Vegan Gnocchi From Scratch Recipe | Elephantastic Vegan (2024)

FAQs

How do you replace eggs in gnocchi? ›

Soak 1 tablespoon ground flaxseed in 3 tablespoons water to replace one egg. Add a drizzle of olive oil to enrich the gnocchi if you like.

This homemade vegan gnocchi recipe is eggless and so simple. Just potatoes, flour, and some oil come together to make these perfectly fluffy yet dense pillows of pasta that taste just like traditional gnocchi!

If you overdo it with flour, your gnocchi will be too hard, if you put too little they will break during cooking. The rule says that the flour must be at most a third of the amount of potatoes.

It's light, doesn't fall apart, and tastes delicious! By substituting the wheat flour for chickpea flour (garbanzo bean flour) and tapioca flour (as I did for these homemade gluten-free tortillas), this vegan potato gnocchi is soft and flexible, yet firm enough not to be 'sticky.

Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.

At Faro, Adey says, “We run very few potato gnocchi.” Instead they stick to the less common side of the root vegetable family: “Parsnip, gilfeather turnip, and salsify work great.” Broccoli and cauliflower, which are sturdy and dry, also hold up well to the test.

The 'Vegan Gnocchi Tasting Box' contains 4 combinations of our most popular Gnocchi with 4 types of sauces – all vegan-friendly*. *The included products are suitable for Vegans as it is made without using animal-derived ingredients.

Gnocchi Alternatives

For recipes that call for the gnocchi to be tossed in sauce or added to broths or soups, you can swap in a thicker-style pasta, like Orecchiette or Shells. The flavor and texture won't be quite the same, though. You will also need to adjust the cook time.

Chewy gnocchi are the result of too much flour and over kneading the dough. It's important to knead the dough just until it comes together into a smooth ball and no more. This is because you don't want to encourage too much gluten development which makes them tough, chewy and rubbery.

Why are gnocchi so hard to make? ›

A gnocchi dough is extremely temperamental, meaning it can easily be ruined with an excess of flour or kneading. To avoid this error, try adding smaller amounts of flour at a time. This technique can help you gauge how much flour you need to add and will give you more control over how your dough turns out.

When cool enough to handle, scrape off the skins and push the potato through a ricer or food mill, then, while still warm, start working your dough on a floured work surface. (Here, Davies offers up another tip to fight the mush: “Spread out the mash to cool; the escaping steam will further take away any moisture.”)

Making Pizza With 00 Flour

It is a white flour consisting of Italian wheat—a soft wheat made from durum wheat. This type of flour is the gold standard in pizza making, especially for Neapolitan pizza, which is a thin-crust pizza. The fine flour is also popular in New York-style pizza dough recipes.

Italian flour

Plus, it has too much protein: High-protein wheat results in chewy gnocchi. If you want to be true to Italian gnocchi, look for imported Italian flour marked "00 tenero," which is milled from soft wheat with a low protein content.

Vegan Eggs: Most homemade pasta is made with eggs. In order to make this pasta vegan friendly, we opted for Just Egg. It's a liquid vegan egg substitute made from mung beans and works well as the perfect egg substitute – you won't even be able to tell the difference.