I am not a vegan but I especially love to explore vegan recipes when there’s just one tiny ingredient that makes a whole recipe non-vegan. Gnocchis are a perfect example of that!
In most Italian recipes, homemade gnocchis call for an egg to serve as a binder between the dough and the potatoes. Without it, the gnocchis risk to fall apart when boiling and loose their famous striped aesthetic. The texture will also be too mushy.
So to make this recipe vegan, I therefore altered two elements. I increased the flour portion simply because floury doughs hold together better than mashed vegetables. And second, and more importantly, I insist on kneading the dough for 5 minutes. The flour will then build gluten, hence elasticity and therefore bind the dough together.
I hope you will enjoy making and tasting these vegan gnocchis as much as me! Enjoy!
Vegan gnocchiCourse: dinnerCuisine: VeganDifficulty: Easy
500 g potatoes (about 6 medium potatoes, or 2 big), peeled and halved
120g plain flour (1 cup)
1 teaspoon salt
- Boil the peeled and halved potatoes until their thoroughly cooked (about 15-30 minutes depending on your type of potato).
- Finely mash the potatoes into a medium baking bowl.. Use a potato masher or a food mill if you have one. If not, transfer potatoes to a fine-mesh sieve and use the back of a spoon to push the potatoes through the sieve.
- Add the flour and salt and knead for 5 minutes. This step is important to build elasticity so the gnocchi holds together while boiling. You know your dough is perfect if it bounces back to its original shape when you poke your fingers in it.
- Cut the dough into 4 pieces and roll each one into thin sausages of about 2cm in diameter. With a floured knife (or spade), cut the sausage into 1cm pieces. Sprinkle with flour as needed to avoid the dough sticking too much.
For the traditional striped gnocchi shape, use either a gnocchi board or the back of a spoon, to curl in ridges onto the gnocchi (see video below).
- Bring a large pot to boil and boil the gnocchi in two batches. Boil for about 2 minutes, or as soon as a few gnocchi start floating up to the surface. Remove the gnocchi with a slotted spoon (or a sieve) and drizzle some oil to prevent them from sticking to each other.
Serve with a classic butter and sage sauce, a simple tomato sauce or even better, a creamy mushroom sauce.