Pan-fried Vegan Gnocchi
Recipe by Jhanelle Golding
From the Comfort of My Bowl
Prep: 1 hour
Cook: 15 minutes
Total: 1 hour 15 minutes
Servings: 4
Crispy on the outside, pillowy soft on the inside, these homemade vegan gnocchi are egg-free and dairy-free. There are two versions, sweet potato and white potato. No boiling necessary. Just pan-fry with mushrooms and broccoli for a quick dinner.
Author: Jhanelle Golding
Ingredients
Gnocchi Dough
8 oz (230 g) potato, starchy types such as Russet or Idaho are best
8 oz (230 g) sweet potato
8 tbsps (80 g) semolina flour, or all-purpose flour
½ tsp (2 g) salt
Pan-Frying
3 tbsp (40 g) olive oil, or vegan butter
6 fresh shiitake mushrooms, sliced
1 medium head of broccoli, chopped
4 garlic cloves, minced
2 teaspoons fresh rosemary
1 handful fresh basil, chopped
Salt and pepper, to taste
Instructions
Fill a pot with water. Cut the potatoes in half. Add to the pot and boil until tender for about 15-20 minutes. Alternatively, you can pierce the potatoes 3 times with a fork and bake at 400°F/204°C but this takes twice as long.
8 oz (230 g) potato ,8 oz (230 g) sweet potato
While still hot and holding with a kitchen towel, carefully peel the white potato first. Add to a bowl and mash with a fork to remove lumps. Season with 1/2 tsp salt, then gradually mix in 4 tbsps (40g) flour until it comes together in a light but non-sticky dough.
8 tbsps (80 g) semolina flour ,0.5 tsp (2 g) salt
Next place the dough on a floured surface, flatten slightly with your palm or roll into a log. Cut the dough into about 48 equal pieces.
Form each piece into a ball, coating the pieces with extra flour to prevent sticking.
Optional step: Roll the dough balls on a gnocchi board or back of a fork to get the signature pattern.
Repeat steps with the sweet potato, adding more or less flour as needed.
Pan-frying Gnocchi
Heat 1 tbsp of the oil or vegan butter in a large skillet. Add mushrooms and broccoli and cook until mushrooms are browned.
6 fresh shiitake mushrooms ,1 medium head of broccoli ,3 tbsps (40 g) olive oil
Remove from the pan and add the remaining oil. Add gnocchi and spread in an even layer. Cook until they are golden brown at the bottom, which will be about 2 to 3 minutes.
Next, flip them and add rosemary, garlic and basil and continue to cook until they are brown and crispy all over.
4 garlic cloves ,1 handful (1) fresh basil ,2 teaspoons fresh rosemary
Toss in broccoli and mushrooms and season to taste. Remove from heat and serve immediately.
Salt and pepper
Notes
You can use any other brown mushrooms in this recipe.
Store uncooked gnocchi in a container in the refrigerator for up to 3 days. Be sure they are coated well with flour so they don’t stick together.
For longer storage, place on a baking sheet, spaced apart and freeze for an hour. Then place them in a container and store in the freezer for up to 2 months.
About the Recipe Creator
Jhanelle Golding is the recipe developer behind From The Comfort Of My Bowl. Born and raised in Jamaica, she holds a bachelor’s degree in Dietetics and Nutrition and has been developing vegan recipes for nearly a decade. Inspired by her Jamaican roots and her travels throughout the U.S., Asia and beyond, Jhanelle creates approachable plant-based versions of comforting dishes and flavors from around the world. You can find more of Jhanelle’s recipes on her website From The Comfort Of My Bowl.
We’re featuring Jhanelle because nourishing yourself should still include food that feels familiar, satisfying and genuinely good to eat. Her recipes make plant-based cooking approachable while drawing inspiration from Jamaican, Southern and global food traditions, giving you more ways to explore nourishing meals without sacrificing comfort or flavor.