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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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Can you use any other flour?
You can give it a try but the result will be different.
Hi! What kind of potato do you used? I want to try tonight! Thanks for sharing
Hi 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. 🙂
Gnocchi is one of my favorite comfort food ????
Yours look super delicious too!
Lots of love,
Bianca ❤️
Thanks a lot, Bianca! Yes, gnocchi is great comfort food for sure. ????
Your gnocchi are perfect ela! Love that they are made with chickpea flour!
Thank you, Jess! Isn’t chickpea flour incredible? 🙂
Much love, Ela
Hi! The tapioca you have used is the dry or wet one?
Hi! It’s tapioca flour, so it’s dry. You can watch the video above the recipe. 🙂
Hi 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?
Hm, 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.
Could you use an air fryer?
Hi Ela! Great blog! My child is allergic to potatoes what can I use as substitute?
You could try using sweet potatoes but the result will be different as you probably will need more flour.
I love your recipes! This was great and so was the mushroom stroganoff! Thankyou 🙂
Great! I am happy you liked this recipe, Megan! 🙂
Excellent! 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
Yay! That makes me so happy! Thanks for your feedback, Helen! 🙂
How long should I boil them from frozen?
It’s best to let them thaw first and then boil for a few minutes. 🙂
About how many potatoes do I use? I buy my potatoes in 5lbs and dont have a scale. I cant wait to try!
One small/medium potato weighs about 150-200 grams and a large one approximately 300 grams. So it really depends on the size. 🙂
Can u convert the potatoes to cups?
That’s not really possible, sorry. It’s important to measure the ingredients in grams or oz for this recipe.
Hi , can we use store bought gluten free flour instead of chickpea flour and tapioca flour ?
Not 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.
Hi 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.
That’s awesome! Thanks so much for your great feedback! 🙂
I 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!
Awesome! I am so glad you loved my recipe! 🙂
So 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.
Thanks for your feedback, Nicole! I would suggest to let them thaw first but they turn out better made fresh! 🙂
Thanks for this recipe! I’m not vegan but I was looking to cut back on wheat flour and eggs. I appreciate the experimentation because I wouldn’t have the patience.
You are very welcome! 🙂
I never made gnocchi. I followed your recipe…made my own chickpea flour. They turned out perfect. I was a bit intimidated but your recipe is a winner. Thanks.
So glad you liked the gnocchi recipe, Sherrie! Thanks for your feedback! 🙂
This was a labor of love & worth it! It was my 1st time ever making gnocchi or pasta in general. I used what I had on hand. Used yukon gold potatoes. Same amount of besan flour in place of the chickpea flour, ottos cassava flour in place of tapioca flour, and I added 1 tsp of potato starch for good measure. The dough came together. I sprinkled in some more flour to make it less sticky. Mine did not roll out as easily as yours from ur video, since i used different ingredients. But it still did roll & came together! Next time i wont make the pretty fork imprint, just to save on time.
Make sure u have enough water in ur pot when boiling, so u can see them float up easily & I did it in smaller batches. I fried them in a lil oil for 5-10mins after boiled. These were pillowy lil bites of heaven! I added homemade pesto to half of it & a marinara to the other half. Cant wait to make ur red sauce next time, but not spicy bc I can’t hang lol.
Thank you Ela for your vegan/GF recipes!! Sending love from Philly USA! (I had sent u a video of my husband setting a trapped bunny free, via IG lil bit ago)
Aww, you are such a sweetheart, Tay! Thanks so much for your thorough feedback, I really appreciate it. I am sure it’s very helpful for other readers.
Much love to Philly!
PS: I loved the bunny video! 🙂
u are so welcome! and thank u. yes, I made this review in case others didn’t have certain ingredients like me. I’ll make more reviews in the future, bc I just love your recipes and your whole vibe! 🙂 glad u loved the video too!
❤️❤️❤️❤️❤️❤️❤️
I made these last night – my first time ever making gnocchi – and they were so Yummy!! I used Yukon gold potatoes and Bob’s Red mill Gluten free all-purpose baking flour (which has chickpea and tapioca, as well as fava bean flour, potato starch and sorghum flour) and it still turned out great! My man LOVED them, and I froze the other half to eat later. I think they were a bit more dense/ less pillowy and airy because of the different flour used, so next time will definitely try just chickpea and tapioca. But still very happy with the result! Served them with a caramelized onion and sage sauce and it was perfect.
