Gluten Free Vegan Gnocchi

Name: Gluten Free Vegan Gnocchi
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 pound large Yukon Gold potatoes, scrubbed well; 2 tablespoons Ener-G egg replacer, prepared according to package directions; 2 tablespoons chickpea flour; 3 tablespoons potato starch; Salt and black pepper to taste

“You can never have too many Mediterranean recipes, so give Gluten Free Vegan Gnocchi a try. This recipe serves 4. This hor d'oeuvre has 133 calories, 4g of protein, and 0g of fat per serving. For 31 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Foodista requires salt and pepper, ener-g egg replacer, chickpea flour, and potato starch. 1 person has made this recipe and would make it again. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is outstanding. Users who liked this recipe also liked Gluten Free Vegan Gnocchi, Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar), and Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar).”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Yukon gold potatoeslarge, scrubbed well1 lb
Ener-g egg replacerprepared according to package directions2 tbsp
Chickpea flour2 tbsp
Potato starch3 tbsp
Salt and pepper4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

13 steps · 45 min

1
Preheat oven to 425F. Pierce potatoes 2-3 times with a fork, place on a microwave-safe plate and microwave for 3 minutes.
2
Place potatoes on racks set over a cookie sheet and bake 1 hour.
3
Allow to cool until you are able to handle them, then peel them into a potato ricer or food mill basin and run through.

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