This vegan gnocchi recipe is pillowy soft and perfect for adding your favourite sauce, floating in soup, or baking on a sheet pan with veggies. It’s also budget-friendly!
I wanted to share a recipe for gnocchi soup here, but then I realized that while I’ve made cauliflower gnocchi before, I’ve never posted a traditional vegan gnocchi recipe. Clearly it was time to remedy that!
Gnocchi is usually made with egg, but after some experimentation, I realized it doesn’t need the egg at all—and it doesn’t even need a vegan egg substitute either. Just russet potatoes, along with a short list of staples I know you already have in your pantry.
Why You’ll Love This Homemade Gnocchi Recipe
- Easy vegan option . Because we’re not replacing the egg, making this vegan gnocchi is a breeze.
- Budget-friendly . You only need a few simple ingredients to make this recipe and it’s much less expensive than buying vegan gnocchi at the grocery store (if you can even find it, that is!).
- Versatile . Gnocchi can be served with a variety of sauces, in gnocchi soup, and paired with all kinds of vegetables and plant-based proteins.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Russet potatoes – The starchier the better for gnocchi! Russet potatoes have the perfect texture for achieving pillowy soft gnocchi.
- Salt
- Olive oil – You can also use avocado oil or another cooking oil if you prefer.
- All-purpose flour – Regular all-purpose flour works best. It helps bind everything together and give the gnocchi their irresistible chewy texture.
Can I Use Gluten-Free Flour to Make Gnocchi?
Although I haven’t tested it myself, my cooking and baking experience tells me you can probably use gluten-free flour to make gnocchi as long as you choose a gluten-free all-purpose flour blend that’s designed to mimic the properties of regular flour. The texture and taste will be different, but the gnocchi will still be delicious. When using gluten-free flour, you might need to adjust the amount slightly, as it can behave differently than wheat flour. Start with the recommended amount and add more as needed until the dough is the right consistency.
How to Make Gnocchi
- Boil the potatoes. Bring the potatoes to a boil in a pot of salted water, then simmer for about 15 minutes, or until they’re tender.
- Mash. Mash the potatoes in a bowl with a fork until they’re smooth.
- Make the gnocchi dough. Add salt, olive oil, and flour to the potatoes and stir to form a dough.
- Form the gnocchi. Divide the dough into 5 portions. Roll each portion into ½-inch thick ropes on a lightly floured work surface. Cut them into gnocchi.
- Boil the gnocchi. Cook the gnocchi in salted boiling water until they float.
- Serve. Serve the gnocchi warm with your sauce of choice.
Tips for Success
- Choose the right potatoes . For the best flavour and texture, stick with russet potatoes. Their high starch content helps create gnocchi that’s just the right balance of fluffy and chewy.
- Don’t over-mash . When mashing the potatoes, aim for a smooth consistency with no lumps. Do not whip the potatoes (or the gnocchi dough) with a hand mixer , as this can make the gnocchi tough.
- Flour with caution . Start with the minimum amount of flour the recipe calls for and add more only if needed. Too much flour will make the gnocchi hard.
- Cut evenly . When cutting your gnocchi, try to keep them all the same size to ensure they cook evenly and look good on a plate.
- Boil in batches . Don’t overcrowd the pot when boiling your gnocchi. If you don’t have a pot large enough, cook the gnocchi in batches.
Ways to Serve Gnocchi
- Pair it with a sauce . Toss homemade gnocchi in your favorite pasta sauce for a classic meal. I love them in marinara sauce , spicy arrabbiata sauce , and basil pesto .
- Butter them up . Another option is fry them in a pan of vegan butter . Brown butter gnocchi is fantastic too!
- Add it to soup . I adore this gnocchi soup recipe, but you can even add them to vegetable minestrone soup .
- Bake it with veggies . Spread gnocchi on a sheet pan with your favourite vegetables and bake until golden brown for an easy one-pan meal.
How to Store
Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet with a little bit of oil or butter for best results.
Can I Freeze Homemade Gnocchi?
If you’re not planning to cook the gnocchi right away, you can freeze them. Arrange the uncooked gnocchi in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag or airtight container. They can be stored in the freezer for up to 3 months.
When you’re ready to enjoy, cook the gnocchi straight from the freezer—no need to thaw. Just add a few minutes to the boiling time.
