Homemade Potato Gnocci


In restaurants, Gnocchi is often made with parmesan and smothered in butter. But there’s no need to mourn! Try making this simple potato gnocchi at home, where you can control what goes in and on top of this tasty potato pasta. It pairs well with buttery spread and vegan parmesan, dairy-free pesto, or your favorite tomato sauce.

Special Diet Notes: Homemade Potato Gnocchi

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Homemade Potato Gnocchi
Serves: 4
  • 675g or 1½ lbs potatoes, peeled and cut into chunks
  • 150g or 5oz plain whole wheat flour
  • ½ teaspoon baking powder
  • 1½ tbsp olive oil
  • Salt and black pepper
  1. Place the potato in a large saucepan of cold salted water, bring to the boil then cook for 20 minutes or until tender.
  2. Drain the cooked potatoes well, return to the pan and mash with a potato masher or fork until smooth.
  3. Add the remaining ingredients to the mashed potatoes and mix well to form a dough. Transfer to a lightly floured board and knead the dough until smooth, dusting with extra flour if necessary to prevent sticking.
  4. Pull off pieces of the dough about the size of a cherry tomato, and roll into balls. Set each one aside on a floured surface whilst you finish the remainder.
  5. Flatten the balls with the back of a fork, using the tines to create ridges then fold them in half, with the marks on the outside. The overall size should be approximately 2.5cm/1 inch in length but it's not too important, just make sure the sizes are ore or less even.
  6. Bring a large pan of salted water to the boil, then keeping the water bubbling, add the gnocchi, and cook until they float to the top. This only takes a 2-3 minutes depending on the size.
  7. Drain well and serve with a Basil and Tomato sauce or another sauce of your choice. Or make it mock-restaurant style, drizzling a respectable amount of butter flavored shortening (such as Earth Balance Buttery Sticks) over the gnocci, and sprinkle with vegan parmesan.



About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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