It’s here. It’s here, it’s HERE! This is a vegan (read: egg-free, dairy-free!) gnocchi recipe you can’t help but get right. I know you can buy a package of gnocchi at the store for a few dollars but isn’t there something so undeniably satisfying about creating these little pillows of perfection from scratch? I know- weird flex, but okay. If you too have shared the vegan gnocchi struggles and failures, the chewy, the gummy, and the -they-disintegrated-where-are-they- moments: Today we CELEBRATE!
And of course, we eat GNOCCHI!
Egg-Free Gnocchi: Tips + Tricks
You guys. I have made vegan gnocchi dozens of times. I’ve tried everything. I’ve used squash, sweet potatoes, tapioca starch- you name it, I’ve tried it. I recently had a gnocchi revelation. I’ve always considered gnocchi to be potato-pasta, not pasta-with-potatoes. Are you as confused as I was?
Linda, Linda: Listen. What I’m telling you is gnocchi is more parts flour than potato on most occasions, especially the vegan ones. This has been a serious mental hangup for me! I’ve spent recipe after recipe thinking gnocchi is more potato than pasta. This is not the case. Gnocchi is more pasta (flour) than potato. Once you realize this, you’re going to be basking with me in gnocchi bliss.
Let’s make Vegan Gnocchi!
Don’t freak out. Don’t stress. Don’t even think back to all those times trying your hand at vegan gnocchi has left you hungry and frustrated. Nope, today we conquer!
Girl/Boy: First, you gots to peel, chop and boil some potatoes. NBD here. After they are fork-tender, mash them in a large mixing bowl until no lumps remain. Sorry Fergie, we aren’t having it.
When your potatoes are a creamy, dreamy consistency it’s time to get to work. Add in the oil, flour, and salt to create your pasta dough. Pasta, pasta, PASTA Y’ALL!
We’re going to take this dough and roll it out into gnocchi pasta logs. We’re so close, this is happening. We’re eating pasta tonight!
Tidbit: You’re going to want to be working on a floured surface to avoid dough sticking.
Shaping your gnocchi dumplings
I know you’re tired. It’s already been a half-hour. Your counter is covered with flour, there are dirty dishes in your sink, and you still aren’t there.
Never give up, Never surrender!
Take those dairy-free gnocchi pasta dough logs you just made and slice them up! Action, Jackson! Use a pastry cutter if you have one, and cut into 1/2″ pieces.
At this point, you can boil them, sauce them, and consume the ever-living daylights outta them…. but we’re eating with our eyes and we’re here to beautify.
It’s time for the fork-tining.
Aren’t they just the cutest? I mean hellooooo, each little gnocchi has it’s own little gnocchi shadow because they are *that* special.
Basically, you’re going to open your silverware drawer, flip a dinner fork over and roll each egg-free gnocchi down the back of the tines for texturing aka the most adorable sauce absorbing nooks and crannies on earth. Earth.
You have arrived. Gnocchi- it’s pasta- is really versatile! Serve with tomato sauce, pesto, cream sauce, sauteed veggies, leafy greens, options galore.
Um, also, this meal is firshir insta-worthy so go ahead and salt bae your feed with some gnocchi magic. Proud of you and really hope you enjoy it!