Potato Gnocchi


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Prep Time: 90 minutes; Cook Time: 2-3 minutes

Ingredients/ Shopping List:

  • 8 small-medium potatoes (not red) or 4 large potatoes
  • 1 1/3 cup all-purpose flour (plus some extra)
  • 1 tsp. table salt
  • Tomato Sauce
  • Vegan Parmesan Cheese (I used Follow Your Heart)
  • Fresh basil


  • Fill a large pot with water and bring to a boil.
    • While the water is heating up, peel the potatoes.
    • Once boiling, add the potatoes and boil until they are soft (fork tender).
    •  Drain the potatoes and let them cool for a few minutes.
  • Transfer to a large mixing bowl.
    • Mash the potatoes with a metal food masher, ricer, or other mashing tool.
    • Add the salt and flour and knead the mixture until a smooth dough forms.
  • Dump out the old water from boiling the potatoes, and bring a fresh pot of water to a boil.
  • While the water is heating up starting rolling out your gnocchi on a lightly floured surface.
    • I suggest splitting your dough into 6 sections and rolling them one-by-one into a rope.
    • Aim for a rope about an inch wide, perhaps a little less.
    • Cut small 1″ gnocchi ‘pillows’ and set aside.
  • Once you have your gnocchi ‘pillows,’ begin rolling them down the curved side of a fork. This will enable the sauce to better stick to the gnocchi and is the traditional style.
  • Now is a good time to heat your marinera sauce with any additional herbs/ veggies on the stove.
    • Cover with a lid, and let simmer.
  • When the water is boiling, transfer the gnocchi.
    • Do not overcook!
    • The gnocchi should float to the surface after 90 sec. – 2 minutes.
    • Remove the gnocchi’s with a skimmer as they float to the top to avoid any gnocchi from overcooking.
  • Transfer to the saucepan.
    • Combine the gnocchi, and marinera sauce.
  • Plate your gnocchi dishes, and serve with vegan parmesan and garnish.
  • Enjoy! Mangia! Mangia!