by Nandita 11/17/2019

Gnocchi (Vegan + Gluten-free)

I’ve always had a fascination with these plump and soft pillowy dumplings. And since I'm a huge fan of dumplings, I decided to make a vegan and gluten-free version so my friend could enjoy them too. This was actually my first try making gnocchi and boy oh boy was I lucky, because they came out beautiful and had a delicate flavour. So hop over to the recipe and make them soon!
Pillowy goodness from me to you!

Pillowy goodness from me to you!

These Italian dumplings are versatile and they are taste amazing cooked or boiled. Whatever you choose, the unique texture of the potato and tapioca starch makes it an easy, delicious and may I say impressive midweek meal.

The delicate flavours of the gnocchi can absorb almost any sauce and I enjoyed my dumplings with my Creamy Cashew Arabiata Sauce (see photo below) and some grilled veggies (I've used zucchini). But you can also fry them in a pan with some butter or toss them in some good old pesto or a rich tomato sauce. Discover your favourite way of eating these tiny savoury pillows and take your pasta to the next level!

>>Need a vegan starter for your dinner party? Try out these Surinamese Ghoegrie (spicy chickpeas) or Corn Fritters w/ Thai Red Curry Paste

Gnocchi (vegan + gluten-free) with a Creamy Cashew Arabiata sauce.

Gnocchi (vegan + gluten-free) with a Creamy Cashew Arabiata sauce.

Gnocchi (Vegan + Gluten-free)

  • Prep: 15 min
  • Total: 25 min
  • Vegetables

Ingredients

NOTE: this recipe serves one person. Double the quantities for more portions

- ⅔ cup mashed potato  (your prep time will be longer if you make a fresh batch of mashed potato, mine was leftover mash which I seasoned with salt & pepper)
- ⅓ cup tapioca flour
- salt & pepper
- garlic powder (optional)

Instructions

1. In a bowl, knead the potato mash and tapioca flour into a dough ball.

2. Form two logs and cut it into ¾ inch or 2 cm pieces. With a fork or a Garganelli (traditional wooden plank / paddle to make the gnocchi) gentle press the gnocchi pillow against the back of the fork or plank and use your thumb and press in and down the length of the fork or plank. The gnocchi should curl and their back should capture the back of the fork or plank. If you’re into a fuss-free dinner then skip this labour and just cut the gnocchi into pieces. Dust a plate with tapioca flour and set each gnocchi aside until you are ready to boil them.

3. Cook the gnocchi in batches in some veggie stock or boiling water with some olive oil. When the gnocchi are ready they will float to the surface. Remove them with a slotted spoon and set them aside until you are ready to serve them.

TIPS:
- Serve these gnocchi with my Creamy Cashew Arabiata Sauce (Vegan), a vegan pesto or my Pesto for 1 or 2 person (not vegan).
- Fry the gnocchi in some (vegan) butter or olive oil so they will become crispy and have an extra bite to them.

If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!