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Homemade gluten-free vegan gnocchi before cooking on a cutting board
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4.81 from 26 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
Cuisine: Italian
Keyword: gluten-free, gnocchi, homemade, vegan
Servings: 6
Calories: 281kcal


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


  • I recommend using a kitchen scale for this recipe. You can easily switch between US and metric measurements underneath the ingredient list. Check the video below for easy visual 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!



  • You can use arrowroot flour or cornstarch instead of tapioca flour. I had the best result with tapioca flour though.
Nutrition Facts
Homemade gluten-free vegan gnocchi
Amount Per Serving
Calories 281 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Carbohydrates 56g19%
Fiber 7g28%
Sugar 3g3%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 281kcal | Carbohydrates: 56g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Fiber: 7g | Sugar: 3g