Zucchini and Potato Gnocchi – Vegan and Gluten-free


Potato Gnocchi are a show stopping dish that really aren’t as hard to throw together as you think.. This recipe is for my accidental, vegan and gluten-free potato gnocchi! I hope you enjoy!

Let’s Get Started!

Zucchini and Potato Gnocchi – Vegan and Gluten-free


  • 3 russet potatoes
  • 1/2 zucchini
  • 1 sprig of rosemary
  • 2 cups of chickpea flour
  • 1/2 teaspoon of sage
  • salt and pepper to taste


  1. To start off, place your potatoes in a boiling pot of water and let them cook until they are fork tender.
  2. In a food processor combine how cooked potatoes and the rest of your ingredients except for the flour. Pulse until it is a smooth consistency.
  3. In a large mixing bowl, fold your flour into the dough and then knead it until it is a solid ball of dough.
  4. Let the dough rest for 20 minutes or so and then start rolling pieces into long strips about 1 inch wide. Cut the gnocchi into small pillows and place them on a baking tray.
  5. Once all your gnocchi are ready, cook them in small batches in boiling water. They will float to the surface of the water once they are cooked.
  6. When your gnocchi are cooked, you can pan fry them with some olive oil and your choice of sauce and serve!

Servings: Makes 2 servings
Prep Time: 30 minutes
Cook Time: 40 minutes

Happy Cooking!


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