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Overhead View of a White Plate Filled With Gnocchi in a Red Pasta Sauce. There is a Lightly Floured Gnocchi Board Next to the Plate
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Potato Gnocchi Recipe (Vegan)

Quick and easy vegan gnocchi made with only 3 ingredients
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 2 people
Calories 340kcal
Author Healing Tomato

Ingredients

  • 2 Russert potatoes medium sized, washed thoroughly
  • 1/2 cup unbleached self rising flour + 1 Tbsp more
  • 1 Tbsp almond milk (optional)
  • 2 Cups Old World Style Traditional Ragu Sauce

Instructions

  • Boil about 5 cups of water. Do not put any salt or oil in the water.
  • Add the potatoes to the boiling water
  • Boil them for about 40 minutes and remove them from the water
  • Work quickly to peel potatoes because gnocchi is best when made with hot potatoes.
  • Use a potato ricer or cheese grater to crush the potato into a bowl
  • Sieve flour on the potato
  • Mix the dough and potato slowly, not overworking it.
  • I added 1 Tbsp of almond milk to make it more fluffy (optional)
  • Roll it into a cylindrical shape and then cover with a damp dish cloth for 10 minutes
  • While the dough is covered, boil about 8 cups of water
  • Cut the dough into about 4 inch pieces and roll them into cigar shapes. Keep the diameter as small as you can get it
  • Cut about 0.5 inch pieces from this cigar shape.
  • Roll them on a gnocchi board to get their trademark grooves.
  • Place the gnocchi in the boiling water
  • While the gnocchi are waiting to rise, heat a medium saucepan.
  • Add 2 cups of Ragu sauce to it and heat at low heat until the Gnocchi are ready
  • When the gnocchi begin to rise, take them out using a strainer
  • Place them directly into the Ragu sauce and stir
  • Serve immediately