Homemade Vegan Potato Gnocchi
Ingredients
- 2 1/4 lbs potatoes (e.g. Yukon Gold) (1 kg)
- 1 1/2 to 2 cups chickpea flour (180-240 g)
- 1 cup tapioca flour + more for dusting (120 g)
- 1/2 tsp sea salt
Preparation
Peel and chop potatoes, transfer them to a pot with salted water and bring to a boil.
Cook on medium heat for about 15 minutes or until tender, then drain.
Transfer back to the pot and mash with a potato masher, avoiding use of a food processor or blender.
Add 1 1/2 cups of chickpea flour and the tapioca flour and knead with your hands until a dough forms.
If the dough is too sticky, add more chickpea flour and knead again, adjusting up to 2 cups depending on potato type.
Cut the dough into equally sized pieces and dust with a little tapioca flour.
Roll each piece into strands with your fingers.
Use a knife to cut the dough into 1-inch pieces and form them into small balls with your hands.
Optionally roll each ball over the back of a fork to create ridges.
Add the gnocchi to a pot of salted boiling water.
Once the gnocchi rise to the surface after 2-4 minutes, remove them with a slotted spoon.
Serving suggestions
Serve with a sauce of choice or fry in a pan with a little vegan butter or vegetable oil until crispy.
