Growing up in a proud Italian family, I learned so many different delicious recipes from my father and grandfather that are still in regular rotation to this day, like my homemade gluten free ravioli or this amazing easy homemade gnocchi recipe!
Making homemade gnocchi from scratch is a tradition that has been in my family for decades. As a kid, I always thought that making gnocchi from scratch was difficult, but the more I made gnocchi myself at home as an adult, the more I realized what an easy recipe it is. This easy homemade gnocchi recipe is even easier because it is an eggless gnocchi recipe, so you’ve got a few less ingredients you’ll be working with.
Easy Homemade Gluten Free Eggless Gnocchi Recipe Vegan + Low FODMAP Friendly | Pretty Delicious Life
Is gnocchi vegan?
One question I hear a lot is “Is gnocchi vegan”? And the answer is: that depends! Traditionally homemade gnocchi recipes call for eggs, which my family recipe included. But I knew I wanted to create an eggless gnocchi recipe for my vegan and histamine intolerant friends, so I developed this easy homemade gnocchi recipe to be vegan and gluten free by changing my family recipe ever so slightly. Since this is an eggless gnocchi recipe, I used olive oil and a bit of water to act as binding ingredients so you will definitely not want to skip them when you are making this vegan gluten free gnocchi recipe.
Is gnocchi gluten free?
Traditionally, no but making homemade gluten free gnocchi is so simple, all you need is to make one swap. That swap was so easy as I just added in my favorite gluten free 1:1 flour from Bob’s Red Mill which I think is the best flour for making gnocchi. I find the Bob’s Red Mill Gluten Free 1:1 flour to be the best option when making gluten free homemade gnocchi because of how closely it behaves to all purpose flour, but if you have a gluten free 1:1 flour that you like, you can use that when making your gluten free gnocchi from scratch.
Is gnocchi healthy?
Another question I have heard a lot is, is this a healthy homemade gnocchi recipe? And to that I would say, yes! This is a healthy homemade gnocchi recipe because it uses whole food ingredients and gluten free flour, but if you are following a low carb diet then you will want to skip this gluten free vegan gnocchi recipe. I prefer this homemade gnocchi recipe to frozen or pre-made gnocchi because you are aware of just exactly what ingredients you are putting into it. No strange gut disrupting gums, fillers or preservatives are used which is why I consider this to be a healthy gnocchi recipe. You could also substitute in sweet potatoes if you tolerate them, but don’t forget that white potatoes do have lots of nutrition and health benefits, too!
Do I need a gnocchi board?
Traditionally, my family’s homemade gnocchi recipe did not include the use of a gnocchi board. A gnocchi board is a rectangular board that has grooves carved into it that you roll each individual gnocchi piece over to create grooves in the homemade gluten free gnocchi. This is really just a cosmetic step, although some people think that having grooves in your homemade gluten free gnocchi allows the gnocchi to soak up extra sauce. I suppose technically it does, but it is such a tedious step and since I wanted this to be an easy homemade gnocchi recipe, I skipped it. If you have a gnocchi board and prefer your homemade gnocchi to have grooves, then by all means get after it!
Can I freeze this homemade gnocchi?
This homemade eggless gnocchi recipe will make enough for 8 full plate servings so I like to add this easy gnocchi recipe into my meal prep routine. I often serve it with a red sauce, sauteed red peppers and spinach, and sausage or vegan sausage but the possibilities are endless! You can also make this gluten free gnocchi ahead and freeze it by parboiling. Parboiling is simply boiling the gluten free gnocchi until almost fully cooked, about 2 minutes, prior to freezing. When I do this, I like to use my Food Saver and portion out the homemade gnocchi into servings of 2 so my husband and I can enjoy gluten free gnocchi any time if we don’t feel like having it every night of the week like we do when I meal prep the homemade gnocchi. This gluten free gnocchi will keep in the freezer up to two months if you are using Food Saver bags and about one month if you are using regular zip top freezer bags. You should freeze the homemade gnocchi after cutting it into pieces and parboiling it. When you decide to eat your frozen homemade gnocchi you will just need to boil it for 2-3 minutes to ensure it fully cooks through. You will know the gluten free gnocchi is cooked when it floats to the top of the water.
