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 to watch a quick video.
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.
Have you ever 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!
The Perfect Plant-Based Brunch consists of five recipes, which are easy to make. They are great simple dishes to enjoy with friends and family. The recipes (soup, gravy, veggies, dessert, etc.) came out right around Easter time when easy, and nutritious meals are especially important.
Have you tried my gluten-free vegan bread recipes yet?
- Yeast-Free Gluten-Free Vegan Bread
- Basic Yeasted Dough Gluten-Free Vegan
- Buckwheat Sourdough Loaf Gluten-Free Vegan
- Gluten-Free 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. That way you can give me your input on what is coming next on Fresh is Real. If you love gluten-free vegan baking, please join >>
Share your creations
And, don’t forget to rate and comment on your experience below.
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 my Vegan Mushroom Gravy.
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
- 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 back side 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 slotted spoon, making sure all excess water has dripped off. Add to serving bowl.
- Plate with your favourite tomato sauce or my Vegan Mushroom Gravy! Enjoy!
* 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.