Homemade Vegan Gnocchi is just mouth-watering and has a soft gooey texture that melts in the mouth when eaten. This dish reminds me of days gone by.
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 300g potatoes
- 25ml filtered water
- 25g olive oil
- 10g oats, ground
- 100g tapioca flour
- Pinch salt
Instructions
- Pre-heat oven to gas mark 180 degrees Celsius or if a convention oven to 160 degrees Celsius.
- Parboil the potatoes in boiling water for 10 minutes. Remove and drain.
- Place the potatoes in an ovenproof dish. Using a pastry brush, baste the potatoes in olive oil. Cook in the oven for 20 minutes. Allow to cool. Remove the skin and place in a food processor and add in the filtered water and olive oil. Blend in fine.
- Place the potatoes in a large mixing bowl.
- Ground the oats in high-speed blender. Knead into the dough. Add the tapioca flour a little at a time and continue knead.
- Measure out the dough and take about 10g at a time and roll into a ball and then use a fork to form a groove in the gnocchi.
- Line a tray with parchment paper and place the rolled gnocchi on top.
- Once all the gnocchi are formed, leave to rest for an hour.
- Bring water to the boil. Add some salt and boil the gnocchi for 4 minutes only and remove.
- Serve immediately with sauce of your choice.