Once you have gnocchi you will always crave more – or at least that’s how I felt as soon as I tried it a couple of years ago while studying abroad in Australia. In fact, my all time favorite meal out happened at a fancy restaurant our last night in Oz. I ate the most decadent melt in your mouth sweet potato gnocchi pie for dinner followed by chai for dessert. *sigh*.
Not knowing how to replicate that I felt I should at least take a stab at making some regular gnocchi. While my natural food store does sell frozen gluten free gnocchi, alas, it is not vegan. So off to the kitchen…
I found this recipe here: Italy Mag UK and read Cupcake Kitteh’s blog for tips on how to pull it off. I loved how this came out! So did my little sister (a gnocchi convert now;) The two of us spent a whole afternoon rolling gnocchi. She even made a little limoncello for the occasion. Photo credit on this post to my sister: Tessa Bevans.
1 lb potatoes, peeled
1 tsp ground chia seeds with 2 tbsp of water
1/2 teaspoon xanthan gum
2 tbsp chickpea flour
2 tbsp potato starch
Salt to taste
Bake the potatoes in the oven (if you boil or steam them the gnocchi might get a bit mushy). Let whisk chia seeds with water and let sit for 10 minutes, whisk again right before adding.
Mash the potatoes and add the rest of the ingredients. Mash/stir until smooth (lumps make the gnocchi taste more like hash browns). Break off bits of dough and form small balls. Then press down lightly with a fork for texture. Alternately, use your thumb to form a small dimple in the dough. Or, make up your own gnocchi style! Then fry in oil and add topping. Tastes great with marinara or pesto. Or check out this gnocchi post from VeganYumYum for more topping ideas.
Note: gnocchi is normally made by forming a small ball, then rolling the dough out and cutting every inch or half inch to form basic shape. I had trouble getting my dough to stay together so I didn’t attempt this, but perhaps with egg replacer this would be possible, and certainly would save time.