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 …
Ingredients
servings
1
400 gmashed potatoes
150 ggluten-free all-purpose flour
20 gbrown rice flakes
15 gnutritional yeast
1 tspsea salt
How to Make
1
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.
