Homemade Vegan Gnocchi Recipe Recipe

1Preheat a conventional oven to 200 degrees C/400 degrees F. Wrap each potato tightly in a piece of foil and arrange them on a baking tray. Bake for 55 minutes – 1 hour, or until fully softened and cooked through.

2When cool enough to handle, mash the potatoes by either passing them through a ricer, or peeling and mashing them by hand using a potato masher or a fork until no lumps remain.

3Transfer the mashed potatoes to a large mixing bowl and season generously with salt. Next, add the semolina and flour and mix thoroughly by squeezing the dough with your hands. If it's sticky, add extra flour until it no longer sticks to your hands. If the dough doesn't stick together, then add either a splash of water or olive oil.

4Add a little bit of flour to a flat work surface and transfer the dough onto it. Divide the dough into around 10 equal segments by cutting it horizontally, and roll each section out into a rope around 1 1/2 cm in diameter. Then, proceed to divide the rope into smaller segments around 1 1/2 cm length each.

5To make gnocchi groves using a fork, place it face down on the flat surface and use your thumb to roll each gnocchi down the tines of the fork, forming a grove in the middle.

6Bring a pot of salted water to a simmer over a low-medium heat. Working in batches, submerge the gnocchi in the water and allow to cook for around 3 minutes, until they float to the surface. When they do so, remove them using a slotted spoon.

7If you wish, panfry the gnocchi for an additional 3-4 minutes in olive oil to achieve perfect crispiness.