More Vegan Potato Recipes
- Duchess Potatoes
- Parmesan Crusted Potatoes
- Loaded Potato Soup
- Crispy Smashed Potatoes
- Vegan Scalloped Potatoes
Ingredients
- 1 pound russet potatoes , peeled and cubed 454 grams
- 2 teaspoon salt , divided 12 grams
- 3 ½ tablespoons olive oil , 52 ml
- 1 cups all-purpose flour , 120 grams
Instructions
- Place the potatoes in a pot and cover them with water. Add ½ teaspoon of salt to the pot and bring the water to a boil. Reduce the heat to low, and let the potatoes simmer for 15 minutes or until fork tender. Drain.
- In a large mixing bowl, mash the potatoes with a fork until smooth.
- Add ½ teaspoon of salt, olive oil, and flour to the potatoes. Mix until a smooth dough forms
- Divide the dough into 5 pieces. On a lightly floured surface, roll the dough sections out into ½ inch snakes. Use a sharp knife to cut the snake into dumplings (~1 inch long).
- Bring a large pot of water to boil and add 1 teaspoon of salt. Add the gnocchi and cook until they float to the top. Drain.
- Serve warm tossed (gently) in melted vegan butter or your favorite pasta sauce.
Notes
Gnocchi Recipe
Ingredients
- 1 pound russet potatoes peeled and cubed 454 grams
- 2 teaspoon salt divided 12 grams
- 3 ½ tablespoons olive oil 52 ml
- 1 cups all-purpose flour 120 grams
Instructions
- Place the potatoes in a pot and cover them with water. Add ½ teaspoon of salt to the pot and bring the water to a boil. Reduce the heat to low, and let the potatoes simmer for 15 minutes or until fork tender. Drain.
- In a large mixing bowl, mash the potatoes with a fork until smooth.
- Add ½ teaspoon of salt, olive oil, and flour to the potatoes. Mix until a smooth dough forms
- Divide the dough into 5 pieces. On a lightly floured surface, roll the dough sections out into ½ inch snakes. Use a sharp knife to cut the snake into dumplings (~1 inch long).
- Bring a large pot of water to boil and add 1 teaspoon of salt. Add the gnocchi and cook until they float to the top. Drain.
- Serve warm tossed (gently) in melted vegan butter or your favorite pasta sauce.
Video
Notes
Nutrition
Gnocchi Recipe https://jessicainthekitchen.com/gnocchi-recipe/ May 27, 2024
This authentic Jamaican rice and peas recipe is an easy side dish with lots of flavour! Scotch bonnet pepper adds a kick, while coconut milk makes it delicious.
Rice and peas is a quintessential Jamaican side dish. It’s almost a requirement at any kind of dinner, get-together, or celebration, and it’s also one of the easiest Jamaican dishes to prepare. Win!
Jamaican rice and peas is naturally vegan, with coconut milk to give the dish a delicious flavour, along with standard Jamaican seasonings: scallion, Scotch bonnet, allspice, thyme, salt, and garlic. This is one of those dishes where simple ingredients come together to create something divine!
Why You’ll Love Jamaican Rice and Peas
- Make it your own . There are so many ways to prepare rice and peas! I share a few ideas later in this post, but you can feel free to put your own spin on it too.
- A classic combination . From congri to dirty rice and arroz con gandules , every culture seems to have its own version of rice and beans! It’s a satisfying combo that’s a great way to round out a meal.
- Goes with so many main dishes . It’s not just for Jamaican food! Even a simple protein like baked tofu will pair well with this recipe.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Dried red kidney beans – Soak these in water overnight to reduce the cooking time.
- Water – If you’d like, unsalted vegetable stock will also work.
- Uncooked long grain rice – Short-grain rice is stickier, which isn’t what we want for this recipe.
- Full-fat coconut milk – This adds a fabulous rich flavour.
- Sea salt
- Scallion
- Scotch bonnet pepper – You can substitute a habanero if you can’t find Scotch bonnets locally. It will not taste the same, as the scotch bonnet pepper gives a distinct slightly fruity flavour, but it works in a pinch.
- Garlic
- Pimento berries – AKA allspice.
- Thyme – Sprigs of fresh thyme are best, but you can substitute dried if you have to.
How to Make Jamaican Rice and Peas
- Rinse the beans . Place them in a colander and rinse, discarding the soaking water.
- Cook the beans . Add the beans to a pot and cover with water. Bring to a boil, then simmer until tender.
