gnocchi is a well-loved italian dish that consists of small dumplings made of potato, flour, and often eggs or oil. however, for those who are vegan or following an oil-free diet, traditional gnocchi recipes may not work. this is where homemade vegan, oil-free potato gnocchi comes in.
the benefits of vegan, oil-free gnocchi
this gnocchi recipe is a healthier and more ethical option for vegans and those watching their oil intake and calories. it replaces eggs and oil with common ingredients like flour, salt, and medium-sized potatoes.
vegan, oil-free gnocchi sauce options
not only is this gnocchi recipe affordable and simple, but it is also easy to modify. you can serve it with many vegan, oil-free sauces that are easy to make, and that taste delicious.
consider one of the following:
- simple tomato sauce made from canned tomatoes and herbs, sautéed veggies, and garlic.
- creamy vegan cashew sauce made by blending soaked cashews with garlic, vegetable broth, and lemon juice until smooth.
- vegan spinach and basil pesto made by blending spinach, basil leaves, and nuts in a food processor.
don’t forget some fresh herbs
when serving, don’t forget to garnish your gnocchi with fresh herbs, ground pepper, or vegan parmesan cheese for an extra touch of flavor.
overall, there is no need to skip gnocchi or compromise on your health or ethical standards. with this homemade vegan, oil-free gnocchi recipe, you can enjoy a hearty and satisfying meal that is both satisfying and nutritious. try it out!
ingredients
- 4 medium-sized potatoes
- 2 cups of all-purpose flour
- 1/2 tsp salt
instructions
- preheat your oven to 425°f.
- pierce the potatoes with a fork in several places and bake them for 45-60 minutes until they are tender.
- let the potatoes cool down a bit, then peel them and mash them well in a large bowl.
- add the flour and salt to the bowl and mix well until the dough forms.
- knead the dough on a lightly floured surface until it is smooth.
- divide the dough into 4 portions, and roll each portion into a long rope shape.
- cut each rope into small pieces (around 1 inch each), and press each piece with a fork to make ridges.
- fill a large pot with water and bring it to a boil.
- add the gnocchi to the boiling water, and cook until they float to the surface of the water.
- use a slotted spoon or strainer to remove the cooked gnocchi from the pot.
notes
how did our homemade potato gnocchi turn out?
our potato gnocchi was light and pillowy. we made ours with a creamy cashew sauce this time but the gnocchi is such a neutral base that it’s ready to soak up any sauce!
how did yours turn out?
we love hearing from you! tell us in the comments or send us a message to let us know what you think about this and our other recipes.
