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.