Vegan Gnocchi From Scratch Recipe | Elephantastic Vegan (2024)

FAQs

What can you substitute for eggs in gnocchi? ›

Soak 1 tablespoon ground flaxseed in 3 tablespoons water to replace one egg. Add a drizzle of olive oil to enrich the gnocchi if you like.

A simple mix of white rice flour and sweet rice flour does the trick. And the sweet rice flour is important. Made with only white rice flour, the gnocchi were too soft. A half cup of sweet rice flour, which is ground from glutinous, short-grain rice, added a nice bite without making the gnocchi gritty.

Your gnocchi may be mushy because of any or all of the following reasons: boiled the potatoes instead of baked them. used waxy new potatoes with too much moisture in them. not used eggs to help texture.

Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.

This is hard to say, as not every traditional gnocchi recipe is the same. However, most traditional gnocchi recipes do contain eggs, and therefore the gnocchi would not be vegan. However, there are some store bought options that I'll recommend in the next section!

This product is not vegan as it lists 5 ingredients that derive from animals and 2 ingredients that could derive from animals depending on the source.

The 'Vegan Gnocchi Tasting Box' contains 4 combinations of our most popular Gnocchi with 4 types of sauces – all vegan-friendly*. *The included products are suitable for Vegans as it is made without using animal-derived ingredients.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

At Faro, Adey says, “We run very few potato gnocchi.” Instead they stick to the less common side of the root vegetable family: “Parsnip, gilfeather turnip, and salsify work great.” Broccoli and cauliflower, which are sturdy and dry, also hold up well to the test.

Knead the cornstarch into the potatoes until a hom*ogeneous dough forms. Pinch the dough into marble size pieces and roll them into marbles. Put the dumplings onto a parchment paper lined pan. Refrigerate the gnocchi until they are cold.

Why can't you reheat gnocchi? ›

Gnocchi should only be reheated once. The Food Standards Agency (FSA) states you should always reheat food until it is steaming all the way through. You should also make sure that the gnocchi is appropriate to cook before reheating. If the gnocchi is mushy or sticky you should discard it straight away.

A gnocchi dough is extremely temperamental, meaning it can easily be ruined with an excess of flour or kneading. To avoid this error, try adding smaller amounts of flour at a time. This technique can help you gauge how much flour you need to add and will give you more control over how your dough turns out.

Can I make gnocchi ahead of time? A fresh gnocchi dough can be made 6 hours ahead of time and stored in the fridge. Any longer than that and the gnocchi will begin to turn an unpleasant grey colour and become softer in texture. However, you can easily freeze gnocchi.

Absolutely! Spaghetti and noodles can be made without eggs. In fact, there are many recipes available that are specifically designed for people who prefer egg-free or vegan alternatives. Instead of eggs, these recipes often use ingredients such as flour, water, and sometimes a small amount of oil to create the dough.

To replace one egg: In a blender, blend 1 Tbsp flax seeds with 3 Tbsp water until thick and creamy. You want the flax to be freshly ground, and it will add a nutty flavor.