Gluten Free Vegan Gnocchi

Gluten Free Vegan Gnocchi

  Ready in : 45 mins

You can never have too many Mediterranean recipes, so give Gluten Free Vegan Gnocchi a try. This recipe serves 4. This hor d'oeuvre has 133 calories, 4g of protein, and 0g of fat per serving. For 31 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Foodista requires salt and pepper, ener-g egg replacer, chickpea flour, and potato starch. 1 person has made this recipe and would make it again. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is outstanding.

Ingredients

yukon gold potatoes

yukon gold potatoes

1 pound

ener-g egg replacer

ener-g egg replacer

2 tablespoons

chickpea flour

chickpea flour

2 tablespoons

potato starch

potato starch

3 tablespoons

salt and pepper

salt and pepper

4 servings

Cooking in Steps

  1. 1
    Preheat oven to 425F. Pierce potatoes 2-3 times with a fork, place on a microwave-safe plate and microwave for 3 minutes.

    potato

    potato

    microwave
    microwave
    oven
    oven
  2. 2
    Place potatoes on racks set over a cookie sheet and bake 1 hour.

    potato

    potato

    cookies

    cookies

    baking sheet
    baking sheet
    oven
    oven
  3. 3
    Allow to cool until you are able to handle them, then peel them into a potato ricer or food mill basin and run through.

    potato

    potato

    potato ricer
    potato ricer
  4. 4
    Add egg replacer and beat in.

    egg replacer

    egg replacer

  5. 5
    Combine the chickpea flour and potato starch, then add to the potato mixture and blend to a fairly stiff dough.

    chickpea flour

    chickpea flour

    potato starch

    potato starch

    potato

    potato

    dough

    dough

  6. 6
    Divide into four even pieces and chill 1 hour.

  7. 7
    Roll out 1 porton of the dough into a rope about 20" long.

    dough

    dough

    roll

    roll

  8. 8
    Cut rope into approximately 1" pieces and place onto a lined or greased cookie sheet.

    cookies

    cookies

    baking sheet
    baking sheet
  9. 9
    With the back of a fork, slightly flatten each of the gnocchi. Chill 1 hour before cooking or freeze on the sheet and transfer to a freezer bag for later cooking.

    gnocchi

    gnocchi

  10. 10
    Repeat process with remaining dough.

    dough

    dough

  11. 11
    To cook, heat 1/2 tbsp of oil or a small amount of non-stick spray in a large skillet (or for a non-vegan version, cook some bacon until crisp and use the bacon fat).

    bacon drippings

    bacon drippings

    bacon

    bacon

    cooking oil

    cooking oil

    frying pan
    frying pan
  12. 12
    Add chilled gnocchi and cook, stirring once or twice, until well browned on all sides.

    gnocchi

    gnocchi

  13. 13
    Add desired sauce (don't add too much or they will fall apart) and toss well.