Fried Gnocchi (Vegan, Gluten-Free, Soy Free)

So they say making gnocchi is easy, but they (whoever they are) say that about a lot things. I’m so happy to report that gnocchi making is easy! It can be a time investment, but not even that big of one. I’ve made this for dinner two Tuesdays in a row!


It’s potatoes, boiled then mashed into dough (with a few other things). The frying is optional, but I recommend it. A lot of people who don’t think they like gnocchi, like it once it’s got a bit of crunch to it. You can very easily sub out gluten-free flour for all-purpose wheat flour in this instance.


Potato Gnocchi
Serves 4

4 large Russet potatoes, cut in half and boiled until soft
1 tablespoon salt
3/4 cup all purpose gluten-free flour (mine, I use brown rice, never white), plus more for rolling out
1 tablespoon egg replacer, mixed with 1/4 cup warm water
Extra virgin olive oil, to prevent sticking

Bring the Russets to a boil in salted water and let them simmer until they are tender. Drain and let cool until you are able to handle them. Remove skins. Using a potato masher, potato ricer or  a stand mixer (my favourite) mash the potatoes until no lumps are left. Bring a large pot of water to a boil.

Add the flour, egg replacer and mix with your hands until a dough forms. You’re going to know it’s ready when they stop feeling like mashed potatoes and it starts to feel like dough. Pull out a handful onto a well-floured surface and work it into a ball. Using your hands, roll out the dough into a long, cylindrical shape, about a half inch across. Cut the gnocchi into approximately half-inch pieces with the sides of a fork and then roll each piece towards you with the tines of the fork. Test boil the first batch – drop the gnocchi in and take them out once they rise to the top. If the gnocchi feel too soft, work more flour into the dough. Otherwise, set the boiled gnocchi aside and add olive oil to prevent sticking. Roll out remaining dough, working more flour in on the surface, as is needed. Boil and drizzle with oil, as you go along. Some people eat the gnocchi right now, but I think the frying make them far more delicious.



Heat a large non-stick skillet over medium high heat. Add the gnocchi in batches, making sure they’re not touching. Fry until golden brown, flipping sides once they’re achieved the ideal colour.


Serving Suggestions

Any kind of sauce you like, really. Pesto is fantastic on gnocchi. Marinara is a natural. Treat it as you would any pasta and eat it as you like.

Mixed Mushroom Stroganoff

My husband loves mushrooms. It also happens to be one of my favourite flavours to work with. Finally, it is one of the few hearty vegan ingredients he can safely eat. Not the prettiest food to photograph but lovely and comforting to eat.

Serves 2 very hungry people

3 tablespoon non-dairy margarine
1 large yellow onion, peeled and chopped small
3 king oyster mushrooms, sliced
6 large cremini mushrooms, sliced
3 large white mushrooms, sliced
1/4 teaspoon garlic salt
Pinch of dried thyme
4 cloves garlic, minced
2 cups mushroom stock
1 tablespoon balsamic vinegar
1/2 cup red wine
1 cup non-dairy sour cream
Splash of unsweetened non-dairy milk, if needed
1 bunch chives, chopped

In a large skillet, heat margarine and add onion. Sautee over medium heat, until the onions have become translucent. Add the king oyster mushrooms, making sure not to crowd the pan. You want a deep, dark and delicious colour to form on all your mushrooms, so be relatively patient. Add all the mushrooms in batches, ensuring each is a golden brown colour. Add the garlic salt, thyme and garlic. Stir to distribute garlic throughout. Next up, add the stock, balsamic vinegar and wine and bring up to boil. Scrape the bottom of the skillet with a wooden spoon, so you get all the lovely brown bits that have formed from your beautifully browned mushrooms.


Once boiling, keep it going until the stock has reduced to half its volume. Remove from heat and add in the sour cream. Depending on how thick you’d like your sauce, thin with non-dairy milk. Add chives and serve with a green vegetable of your choice.

Serve over rice or noodles. I find this is a wonderful application for those normally subpar brown rice pastas out there. They tend to have the slippery texture of egg noodles.