These Gluten Free Vegan Gnocchi require just 5 ingredients and can be made at home! You will never believe these light and fluffy gnocchi are free of allergens!
Did you read that? That title up there? The one that says HOMEMADE GLUTEN FREE VEGAN GNOCCHI?
This is my official gift to the food world.
Fluffy, light as air, pillowy gnocchi that gluten free and vegan. What can I even make from here?
My work here is done.
These Gluten Free Vegan Gnocchi are INCREDIBLE! They are not dense, gummy, or chalky. Just perfectly cooked light and fluffy dumplings that you, yes YOU, can make from the comfort of your home.
They are free from major allergens including eggs, gluten, soy, nuts, and sugar. They are basically a miracle in dumpling form. Traditional gnocchi relies on flour and egg to bind the dumplings, but we look to some allergy friendly ingredients to get the job done.
I can’t lie. These Gluten Free Vegan Gnocchi took me a few, scratch that, a lot of attempts to get just right. I tried ground up chia seeds to replace the eggs, there was a parade of different flours, and then there was the problem of finding the right ingredient to keep these dumplings moist AND fluffy at the same time.
But when the right combination came together, it. was. gold.
Since I tested this recipe with just about every gluten-free flour under the sun, I can vouch for the perfect results if you use the perfect flour. The only flour blend that consistently produced perfect Gluten Free Vegan Gnocchi was Bobs Red Mill 1 to 1 Baking Flour
. This post is not sponsored by Bob. This is just my opinion after testing and retesting dozens of time.
Invest in a bag of this flour. It is the difference between you perfect pasta dinner, and sad Gluten Free Vegan Gnocchi that become gummy, fall apart, and are generally not even worth eating.
There are a few additional tips to making perfect homemade Gluten Free Vegan Gnocchi:
- Make sure to really boil your potatoes. Leave the skin on and boil them whole. Boiling the potatoes this way ensures that they don’t soak in extra water. Extra water = soggy potatoes = bad gnocchi. The potatoes need to be fork tender all the way through. This can take up to an hour depending on the size of your potatoes.
- Traditional gnocchi dough is rolled into ropes and then cut into shape, but this dough works differently, as most gluten-free does. Divide the dough into 4 pieces and then begin pinching off pieces of the dough and forming them into gnocchi sized shapes with your hands.
- These guys cook FAST. As soon as the gnocchi hit the water they will sink to the bottom of the pot. Once they float to the top, they are done. This will only take 1-2 minutes tops.
- Do not overcook the gnocchi. As soon as they hit the top of the water, immediately remove the gnocchi from the pot. Continuing to cook them will result in gummy pasta.
Once you follow those steps, which are seriously easier than they sound, you will be rewarded with Gluten Free Vegan Gnocchi that will blow everyones mind.
I recommend serving them with your favorite red sauce, ultra creamy Vodka Sauce, or simply dress them in butter, lemon juice, and fresh herbs. You really can’t do wrong. I mean, YOU JUST MADE GNOCCHI!
Gnocchi!!!!
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These Gluten Free Vegan Gnocchi require just 5 ingredients and can be made at home! You will never believe these light and fluffy gnocchi are free of allergens!
Ingredients
- 1 1/2 pounds russet potatoes
- 1 cup Bob’s Red Mill gluten free cup for cup flour
- 1/2 cup potato starch
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Bring a large pot of water to a boil. Add in the potatoes, whole and unpeeled, into the pot of water. Boil until fork tender, even in the middle. This can take between 20-40 minutes depending on the size of the potato. Once the potatoes are tender, remove them from the water and let them cool in a colander.
- While the potatoes are cooking, whisk together the flour and potato starch. Set aside.
- Once the potatoes are cool enough to comfortable handle, peel the potatoes. The skin should easily remove with just your hands, or you can use a vegetable peeler, if desired. Cut the potatoes into manageable chunks and put them through a ricer.
- Spread the riced potatoes out on a baking tray and let cool completely.
- Once cooled, drizzle the olive oil over the potatoes. Sprinkle on the flour and kneed the dough to combine. Once all the flour is incorporated, form the dough into a ball. Cut the dough into sized pieces. Inch off dough pieces and form them into gnocchi sized dumplings, rolling and squeezing them in your hands.
- Bring a large pot of water to a boil. Add in a generous pinch of salt and reduce to a simmer. Add in 1/2 of the gnocchi so as to not crowd the pan. Once the gnocchi has floated to the top, 1-2 minutes, use a spider or slotted spoon to remove them from the water and immediately transfer to your serving sauce of choice. Repeat with the last half and serve immediately.
Notes
- The gnocchi can be formed and then frozen for later use.
- While bringing the pot of water to cook the gnocchi to a boil, this is a good time to begin heating your sauce of choice. You want the sauce to be hot when the gnocchi are cooked.
- Make sure everything for serving is ready before you start cooking the gnocchi. They are best when served immediately and turn gummy when overcooked or reheated.
- The only flour that I tested which produced consistent results was Bob’s Red Mill 1 for 1 Baking Flour. I cannot ensure light, fluffy, crave-able gnocchi if you use any other flour or flour blend.
Keywords: potato, healthy, homemade, pasta, Italian, freezer friendly,
Sharyn says
Can sweet potatoes be substituted for the russet potatoes?
Laurel says
Hi Sharyn! That sounds delicious! Since sweet potatoes have a higher water content than russet potatoes, I can’t promise that will work. If you do try the sweet potatoes you may need to add more flour to get the gnocchi to hold together.
Sharyn says
Do I need to use potato starch if I use sweet potatoes instead of russet?
Laurel says
Yes, if you omit the starch the gnocchi will be dense and heavy.
Sharyn says
Do you know what the ratio is to each pound of sweet potato?
Thanks!
Sharyn says
It’s me again! I have Bob’s 1 to 1 flour…
Sharyn
Laurel says
Hi Sharyn, Since I haven’t tested the recipe using any of these ingredients, I really can’t say. Both gluten free cooking and pasta are very finicky! I always recommend to stick with the recipe as written since that is what has been tested.
Amy L Sharp says
Do these freeze well? If yes, how should I freeze them.
Laurel says
Hi Amy, They do freeze well! I often make a double batch so I can have some on hand in my freezer. Once the gnocchi are rolled, but not boiled, spread them out on a baking tray so that there is room in between each gnocchi. Place this in the freezer overnight. This keeps the gnocchi from sticking together while they freeze. Once the gnocchi are frozen, you can transfer them to a plastic zip top bag or a lidded container and store in the freezer until you are ready to use them. When you go to cook the gnocchi, do not thaw them first. Add the frozen gnocchi to the boiling water. They take a tiny bit longer to cook than fresh gnocchi, so I try and keep a close eye on them. Once they float, they are cooked through. Happy cooking!
Jane says
I don’t understand why you boil your potatoes as water is thr enemy of gnocchi as it will make it gummy. The wetter the potato the more flour you will need. Traditional recipes call for baking the potato. I will try this recipe with baked potatoes and add less flour.
Laurel says
Hi Jane, as long as you leave the skin on, the water will not soak into the potato. I have not made this recipe with baked potatoes, so I can’t vouch for the results, but I would love to hear how it goes!