These tender and pillowy gluten-free and vegan gnocchi are a delightful treat for pasta lovers with dietary restrictions. They offer a satisfying texture and delicate flavor that rivals traditional wheat-based gnocchi. These vegan gnocchi are incredibly versatile, serving as a blank canvas for a variety of sauces and toppings. Whether you prefer a simple marinara sauce, a creamy pesto concoction, or a vibrant vegetable medley, these gnocchi are sure to please your palate.
Ingredients
- 400 g mashed potatoes
- 150 g gluten-free all-purpose flour
- 20 g brown rice flakes
- 15 g nutritional yeast
- 1 tsp sea salt
Method
- Mix all the ingredients in a bowl until it’s combined and without clumps. Knead the dough until it’s smooth. Cut it into 4 pieces. Keep the pieces you’re not working with packed with cling film. Roll the dough into a sausage of about 2,5 cm in diameter. Cut small pieces of about 2 cm and roll them into balls. If you want your gnocchi to look like mine, run them along a pasta board or the back side of a fork. Place the gnocchis into a plate, that has been dusted with a little bit of gluten-free all purpose flour - this is to avoid the gnocchi sticking together. Let them air dry while you work with the rest of the dough. In a large pot, bring slight salted water to boil and cook the gnocchi for about 1 minute. As soon as they come to the surface, they’re done. Serve them with your favorite sauce.
