Our Homemade Vegan Gnocchi Recipe
The word gnocchi comes from the Italian nocchio, meaning 'knot in wood', and is the same root for where Carlo Collodi got the name for his character Pinocchio, a puppet made from wood. Gnocchi were initially introduced to Italian cuisine during Ancient Roman times and, it is in fact antiquity that has proven to be the great determinant of its long lasting success; gnocchi have stood the culinary test of time to remain a much-loved staple of Italy, particularly in its southern regions where the rustic simplicity of its cucina povera philosophy dominates.
Our potato gnocchi are made by hand using a traditional wooden roller, with the dough formed into little pieces & rolled on a special board to give them their unique shape. If you ask us, making fresh gnocchi from scratch is possibly one of the greatest home cooking endeavours; our "Make Your Own Gnocchi Kit" comes with all of the tools you need to make this delicious pasta, taking all of the stress out of the process.
Of course, should you need any guidance on how to made our handmade gnocchi, follow along with Head Chef Roberta, as she takes you through the process step by step.
Serves 6
Prep time: 60 - 90 minutes
Cooking time: 2 - 3 minutes
Calories: 292 per serving
Utensils
- Potato ricer
- A sharp knife
- Medium to large saucepan
Ingredients
- 1kg potatoes (we recommend any starchy variety such as Desiree potatoes)
- 300g “00” Flour
- 50g aquafaba (or water will do if you don't any on hand!)
Method
Part 1: Cook the Potatoes:
- Place your potatoes in a pot of cold water and bring to the boil.
- Allow the potatoes to cook for 20-25 minutes.
Part 2: Rice/Mash the Potatoes:
- Sprinkle your flour onto your work surface
- Use your hands to create a 'well' with the flour (check out our Definitive Guide To Making Homemade Pasta for some tips on how to do this)
- Remove the skin from the potatoes before using the potato ricer.
Part 3: Making the Potato Dough
- Create a well of flour and mashed potato as seen below.
- Add the aquafaba or water into the middle of the well
- Pour the remaining flour on top and around the well.
- Now slowly work the flour, aquafaba (or water) and potatoes together using a fork or your hands.
- Once everything is well incorporated, gently knead the dough until everything come together into a rough ball. It might be a little scrappy but don't let this deter you.
- Knead for roughly 5-10 minutes, or until the dough is smooth and springs back to the touch.
Part 4: Make the gnocchi shape
- Divide your dough into 4 pieces. Set 1 piece aside and lay a tea towel over the remaining pieces so that it does not dry out.
- Flour your surface lightly, and, using your hands, roll to shape one piece of your dough into a long log.
- Use 1/4 of your dough and roll it out until it’s around 3/4” in diameter, creating a snake or rope of dough
- Using a sharp knife, cut the rope into lengths of 3/4”, creating little squares.
- Roll each piece of dough in your hand. You may find it useful to sprinkle flour over the dough squares first. Begin creating little cylinders with your hands. Each cylinder should be the size of your thumb.
- Using a gnocchi board or the back of a fork, shape your cylinders. Remember, the pattern affects how the sauce sticks to the gnocchi! You should also be careful not to squash the gnocchi.
- Using your thumb, roll the gnocchi down the length of the gnocchi board so create its signature indents.
- Place each gnocchi on a floured oven tray/wooden board to avoid cluttering your workspace.
- Repeat the above steps with the remaining pieces of dough.
Part 5: Cooking your gnocchi
- Heat a large pot of water and bring to the boil. Once bubbling, add a generous amount of salt to the water.
- Put the gnocchi into the water and cook for 1-2 minutes, or until they rise to the top.
What’s the best sauce for gnocchi?
Not sure what to serve with gnocchi? Fortunately, gnocchi is incredibly versatile, so you really can’t go wrong when choosing an accompaniment. One of Chef Roberta's favourite ways to enjoy this Pugliese staple is with pesto. Not only does pesto offer an exciting range of distinct flavours, but it also has the perfect consistency for your gnocchi’s delicate texture. Looking for some inspiration? Check out our recent article on the best sauces for gnocchi, or try out our recipe for our signature beef shin ragù.
Always fancied yourself as a sfoglina? Why not hone your skills at one of our pasta masterclasses? Led by experienced artisans with a passion for pasta, our classes provide everything you need to enable you to make an assortment of fresh pasta. Visit this page to find out more about our pasta making classes.
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