Go Back

Vegan Handmade Gnocchi

This vegan gnocchi recipe showcases the tactile joy of shaping tender, pillowy bites from simple potatoes and flour. The process involves boiling, mashing, mixing, and shaping the dough into small pieces, resulting in fluffy, golden gnocchi with a soft, melt-in-your-mouth texture. It’s a mindful, rewarding dish that highlights the beauty of honest ingredients and gentle handling.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds Russet potatoes starchy variety for fluffy texture
  • 1 ½ cups all-purpose flour plus extra for dusting
  • 2 tablespoons olive oil good quality, fruity for flavor
  • 2 tablespoons nutritional yeast adds cheesy umami flavor
  • 1 teaspoon fine sea salt
  • cold water water just enough to bring dough together

Equipment

  • Large pot
  • Potato ricer or fork
  • Mixing bowls
  • Wooden spoon
  • Floured surface
  • Sharp knife
  • Slotted spoon

Method
 

  1. Begin by placing peeled russet potatoes into a large pot of salted water, then bring to a boil. Cook for about 20 minutes until the potatoes are very tender and a fork slides in easily. Drain and set aside.
  2. While still warm, mash the potatoes thoroughly using a potato ricer or fork until smooth and fluffy—this helps achieve a light gnocchi texture. Let them cool slightly if needed.
  3. Transfer the mashed potatoes to a large mixing bowl. Add the olive oil, nutritional yeast, salt, and a splash of cold water, mixing gently with a wooden spoon to combine.
  4. Sift the flour over the potato mixture gradually, folding it in gently. Continue adding flour until the dough is soft, slightly sticky but manageable—be careful not to overwork it.
  5. Turn the dough onto a floured surface and gently knead for 1-2 minutes just until it comes together. Avoid pressing too hard to keep the gnocchi tender.
  6. Divide the dough into four parts. Roll each into a 2 cm (¾ inch) thick rope, then cut into 2 cm (¾ inch) pieces. Lightly dust each piece with flour to prevent sticking.
  7. Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the water in batches, ensuring they have enough space to float freely. Cook for about 2-3 minutes until they rise to the surface and feel tender when gently pressed.
  8. Use a slotted spoon to remove the cooked gnocchi and transfer them to a plate. Let them rest for a couple of minutes; they’re now ready to serve or be pan-fried for extra crispness.
  9. If desired, pan-fry the gnocchi in a hot skillet with a splash of olive oil until golden and crispy on the outside—about 2 minutes per side. Serve immediately with your favorite sauce or a sprinkle of fresh herbs.

Notes

Handle the dough gently to keep gnocchi light. Resting cooked gnocchi briefly helps improve texture when serving or pan-frying. For gluten-free options, substitute with a suitable flour blend, keeping in mind the texture may vary slightly.