Gluten Free Vegan Gnocchi Recipe

Preheat your oven to 425°F. Pierce the potatoes 2–3 times with a fork, then place them on a microwave-safe plate and microwave for 3 minutes.

Transfer the potatoes to racks set over a cookie sheet and bake for 1 hour. This two-step cooking helps dry out the potatoes, which is key for light gnocchi.

Add the 2 tablespoons of egg replacer to the riced potatoes and beat it in until combined.

In a separate bowl, whisk together the 2 tablespoons of chickpea flour and 3 tablespoons of potato starch. Add this mixture to the potatoes and blend everything until you have a fairly stiff dough. Don't overmix; just bring it together.

Using the back of a fork, gently flatten each gnocchi piece. This creates ridges that will help hold onto sauce.

Chill the shaped gnocchi for another 1 hour before cooking. If you're not cooking them right away, you can freeze them solid on the cookie sheet, then transfer them to a freezer bag for longer storage. Repeat this process with the remaining dough portions.