Go Back
+ servings
vegan gnocchi with a gnocchi board

3 Ingredient Vegan Gnocchi

Soft and chewy pillows of vegan gnocchi require just 3 ingredients! These easy homemade gnocchi are sure to be your favorite pasta with any vegetarian sauce.
5 from 12 votes
Print Pin
Course: Vegetarian Pasta
Cuisine: Italian
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 6 servings

Ingredients 

  • 3 large russet potatoes about 3- 3 ½ cups chopped raw potatoes
  • 1 ¾-2 cups all-purpose flour or whole wheat flour
  • 1-2 teaspoons himalayan salt or kosher salt

Instructions

  • Begin by peeling the potatoes and chopping them into 2-3" chunks. Rinse the potatoes and then add them to a large pot of salty water. Bring the pot of potatoes to a boil and cook for 12-15 minutes until the potatoes are easily pierceable with a fork.
  • Once the potatoes are cooked, strain them and let them cool slightly. Take the warm potatoes and add them to a bowl. Then, mash them until the potatoes are completely smooth and no chunks remain. At this time you can also use a potato ricer to get perfectly smooth potatoes.
  • Add the first ½ cup of flour and the salt to the bowl of potatoes and mix together. Once mixed, turn the gnocchi dough out onto a well-floured surface. Add the remaining flour ¼ cup up a time and mix until the flour is just incorporated (do not over mix or spend a ton of time kneading the dough). The amount of flour varies based on the moisture in the potatoes. I used 1 ¾ cups in the dough- and about ¼ of flour for rolling out and dusting the gnocchi pieces. You will know the gnocchi has enough flour when it is firm and no longer easily sticking to the floured surface.
  • Form the gnocchi dough into a ball and tear off a piece. Then, roll the torn dough into a long rope about 1-inch in diameter using your palms. It's best to do this step on a well-floured surface.
  • Slice the rope into ½-1-inch gnocchi pillows. Leave as is or use a gnocchi board to shape the dough. To get the spiral shape, dust the gnocchi board with flour, press the dough lightly with your thumb, and let it roll off the board.
  • Add the gnocchi to a parchment lined tray in a single layer and  let rest at room temperature for 20-30 minutes before cooking. Do not stack the gnocchi on top of one another or they will stick together and not dry out properly.
  • After the rest period, bring a large pot of salted water to a boil. Once the water is boiling, add the gnocchi to the pot in batches. This recipe makes a lot of gnocchi, so I usually cook it in 4-6 batches so they do not stick together. Once the gnocchi rise to the top let them cook about 30 more seconds and then remove them with a slotted spoon to strain. Place the cooked gnocchi back onto the tray in a single layer to cool slightly.
  • Serve the warm gnocchi with your favorite sauce and toppings. Enjoy!

Notes

  • A lot of people recommend using a potato ricer to do get the potatoes completely smooth. However, I don't own one so I used my regular old potato masher which works well for making gnocchi without a ricer.
  • Uncooked gnocchi can be stored in the freezer up to 1 month. To do this, first add the uncooked gnocchi to a parchment-lined baking sheet in a single layer and add to the freezer for 1-2 hours. Once the gnocchi are frozen solid, remove them and add to a closed container for storage. To cook the gnocchi, simply follow steps 5-6 using frozen gnocchi.
  • Cooked gnocchi will keep in the fridge up to 3 days, but is best enjoyed the day it is cooked!
  • Here is the gnocchi board I used to make the fun ridged gnocchi shape you see in my pictures.

Nutrition

Calories: 203kcal | Carbohydrates: 44g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 394mg | Potassium: 571mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!