Easy Homemade Vegan Gnocchi!

#VeganGnocchi #HomemadeGnocchi #PlantBased #VeganRecipes #CookingAtHome Welcome to our kitchen! In today’s video, we’ll show you how to make the most delicious homemade vegan gnocchi that’s guaranteed to be soft and pillowy. 🌱✨ Join us as we blend simple, plant-based ingredients to create these delectable little dumplings that are perfect for any occasion. Whether you’re a long-time vegan or just curious to try something new, this step-by-step guide will have you whipping up gnocchi like a pro in no time! In this video: Ingredients needed for the perfect vegan gnocchi Tips for achieving that soft, fluffy texture Step-by-step instructions on shaping and cooking the gnocchi Delicious serving ideas and sauce pairings Don’t forget to like, subscribe, and hit the notification bell so you never miss a recipe! If you try this recipe at home, please share your results in the comments below; we’d love to hear from you! Get ready to impress your friends and family with this homemade vegan gnocchi that’s not only easy to make, but also incredibly satisfying. Let’s get started! Thank you for watching, and happy cooking! 🥳 Ingredients 1 Kilo (2 ¼ Pounds) Potatoes (We used red potatoes) 300 Grams (Just shy of ¾ cup) “00” Flour Bob’s Red Mill Egg Replacer (We used the amount for 1 egg) Semolina flour Instructions Put your potatoes in a large pot, cover with cold water and boil for 20 to 25 minutes. If your potatoes are smaller, 20 minutes should be perfect, but larger potatoes might take 25 minutes. When your potatoes are done, pull them from the water and let them cool until they can be handled safely. Peel your potatoes and discard the skins. Add the flour to your work surface and create a mound with a well in the center. Use your potato ricer and rice your potatoes into the well within the flour. If there are any small chunks of potatoes that aren’t cooked, discard those. If you don’t have a potato ricer, you can use a fork or masher, but make sure to really get them mashed well so they incorporate into the flour when mixing. After the potatoes are all riced, create a small well within the potatoes. Mix your egg replacer per the instructions and let sit for 30 to 45 seconds. Begin mixing by folding the top of the riced potatoes into the well so they begin mixing with the egg replacer. Continue to mix with your hands and begin kneading to create a dough ball. As the dough comes together, continue kneading for 10 minutes. If the dough becomes sticky, sprinkle a little of the “00” flour onto the work surface as you knead it. Don’t add too much! The dough should slowly become more smooth and after about 10 minutes it should be ready to rest. Form it into a ball and sprinkle some semolina all over the dough. Wrap it in plastic wrap to keep it from drying and let it rest for 30 minutes. After 30 minutes, unwrap the dough and cut it into 4 equal size pieces. Rewrap the other pieces as you work the individual piece. Sprinkle some semolina onto a large cookie sheet. Begin rolling the piece of dough into a log until it is around ½” in diameter. Next cut the log into pieces that are around ¾” to 1” in length. Roll the individual pieces down your gnocchi board to impart the grooves into the dough. If you don’t have a gnocchi board you can also use the back of a fork. Continue that process for the remaining dough. Your gnocchi is ready to cook! Get a large pot of water up to a boil, add some salt, put your gnocchi in and cook until they start floating. As for serving, gnocchi can be served with just about any type of sauce or pesto. Alternatively, you can also warm up some butter and olive oil, add some whole garlic to a pan with some fresh sage and add your gnocchi to saute them for 3 to 5 minutes. Enjoy! 👍 Don't forget to like, comment, and subscribe to Pizza with Plants for more delicious plant-based recipes! 🌿🍕 🌟 🎞️ Awesome Editing by the Amazing Tweaky Tales Team🎞️ 🌟 www.thetweakytales.com