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Vegan gnocchi with sage leaves in a beige bowl.

Vegan Gnocchi Recipe

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 30 minutes
Cook Time 23 minutes
Total Time 53 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 261 kcal

Ingredients
  

  • 2 pounds Yukon Gold potatoes
  • 1 3/4 cups all-purpose flour plus more for dusting
  • 2 teaspoons olive oil
  • 3/4 teaspoon kosher salt

Instructions
 

  • Wash the potatoes thoroughly and place them in a large pot of cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly.
  • Peel the potatoes while still warm and mash them until smooth, using a potato ricer or masher.
  • On a clean surface, mix the mashed potatoes, flour, olive oil, and salt. Knead until a smooth dough forms. If sticky, add a bit more flour.
    Ingredients for mixing vegan gnocchi dough: mashed potatoes, flour, olive oil, and salt.
  • Divide the dough into four parts. Roll each part into a long rope, about 1 inch thick. Cut into 1-inch pieces. Roll each piece over the tines of a fork to create ridges, or use a gnocchi rolling board if you have one.
    Uncooked vegan gnocchi dough and shaped ridged gnocchi on a wooden board, ready for boiling.
  • Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon. Serve as desired.
    Homemade vegan gnocchi cooking in a pot of water.

Nutrition

Calories: 261kcalCarbohydrates: 54gProtein: 7gFat: 2gSaturated Fat: 0.3gSodium: 301mgFiber: 4g
Keyword Vegan Gnocchi Recipe
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