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Homemade Crispy Potato Gnocchi

Delaney Marie
If you haven't had homemade gnocchi, you're definitely missing out. This version is vegan and uses whole wheat pastry flour to keep things as minimally processed as possible!
*Note that From Start to Finish is an estimate that includes one hour for the potatoes to bake, one hour for them to cool, and one hour of hands-on time. Serve this with your favorite pasta sauce and enjoy!
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From Start to Finish3 hours
Servings2 servings

Ingredients

Instructions

  • Bake the potatoes: Preheat your oven to 400. Pierce each potato with a fork a few times and place your potatoes on a baking sheet lined with foil. Once your oven is preheated, pop your potatoes in the oven and allow to bake for 55-65 minutes, flipping the potatoes at the 30 minute mark so that they cook more evenly. Your potatoes are done when the skins are slightly wrinkled and you can very easily pierce through the entire potato with a fork.
  • Allow potatoes to cool: Set your baked potatoes to the side and allow them to cool enough to be handled. I usually walk away and leave them for about an hour!
  • Peel the potatoes: Once your potatoes are cool enough to handle, cut them in half and peel off the skins. The skins should peel off relatively easily, but if you're having trouble peeling them then you could instead use a spoon to scoop out as much flesh as you can. Discard the skins and place all the flesh in a bowl.
  • Mash the potatoes: Using a potato masher, mash the potatoes! You want to mash them just enough so that they are relatively smooth and have a consistent texture (no large "chunks", but a few very small chunks shouldn't be a problem).
  • Make your dough: To combine your potatoes and flour, add flour ¼ cup at a time. Each time you add ¼ cup, mix until the potato and flour are combined cohesively. I like to use my KitchenAid stand mixer for this part, but you can also do it by hand. Once your ¼ cup is combined, add the next ¼ cup and continue this pattern. Once you've added about ¾ cup total, assess your dough to decide if you need to keep going. You want to be able to roll a small piece of dough in your hands without it feeling too sticky. If your dough is still sticky, add another ¼ cup and continue the process until it is no longer sticky!
  • Roll and cut your gnocchi: Lightly flour a surface to roll out your dough. Separate the dough into about 4 large balls. Working with one of the balls at a time, roll it with your hands on your floured surface so that you create a long snake, about a ½ inch in diameter. Using a pizza cutter or a knife, cut the long snake into 1 inch long pieces. Place your pieces off to the side on a floured surface (I like to just line them up on a baking sheet or cutting board), making sure that there is space between them so they don't get stuck together.
    *OPTIONAL: if you would like to add ridges to your gnocchi and make them look a little more traditional, you could do that now by rolling each gnocchi down the back side of the tines of a fork. If you'd like a visual, here's a video showing the method! This is mostly just for looks, and I prefer to keep things simple and skip this step!
  • Boil your gnocchi: Preheat your oven to 400 and allow it to preheat while you boil your gnocchi. Bring a medium pot of water to a boil on the stove top. Working in small batches (I usually do about 10 gnocchi dumplings at a time so that they don't get overcrowded and stick together), use a slotted spoon to place some of your gnocchi dumplings into the water. Allow them to cook in the boiling water until they naturally float to the top - this means that they are done and usually only takes a minute or two! Remove them from the water and continue this process with another spoonful until you have boiled as many as you'd like. If you have extra that you aren't cooking right now, check out my "Tips & Tricks" above to learn how to freeze them!
  • Roast your gnocchi: Place your boiled gnocchi on a baking sheet lined with foil (you could use the baking sheet that you used for your potatoes earlier if it's still out!). Place the baking sheet in your preheated oven and allow to cook for 10-15 minutes, until the outside reaches your desired crispiness (about 12 minutes is my sweet spot!)
  • Serve your gnocchi: Allow the gnocchi to cool on the baking sheet just a couple minutes so that you can remove them without them sticking. Serve your gnocchi however you'd like! I recommend topping it with your favorite marinara or pesto sauce, and some vegan parmesan!
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!