I wanted to share a recipe for gnocchi soup here, but then I realized that while I’ve made cauliflower gnocchi before, I’ve never posted a traditional vegan gnocchi recipe. Clearly it was time to remedy that! Gnocchi is usually made with egg, but after some experimentation, I realized it doesn’t need the egg at all—and it doesn’t even need a vegan egg substitute either. Just russet potatoes, along with a short list of staples I know you already have in your pantry.
Why You’ll Love This Homemade Gnocchi Recipe
Easy vegan option. Because we’re not replacing the egg, making this vegan gnocchi is a breeze. Budget-friendly. You only need a few simple ingredients to make this recipe and it’s much less expensive than buying vegan gnocchi at the grocery store (if you can even find it, that is!). Versatile. Gnocchi can be served with a variety of sauces, in gnocchi soup, and paired with all kinds of vegetables and plant-based proteins.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Russet potatoes – The starchier the better for gnocchi! Russet potatoes have the perfect texture for achieving pillowy soft gnocchi. Salt Olive oil – You can also use avocado oil or another cooking oil if you prefer. All-purpose flour – Regular all-purpose flour works best. It helps bind everything together and give the gnocchi their irresistible chewy texture.
Can I Use Gluten-Free Flour to Make Gnocchi?
Although I haven’t tested it myself, my cooking and baking experience tells me you can probably use gluten-free flour to make gnocchi as long as you choose a gluten-free all-purpose flour blend that’s designed to mimic the properties of regular flour. The texture and taste will be different, but the gnocchi will still be delicious. When using gluten-free flour, you might need to adjust the amount slightly, as it can behave differently than wheat flour. Start with the recommended amount and add more as needed until the dough is the right consistency.
How to Make Gnocchi
Boil the potatoes. Bring the potatoes to a boil in a pot of salted water, then simmer for about 15 minutes, or until they’re tender. Mash. Mash the potatoes in a bowl with a fork until they’re smooth. Make the gnocchi dough. Add salt, olive oil, and flour to the potatoes and stir to form a dough.
Form the gnocchi. Divide the dough into 5 portions. Roll each portion into ½-inch thick ropes on a lightly floured work surface. Cut them into gnocchi. Boil the gnocchi. Cook the gnocchi in salted boiling water until they float. Serve. Serve the gnocchi warm with your sauce of choice.
Tips for Success
Choose the right potatoes. For the best flavour and texture, stick with russet potatoes. Their high starch content helps create gnocchi that’s just the right balance of fluffy and chewy. Don’t over-mash. When mashing the potatoes, aim for a smooth consistency with no lumps. Do not whip the potatoes (or the gnocchi dough) with a hand mixer, as this can make the gnocchi tough. Flour with caution. Start with the minimum amount of flour the recipe calls for and add more only if needed. Too much flour will make the gnocchi hard. Cut evenly. When cutting your gnocchi, try to keep them all the same size to ensure they cook evenly and look good on a plate. Boil in batches. Don’t overcrowd the pot when boiling your gnocchi. If you don’t have a pot large enough, cook the gnocchi in batches.
Ways to Serve Gnocchi
Pair it with a sauce. Toss homemade gnocchi in your favorite pasta sauce for a classic meal. I love them in marinara sauce, spicy arrabbiata sauce, and basil pesto. Butter them up. Another option is fry them in a pan of vegan butter. Brown butter gnocchi is fantastic too! Add it to soup. I adore this gnocchi soup recipe, but you can even add them to vegetable minestrone soup. Bake it with veggies. Spread gnocchi on a sheet pan with your favourite vegetables and bake until golden brown for an easy one-pan meal.
How to Store
Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet with a little bit of oil or butter for best results.
Can I Freeze Homemade Gnocchi?
If you’re not planning to cook the gnocchi right away, you can freeze them. Arrange the uncooked gnocchi in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag or airtight container. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy, cook the gnocchi straight from the freezer—no need to thaw. Just add a few minutes to the boiling time.
More Vegan Potato Recipes
Duchess Potatoes Parmesan Crusted Potatoes Loaded Potato Soup Crispy Smashed Potatoes Vegan Scalloped Potatoes
Enjoy friends! If you make this gnocchi recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
