These Easy pan fried vegan gnocchi’s are deliciously crispy on the outside, and soft, light and pillowy on the inside. This vegan gnocchi recipe is incredibly easy to make and requires no boiling - plus it’s egg free and dairy free (and can be gluten free if you use gluten free flour).This is my go-to recipe whenever I have leftover boiled potatoes from last nights dinner.
Course Dinner
Cuisine Italian
Keyword vegan
Prep Time 7 minutesminutes
Cook Time 25 minutesminutes
Servings 4people
Author Simone - Munchyesta.com
Ingredients
16oz (460g)PotatoesPeeled, cooked and cubed
8 tbsp (80g)Semolina Flouror all-purpose or gluten free flour
1tspsalt
1tspDried Thyme
1tbspMediterranean spice mix
½tbspSea salt
Instructions
Preheat oven to 350F and line a baking tray with baking paper.
Pour the pre-cooked potatoes into a bowl and mash them using a fork. Add salt and 4 tablespoons semolina (or whichever flour you prefer) and mix together until it forms a dough.
Dust a surface with flour and roll out the gnocchi dough until it 2-inch wide, 1-inch thick string. Cut into 1-inch pieces (should make around 45-50 gnocchis).Lightly shape the gnocchis into the traditional log shape and optionally you can use a gnocchi board or a fork to make the traditional gnocchi pattern.
Drizzle a little extra semolina flour over the gnocchis if needed and add the gnocchis to the lined baking pan. Season with olive oil, dried thyme, mediterranean spice mix and sea salt and toss together until all the gnocchis are coated.Bake the gnocchis for 20-25 minutes in the oven or until the gnocchis are golden and crispy on the outside. Serve hot with your favourite veggies and enjoy.