What is Gnocchi? Gnocchi are dumplings made from flour and semolina generally. But In America gnocchi is made from potato and flour. Gnocchi hails from Italy. I have made an Eggless Gnocchi today!….The word Gnocchi means nocchio, meaning a knot in wood or from nocca (meaning knuckle). It has been a traditional Italian pasta type of probably Middle Eastern origin since Roman times. For more information on Gnochhi click on wikipedia.
There are lot of variations which goes in making Gnocchi. Some people use eggs, potato, flour and salt. Some use semolina, flour and salt……… Gnocchis are dumplings an Italian dish made from flour, potatoes which are cooked like an Italian pasta. Gnocchi can be fried Or just served as dumplings I made both ways….. I am happy to make these Fried Vegan Mushroom stuffed Gnocchi… crisp from outside and soft within 😉
I have used whole wheat flour, potatoes. I have boiled them in water and then shallow fried them. It’s vegan so no eggs, no butter have used flax seeds to replace eggs and olive oil to replace butter. For stuffing I have used mushrooms, garlic, herbs, green chilies and salt.
For the taste of Indian taste buds I have fried them. You could just eat them as dumplings and serve them with pesto, marinara, peri peri Or tomato sauce. It taste good either way however I too prefer fried Or baked being an Indian!
Gnocchis are smaller in size and shape. Since I had to stuff them I have made a larger version of gnocchis so that the the stuffing and dough holds the shape properly when frying.
My hubby asked me the name of the dish when I served him and he loved them 😉
Let’s make Gnocchi stepwise:
Gnocchi Dough
1. Roast flaxseed for a minute Or two. Cover with a lid else they will start popping up. Grind them into a processor until smooth powder is formed. Combine the flax powder with 3 tbsp water and keep aside. In the meanwhile let’s make our Gnocchi dough.
2. Most crucial for gnocchi are how the potatoes are boiled? Potatoes should contain less moisture for yielding a better gnocchi dough. It’s not difficult to boil potatoes. You could pierce the potatoes with the fork, cover them with foil and steam Or microwave in oven. Alternatively you could steam them in pressure cooker. In either way ensure the potatoes are cooked to perfection not overcooked Or undercooked. I cooked mine in pressure cooker in 3 whistles. Once they are manageable to touch peeled off their skin and grated them.
3. It’s important you either grate them Or use a ricer else the potatoes tend to get sticky and gummy. Once you grate all potatoes add a cup of flour to it. Also add the flax+water paste. Use a spatula to combine all. Once you aren’t able to move spatula use your finger.
4. Knead into a nice, soft dough. If it’s too sticky add a little flour more. If your dough is smooth and soft there is no need to add more flour. As lesser the flour the lighter is your gnocchis. Lastly add 1 tbsp olive oil which helps in binding the dough. Cover with a cling film and set aside to chill in the fridge for 30 to 40 mins.
5. Wash mushrooms and wipe them with a cloth. Chop them into small size but not very small else they will dissolve. Take a pan add olive oil. Once oil is hot add caraway seeds. Once it starts cracking add green chilies, garlic.
6. Saute for 30 secs now add chopped mushrooms. Saute nicely and cook for 6 to 7 mins on high flame until mushroom water evaporates. Add the chili-tomato sauce. Sprinkle salt and chopped coriander leaves Allow to cool. Once it’s lukewarm place in the fridge for about 20 to 25 mins. This will help the mushroom mixture to get firm and less moisture.
7. Take the chilled dough divide into big portions. Make 4 inch size thick balls. Dust some flour on your working surface ares. Shape these balls into a log shape with the help of your palm.
8. Now with the help of knife chop them into an inch size each as you see in the pic below.
9. Keep a fork handy. Spread each ball over the fork. Place little filling over it. Now gently wrap from one edge to other edge forming a cylindrical shape. Alternatively you could roll from one edge to other. Place the fork on each side creating a design Or impression of the fork. I never bothered so much about shape as was making for the first time. I have taken help of a clean comb instead of fork to get those shape. Ensure there are no gaps else it will burst so you have to be careful.
Boiling Gnocchi
10. Boil water in a big pot Or vessel. Add salt and olive oil. Once water starts bubbling place these filled dumplings gently one by one. It should take about 3 to 4 mins.
11. You will start noticing the dumplings starts floating on the top. Wait for a minute more. Gently remove them with the help of slotted spoon. Place them on a cotton cloth Or knapkin to absorb water.
Frying Gnocchi is optional
Take a pan add oil to it. Once oil is hot shallow fry the dumplings until crisp and golden brown from both sides. Please be careful when you place them in oil it might splutter due to moisture in them. Keep your face as far as you can. Serve fried gnocchis hot with tomato sauce.
Vegan Mushroom Stuffed Gnocchi recipe and printable version below!
- For Eggless Gnocchi
- 4 medium sized potatoes
- 1.5 cup whole wheat flour
- 1 tbsp flax seed + 3 tbsp water
- 1 tbsp olive oil
- For Boiling Gnochhi
- 1 big wok Or vessel filled with water
- 2 drops of olive oil
- 2 tbsp salt
- For Mushroom Stuffing
- 1 packet of button mushrooms
- 1 tbsp olive oil
- 6 to 7 garlic cloves
- 1 tbsp caraway seed
- 2 to 3 green chilies chopped finely
- 1 tbsp red chili-tomato sauce
- few chopped coriander leaves
- salt as per taste
- Frying Gnocchi (optional)
- 1.5 tbsp oil
- Gnocchi Dough
- Roast flaxseed for a minute Or two. Cover with a lid else they will start popping up. Grind them into a processor until smooth powder is formed. Combine the flax powder with 3 tbsp water and keep aside. In the meanwhile let's make our Gnocchi dough.
