Homemade Vegan & Gluten Free Gnocchi Recipe (with Video)

Making the Dough
1. Bake the potatoes at 400°F for 1 hour.
2. Once cool enough to touch, peel off the skin and pass through a potato ricer.
3. Add riced potatoes to a flat surface and sprinkle both flours over the top.
4. Drizzle olive oil throughout potato and flour mixture.
5. Combine all ingredients and knead until fully incorporated, adding as little brown rice flour as possible (You’ll just want enough flour that you can work the dough without it sticking).
6. Quarter the dough.
Forming Gnocchi
1. Roll each piece into 1-inch ropes, dusting with flour to keep from sticking.
2. Cut lengthwise into 1-inch cubes - option to add ridges with a fork or gnocchi board.
Cooking/Storing Instructions
1. Ready to cook immediately in salted boiling water for 2-5 minutes
2. Once Gnocchi begin to float, carefully remove from water & add to your favorite sauce
3. If making ahead of time, store gnocchi in the freezer until ready to cook (do not thaw).
4. Check out my Gnocchi Pomodoro Bake for a Dairy Free dish to pair with your GF & Egg Free Gnocchi!