Making gnocchi is probably the easiest pasta you can make at home. It requires minimal equipment and only 3 ingredients! Making these from home will give you more bang for your buck. It is way cheaper than buying the packaged stuff from the stores. Grab your friends or family to help you make these with you. It’s fun to make and even better to eat!

During my trip to Italy, I’ve eaten my weight in pasta and pizza, but my favorite was gnocchi. Let me tell you, I’ve had nothing better than that. It was toothsome and covered in the simplest sauce, yet still extremely tasty. It was the best I’ve ever had and I still dream about it to this day! Since we aren’t able to travel at this time, I’ve decided to bring the essence of Italy into our home! And hopefully yours too!


Now don’t be intimated, making gnocchi is one of the easiest kinds of pasta to make at home. The best part of making these is that you don't need an egg to make these, it tastes just as good without it. However, it can get a little tricky to work with at first, but once you get the hang of it you’ll be making gnocchi by the pound! And there is no pressure for you to achieve the classic gnocchi look, you can totally leave them as pillows. Whatever happens, just stick with me and have a bit of patience!

Top tips:
- Only use floury potatoes. Floury potatoes work well because they keep their shape after being cooked, which is important for well-formed gnocchi. Russets are the best for this.
- Use a food grater. Most people won’t have a potato ricer, so a food grater is the best alternative. Use the smallest/finer side. This will ensure that the potatoes get a smooth and fluffy texture.
- Do not use a food processor. The potatoes will get extremely mushy and it will be harder to work with.
- Use rubber gloves to hold the hot potatoes.
- Work fast. Once the potatoes are done baking, you will have to peel them right away. Leaving the skin on will create moisture within the potatoes, which is bad for the gnocchi. So peel and then grate them right away.
- Gradually add flour. Adding in too much flour will cause the gnocchi to be tough.
- Knead the dough until it comes into a smooth cohesive ball. Over kneading the dough will cause the gnocchi to become gummy.
- Yes, it will still be slightly sticky, but don’t be tempted to keep adding more flour. The final dough should be slightly sticky, but soft and pillowy.
- Use a fork to get the classic gnocchi look. Press down against the tines of a fork using your thumb down and across the fork.

If you’d tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy cooking!
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📖 Recipe

Easy Vegan Gnocchi
Equipment
- Box grater or potato ricer I used a box grater
- Paring knife
- Heatproof rubber gloves
- 2 Rimmed baking sheet
- Bench scraper or sharp knife
- Fork
Ingredients
- 740 grams Russet potatoes (approximately 3 medium potatoes)
- 256 grams All-purpose flour (sifted, plus more for dusting)
- 1 ½ teaspoon kosher salt
Instructions
- Preheat the oven for 375° F. Meanwhile, poke the potatoes all over with a fork. Bake the potatoes on a baking sheet for 1 hour.
- The potatoes are done when you can easily pierce the center with a knife. Next, take your rubber gloves, a clean dish towel, and a paring knife. Carefully remove the skins from the potatoes.
- While they are still hot, grate the potatoes using the smallest holes over a baking sheet, or use a potato ricer. Spread it over another baking sheet. Allow the grated potatoes to cool down, uncovered, for a little bit. It should still be pretty warm, and you are able to touch it without burning your bare hands.
- Add the salt and a ½ cup of flour to the potatoes. Use clean hands to work the ingredients together and squeezing in between your fingers. While gradually adding flour until it forms a dough.
- Transfer the dough to a floured surface and gently start kneading it into a smooth cohesive ball. It should be soft, pillowy, and only slightly sticky. (You might not need all the flour that is listed above).
- Cut the dough into 6 pieces. Working with one piece at a time, roll it out into an even 1-inch thick rope. Cut the ropes into 1-inch thick pillows. After you have cut all the dough into smaller pieces, you can either leave them as is or shape them.
- For a classic gnocchi shape, press down against the tines of a fork using your thumb down and across the fork. If at anytime the dough becomes sticky, just add a little bit more flour.
- Once all of the dough has been cut and shaped, place onto a baking sheet covered with flour. Make sure they are not touching each other, or they will stick together.
- For non-immediate use, leave the gnocchi on the baking sheet and place them in the freezer until they have hardened completely, about 4-5 hours, or even overnight. Then scrape them off, place them in a bag, and back into the freezer.
- To cook the gnocchi, bring a large pot of salted water to a boil. Add the desired amount of gnocchi to the pot and cook until it starts floats to the surface. Drain and cook with your favorite sauce recipe. (Cook frozen gnocchi the same way, do not defrost them) Enjoy!
Notes
- Floury potatoes work well because they keep their shape after being cooked, which is important for well-formed gnocchi. Which is why russets are the best for this.
- If you don’t have a box grater or a potato ricer, you can use a potato masher. Just make sure it is completely smooth, no chunks.
- Do not over-knead the dough, it will get too gummy. Knead until it comes together and is soft and only slightly sticky.
- Do not add too much flour, it will get too tough. Just add enough once it comes together.
- Shake off excess flour before boiling!
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