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 Time 30 minutes
Cook Time 3 minutes
Total Time 33 minutes
- 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
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!
- You can use arrowroot flour or cornstarch instead of tapioca flour. I had the best result with tapioca flour though.