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Vegan Potato Gnocchi
Looking for a delicious and satisfying plant-based meal? Vegan Potato Gnocchi is a classic Italian dish that’s simple to make, incredibly versatile, and completely dairy-free. These tender potato dumplings are perfect for pairing with your favorite sauces like marinara, pesto, or a creamy cashew-based option. This recipe uses minimal ingredients and delivers maximum flavor, making it a must-try for every home chef.
Equipment
- Large Pot
- Potato masher or ricer
- Mixing bowl
- Fork
- Knife
- Baking sheet
- Parchment paper
Ingredients
- 2 lbs about 4 medium russet potatoes
- 2 cups all-purpose flour plus extra for dusting
- ½ tsp salt
- ½ tsp garlic powder optional
Instructions
Cook the Potatoes
- Peel the potatoes and cut them into large chunks.
- Place them in a pot of cold, salted water and bring to a boil.
- Cook the potatoes until they are fork-tender, about 15–20 minutes.
- Drain the potatoes and let them cool slightly to release excess moisture.
Mash the Potatoes
- Mash the potatoes using a potato masher or ricer until smooth. Avoid overworking to keep the gnocchi light and fluffy.
Make the Dough
- On a clean surface, form a mound with the mashed potatoes and sprinkle the flour and salt evenly over it.
- Gently incorporate the flour into the potatoes using a fork or your hands. Add garlic powder if desired.
- Knead the dough lightly until it comes together, adding a little more flour if it's too sticky. Avoid over-kneading, as this can make the gnocchi dense.
Shape the Gnocchi
- Divide the dough into 4 sections. Roll each section into a rope about ¾-inch thick.
- Cut the ropes into 1-inch pieces. Optionally, roll each piece over the back of a fork to create ridges for holding sauce.
Cook the Gnocchi
- Bring a large pot of salted water to a boil.
- Drop the gnocchi into the boiling water in batches.
- Cook until they float to the surface, about 2–3 minutes. Use a slotted spoon to transfer the cooked gnocchi to a plate.
Serve and Enjoy
- Serve the gnocchi with your favorite sauce, such as marinara, vegan pesto, or a creamy cashew Alfredo.
- Garnish with fresh herbs like basil or parsley, and enjoy!
Notes
Tips for Perfect Vegan Potato Gnocchi
- Choose the Right Potatoes: Starchy potatoes like russets or Yukon Gold work best for light and fluffy gnocchi.
- Dry the Potatoes: Let the potatoes cool and release steam before mashing to avoid adding too much moisture to the dough.
- Work Quickly: The dough should be handled minimally to maintain a tender texture.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Protein | 6g |
| Carbohydrates | 52g |
| Fat | 0.5g |
| Sodium | 300mg |
| Fiber | 3g |
Why You'll Love This Recipe
- Simple Ingredients: Requires only potatoes, flour, and a few seasonings.
- Customizable: Pairs well with a variety of sauces and toppings.
- Plant-Based: Perfect for vegans or anyone seeking a dairy-free option.
Serving Suggestions
- Toss with a tomato basil sauce and top with vegan Parmesan.
- Pair with roasted vegetables for a hearty, wholesome meal.
- Drizzle with olive oil, garlic, and fresh herbs for a light, flavorful dish.