Gluten-free stuffed gnocchi dough


Savor the deliciousness of our Gluten-Free Stuffed Gnocchi Dough! Mashed potatoes meet gluten-free oat flour to form a gnocchi-style dough, filled with a savory blend of salted tofu and cashew cheese, reminiscent of feta. Spinach adds vibrancy, while pan-frying yields golden perfection. Top it off with a zesty parsley-garlic sauce for a delightful culinary experience. Enjoy a symphony of flavors in every bite!

Video recipe:

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 3



🌱800 g potatoes

🌱150 g salted tofu

🌱125 g vegan cashew cheese

🌱250 g gluten-free oat flour

🌱120 g spinach

🌱Salt, pepper to taste

🌱Olive oil for cooking

For the sauce:

🌱1 handful fresh parsley

🌱3 cloves of garlic

🌱3 Tbsp olive oil

🌱Salt to taste

How to prepare:

  • Begin by boiling the potatoes and mashing them thoroughly.
  • Once mashed, season with salt and gradually incorporate the gluten-free oat flour, creating a mixture similar to gnocchi.
  • As the dough thickens, consider kneading it by hand for easier handling.
  • For the filling, blend salted tofu and plant-based cashew cheese in a food processor to achieve a flavor reminiscent of feta cheese.
  • In a pan with a small amount of olive oil, sauté spinach, seasoning with salt and pepper to taste, until it reduces in size and loses excess moisture.
  • Lightly oil the worktop and shape the dough into round sheets, about 1/2 cm thick.
  • Fill each sheet with the tofu cream, adding a layer of sautéed spinach on top.
  • Carefully fold the edges to seal the filling inside.
  • Place the pies in a non-stick pan, lightly sprayed with oil, and cook until both sides turn golden-brown (approximately 2-3 minutes per side).
  • While the pies are cooking, prepare a flavorful sauce by combining chopped parsley, minced garlic, salt, and olive oil.
  • Once the pies are ready, brush them with the fresh sauce for an extra burst of flavor. Enjoy your delicious creation!


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