GF Vegan Potato Gnocchi!! — MORGANIC KITCHEN

Classic gnocchi with fresh tomato sauce and basil.

🍅 🌿 🍝

It took me about three tries to get these gluten free vegan gnocchi to the perfect consistency (not too gummy, not too hard, not too soft- like the Goldilocks of dumplings!😃)-but I finally did it...and am excited to share!

You can definitely switch some of the flours out for others (like rice for oat or whatnot) but remember that the starches are just as important as the other ingredients, otherwise the gnocchi will break apart when they are boiled.

GF vegan GNOCCHI ingredients:

1 1/2 pounds potatoes (boiled, peeled and mashed)

1/2 cup rice flour

1/4 cup chickpea flour

1/4 cup tapioca flour/starch

1/2 cup potato starch

2 tbsp nutritional yeast

1/2 teaspoon Himalayan salt

1 tablespoon olive oil

Instructions:

Bring a large pot of water to a boil. Add in the potatoes, whole and unpeeled. Boil until tender- about 1/2 hour).

While the potatoes are cooking, whisk together the flours, starches, nutritional yeast and salt.

Once the potatoes have been removed from the water and have cooled, peel off the skin and smash- I put mine through a ricer.

Spread the smashed potatoes out onto a baking sheet and drizzle on the olive oil. Poor the flour mixture over the potatoes and work the ingredients into a homogenous dough with your hands. This takes a good 5 minutes. Form the dough into a ball. Separate dough into 4 equal pieces. Dust working area with extra rice flour. Roll each piece of dough into a long rope about ½-inch around.

Cut 1-inch pieces of dough rope.

Gently but firmly roll each piece of dough down the tines of a the fork between your fingers or on a flat surface. Try to not flatten gnocchi, but just add imprint of the fork while the back side of the gnocchi is a little indented.

Bring a large pot of water to a boil and place the gnocchi in gently with a slotted spoon. When the gnocchi float to the top they are ready to take out. Use your slotted spoon to remove from water and place in a colander.

And there you have your gnocchi!

I served these with a tomato sauce made with fresh cherry tomatoes, EVOO, garlic, chili flakes and Himalayan salt. Garnished with fresh basil. Et voila! plant based @ Rome, Italy