That’s awesome, Lindsay! Caramelized onion and sage sauce sounds wonderful. 🙂
I am so happy that you posted about the Bob’s Red Mill GF flour, I just bought it because my niece just found out that she is sensitive to not only gluten, but corn & rice as well & she loved gnocchi! Then I found this recipe, but didn’t have those flours….So, off I go to try this recipe with the Bob’s flour. Thank you 🙂
Can they be frozen before cooking?
Yes, and it’s actually mentioned in the blog post. 🙂
Hi Ela!
Great recipe. I would highly recommend frying them over boiling to anyone else debating which way to cook them. They fry up really well and hold up beautifully. I ran into some stickiness/bland flavor when I boiled.
Thank you again!!
Thank you, Maggie! 🙂
Hello Ela !
I made this recipe yesterday and this went nicely ! I didn’t have enough chickpea flour so I put as much as tapioca starch.
It was pretty easy to make the dough. After that I separate it in 5 pieces and start working on the first one. I did all the process from rolling, cutting in small balls and rolling the balls for the two first part and it went very easily. When I started the third one, I was not able to roll the dough as if it was too dry. Maybe I waited to long to roll the others pieces ?
I managed either way to make balls and formed the gnocchis. I fryed them directly as mentioned in the precedent comment and it was good ! We liked so much eating it last night and there is a left over for my husband lunch today 🙂
Thanks a lot !
Sounds great, Laura! Thanks for your feedback. 🙂
Hi Ela, I this recipe today I used leftover mashed potatoes that were seasoned with garlic powder, onion powder, salt and pepper. Then followed your recipe, they were delicious 😋. Thanks for sharing your recipe
So glad it turned out delicious! 🙂
what else is in the picture of the finished dish? looks like some kind of creamy/cheesy sauce, roasted chickpeas?
Yes, roasted chickpeas and my easy vegan cheese sauce: https://elavegan.com/easy-vegan-cheese-sauce-recipe/
Great recipe, thank you! These are delicious. I had them with a Cauliflower Alfredo Sauce and they were spectacular. Can’t wait to make some more.
Wonderful! I am glad you loved the recipe, Lisa. 🙂
I used your recipe but used it with baked sweet potato instead. Since sweet potatoes seem to have more moisture, the dough was a bit too wet. To compensate, I added dehydrated potato flakes (effectivey, potato flour)instead of the other flours, until it reached the right consistency. I refridgerated them while I prepared the sauce – about half an hour. I then boiled them for 4 minutes, and tossed them into the waiting cast iron pan of just-made garlic sage butter sauce. I let them continue to cook until the one side caramelized, sprinkled them with some parmesan and chopped chives, and served straight from the pan. It looked pretty and tasted delicious!
Sounds great! Thanks for sharing, Brigitte! 🙂
Can these also be made using sweet potatoes? Or maybe half and half? Thank you for the awesome Vegan recipes… Can’t wait to try your nut free vegan Alfredo 🙂
Hi Tania, please check the comment above yours from “Brigitte”! She wrote this:
“I used your recipe but used it with baked sweet potato instead. Since sweet potatoes seem to have more moisture, the dough was a bit too wet. To compensate, I added dehydrated potato flakes (effectivey, potato flour)instead of the other flours, until it reached the right consistency. I refridgerated them while I prepared the sauce – about half an hour. I then boiled them for 4 minutes, and tossed them into the waiting cast iron pan of just-made garlic sage butter sauce. I let them continue to cook until the one side caramelized, sprinkled them with some parmesan and chopped chives, and served straight from the pan. It looked pretty and tasted delicious!”
Turned out great, thanks! Been craving GF/DF gnocchi for a while and it’s nearly impossible to find it pre-made. Grateful for your recipe!
Have you tried refrigerating the dough to finish making the gnocchi the next day? Or do I need to freeze it? I have about half of it left and wanted to make the rest tomorrow.
Hi Emmy, I am glad you like the recipe. 🙂
I haven’t tried refrigerating the dough to finish making the gnocchi the next day, however, I believe it should work.
Hi! My family comes to visit and they asked me to make them gnocchi! However, this alone is not enough for the whole family. Which side-dish could go well with this recipe?
Thanks in advance!
I love to serve them with Mushroom Stroganoff: https://elavegan.com/vegan-mushroom-stroganoff-gluten-free-recipe/
Hi! I’m planning on making this recipe this week, but I had a question. Do you know what would happen if I only used half the tapioca starch as the recipe? I’m trying to lower the carbs in the recipe.
Hi Ada, I am not sure how the gnocchi will turn out if you change the recipe.