Homemade Gnocchi & Mushroom Stroganoff And Chickpeas By @ela

homemade gnocchi & mushroom stroganoff and chickpeas by ela display image  00a2d817
homemade gnocchi & mushroom stroganoff and chickpeas by ela display image 00a2d817

Homemade Gnocchi & Mushroom Stroganoff and chickpeas by @elavegan

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-2 1/4 lbs potatoes (e.g. Yukon Gold), peeled and chopped (1 kg)
-1 1/2 to 2 cups chickpea flour (180-240 g)
-1 cup tapioca flour + more for dusting (120 g) (*see recipe notes)
-1/2 tsp sea salt


Peel and chop potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot and mash with a potato masher (don’t use a food processor or blender). Add 1 1/2 cups of chickpea flour and the tapioca flour and knead with your hands until a dough forms.

The dough might still be a bit sticky but it should be fine to handle. However, if the dough is too sticky then add more chickpea flour and knead again. It depends on the type of potato whether you will need 1 1/2 cups or 1 2/3 cups or up to 2 cups of chickpea flour.

Cut the dough into equally sized pieces and dust with a little bit tapioca flour.

With your fingers, roll each piece to strands. Use a knife to cut the dough into 1-inch pieces and form them to small balls with your hands. You can roll every ball over the back of a fork if you want ridges on your gnocchi (this step is optional). Watch the video above to see how easy it is.

Add the gnocchi to a pot of salted boiling water. Once the gnocchi rise to the surface (after only 2-4 minutes), remove them with a slotted spoon.

You can now serve them with a sauce of choice OR fry them for a few minutes in a pan with a little bit of vegan butter or vegetable oil. They will turn crispy and even more delicious. Enjoy!
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