Boil the gnocchi in small batches, about 1/8 of the recipe at a time. Add the gnocchi to the boiling water, give a brief stir to prevent sticking, and then cook until they rise to the top. TIP: For gluten free gnocchi, it's best to leave them in about 30-45 seconds longer after rising to make sure they are cooked through.
This easy homemade vegan gnocchi recipe makes perfectly pillowy gnocchi that go well in any recipe! You can toast them on the skillet, toss them in sauce, or bake them in a casserole. Gnocchi was the first thing I ever cooked.
This recipe makes 1 3/4 lbs uncooked and about 2 lbs cooked gnocchi, which feeds around 4-8 people depending on appetites and how it's prepared. Take the peeled, cooked and cooled potatoes and cut them into sections. Using one section at a time, press them through a potato ricer. Alternatively, mash them well so that no lumps remain.
I add a bit of oil to the dough it helps tenderize the dough, which otherwise has the potential to get a bit tough (especially in an egg-free dough). I do add a bit of salt to my gnocchi dough, because salt is flavor. Boil in salted water and cook in advance. I also cook it in salted water, so that the dough doesn’t soak up too much water.