Toss these lovely potato dumplings in your favorite vegan sauce for a meal even carnivores will love.
What is the best thing about gnocchi? Their main ingredient is potatoes! Specifically mashed potatoes, a dish beloved by pretty much everyone. So when you take mashed potatoes and combine them with flour, olive oil, and salt to create perfect little potato dumplings, you know you have a hit on your hands!
A vegan hit, to be exact. These vegan gnocchi neither have nor need the eggs or egg yolks used in traditional gnocchi recipes, so plant-based eaters can (and will!) rejoice in these delectable pasta-like pillows. But you don’t need to be vegan to fall in love with vegan gnocchi. They are light and scrumptious, partly due to the flavorful olive oil we use to bind the ingredients.
These vegan gnocchi are easy and fun to make. It doesn’t take long at all to make the dough. Then there is that quite satisfying process of kneading it until it becomes smooth. Once you’ve rolled the dough sections into logs, the really fun part begins: cutting and ridging each gnocchi. When they rise to the top of the boiling water, they’re done!
Tips For Perfect Vegan Gnocchi
This is a simple and straightforward recipe for vegan gnocchi, but there are still some tricks and tips that can ensure perfection. Try to get potatoes that are all the same size so they will cook evenly in the boiling water. As an alternative, you can also bake the Yukons and peel them while still warm. If you don’t have a potato masher or a ricer, you can also use a box grater. Be careful not to overwork the dough. Gently combine your ingredients and then knead the dough just until it is smooth. Flouring your knife will make the process of cutting the gnocchi very easy. While a fork works just fine to create the ridges, if you love this recipe and think you will make vegan gnocchi often, it might be worth it to purchase a gnocchi board. These small, rectangular boards are typically made of wood and designed specifically for making the ridges in gnocchi (they are also used to shape other kinds of pasta, such as garganelli and cavatelli).
How Do I Store Leftovers?
Cooked and cooled vegan gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. To freeze them, place the gnocchi on a baking sheet in the freezer for 2-3 hours. Once frozen, transfer the gnocchi to an airtight container or freezer-safe bag, and they will keep in the freezer for 2-3 months. Thaw overnight in the fridge.
Serving Suggestions
As I said earlier, you don’t need to be vegan to love these gnocchi, so that means you can serve them with Bolognese or with these German Meatballs (the gnocchi are amazing in this rich, creamy sauce).
But let’s see how we can create purely vegan meals that everyone will love, starring vegan gnocchi. They are delicious mixed with chunks of Perfect Roasted Eggplant on a bed of garlicky, sautéed Swiss Chard. I think you’ll also love them in this Vegan Minestrone, either as a substitution for the recipe’s pasta shells or right in that delicious soup with them. Or you can replace the Parmesan with nutritional yeast in this recipe for Pesto and coat your gnocchi with this deeply flavorful sauce. With all three of these meals, serve some Focaccia and Bread Dipping Oil.
Vegan Gnocchi Recipe
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 3/4 cups all-purpose flour plus more for dusting
- 2 teaspoons olive oil
- 3/4 teaspoon kosher salt
Instructions
- Wash the potatoes thoroughly and place them in a large pot of cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly.
- Peel the potatoes while still warm and mash them until smooth, using a potato ricer or masher.
- On a clean surface, mix the mashed potatoes, flour, olive oil, and salt. Knead until a smooth dough forms. If sticky, add a bit more flour.
- Divide the dough into four parts. Roll each part into a long rope, about 1 inch thick. Cut into 1-inch pieces. Roll each piece over the tines of a fork to create ridges, or use a gnocchi rolling board if you have one.
- Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon. Serve as desired.
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