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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.
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. 🙂