How to make gnocchi without gluten, eggs, or dairy! This gluten-free gnocchi recipe relies on just 3 simple ingredients (plus salt and water) for a simple, flavorful appetizer or main! Once shaped, boil, then fry or bake the vegan gnocchi to perfection!
I recommend using a kitchen scale for this recipe. Check the video in the blog post for easy visual instructions.
Peel and chop the 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, then drain really well. Transfer them 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 into 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 (e.g. Mushroom Stroganoff / check the post for more serving suggestions) 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, potato starch, or cornstarch instead of tapioca flour. I had the best result with tapioca flour, though.
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.