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Whether with a sauce, in a vegetable pan or with fresh herbs – the popular Italian classic can be served versatile and tastes delicious. Here I show you how you can make vegan gnocchi yourself. It’s very easy and quick, so you can safely do without the store-bought ready-made product in the future. A detailed eggless gnocchi recipe with exact quantities and step-by-step instructions can be found below.
What are gnocchi?
Gnocchi are small dumplings made from cooked potatoes, flour and often semolina. They are one of the classics of Italian cuisine. The potato dumplings have an elongated shape with grooves that, among other things, ensure that the sauce sticks to them better.
The secret of the best gnocchi
The most delicious gnocchi you will succeed from the dough that contains a lot of potatoes and only a little flour. This means that for the recipe it is best to use potatoes with little moisture and a lot of starch. Thus, floury potato varieties are perfect for this. Immediately after boiling and draining the water, you should leave the potatoes on the hot stove for a short time so that the remaining liquid evaporates. Also, let the cooked potatoes cool thoroughly after mashing. Then the mashed potatoes will firm up and absorb less flour.
The most important things for the best gnocchi summarized:
- use floury potatoes,
- let cooked potatoes steam briefly without water on the hot stove,
- let mashed potatoes cool well so that the mashed potatoes are firm and no longer mushy.
Much tastier than store-bought ready-made product
Gnocchi are available in the refrigerated section of many supermarkets as a ready-made product. But once you’ve tried homemade Italian potato dumplings, you’ll definitely never want to buy any again. Because homemade gnocchi taste, above all, much better than the purchased ready-made dish. Plus, you know what ingredients you’re using for the recipe, so you can avoid unhealthy additives. Moreover, it is very easy to make gnocchi yourself.
How to serve and freeze homemade vegan gnocchi?
You can enjoy the Italian potato dumplings very versatile. Serve them for example with a delicious tomato sauce, with a creamy mushroom sauce, for example with mushroom stroganoff, or with homemade vegan basil pesto. You can also add fresh herbs. The potato dumplings taste delicious in a vegetable pan. Even after cooking, simply sautéed in a little vegetable oil with onions, vegan gnocchi are a delight.
If you don’t want to cook the Italian potato dumplings right away, you can also freeze them. Line a cutting board with baking paper or plastic wrap, dust the uncooked gnocchi with flour, spread them on the board and place it in the freezer. Once the little potato dumplings are frozen, you can transfer them to a freezer bag. You will then cook the frozen potato dumplings immediately without letting them thaw.
Italian potato dumplings with different flavors
By the way, you can make vegan gnocchi in many different flavors by adding vegetables or herbs to the potato dough. In autumn, for example, you can make the potato dumplings with pumpkin. To do this, replace some of the potatoes in the recipe with pumpkin. Or how about beet gnocchi? You can also make very tasty Italian potato dumplings with wild garlic or spinach. You can also prepare them with different herbs.
Vegan gnocchi are
- soft,
- tender,
- very tasty,
- without egg and other animal products,
- filling,
- easy and quick to make with 3 main ingredients,
- versatile to serve,
- suitable for freezing,
- ideal as a main dish for lunch or dinner.
Vegan gnocchi recipe without egg
The vegan gnocchi recipe without egg is very simple, quick and comes with only three main ingredients. Here you can form a rough idea of how the preparation goes, and what you need for it. The exact quantities and step-by-step instructions on how to make vegan gnocchi yourself can be found here below in the box recipe.
For homemade gnocchi you need
- first of all potatoes,
- flour,
- durum wheat semolina,
- salt and pepper.
How to make vegan gnocchi: here’s how (Check out the detailed recipe below.)
- First, boil the potatoes, mash them, season with salt and pepper and let them cool. Then add flour and durum wheat semolina and knead it into a soft dough.
- Form small dumplings from the dough and boil them in salted water. Done!
How to make gnocchi vegan: tips and tricks
- You can make the best Italian potato dumplings if you use as little flour as possible for the potato dough. Therefore, take floury potatoes for this, let them steam after cooking and cool the mashed potatoes thoroughly, so that it becomes firm, dry and does not absorb so much flour. See my notes here above for more on this.
- The amount of flour listed here at the bottom of the recipe may vary. Add the flour to the potato mixture in batches because of this, until the dough is no longer too sticky, but still very soft.
- Semolina ensures that the dumplings do not taste mushy on the outside, but at the same time more tender on the inside than they do with flour alone.
- Instead of using a fork, you can use a gnocchi board to form typical gnocchi grooves.
- To make the little potato dumplings even faster yourself, you can omit the forming of grooves and cook the dough pieces directly after cutting them without grooves.
Have you made vegan gnocchi yourself using this recipe? I’m looking forward to your results, your star rating and your comment here below on how you liked and succeeded with the little potato dumplings.
Fancy some more classic homemade dishes? Try:
- How to make pasta dough: Recipe for homemade noodles without egg
- How to make pizza dough at home: recipes for the best vegan pizza
- How to make kidney bean burger – vegan burger recipe
Vegan gnocchi
Ingredients
- 500 g potatoes
- approx. 120 g flour
- 50 g durum wheat semolina
- 1 tsp salt
- 1 pinch of black pepper
- flour for the work surface
Instructions
- Peel potatoes, boil them in salted water until they are cooked, drain the water and leave the cooked potatoes in the saucepan on the hot stove for a short time so that the remaining liquid evaporates.
- Mash the cooked potatoes, season with salt and pepper, and let the mashed potatoes cool to firm.
- Add durum wheat semolina and then flour in batches and knead into a soft dough.
- Dust the work surface with flour. Form the dough into two long rolls, about Ø 1.5 cm thick, and cut each roll into pieces about 2 cm wide. Roll each small piece of dough over the tines of a fork with your thumb to make grooves on it.
- Bring salted water to a boil in a saucepan, put the gnocchi in it, cook them for about 3 - 5 minutes until they float to the surface, and get them out with a slotted spoon.
- Serve the gnocchi either immediately after cooking with a sauce or fry them briefly in a little vegetable oil until lightly golden brown.
Notes
- The best gnocchi are made with as little flour as possible. Therefore, use floury potatoes, steam them after cooking and let the mashed potatoes cool thoroughly so that they become firm, dry and do not absorb so much flour.
- The amount of flour indicated may vary. Add the flour to the potato mixture in batches because of this, until the dough is no longer too sticky, but still very soft.
- To make the small potato dumplings even faster, you can omit the forming of grooves and cook the dough pieces directly after cutting without grooves.
- Cooling the potatoes is not included in the preparation time.
- Note the detailed tips and tricks for making the gnocchi vegan yourself at the top of the post.