This Pillowy Potato Vegan Gnocchi recipe turns the inexpensive, humble potato into a 5-star dish. Using only 3 ingredients and these step-by-step instructions, this is a meal the whole family will love.
Can I Use a Sweet Potato in This Recipe?
Yes, you can use a sweet potato in this recipe. Please keep in mind you may need to add a few tbsp of extra flour due to the extra moisture.
How To Make Pillowy Potato Vegan Gnocchi
1. Bake, steam or boil the potato. I prefer the method of baking because it intensifies the flavour of the potato. To bake: wrap your potatoes in tin foil and bake at 425 for 45 minutes or until fully cooked. Allow to cool fully before handling.
2.Use a potato ricer or a hand held potato masher and fork to create a smooth mash with very little to no lumps. If your find large lumps throughout the process remove them by hand.
3.Turn mashed potatoes onto a clean floured surface. Add 2 tsp salt and flour 1 cup at time. Knead until a smooth dough is formed adding flour as necessary until dough is no longer sticky.
4.Once dough is formed cut it into 8 pieces. Roll each piece into ropes about 1/2 inch thick. Cut gnocchi from the rope into 1 inch size pieces.
5.You can leave as is or use a gnocchi board or for to make grooves. These grooves help to trap the yummy sauce to the gnocchi. Tip: I leave a small pile of flour at the base of my gnocchi board so the dumplings get a light coating of flour as they go down the slide. This prevents them from sticking together.
6.To cook: Boil a pot of salted water. Add gnocchi being careful not to overcrowd. It is best to cook in batches. Once they begin to float to the surface allow to cook for one minute longer. Use a slotted spoon to remove.
7.You can eat it as is covered in your favourite sauce. I like frying mine in a non-skillet until the outside gets crispy. I add some vegan butter, fresh sage and Himalayan salt. Delish!
Get Your Kids Involved
Your kids will love helping you roll the ropes of dough. If you let them use wooden gnocchi board I would suggest buying two boards! You can let them play with their dough and you can get your work done. If you have picky eaters in your house, watch them gobble up their hand-made masterpieces!
Carrington loves being in the kitchen with me. It’s so satisfying watching her learn about food and the love that goes into making it. I hope this habit will be with her into adulthood and contribute to good eating habits and healthy living.
Can This Potato Vegan Gnocchi Recipe Be Gluten-Free?
This gnocchi recipe can be gluten-free if you use certified gluten-free flour in place of All-purpose flour.
Batch Cook This Recipe
This in expensive gnocchi recipe is excellent for batch cooking and it freezes very well. Hit 2 or 3X on the recipe card to get the quantities you’ll need
Sauces To Try With This Gnocchi
I’ll show you how to make the sage brown butter sauce in this recipe or try some of my other sauces like:
–Vegan Cauliflower Cream Sauce or my personal favourite Creamy Tomato Sauce.
More Recipes To Try
If you enjoyed this Pillowy Potato Vegan Gnocchi recipe try my:
–Vegan Pumpkin Spaghetti Alfredo
Sharing Is Caring!
When you make your first batch of this Pillowy Potato Vegan Gnocchi share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
You can also find me on my other channels YouTube, Instagram, Facebook , Pinterest and Twitter.
Don’t forget to leave a comment on the recipe below and give this recipe a star rating.
Thanks for the love, my friends!
PrintHow To Make Pillowy Potato Vegan Gnocchi
This Pillowy Potato Vegan Gnocchi recipe turns the inexpensive, humble potato into a 5-star dish. Using only 3 ingredients and these step-by-step instructions, this is a meal the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 2–4 Servings 1x
- Category: Pasta, Main Dish
- Method: Bake, Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
For The Pillowy Potato Gnocchi:
- 2 large or 3 medium potatoes
- 3–4 cups All Purpose Flour (more if needed)
- 2 tsp salt
For Brown Butter Sage Sauce:
- 4 tbsp vegan butter
- 10–12 leaves of fresh sage
- Himalayan sea salt to finish
Instructions
- Preheat oven to 425F. Poke several holes in the potato with a fork. I wrap mine in tinfoil but this is optional. Place on baking sheet.
- Bake for 45 min or until fully cooked and tender. Inserting a knife into the centre should be easy.
- Allow to cool completely before handling. Once cooled remove skin. Use a potato ricer or add potatoes to a large bowl and mash very well. There should be no to very little lumps.
- Combine flour and salt on a clean dry surface. Begin working the potato into the flour. Continue to knead and work the mixture until it’s fully combined. You do not want the dough to be moist or sticky. Keeping adding as much flour as needed until you get a nice dry dough. Click here to watch me demonstrate.
- Once fully combined, roll the dough into a ball. Cut into about 8 pieces or strips. Roll each piece into a rope thats about 1/2 inch thick. From the rope cut the gnocchi pieces into 1 inch pieces. Option to roll the pieces in flour so they don’t stick together.
- Leave gnocchi as is or use a fork or gnocchi board to make grooves.
- Bring a medium/large pot of salted water to boil. Add gnocchi to the boiling water taking care not to overcrowd. May need to cook in batches. Once they float, cook for 1 minute longer. Remove with slotted spoon.
- Meanwhile, heat vegan butter in a skillet over medium heat. Add sage leaves and cooked gnocchi. Fry the gnocchi for 4-5mins or until the outside is brown and crispy and the butter has darkened slightly and the sage is fragrant. Remove from heat and finish with a sprinkle of Himalayan sea salt
Susan xo
