Gluten-free vegan gnocchi | easy homemade recipe

Homemade gluten-free vegan (egg-free) gnocchi

I am really excited to share this recipe with you! I have been working on it for months. But it was worth it because finally, I have perfected it. These gluten-free vegan gnocchi are now my go-to recipe when I make homemade gnocchi. Just 3 simple ingredients (water and salt not counted), some love and ready are delicious gnocchi which do not fall apart or are sticky.

Chickpea flour and tapioca flour

When I started experimenting with a homemade gluten-free vegan gnocchi recipe, I made the dough with rice flour and cornstarch. And the result was pretty decent. I mean it was OK but not perfect. The version with chickpea flour and tapioca flour is so much better. The rice flour version kinda turned out a bit sticky after cooking. I mean it’s normal that gluten-free gnocchi are a little bit sticky. Since I am a perfectionist I wasn’t 100% satisfied with the result and kept experimenting.

Chickpea flour and tapioca flour are the perfect combo. I’ve used these flours already before in my homemade gluten-free tortillas. So many people rave about the recipe btw. And this amazing flour combination makes the homemade gnocchi firm. At the same time, the gnocchi are soft and flexible. They only tun out sticky when you cook them for too long. Two to three minutes is enough and the gnocchi are done. You will see it once they float on the top of the water.

Protein-rich recipe

Another reason why I love using chickpea flour (also known as garbanzo bean flour) is, that it’s protein-rich. These homemade gluten-free vegan gnocchi actually contain more protein than store-bought wheat based gnocchi. Isn’t that amazing?! And they are SO MUCH healthier than store-bought gnocchi since they don’t contain any preservatives and other scary ingredients.

These homemade gnocchi are:

• Vegan
• Egg-free
• Gluten-free
• Protein-rich
• Healthy
• Easy to make
• Perfect for all kind of gnocchi dishes

Frying the gnocchi

You will need to cook the gnocchi in salted water for about 2-4 minutes (or until they float on top of the water). You can serve them immediately (however, they will still be a bit soft at first) or you can fry them in a pan with a little bit oil until they are golden brown and crispy!

How to serve

I love them fried because they taste so delicious when they are crispy. They taste great with roasted chickpeas or mushrooms, with vegan cheese sauce and even plain! You can also serve them with tomato sauce like these homemade Gnocchi All’Arrabiata.

Freezable recipe

These homemade gluten-free vegan gnocchi can be frozen. I always make a bigger quantity of gnocchi and then freeze half of the batch (I freeze them BEFORE cooking). It’s convenient to have them in the freezer as it saves so much time.

If you make this recipe and maybe even take a photo of it, then I would love to see it. You can DM it to me on Instagram. Don’t forget to tag me in your Insta caption + photo with @elavegan and use the hashtag #elavegan and I will gladly check out your post.

Print Recipe

5 from 3 votes

Homemade gluten-free vegan gnocchi

This amazing gluten-free vegan gnocchi recipe is plant-based (egg-free), protein-rich (made with chickpea flour) and contains only 3 ingredients (salt and water not counted).

Prep Time30 mins

Cook Time3 mins

Total Time33 mins

Course: Main Course

Servings: 4

Ingredients

• 2 1/4 lbs potatoes (e.g. Yukon Gold), peeled and chopped (1 kg)
• 1 1/2 to 2 cups chickpea flour (180-240 g)
• 1 cup tapioca flour + more for dusting (120 g) (*see recipe notes)
• 1/2 tsp sea salt

Instructions

• Peel and chop potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot and mash with a potato masher (don't use a food processor or blender).
• Add 1 1/2 cups of chickpea flour and the tapioca flour and knead with your hands until a dough forms.
• The dough might still be a bit sticky but it should be fine to handle. However, if the dough is too sticky then add more chickpea flour and knead again. It depends on the type of potato whether you will need 1 1/2 cups or 1 2/3 cups or up to 2 cups of chickpea flour.
• Cut the dough into equally sized pieces and dust with a little bit tapioca flour.
• With your fingers, roll each piece to strands. Use a knife to cut the dough into 1-inch pieces and form them to small balls with your hands. You can roll every ball over the back of a fork if you want ridges on your gnocchi (this step is optional). Watch the video above to see how easy it is.
  
• Add the gnocchi to a pot of salted boiling water. Once the gnocchi rise to the surface (after only 2-4 minutes), remove them with a slotted spoon.
• You can now serve them with a sauce of choice OR fry them for a few minutes in a pan with a little bit of vegan butter or vegetable oil. They will turn crispy and even more delicious. Enjoy!

Notes

• You can use arrowroot flour or cornstarch instead of tapioca flour. I had the best result with tapioca flour though.

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