- Add the remaining ingredients . Stir everything else into the pot with the beans. Cover and bring to a boil, then reduce the heat and simmer until the rice is tender.
- Finish . Remove from heat and rest, covered, for 10 minutes. Season to taste, then serve.
Tips and Variations
- Be aware that cooking times can vary . Use my instructions as a guide, but be sure to pay attention while cooking the dish. Your dried kidney beans may be slightly larger or smaller than mine (hence needing a little bit more or less water), the rice size or shape may be different, etc. Take note of your own ingredients and enjoy the cooking process—don’t stress! I guarantee that every Jamaican mother or grandmother has a different variation!
- Use a pressure cooker . If you like to cook beans in your Instant Pot, you can definitely cook the kidney beans that way to speed up the process since that’s the part of the recipe that takes the most time.
- Don’t break apart the Scotch bonnet pepper . Although there is Scotch bonnet in this recipe, it is not spicy. The pepper adds a delightful flavour, but not much heat since it’s not diced. (Be sure not to burst the pepper or your Jamaican rice and peas will be spicy.)
- Try another variety of bean . Kidney beans are the traditional choice, but you can try another dry bean in this recipe if you’d like. (I don’t recommend using canned beans because the flavour and texture isn’t quite the same.)
What to Serve With Rice and Peas
- Ackee and saltfish . My vegan ackee and saltfish is a traditional breakfast recipe, but it also pairs well with Jamaican rice and peas.
- Plantains . Mangú is a Dominican plantain dish, but it’s fantastic with any variety of rice and beans.
- Jerk dishes . My Jamaican jerk tofu is perfect alongside this rice and peas recipe.
- Hot Sauce. If you do want some spice, you can drizzle my Scotch Bonnet Pepper Carrot Hot Sauce on this!
- Other Jamaican recipes . Like Jamaican fried dumplings !
How to Store Leftovers
Transfer leftover Jamaican rice and peas to an airtight container and refrigerate for up to 5 days. When you’re ready to reheat, you can use a microwave or the stovetop. Add a splash of coconut milk or water if the rice and peas are dry.
Can I Freeze This Recipe?
Yes, you can! Place the rice and peas in a freezer-safe container or a freezer bag, pressing out as much air as possible before sealing. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and then reheat according to the instructions above when you’re ready to serve.
More Rice Recipes
- Pineapple Fried Rice
- Vegan Arancini Fried Rice Balls (With Air Fryer Option)
- Broccoli Cheese Rice Casserole
- Korean (Gochujang) Tofu Rice Bowls
- Vegan Sushi Rice Bowl with Sesame Soy Dressing
Ingredients
- 1 cup dried red kidney beans , soaked overnight in water. or for 8 hours at least
- 3 cups water , up to 4 cups to cover the peas while boiling
- 2 cups uncooked long grain rice , not jasmine rice, and ensure the bag just says long grain rice*
- 13.5 ounce can full fat coconut milk
- 1 teaspoon sea salt
- 3 stalks scallion , cut or torn in half
- 1 scotch bonnet pepper
- 2 cloves of garlic
- 1 teaspoon pimento berries/allspice
- A few sprigs of thyme
Instructions
- Rinse your soaked kidney beans thoroughly in a sieve, strainer or colander. Discard that water it was soaking in.
- Cover with 3 cups water to cover the kidney beans
- Bring to a boil, then to a simmer at medium heat for 30 minutes to an hour (taste test after 30 minutes to see if it’s tender. My peas are always finished within 30 minutes. You may need to add up to an extra cup of water while the peas are simmering to ensure there’s enough water in the pot.
- After your peas are cooked (don’t wash the peas nor throw out the leftover water), add in your rice, coconut milk, sea salt, scallion, scotch bonnet pepper, garlic, pimento/allsprice, thyme. Stir to combine.
- Cover your pot with a tight fitting lid. Bring to a boil, then reduce to a simmer at medium heat for about 15 minutes, then to low heat for about 5-10 more minutes until the rice is fully cooked through. Just watch your rice. It may cook in a quicker time period, or it may take a little bit longer. You may need to add in an extra ¼ cup of water in case the liquid boils out before the rice is fully cooked through.
- Remove from heat and let the rice sit, cover still on, for an extra 10 minutes. Taste test and add anything if necessary. Remove the seasonings and enjoy!
