The Best Homemade Vegan Gnocchi
Pillowy, tender, chewy, and absolutely delicious! Making homemade vegan gnocchi is like bringing a 5-star restaurant dish into your own kitchen. Preparing gnocchi takes a few steps, but every step is simple and the results are so worth it! This is the perfect cooking project for when you want to make something extra special. You can enjoy the gnocchi within a few hours of making them or freeze them so they are ready to be cooked and served another day.
For the gnocchi:
- 1 pound Yukon gold or Russet potatoes scrubbed clean (not peeled)
- 1 cup(s) flour
- 1/2 teaspoon(s) salt
- 1 vegan egg yolk recipe below (or sub 2 tablespoons olive oil)
For the vegan egg yok:
- 1/4 cup(s) cold water
- 1 1/2 teaspoon(s) light oil (such as vegetable or canola)
- 1 teaspoon(s) cornstarch
- 1/2 teaspoon(s) nutritional yeast
- 1/8 teaspoon(s) black salt (also called kala namak)
- 1 pinch(es) turmeric
To cook the potatoes:
- Add the potatoes to a large pot and cover with water. Bring to a boil and cook the potatoes until they are tender all the way through when pierced with a knife, 20 - 25 minutes. You can prepare the vegan egg yolk (if using) while the potatoes cook.
To make the vegan egg yolk:
- In a microwave-safe dish, whisk together the water, oil, cornstarch, nutritional yeast, black salt, and turmeric. Microwave on high in 15-second burst, stopping to mix, until it is slightly thickened, 45 - 60 seconds. Set aside to cool. You can alternatively prepare it in a small pot on the stove, cooking over medium heat and whisking until slightly thickened, 2 - 3 minutes.
To prepare the gnocchi:
- Once the potatoes have cooked, drain them and allow them to cool. The potatoes should still be warm but cool enough to handle. Peel off the skins using your fingers or a peeler, then pass through a ricer. If you do not have a ricer use the fine grater side of a cheese grater (that's what I do).
- Pour the flour on a clean work surface and whisk in the salt. Make a well in the flour then pour in the vegan egg yolk (or olive oil), and the potato.
- Use your hands to mix together to form a soft dough. If the dough is very sticky, sprinkle over more flour as needed. You do not want to knead the dough, just mix it until it all comes together.
- Cut the dough into four pieces. Take one piece and roll it into a rope that is about 1 inch thick, then cut it into small gnocchi pieces. Place the gnocchi on a floured baking sheet and repeat with the remaining pieces of dough.
- Optional step (I don't usually do this): Take each gnocchi piece and gently roll down a gnocchi board or the back of a fork to get ridges on your gnocchi.
To cook the gnocchi:
- Whatever sauce you are planning to serve the gnocchi with, have it ready and simmering as cooking gnocchi is quick. Bring a large pot of water to a boil. Use a slotted spatula or slotted spoon to lower a few handfuls of gnocchi into the pot. (This prevents splashing). The gnocchi is cooked when it floats, 1 - 2 minutes. Use the spatula or spoon to scoop up the gnocchi, letting the excess water drain off, then transfer it to your simmering sauce. Repeat with the rest of the gnocchi until it is all cooked. Gently toss in the sauce and serve hot. Store cooled leftover gnocchi in an air-tight container in the fridge for up to 3 days.
Make ahead/Freezing: Fresh gnocchi can be prepared and cut, and then stored on the baking sheet in the fridge for a maximum of 6 hours before cooking. If you wish to freeze it, gnocchi can be frozen on the baking sheet, then once frozen transfer to a freezer bag or air-tight container and return to the freezer. Cook from frozen.
Serving: 1serving without sauce (recipe makes 4 servings) | Calories: 219kcal | Carbohydrates: 44g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 372mg | Potassium: 517mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 22mg | Calcium: 19mg | Iron: 2mg
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