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Mamu Gnocchi

⩧ Yield: 4 Servings
Mamu Gnocchi


1 pound / 454 grams Mamu
6 Tablespoons / 91 grams Plant-based cooking cream or heavy cream
1 teaspoon / 5 grams Salt


  1. Place Mamu into a food processor and process until it forms into a fine paste. Add cream and salt into the mixture. Process until homogenous.
  2. Transfer half of the mixture into a piping bag, not more than halfway full or it will be difficult to squeeze.
  3. Boil 4 quarts of salted water and line a sheet pan with parchment paper.
  4. Cut the piping bag tip to desired size of gnocchi. Pipe the mixture into boiling water by holding it at the edge of the pot and using a butter knife to cut gnocchi from the bag into the water. This should be done in batches to not overcrowd the pot. (OR: if making a larger batch, pipe logs of gnocchi mixture onto oiled parchment paper and cut into desired size. Then, place them in the boiling water.)
  5. Boil the gnocchi until it floats to the top and is firm and bouncy in texture.
  6. Remove cooked gnocchi from the pot with a slotted spoon or strainer into prepared pan. Cool in a single flat layer.
  7. Gnocchi is ready to use or store, refrigerated, for 3-5 days.

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