Vegan Gnocchi From Scratch Recipe | Elephantastic Vegan (2024)

FAQs

What are vegan gnocchi made of? ›

This homemade vegan gnocchi recipe is eggless and so simple. Just potatoes, flour, and some oil come together to make these perfectly fluffy yet dense pillows of pasta that taste just like traditional gnocchi!

Gnocchi can disintegrate for a few reasons. You might not have added enough flour or egg, or you may have overboiled them.

Do you need egg in gnocchi? You can make gnocchi without eggs. However, if you use egg yolks in your gnocchi you don't need to be so precious with it.

This vegan gnocchi recipe only requires three ingredients: Potatoes: I used Yukon Gold potatoes here, but you can also use russet potatoes if that's all that you can find in your stores! Flour: I recommend using Tipo 00 or oat flour (if you're gluten-free, use oat flour!).

Gnocchi Alternatives

For recipes that call for the gnocchi to be tossed in sauce or added to broths or soups, you can swap in a thicker-style pasta, like Orecchiette or Shells. The flavor and texture won't be quite the same, though. You will also need to adjust the cook time.

I find baking potatoes to be dry and floury. My favorite potatoes for gnocchi are Yukon gold or other yellow potatoes. They have a rich, buttery flavor and a creamy, fluffy texture. Flour: A judicious amount of unbleached all-purpose flour helps to turn the potatoes into dough.

A gnocchi dough is extremely temperamental, meaning it can easily be ruined with an excess of flour or kneading. To avoid this error, try adding smaller amounts of flour at a time. This technique can help you gauge how much flour you need to add and will give you more control over how your dough turns out.

Chewy gnocchi are the result of too much flour and over kneading the dough. It's important to knead the dough just until it comes together into a smooth ball and no more. This is because you don't want to encourage too much gluten development which makes them tough, chewy and rubbery.

Traditional gnocchi is made with eggs making it not vegan. My vegan gnocchi recipe has two substitution options. Option 1 (my favorite): I've included a recipe to make a simple homemade egg yolk. This yolk recipe will provide all the flavor and color of eggs which really makes this gnocchi so tasty!

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

Why is my gnocchi not fluffy? ›

The gnocchi dough will still be a bit crumbly when you first mix the potatoes with the flour and eggs. You want the final dough to be soft, smooth, and a little sticky. For gnocchi with a fluffy texture, don't knead the dough past the point where the flour is fully incorporated into the potatoes.

What is the best flour for making gnocchi? I always suggest using 00 double zero flour. For most Italian dishes, this soft-wheat flour creates a delicate texture that's easy to bite through. Double zero is perfect for the light, pillowy texture you want for gnocchi.

Tomato, pesto (or pesto alfredo), and butter-based sauces are the best components in a delicious Italian gnocchi recipe. All three are commonly found on restaurant menus. Some restaurants may offer gnocchi as part of a soup, salad, or paired with a plate of vegetables as well.

For guaranteed lightness in potato gnocchi, try replacing 25g of the plain flour with self-raising. Flattening the gnocchi helps them cook evenly, while the grooves from the fork pick up sauce.

What is gnocchi? Gnocchi, pronounced 'n(y)oh-kee' (singular 'gnocco'), are a type of pasta consisting of soft, fat and chewy dumplings, typically paired with ragú, tomato or butter sauce. Traditionally, gnocchi dough is made of semolina or plain wheat flour, egg, and mashed potato.

Gnocchi are basically little dumplings made of mashed potato, flour and egg. They sometimes include other ingredients, such as herbs or seasonings. Italian in origin, they're often eaten in the same way as pasta (however, they're not pasta) – with a sauce or tossed in butter and garlic.

Lots of them are naturally vegan, but some brands do use eggs or dairy-based ingredients. Some store bought gnocchi will contain lactic acid, which can sometimes be dairy-based, but most of the time it isn't. Favuzzi is a great brand with zero lactic acid.