Simple Vegan Gnocchi

Ingredients

• 650 g (about 6 medium potatoes)potatoes
• 2.5 ml (½ tsp), plus more for salting the watersea salt
• 120–250 g (about 1–2 cups)plain flour

Instructions

1. 1

   Boil the potatoes

   Boil the potatoes in salted water until a fork slides in easily. Drain them, return the pot to a low heat to dry, then turn off the heat and put the potatoes back in the pot for a few minutes to dry. Once cool enough to handle, peel them.

2. 2

   Make the dough

   Mash the potatoes until smooth or pass them through a potato ricer. Transfer them to a floured work surface and flatten into a pancake-like shape. Sprinkle over the salt and some flour, then gently fold them in with a bench scraper, spatula or floured hands. Add more flour until the dough is smooth and does not stick too much to your hands; the amount depends on the potatoes. Avoid over-mixing or kneading, which can make the gnocchi tough.

3. 3

   Shape the gnocchi

   Divide the dough into eight pieces. On a floured surface, roll each piece into a rope; its thickness will determine the size of the gnocchi. Cut the ropes into small pieces, then twist each piece on the floured surface to coat the cut sides. Place them on a floured towel and repeat with the remaining dough. If you like, roll each piece over a gnocchi board, the back of a fork or another ridged surface, such as a mandoline, to make ridges.

4. 4

   Cook and serve

   Bring a pot of well-salted water to the boil. Add the gnocchi and stir gently until they float to the surface. Lift them out with a slotted spoon into a pan containing your chosen sauce, mix gently and serve.

What are gnocchi?

Gnocchi are small Italian dumplings, commonly made with potato and flour and served much like pasta. This version keeps the dough to three ingredients, relying on the potatoes for its soft, pillowy character.

The method works by drying the potatoes before mixing in flour. That helps the dough come together without needing more flour than necessary.

Nutrition and macros by portion

The nutrition label shows one serving as written: 302 calories, 8g protein, 66g carbs, 1g fat.

The potatoes and flour provide most of the carbohydrates, while the flour contributes a little protein; the recipe contains very little fat. For a more balanced plate, serve a portion with vegetables and a protein-rich accompaniment such as beans or lentils.

Choose and dry the potatoes

Potatoes: the recipe gives a weight of about 650 g, or six medium potatoes. Different potatoes hold different amounts of moisture, so the flour quantity is a guide rather than a fixed target.

Drying: after draining, return the empty pot to low heat briefly, then put the potatoes back in it off the heat. Letting them dry helps keep the dough from becoming too wet.

Bring the dough together gently

Flour: add it gradually, folding it into the flattened potatoes with a scraper, spatula or floured hands. Stop when the dough is smooth and no longer sticks too much to your hands.

Handling: avoid vigorous kneading or extended mixing. A light touch helps the gnocchi stay tender rather than turning dense.

Shape pieces to suit

Ropes: divide the dough into eight portions and roll each on a floured surface. Thicker ropes make larger gnocchi, while thinner ones produce smaller pieces.

Ridges: rolling the pieces over a fork or gnocchi board is optional. The grooves give the dumplings a ridged surface, but plain cut pieces work too.

Watch for the floating cue

Boiling: cook the gnocchi in well-salted water and stir gently so they do not catch together. They are ready to lift out when they float to the surface.

Serving: use a slotted spoon to transfer them straight into a pan of sauce, then mix gently. This keeps the cooked pieces together and ready to serve.

Serve with sauce

These gnocchi are designed to be finished in whatever sauce you are using, though the recipe does not specify a particular one. A simple tomato sauce, pesto or a plant-based creamy sauce can make a complete dish.

Add vegetables alongside or into the sauce for colour and contrast. Serve promptly while the gnocchi are tender.

Recipe notes & tips

• Flour the work surface and your hands lightly to make shaping easier.
• Add the flour in stages because the potatoes may need different amounts.
• Use a potato ricer or mash thoroughly to keep the dough smooth.
• Keep the ropes and cut pieces on a floured surface to help prevent sticking.
• Stir carefully while the gnocchi boil so the pieces stay intact.

Variations

• Add ridges: roll each piece over a fork or gnocchi board before cooking.
• Try pesto: toss the cooked gnocchi gently with pesto just before serving.
• Use tomato sauce: finish the gnocchi in a simple tomato sauce for a familiar pairing.
• Add vegetables: serve with cooked greens or other vegetables alongside the sauce.
• Choose a creamy sauce: coat the cooked gnocchi with a plant-based creamy sauce.

Common mistakes to avoid

• Wet potatoes: return them to the warm pot after draining and let them dry for a few minutes.
• Too much flour at once: add it gradually and stop when the dough is smooth and only lightly sticky.
• Overworking the dough: fold gently instead of kneading, so the gnocchi do not turn tough.
• Sticky pieces: flour the work surface and towel before placing the shaped gnocchi down.
• Rough stirring: move the gnocchi gently in the boiling water to avoid breaking them.

How to store

Cooked gnocchi are best served straight away. If you have leftovers, refrigerate them in a covered container and reheat gently in a pan with sauce; the recipe does not specify a storage duration.

Frequently asked questions