I have a recipe for gnocchi in my book, The Vegan ABCs Cookbook, and it is one of my most successful creations. But, what if I told you I have an even better/easier recipe that is perfect for back to school and busy nights?! Read on my loyal friends!
It took some time to come up with a great recipe for vegan gnocchi. The secret ingredient? Aquafaba, the liquid from a can of chickpeas. It acts like eggs which is a key ingredient in gnocchi.
One day, I was watching Beat Bobby Flay (one of my favorite cooking shows of all time) and a chef challenged Bobby with gnocchi as his signature dish. The chef used instant potato flakes. Yes! INSTANT POTATO FLAKES! Just like when I discovered aquafaba, instant potato flakes are yet another game changer.
Now, gnocchi is not a multi-step affair. Make and serve the same night or freeze and serve when you are in the mood. Toss with your favorite sauce – I like my red sauce but pesto or brown [vegan] butter work really well too. To make it fancy, top with shaved macadamia or Brazil nuts for texture and a pretty visual!
Instant Gnocchi
Ingredients
- 1 cup instant potato flakes
- 1 cup boiling water
- 3 tablespoons aquafaba, room temperature
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Instructions
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Add potato flakes to a heat proof bowl. Pour boiling water over top and mix well. Let cool completely.
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Whisk the aquafaba and set aside.
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Sprinkle the potatoes with salt. Add 1 cup of flour and just bring it together lightly. Add the aquafaba and mix well. Add 1/4 cup of flourand mix again. Add the final 1/4 cup of flour and mix until totally combined. Get in there with your hands, kneading it lightly, until it just forms a ball and feels slightly sticky but firm.
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Clean your work surface and line a sheet pan with a piece of parchment paper. Make sure it can lay flat in your freezer. Use a bench scraper to divide the dough into 8 pieces. Use the palms of your hands to roll each ball into a rope, about 1/2 inch thick and 8 inches long. Use the bench scraper to cut each rope into 3/4 inch pieces, cleaning the edge occasionally, and place the gnocchi on a the sheet pan in a single layer.
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Place the gnocchi in the freezer for at least 10 minutes before adding to salted boiling water. Cook the gnocchi in boiling salted water until they float to the top, about 5 minutes. Drain well and serve with your favorite sauce.
Recipe Notes
If you are not making the gnocchi right away, place them on a baking sheet and freeze them until frozen solid. Once frozen, transfer them to a freezer bag or airtight container. When ready to use, drop them straight from the freezer into salted boiling water. They are done when they float to the top.
Hi Lisa, I was recently at RWF in MTK & had your bikini muffins OMG so incredible. I’m 59 yrs old & live in CT, in the past few years I have been converting my grandmother & mothers Italian favorites to be more nutrient & health based. I purchased both of your books & just love your style of the ingredients you use in your cooking/baking. Could you share the bikini muffin recipe with me–I didn’t see it in either of your books. Thank you for creating such great books!!!
hi there! I am not sure what muffins you are talking about?! but thank you for buying my books! please email me at lisasprojectvegan@gmail.com and we can talk about what you are looking for!