Gnocchi Recipe

Overhead view of vegan gnocchi in bowl with fork

This easy gnocchi recipe doesn't even require egg—you just need potatoes and a few pantry ingredients! Perfect for pairing with any sauce!

Course Dinner, Main Course

Cuisine Italian

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 312

Author Jessica Hylton

Ingredients

1 pound russet potatoes peeled and cubed 454 grams
2 teaspoon salt divided 12 grams
3 ½ tablespoons olive oil 52 ml
1 cups all-purpose flour 120 grams

Instructions

Place the potatoes in a pot and cover them with water. Add ½ teaspoon of salt to the pot and bring the water to a boil. Reduce the heat to low, and let the potatoes simmer for 15 minutes or until fork tender. Drain.
In a large mixing bowl, mash the potatoes with a fork until smooth.
Add ½ teaspoon of salt, olive oil, and flour to the potatoes. Mix until a smooth dough forms
Divide the dough into 5 pieces. On a lightly floured surface, roll the dough sections out into ½ inch snakes. Use a sharp knife to cut the snake into dumplings (~1 inch long).
Bring a large pot of water to boil and add 1 teaspoon of salt. Add the gnocchi and cook until they float to the top. Drain.
Serve warm tossed (gently) in melted vegan butter or your favorite pasta sauce.

Video

Notes

To store: Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet with a little bit of oil or butter for best results.

To freeze: If you're not planning to cook the gnocchi right away, you can freeze them. Arrange the uncooked gnocchi in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag or airtight container. They can be stored in the freezer for up to 3 months. When you're ready to enjoy, cook the gnocchi straight from the freezer—no need to thaw. Just add a few minutes to the boiling time.