Yes, you can make perfectly good egg-free and all-vegan homemade gnocchi using an egg replacer instead of eggs! If you're looking for the perfect vegan gnocchi recipe, look no further because you've found it right here.
We've tried plenty of homemade vegan gnocchi recipes, and this one is my favorite way. Egg or no egg, gnocchi always runs the risk of being dry and flaky, rather than light and puffy, but this version has plenty of moisture. Be sure not to add too much flour, and be sure to knead the dough until it all comes together and isn't crumbly anymore.
Not sure which sauce to top your vegan gnocchi with? Scroll down for a few ideas.
- 2 large potatoes (baking variety)
- Egg replacer for 2 eggs (use Ener-G or Bob's Red Mill brand)
- 2 cups flour
- 3/4 tsp. salt
Peel the potatoes and chop into chunks.
Prepare a pot of boiling water and cook the potatoes until soft, about 10 to 15 minutes. Drain well.
Allow potatoes to cool completely, then mash well.
Combine egg replacer with mashed potato until well incorporated.
On a lightly floured surface, place the mashed potatoes and sprinkle with salt, then add the flour to the potatoes a bit at a time, kneading to incorporate. Continue until all of the flour is incorporated well, and dough is smooth.
Roll our dough into long "snake" shapes, about an inch thick. Cut into 1-inch long pieces and quickly roll across a fork.
Your homemade vegan gnocchi is now ready to be cooked and eaten! To cook your gnocchi, bring a large pot of lightly salted water to a boil. Once the water is simmering well, add a few pieces of gnocchi to the water; do not overcrowd the gnocchi. Allow to cook for about 2 to 3 minutes. Gnocchi will rise to the surface when they're done cooking.
Once the little gnocchis rise up, give them a few seconds extra, then remove them with a slotted spoon and place in a serving dish.