This Gluten-Free Vegan Gnocchi recipe was prepared to cheer you up! Not being able to eat whatever you want, whenever you want, isn’t much fun!
Every time you crave something or want to eat a tasty and nutritious meal with allergen-friendly ingredients, you probably have to make it yourself. Right?
People that live with food sensitivities and allergies need comfort food too once in a while!
Keep reading for all the details and the short video tutorial.
Gluten-Free Vegan Gnocchi Tested 3 Ways
The potato gnocchi was tested with a variety of gluten-free flours and ingredients. The final ingredients and instructions are listed below. I also played around with all-purpose gluten-free flour and tried a version with cassava flour.
Keep reading for the best tasting gnocchi recipe. And, don’t forget to whip up a batch of my Vegan Mushroom Gravy. Serving this simple gnocchi recipe with a flavourful sauce makes this dish—amazing!
Adding fresh herbs to the dough is another great way to add flavour to the gnocchi. I made a batch with finely chopped chives and it was really good.
Made Gnocchi?
I’m not sure why I waited so long to try. In my mind, it must have seemed complicated, so I didn’t bother. To be honest, it’s easy and fun! Your kids can even help you! Plus, rolling those beautiful lines onto each bite is somewhat relaxing and rewarding because you get to eat them!
GF Vegan Bread Recipes
- Yeast-Free Gluten-Free Vegan Bread
- Basic Yeasted Dough Gluten-Free Vegan
- Buckwheat Sourdough Loaf Gluten-Free Vegan
- Gluten-Free Sourdough Starter
- How to Make Grain-Free Bread
- Simple Sorghum Sourdough
- Sorghum Sourdough Starter
I created a private Facebook group to help you troubleshoot any challenging baking questions along the way. This baking group is also where I share my newest creations and ideas. Great place to give me your input on what’s coming next on Fresh is Real. If you love gluten-free vegan baking, Join the group!
Share Your Creations
If you make this Gluten-Free Vegan Gnocchi recipe, take a picture and show us on Instagram!
Tag it @freshisreal_ with the hashtag #freshisreal
And, don’t forget to rate and comment on your experience below.
Gluten-Free Vegan Gnocchi
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 2-4 servings 1x
- Category: Breakfast, Lunch, Dinner, Appetizer
- Method: Stove-Top
- Cuisine: Gluten-Free, Plant-Based, Allergen-Friendly, Vegan, Kid-Friendly
- Diet: Gluten Free
Description
Don’t let these little potato bites intimidate you. Gnocchi is easy and fun to make. You can use sweet or colourful potatoes for this simple 3-ingredient (+ spices), delicious and comforting recipe. Serve with your favourite tomato sauce or this amazing Vegan Mushroom Gravy.
Ingredients
1 medium-large organic potato*, oven baked (enough for 1 heaping cup of mashed potatoes)
1/2 cup arrowroot starch/flour**
1/2 cup potato flour**
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8-1/4 teaspoon pepper
Optional: fresh herbs, finely chopped
Instructions
Before you start, watch the short Gluten-Free Vegan Gnocchi how-to video!
- In a medium bowl, mash*** your warm baked potato.
- Add flours, spices and mix.
- Once incorporated, use your hands to complete sticking everything together.
- Sprinkle a working surface with a little arrowroot or potato flour.
- Knead the dough by pressing down on it like you would a bread dough ball. Gather it back towards you and press down on it again, repeat this step until the gnocchi dough feels smooth and well combined. It might even feel stretchy, which is fine.
- Cut dough into quarters and roll each dough piece into snake-like shape.
- Use a knife to cut the dough into bite-size pieces.
- Roll each dough piece onto the backside of a fork to press in some lines to create the gnocchi shape****.
- In a pot of boiling water (no salt required), add gnocchi and let boil until they float to the surface (about 4-5 minutes).
- Remove with a slotted spoon, making sure all excess water has dripped off. Add to a serving bowl.
- Plate with your favourite tomato sauce or my Vegan Mushroom Gravy! Enjoy!
Notes
* I tested orange, white, purple sweet potatoes, russet and yellow potatoes and they all worked equally great.
** If you follow a gluten-free lifestyle make sure your flours and ingredients are gluten-free.
*** You can also use a ricer if you have one.
**** Don’t have time to roll out each piece? Leave them as is or imprint fork lines with a downward motion like you would on a cookie.
If you want to use leftover potatoes, you can, but you might have to add a little water (approx. 2-4 tablespoons) per recipe. Using fresh warm mashed potatoes will make handling your dough much easier.
Ps. As for using different kinds of gluten-free flours, you will have to experiment. Using cassava flour was interesting, but I still needed to add some arrowroot for things to bind. The gluten-free flour I tried (Bob’s Red Mill) was ok, but it wasn’t my preferred combination of ingredients to use.
I made this recipe tonight using white potatoes. King Arthur all purpose gf flour.
Vegan butter, fresh basil, more garlic powder for the sauce.
Very good.
Thank you.
View CommentHi Renee! That sounds delicious! Thank you for sharing what you tried!
View CommentCan potato startch be used instead of potato flour?
View CommentHi Paayel! The recipe includes 1/2 cup of potato flour. Potato flour is basically ground dehydrated potatoes. Using potato starch in addition to the arrowroot starch would make this recipe too gummy/sticky. Do you have potato flakes or instant dried potatoes? That could maybe work if you don’t have potato flour. Please note that I haven’t tested many more alternatives than what is listed in the recipe. Maybe a bean or chickpea flour to replace the potato flour could work too but again I didn’t try it.
View CommentI swapped the arrowroot for half tapioca and half rice flour. I added more sea salt and 1 tsp. white pepper. I don’t know what happened exactly. I riced potatoes, removed the skins, measure it out to 1c, and then used all the potatoes I baked up. Then I added a good 1-2c filtered water and 1/4-1/2c olive oil. I added water and oil until I achieved crumbly dough. I squeezed the dough into balls and cooked in salted water. I then tried to brown them with oil like you normally would but they stuck to my pan. So I removed them, topped with garlic powder, ground sage and more salt. I’m surprised to say they held up and were fully cooked through. I don’t know the texture of yours but mine were chewy and soft. Thanks for giving me a base recipe to work with!
View CommentHi Kim! I’m so happy you tried making the GFV Gnocchi! Yes, it’s a great base recipe that you can now tweak to make your own! Thank you for sharing your experience with this recipe!
View CommentCan
View CommentYou suggest a different flour that I could use instead of the potato flour ?
Hi Alina! What kind of mashed potato do you plan on using for the gnocchi? Maybe you could try subbing the potato flour with chickpea flour or even rice flour? If you try it let me know how it turns out.
View Comment