Gnocchi from a packet is as simple as it gets and takes about three minutes to cook. So, you may be wondering why anyone would bother making their own, but with gluten free and vegan options being few and far between, I opted to make this batch of rosemary and basil gluten free vegan gnocchi to add some flavour and customise it to my dish and save some money too.
If you want to make the gnocchi plain or change the herbs and spices, of course you can, the base is still the same if you’d prefer to make plain free from potato gnocchi from scratch. Herbs aside, this recipe contains just four ingredients and couldn’t be easier to make. And it’s incredibly cheap to make a batch from scratch too. Free from products are notoriously expensive and this batch serves four for less than the cost of one serving of store bought free from gnocchi.
NUTRITIONAL INFORMATION
Each serving of this recipe contains 239 calories. 5.6g of fibre and 9g of protein. Per serving, you’ll also get a quarter of the recommended daily amount of B6, a third of your daily folate and 40% of your daily vitamin C.
HOW TO STORE AND DOES IT KEEP?
This recipe serves four, so it isn’t huge, but the gluten-free gnocchi can be frozen if you have leftovers or want to make a larger batch. Lay the uncooked gnocchi on a tray (with space between) and freeze until solid. Once frozen, transfer to a large freezer bag/container for 2 months. You could also store the gnocchi covered in the fridge for 1-2 days. You can then cook the gnocchi from frozen – but do so in smaller batches. Or allow it to thaw for a few minutes (not too long, or they’ll go mushy) first.
INGREDIENT CHOICES AND SUBSTITUTIONS
You can use different gluten free flours if you want to make this dish with your favourite free from flour, but you may need slightly different quantities. If subbing your chickpea flour for, say, rice flour, start with one cup then add roughly a quarter of a cup at a time until your gnocchi dough reaches the desired consistency. Different flours will yield slightly different results and may end up firmer or sticker than others.
CAN I USE A FOOD PROCESSOR?
Ideally not, but maybe – proceed with caution. I get it. Working all the flour into the potatoes feels like it’s never going to mix by hand and then you still have to knead it? It feels like a lot of work for something that takes three minutes to cook. But the dough is very easily overworked. And if you overwork it in a food processor your gnocchi may become tough/ hard rather than soft and pillowy.
But if you have one that specifically has a dough mixing programme on it, you can use it with caution. A full cycle of the programme is probably going to overwork the dough, but you can start a cycle and stop it just to get your dough started and finish by hand. I’m not going to lie and pretend my Ninja hasn’t helped me out with this recipe before, but be careful. DO NOT USE A FOOD PROCESSOR UNLESS IT HAS A DOUGH PROGRAMME.
GLUTEN FREE VEGAN GNOCCHI RECIPE
Easy homemade gluten free vegan gnocchi recipe with basil and rosemary.
This recipe is gluten free, dairy free, soy free, nut free and vegan friendly.
Gluten Free Vegan Gnocchi
Easy homemade gluten free vegan gnocchi recipe with basil and rosemary.
Course Main Course, Pasta
Cuisine Italian
Keyword gluten free gnocchi
Prep Time 40 minutes
Cook Time 4 minutes
Total Time 44 minutes
Servings 4
Calories 239 kcal
Ingredients
- 500 g potatoes peeled and chopped
- ¾ to 1 cup 90-120 g chickpea flour
- ½ cup 60 g cornflour + more for dusting
- ½ tsp sea salt
- 1 tsp dried rosemary
- ½ tsp dried basil
- Pinch of garlic powder
Instructions
- Peel and chop the potatoes, transfer them to a pan with salted water, and bring to a boil. Cook on medium heat for about 15 minutes or until tender, then drain really well. Transfer them back to the pot and mash with a potato masher.
- Add the chickpea flour and cornflour along with the herbs, start with roughly ¾ of your flour and add more as required, knead with your hands until a dough forms.
- The dough might still be a bit sticky, but it should be fine to handle. However, if the dough is too sticky, then add more chickpea flour and knead again. It depends on the type of potato whether you will need ¾ of a cup to a full cup of chickpea flour.
- Cut the dough into equally sized pieces and dust with a little bit tapioca flour.
- With your fingers, roll each piece to strands. I did four to easily separate servings. Use a knife to cut the dough into 1-inch pieces and form them into small balls with your hands. Roll every ball over the back of a fork to add ridges on your gnocchi.
- Add the gnocchi to a pot of salted boiling water. Once the gnocchi rise to the surface (after only 2-4 minutes), remove them with a slotted spoon.
