl of water. This will prevent the diced potatoes from becoming discolored as you work.
Add the potatoes to a pot of water, along with 1 teaspoon salt. Boil over medium heat until tender, about 20 to 25 minutes. You should be able to easily pierce the potatoes with a fork.
Drain the potatoes and add them to a large bowl. Mash with a potato masher or a large fork.
Let sit until the potatoes are cool enough to touch.
Add the all-purpose flour, 1/2 cup at a time. Mix the dough between each addition. To avoid tough gnocchi, add the last 1/2 cup of flour gradually. Use just enough to form a firm yet tacky dough.
Transfer the dough to a lightly floured surface. Continue kneading the dough until smooth and just combined. Avoid kneading the dough more than necessary.
Cut the dough into eight equal-sized pieces.
Roll each piece into a long rope, about 1-inch wide. Slice the rope into squares, or “pillows.” Repeat with the remaining dough.
Optional: Traditional gnocchi has ridges. If you have the time, you can imprint ridges with a gnocchi board or fork. This YouTube video demonstrates how to use both techniques.
To use a fork, press each pillow onto the back of the tines.
Next, with your thumb, roll the end (near the handle) down and toward the tines.
Place the completed pillows on a floured surface. Roll the remaining pillows.
Boil a large pot of salted water. Add a single layer of gnocchi to the water; avoid adding too much, as they may stick together.
The gnocchi will sink to the bottom. After about 10 to 15 seconds, they will float to the top. This means they are cooked. Use a slotted spoon to remove the gnocchi.
Transfer the cooked gnocchi to a bowl.
Toss with vegan vodka sauce and add vegetables, shaved Parmesan cheese, or fresh herbs.
Another option is to pair homemade gnocchi with pesto, vegan cream sauce, or a basic vegan butter sauce.
Alternatively, after boiling the gnocchi, you can sauté them in a frying pan before serving.
Store leftover cooked gnocchi in the refrigerator for up to 3 days.
3-Ingredient Vegan Potato Gnocchi
Ingredients
- 2 pounds Russett or yellow potatoes washed and scrubbed
- 2 cups all-purpose flour plus more for kneading
- 1 teaspoon salt
- Vegan vodka sauce
- Vegan Parmesan cheese optional
- Cooked vegetables optional
- Fresh herbs optional
Instructions
- Peel and dice the potatoes, placing them in a bowl of water. This will prevent the diced potatoes from becoming discolored as you work.
- Add the potatoes to a pot of water, along with 1 teaspoon salt. Boil over medium heat until tender, about 20 to 25 minutes. You should be able to easily pierce the potatoes with a fork.
- Drain the potatoes and add them to a large bowl. Mash with a potato masher or large fork. Let sit until the potatoes are cool enough to touch.
- Add all-purpose flour, 1/2 cup at a time. Mix the dough between each addition. To avoid tough gnocchi, add the last 1/2 cup of flour gradually. Use just enough to form a firm yet tacky dough.
- Transfer the dough to a lightly floured surface. Continue kneading the dough until smooth and just combined; avoid kneading the dough more than necessary. Cut the dough into eight equal-sized pieces.
- Roll each piece into a long rope, about 1-inch wide. Slice the rope into squares, or “pillows.” Repeat with the remaining dough.
- Optional: Traditional gnocchi has ridges. If you have the time, you can imprint ridges with a gnocchi board or fork. To use a fork, press each pillow onto the back of the tines. Then, with your thumb, roll the end (near the handle) down and toward the tines. Place the completed pillows on a floured surface. Roll the remaining pillows.
- Boil a large pot of salted water. Add a single layer of gnocchi to the water. Avoid adding too much, as they may stick together.
- The gnocchi will sink to the bottom. After about 10 to 15 seconds, they will float to the top. This means they are cooked. Use a slotted spoon to remove the gnocchi.
- Transfer the cooked gnocchi to a plate. Toss with vegan vodka sauce and add vegetables, shaved Parmesan cheese, or fresh herbs.
Notes
- This recipe makes about 4 large dinner servings. If enjoying this as an appetizer, you will have more servings.
- Nutritional information for this recipe is a rough estimate automatically calculated by the Spoonacular food database and does not include optional ingredients.
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Can you freeze this if you have leftovers?