Homemade Vegan Gnocchi
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
1 hr 30 mins
-
Cook Time
30 mins
-
Total Time
1 hr 40 mins
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Servings
8 servings
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Calories
191 kcal
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Course
Main Course
Homemade Vegan Gnocchi
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These homemade vegan gnocchi are soft, pillowy, and totally delicious! But they're also easy to make from scratch using just 4 simple ingredients.
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Ingredients
- 2 lbs potatoes such as Russet, Yukon Gold or Maris Piper varieties
- 1 tsp salt
- 1 cup semolina
- ½ cup all-purpose flour plus more for dusting and as needed
Instructions
- Preheat a conventional oven to 200 degrees C/400 degrees F. Wrap each potato tightly in a piece of foil and arrange them on a baking tray. Bake for 55 minutes - 1 hour, or until fully softened and cooked through.
- When cool enough to handle, mash the potatoes by either passing them through a ricer, or peeling and mashing them by hand using a potato masher or a fork until no lumps remain.
- Transfer the mashed potatoes to a large mixing bowl and season generously with salt. Next, add the semolina and flour and mix thoroughly by squeezing the dough with your hands. If it's sticky, add extra flour until it no longer sticks to your hands. If the dough doesn't stick together, then add either a splash of water or olive oil.
- Add a little bit of flour to a flat work surface and transfer the dough onto it. Divide the dough into around 10 equal segments by cutting it horizontally, and roll each section out into a rope around 1 ½ cm in diameter. Then, proceed to divide the rope into smaller segments around 1 ½ cm length each.
- To make gnocchi groves using a fork, place it face down on the flat surface and use your thumb to roll each gnocchi down the tines of the fork, forming a grove in the middle.
- Bring a pot of salted water to a simmer over a low-medium heat. Working in batches, submerge the gnocchi in the water and allow to cook for around 3 minutes, until they float to the surface. When they do so, remove them using a slotted spoon.
- If you wish, panfry the gnocchi for an additional 3-4 minutes in olive oil to achieve perfect crispiness.
Equipments used:
Notes
- How to freeze homemade vegan gnocchi
- To freeze, lay out uncooked gnocchi on a baking tray lined with parchment paper and place in the freezer for 2-3 hours. Then, transfer them to ziplock bags and freeze for up to 3 months.
- You can cook gnocchi directly from frozen by either simmering them in a saucepan for an extra minute, or adding directly to a sauce of your choice and stirring over a medium heat for 5 minutes.
Nutrition Information
Show Details
Calories
191kcal
(10%)
Carbohydrates
41g
(14%)
Protein
6g
(12%)
Fat
0.4g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.03g
Sodium
298mg
(12%)
Potassium
525mg
(15%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
2IU
(0%)
Vitamin C
22mg
(24%)
Calcium
19mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.03g | 0% |
| Sodium | 298mg | 12% |
| Potassium | 525mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 22mg | 24% |
| Calcium | 19mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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