Easy Homemade Vegan Gnocchi

Elena Butuc

These potato gnocchi are the simplified version of the famous classic Italian gnocchi (without the eggs). No matter how you call them, they are unexpectedly good, tender and tasty, served with a sauce of your choice.

I combined these vegan gnocchi with sautéed mushrooms and onions, but they must be very good also with tomato sauce or with a cream sauce, if you're not fasting. In the fasting version, you can also enjoy them alongside mujdei (garlic sauce) or some vegan mayonnaise.

Gnocchi may as well be kept in the freezer. When in need, just take them out and boil in a pot of hot water.

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Ingredients

Metric US

●

Yellow potatoes

1 kg

●

Salt

2 tbsp

●

Vegetable oil

4 tbsp

plus oil for cooking the mushrooms, optional

●

White flour

350 g

●

White mushrooms

500 g

optional

●

Onions

2 pieces

optional

Step by step

Step 1

Wash the potatoes well, place in a pot and cover completely with water. Bring to the boil.

It took about 50-60 minutes. Cooking time depends on their size, just check with a knife to see if the potatoes are soft.

Step 2

As soon as the potatoes have boiled, rinse immediately with cold water. Peel the skin off and quickly crush with a ricer.

I recently discovered this metal potato ricer from Ikea and I definitely recommend it, it's very convenient and fast.

Step 3

Add four tablespoons of oil and one tablespoon of salt to the puree. Mix with a fork and let cool a little.

Step 4

Then put 350g of flour and mix into a dough. Use a spoon at first, then with your hands, whatever is more confortable for you.

Step 5

Finally, you'll have a soft, smooth and non-sticky dough, like plasticine.

Step 6

Break pieces from it and shape into thin ropes, about one cm thick.

Dust the table with a little flour, if you need.

Step 7

With a knife, cut this rope into pieces about 1-2 cm wide. Take one at a time and press it lightly with your finger in the middle.

Step 8

Arrange the gnocchi on a plate or board dusted with flour.

After you finish with the shaping, leave the gnocchi on the table for about 20-30 minutes. Meanwhile, prepare the sauce or the vegetables for serving.

Now would be the right time to put them in the freezer, or boil part of them and freeze the others for another time.

Step 9

I chose to serve with sautéed mushrooms and onions.

I cut the mushrooms into small pieces and cooked in 100ml of oil until they started to brown. I added the chopped onions and cooked over heat until they were done.

Step 10

At the end, season with a little salt and black pepper. Turn off the heat.

Step 11

Fill with water a large 5-7 liter saucepan. Add one tablespoon of salt and bring to the boil.

Place about half of the dumplings in the boiling water. Mix carefully. When they start to rise to the surface, they are done.

Step 12

Carefully remove with a slotted spoon and place straight into the pan with the cooked mushrooms (if it's deep enough).

In the same way, boil all the gnocchi, in batches.

Step 13

Carefully stir to combine the boiled gnocchi with the mushrooms or with another sauce that you like.

Leave for five minutes and, by the time you set the table, they are ready to serve.

Step 14

In the fasting version, you can have them with: sauteed mushrooms, sauteed onions, other sauteed vegetables, Italian tomato sauce, garlic sauce, vegan mayonnaise etc.

In the classic version, they are wonderful with sour cream, pork crackling, bacon, grated parmesan etc.

Enjoy!