- Most crucial for gnocchi are how the potatoes are boiled? Potatoes should contain less moisture for yielding a better gnocchi dough. It's not difficult to boil potatoes. You could pierce the potatoes with the fork, cover them with foil and steam Or microwave in oven. Alternatively you could steam them in pressure cooker. In either way ensure the potatoes are cooked to perfection not overcooked Or undercooked. I cooked mine in pressure cooker in 3 whistles. Once they are manageable to touch peeled off their skin and grated them.
- It's important you either grate them Or use a ricer else the potatoes tend to get sticky and gummy. Once you grate all potatoes add a cup of flour to it. Also add the flax+water paste. Use a spatula to combine all. Once you aren't able to move spatula use your finger.
- Knead into a nice, soft dough. If it's too sticky add a little flour more. If your dough is smooth and soft there is no need to add more flour. As lesser the flour the lighter is your gnocchis. Lastly add 1 tbsp olive oil which helps in binding the dough. Cover with a cling film and set aside to chill in the fridge for 30 to 40 mins.
- Let's utilize this time to make our Mushroom Stuffing
- Wash mushrooms and wipe them with a cloth. Chop them into small size but not very small else they will dissolve. Take a pan add olive oil. Once oil is hot add caraway seeds. Once it starts cracking add green chilies, garlic.
- Saute for 30 secs now add chopped mushrooms. Saute nicely and cook for 6 to 7 mins on high flame until mushroom water evaporates. Add the chili-tomato sauce. Sprinkle salt and chopped coriander leaves Allow to cool. Once it's lukewarm place in the fridge for about 20 to 25 mins. This will help the mushroom mixture to get firm and less moisture.
- Again back to our Gnocchi dough
- Take the chilled dough divide into big portions. Make 4 inch size thick balls. Dust some flour on your working surface ares. Shape these balls into a log shape with the help of your palm.
- Now with the help of knife chop them into an inch size each as you see in the pic below.
- Keep a fork handy. Spread each ball over the fork. Place little filling over it. Now gently wrap from one edge to other edge forming a cylindrical shape. Alternatively you could roll from one edge to other. Place the fork on each side creating a design Or impression of the fork. I never bothered so much about shape as was making for the first time. I have taken help of a clean comb instead of fork to get those shape. Ensure there are no gaps else it will burst so you have to be careful.
- Boiling Gnocchi
- Boil water in a big pot Or vessel. Add salt and olive oil. Once water starts bubbling place these filled dumplings gently one by one. It should take about 3 to 4 mins.
- You will start noticing the dumplings starts floating on the top. Wait for a minute more. Gently remove them with the help of slotted spoon. Place them on a cotton cloth Or knapkin to absorb water.
- You could serve these dumplings with your favorite choice of sauce. Also you could drizzle some olive oil and herbs.
- Frying Gnocchi is optional
- Take a pan add oil to it. Once oil is hot shallow fry the dumplings until crisp and golden brown from both sides. Please be careful when you place them in oil it might splutter due to moisture in them. Keep your face as far as you can. Serve fried gnocchis hot with tomato sauce.
2. Also don't add salt while kneading the dough. Add salt in the boiling water as salt in the dough would make your gnocchi sticky and mushy.
3. Ensure potatoes are not overcooked else it will be gummy and you will have to add more flour.
4. You could stuff with any thing. It's your own choice. Just ensure the mixture is dry else you will land up with soggy gnocchis.
5. Also be careful while shallow frying the dumplings as it might splutter. So be vigilant.
6. When you chill the dough for some time. The gnocchi dough becomes manageable. so you could make them in the morning wrap them with cling film. Make use of it in the evening.
7. Please do not refrigerate the dough for more than 12 to 16 hours else it will turn black and get spoiled.
leanne says
hey dear ..made this today it was yumm..thanks a tonn…loved it more cos its eggless…served it with white sauce but added mushroom flavored cheese
maria says
Thanks Leanne for trying the recipe and I am happy you liked them also mushroom and cheese is a superhit combo!
Carmen ❤ says
Oh my gnocchi! Boy do these look good. I’ve eaten gnocchi but never made it. That’s so much for the recipes. Mushroom stuffed sounds (and looks) spectacular!
❀ It’s Carmen
maria says
Thanks Carmen do try them for sure 🙂
bushra says
hi maria
I have made ghocchi few times with eggs but i hate that egg smell first time i enjoy them.
maria says
Thanks Bushra for trying 🙂 I am happy you enjoyed the eggless version!
dassana says
i have bookmarked to make gnocchi soon. i will make the fried ones.
maria says
Thanks Dassana 🙂
suzanne Perazzini says
I have made gnocchi a few times but never with a stuffing. What a great idea. I would eat them not fried but I can imagine the fried ones could be great cocktail food.
maria says
Thanks Suzanne do try them stuffed this time when you make gnocchi 🙂