Monday, July 2, 2018


Little gnocchi served with cheese sauce and a side of tempeh.
Last night, I made gnocchi for the first time.
If you didn't know, gnocchi is an Italian origin dumpling traditionally composed of potatoes and flour. They can be flavored with herbs, vegan cheeses, and other ingredients before being dropped into hot water for a quick cooking.
I found this easy peasy gnocchi recipe on Lauren Caris Cooks. The scrumptious cheese sauce, smothered thickly of my preparation was just a little Parmela Creamery nut cheese mixed with almond milk, garlic, nutritional yeast, and crushed red pepper-- which suited perfectly fine.

Gnocchi Ingredients and Preparation

1 1/2- 2 cup potatoes ( used Yukon Gold Potatoes)
1 teaspoon salt
1 cup flour
1 teaspoon olive oil
2 cup water

Bring potatoes to a boil. Mash completely.
Add salt and flour. Knead with olive oil.
Cut off a piece of dough at a time and ball it into small rounded shapes.

Using a fork to make indentations is optional (some people opt to have smooth gnocchi). After making them (should be about twenty five to thirty), bring a pot of water to boil and add a few gnocchi at a time. They're ready once floating.  
Yummy gnocchi.

Dig in.


  1. Your gnocchi are beautiful!! I've been wanting to try a version with gluten free flour but I get scared for some reason!! This post is very inspiring to me!

    1. Thank you so much. I was tentative at first, but finally followed through. I'm sure you could make a great gluten free version.

  2. I've yet to make my own gnocchi; I guess I always thought it would be super complicated, haha! Yours look like they turned out great!

    1. Julie, I always thought the same lol. Thank you for your kind compliments. I hope this inspires you to make some. :)