Gluten Free Eggless Gnocchi Shown Here with Roasted Red Peppers, Spinach, Goat Cheese + Sausage
Equipment Needed:
Knife or Bench Scraper for cutting gnocchi
Gnocchi Board (optional)
Kitchen Spider or Slotted Spoon
Ingredients
Serves 8
2lbs potatoes (about 8 medium potatoes)
4 cups gluten free flour
2 teaspoon salt
2 tablespoon olive oil
2 cups water
- Bring a large pot of salted water to a boil over medium heat. While water is coming to a boil, peel your potatoes.
- Boil potatoes until they are fork tender, about 10-15 minutes.
- Once the potatoes are done, drain the water from the pot using a pasta strainer or colander, then place the potatoes back into the same pot or a large mixing bowl. Mash thoroughly using a potato masher until there are no remaining chunks of potato.
- Next, add flour 1 cup at a time and continue to work it into the potato completely before adding more. Once all flour has been added, add water, oil, and salt and knead in the mixing bowl until dough forms. If you find it is too sticky, you can add more flour a tablespoon at a time. If too crumbly, add more water 1 tablespoon at a time.
- Continue kneading dough in the mixing bowl until it is soft but not sticky.
- Chill the dough for about an hour, then cut into sections about ½ inch thick and 4 to 6 inches long, rolling each section into a “sausage” shape. If your dough doesn't easily roll into ½ inch thick sections, you can also roll it into 1" sections and cut it in half lengthwise before cutting the individual gnocchi as seen below.
7. Cut dough into ½ inch pieces, continuing until all dough has been cut, laying each individual gnocchi out on a parchment or silicone lined baking sheet as you work. Optional: roll each individual piece down a gnocchi board or the back of a fork for those signature grooves.
8. In a large pot over medium heat, bring salted water to a rolling boil and drop gnocchi in, using a spider or ladle, in batches. When the gnocchi is ready it will float to the top of the water and will need to be removed using your spider or slotted spoon. All gnocchi may not be done cooking at once, so have a large bowl handy to drop the finished gnocchi into before serving.
9. Serve immediately or store in the fridge for up to one week. Gnocchi can also be made ahead of time, frozen raw, and cooked at a later time.
Easy Homemade Gluten Free Eggless Gnocchi Recipe
Ingredients
- 2 lbs potatoes about 8 medium potatoes
- 4 cups gluten free flour
- 2 teaspoon salt
- 2 tablespoon olive oil
- 2 cups water
Instructions
- Bring a large pot of salted water to a boil over medium heat. While water is coming to a boil, peel your potatoes.
- Boil potatoes until they are fork tender, about 10-15 minutes.
- Once the potatoes are done, drain the water from the pot using a pasta strainer or colander, then place the potatoes back into the same pot or a large mixing bowl. Mash thoroughly using a potato masher until there are no remaining chunks of potato.
- Next, add flour 1 cup at a time and continue to work it into the potato completely before adding more. Once all flour has been added, add water, oil, and salt and knead until dough forms. If you find it is too sticky, you can add more flour a tablespoon at a time. If too crumbly, add more water 1 tablespoon at a time.
- Continue kneading dough until it is soft but not sticky.
- Chill the dough for about an hour, then cut into sections about ½ inch thick and 4 to 6 inches long, rolling each section into a “sausage” shape. If your dough doesn't easily roll into ½ inch thick sections, you can also roll it into 1" sections and cut it in half lengthwise before cutting the individual gnocchi as seen below.
- Cut dough into ½ inch pieces, continuing until all dough has been cut, laying each individual gnocchi out on a parchment or silicone lined baking sheet as you work. Optional: roll each individual piece down a gnocchi board or the back of a fork for those signature grooves.
- In a large pot over medium heat, bring salted water to a rolling boil and drop gnocchi in, using a spider or ladle, in batches. When the gnocchi is ready it will float to the top of the water and will need to be removed using your spider or slotted spoon. All gnocchi may not be done cooking at once, so have a large bowl handy to drop the finished gnocchi into before serving.
- Serve immediately or store in the fridge for up to one week. Gnocchi can also be made ahead of time, frozen raw, and cooked at a later time.
Elizabeth says
Hi just wondering if buckwheat or millett flour would work? Thank you Elizabeth
prettydeliciouslife says
Hi Elizabeth! I have not tested either of those flours so unfortunately I'm not sure if they would.