Vegan Einkorn Gnocchi

Soft, pillowy Einkorn Gnocchi topped with your favorite sauce making for a delicious meal! This version is Vegan, but, oh so good!

Course Side Dish

Cuisine American

Keyword Einkorn, Einkorn Flour, Gnocchi, Healthy Dinner Ideas, Potatoes, Vegan, Vegan Recipe

Prep Time 5

Cook Time 5

Servings servings

Calories 193.4kcal

Author Mary Rose

Peel and cut the potatoes into equal cubes.
Cook the potatoes in salted boiling water until cooked through.
Drain and put potatoes in a mixing bowl.
Mash the potatoes with a fork or potato masher.
Make flax egg by adding 1 tbsp ground flax and 2 tbsp water to a small bowl. Mix it well and let sit for 5 minutes until thick.
Add to mashed potatoes along with the nutritional yeast, flour, and salt.
Mix until it becomes a ball of dough.
Cut the ball of dough into 4 equal portions.
Roll each portion into a long log.
Cut the log into small pieces of dough.
Optionally, you can roll the pieces on a gnocchi board to give them ridges so they will hold sauce or soup.
Cook the gnocchi in salted boiling water in small batches. When the gnocchi rise to the top of the water, they are done.
Serve with soup or make a sauce with veggies to serve them with.

Store leftover gnocchi in an airtight container in the fridge for up to 3 days.

Freeze in freezer safe bags for up to 3 months.