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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.
Homemade gluten-free vegan gnocchi
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
- Watch the video (scroll down a bit) to see all instruction steps.
- 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!
Video
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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Nancy says
January 10, 2019 at 1:58 amCan you use any other flour?
Ela says
January 10, 2019 at 3:18 amYou can give it a try but the result will be different.
Vanessa says
January 10, 2019 at 10:02 amHi! What kind of potato do you used? I want to try tonight! Thanks for sharing
Ela says
January 10, 2019 at 12:48 pmHi Vanessa, I’ve made the recipe with Yukon Gold (all-purpose potato type) but once also with waxy potatoes (I had to use a bit more flour). Both worked fine. 🙂
Bianca Zapatka says
January 10, 2019 at 10:39 amGnocchi is one of my favorite comfort food ????
Yours look super delicious too!
Lots of love,
Bianca ❤️
Ela says
January 11, 2019 at 2:04 amThanks a lot, Bianca! Yes, gnocchi is great comfort food for sure. ????
Jess @choosingchia says
January 12, 2019 at 2:16 pmYour gnocchi are perfect ela! Love that they are made with chickpea flour!
Ela says
January 12, 2019 at 5:07 pmThank you, Jess! Isn’t chickpea flour incredible? 🙂
Much love, Ela
Andres says
January 22, 2019 at 2:47 amHi! The tapioca you have used is the dry or wet one?
Ela says
January 22, 2019 at 3:02 pmHi! It’s tapioca flour, so it’s dry. You can watch the video above the recipe. 🙂
Diego says
January 24, 2019 at 7:48 pmHi this recipe looks amazing can’t wait to try it! I’m trying to eat oil free is there any other way to toast up the gnocchi that wouldn’t involve frying them?
Ela says
January 25, 2019 at 1:10 amHm, that’s a difficult question. You could try to bake them in the oven for some minutes, but they probably won’t get crispy without oil.
Carrie says
April 3, 2019 at 2:30 amCould you use an air fryer?
Assiya says
February 1, 2019 at 6:58 amHi Ela! Great blog! My child is allergic to potatoes what can I use as substitute?
Ela says
February 1, 2019 at 2:37 pmYou could try using sweet potatoes but the result will be different as you probably will need more flour.
Megan says
February 3, 2019 at 5:22 amI love your recipes! This was great and so was the mushroom stroganoff! Thankyou 🙂
Ela says
February 3, 2019 at 4:51 pmGreat! I am happy you liked this recipe, Megan! 🙂
Helen says
February 7, 2019 at 4:42 amExcellent! I just made these for tea. They’re easily the best GF vegan gnocchi I’ve had and so easy to make! Thanks v much
Ela says
February 7, 2019 at 4:48 amYay! That makes me so happy! Thanks for your feedback, Helen! 🙂
Kelly-Lynne says
February 12, 2019 at 1:37 amHow long should I boil them from frozen?
Ela says
February 12, 2019 at 6:20 pmIt’s best to let them thaw first and then boil for a few minutes. 🙂
Taylor says
March 15, 2019 at 12:27 amAbout how many potatoes do I use? I buy my potatoes in 5lbs and dont have a scale. I cant wait to try!
Ela says
March 15, 2019 at 1:10 pmOne small/medium potato weighs about 150-200 grams and a large one approximately 300 grams. So it really depends on the size. 🙂
Sruthi says
April 18, 2019 at 1:40 pmHi , can we use store bought gluten free flour instead of chickpea flour and tapioca flour ?
Ela says
April 18, 2019 at 5:47 pmNot sure and it really depends on the flour mix. I was tweaking the recipe for months, so I cannot say if it works with any other flour mix.
Anna says
May 1, 2019 at 1:50 pmHi Ela! I just made these gnocchi. They were excellent (I doubled the recipe and between my husband and I, we finished nearly all of the gnocchi in one sitting..)
I baked the potatoes instead of boiling and it worked out great too.
Love your recipes. Keep them coming.
Ela says
May 2, 2019 at 9:27 pmThat’s awesome! Thanks so much for your great feedback! 🙂
Mike Summer says
May 2, 2019 at 8:54 pmI made these gnocchi with a cream sauce with peas, asparagus and mushrooms. They were delicious. I put the recipe on my blog, but of course gave you proper credit! Thanks for helping so many of us!
Ela says
May 2, 2019 at 9:31 pmAwesome! I am so glad you loved my recipe! 🙂
Nicole says
May 13, 2019 at 9:32 pmSo lovely Ela! Thank you for sharing your creativity. Trying for the second time ~ first time was amazing! Question, has anyone tried freezing the gnocchi before cooking? I tried and then cooked from frozen, but mush resulted 😛
I added spinach and brassica tops mmm! I also baked instead of fried the gnocchi as I found they liked to stick to the pan and i’d end up losing the crispy part to the bottom of my pan.
Ela says
May 13, 2019 at 10:29 pmThanks for your feedback, Nicole! I would suggest to let them thaw first but they turn out better made fresh! 🙂