Description

These pillowy soft and cloud-like vegan gnocchi are truly perfect and taste just like the classic gnocchi recipe! Super easy to make with only 3 ingredients and a gluten free option, these homemade gnocchi are loved by all eaters, kids and adults alike!

Ingredients

Scale

2 lbs Yukon gold potatoes
1 3/4 – 2 cups (200–250 g) all purpose flour, tip 00 flour, oat flour, or gluten free 1:1 baking flour, plus more for kneading
1 tbsp olive oil
1 tsp sea salt
Your favorite sauce: cherry tomato sauce, garlic sage sauce, cacio e pepe, vegan pesto, etc.

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Instructions

Wash the potatoes: Run the potatoes under cold water, and scrub any dirt off of them.
Boil the potatoes: Fill a large pot with cold water. Add the potatoes to the pot. Bring the pot to a rolling boil, then turn the heat down to medium, and cover. Cook the potatoes until you can easily pierce a fork through the entire potato, about 12-15 minutes. Once boiled, strain the water, and allow the potatoes to cool until they’re able to be handled without burning one’s hands. While the gnocchi are cooling, line a baking sheet with parchment paper. This will be where we place the finished gnocchi dough.
Make the gnocchi: On a clean surface or large cutting board, pour the flour into the middle, and sprinkle with the sea salt. Create a crater in the middle of the flour. This will be where we place the potatoes. Take your potato ricer, and place one potato into the ricer. Press the potato through the ricer- it will automatically remove the skin of the potato. If you’re having trouble with the skins of the potato, however, you can remove them prior to ricing the potatoes by simply pinching the skin off of the potatoes. Rice all of the potatoes into the flour, and begin to knead the dough, adding more flour as needed to help the dough become less sticky, along with the olive oil. The dough should be smooth and just slightly tacky. This should take about 10 minutes total.
Shape the gnocchi: Divide the gnocchi dough into 4 even sections. Place three of the sections aside, and roll out one section to be one long strip, making sure to flour the surface so that the dough doesn’t stick. The dough should be about 1″ thick in diameter. Use a a bench scraper or sharp knife to cut the long rope of dough into 1″ gnocchi. Then to further shape the gnocchi, roll each down a fork or using a gnocchi mold (see photos above). Place the finished gnocchi onto the parchment paper lined baking sheet. Repeat for the remaining dough.
Boil the gnocchi: After you’ve made the gnocchi, bring a large pot of salted water to a rolling boil again. At this time, I also suggest warming your sauce of choice in a large skillet. You’ll transfer the cooked gnocchi immediately into the sauce. Use a large wooden spoon and swirl the water. Then drop about 1/3-1/2 of the gnocchi into the water, and allow them to cook. They will sink to the bottom, then rise to the top of the water when they’re done, about 3 minutes. Use a slotted spoon to remove the cooked gnocchi and place them into the sauce. Repeat for the remaining gnocchi until none are left.
Cook the gnocchi in your desired sauce: Now you can cook the gnocchi in your desired sauce until finished. Serve and enjoy!

Notes

Gluten free: You have two options for gluten free: gluten free 1:1 baking flour and oat flour. I personally love the oat flour gnocchi.

Don’t need as much gnocchi? You can easily divide the recipe in half to serve less.