Breakfast Gnocchi Recipe Vegan: Easy & Delicious Morning Meal

There’s something wonderfully comforting about starting your morning with a warm, hearty dish. If you’re craving a savory, satisfying breakfast that’s a little out-of-the-ordinary, this vegan breakfast gnocchi recipe is about to become your new favorite!

Gnocchi, those pillowy clouds of potato goodness, might usually be reserved for dinner, but when paired with vibrant veggies, smoky spices, and a touch of plant-based magic, they turn into the ultimate breakfast treat.

This dish is quick to whip up, endlessly customizable, and guaranteed to impress anyone at your breakfast table—even the skeptics. Let’s jump in and discover how simple it is to transform humble store-bought or homemade gnocchi into a morning masterpiece.

Why You’ll Love This Recipe

• Quick & Easy: With minimal prep and cook time, you’ll have a hot breakfast on the table in just 30 minutes.
• Hearty & Filling: Gnocchi delivers satisfying carbs, while veggies and vegan protein keep you full all morning.
• Customizable: Swap in your favorite veggies or plant-based proteins—this recipe is endlessly flexible.
• One-Pan Wonder: Fewer dishes to wash means more time to enjoy your meal and your morning.
• Perfect for Meal Prep: Make a big batch and enjoy delicious leftovers throughout the week.
• 100% Vegan: Completely plant-based, dairy-free, and egg-free—yet so rich and flavorful everyone will love it.

Ingredients

Equipment

• Large non-stick skillet or sauté pan
• Spatula or wooden spoon
• Chef’s knife
• Cutting board
• Measuring cups & spoons
• Colander (if boiling gnocchi)
• Bowl (for crumbling tofu)

Instructions

1. Prepare the gnocchi:

   If using shelf-stable or fresh gnocchi, cook according to package instructions (usually boiling in salted water until they float, 2-3 minutes). Drain and set aside.

   If using pre-cooked or pan-fry gnocchi, you can skip this step.

2. Heat your skillet:

   Add 1 tbsp olive oil to a large non-stick skillet over medium-high heat. When hot, add the cooked gnocchi.

   Let them sauté undisturbed for 3-4 minutes, until golden brown and crispy on one side. Flip and brown the other side (another 2 minutes).

   Remove gnocchi from the pan and set aside.

3. Sauté the vegetables:

   Lower heat to medium, add the remaining 1 tbsp olive oil. Sauté onion and bell pepper for 2-3 minutes, until slightly softened.

   Add zucchini and cook another 2 minutes. Stir in garlic and cherry tomatoes, cooking until fragrant and tomatoes are just softened (about 2 minutes).

4. Make the tofu scramble:

   Push veggies to one side of the pan. Add crumbled tofu to the empty side.

   Sprinkle with turmeric and smoked paprika (and black salt if using). Drizzle in plant-based milk and cook for 2-3 minutes, stirring occasionally, until tofu is heated through and golden.

5. Combine everything:

   Mix tofu scramble with the sautéed veggies. Add spinach and stir until wilted.

   Return the crispy gnocchi to the pan and toss everything gently. Season with salt & pepper to taste.

6. Serve:

   Divide among plates. Garnish with fresh herbs and an extra sprinkle of smoked paprika or black pepper if desired.

   Enjoy hot!

Tips & Variations

• Make it gluten-free: Use gluten-free gnocchi (available at many health food stores or online).
• Switch up the veggies: Try mushrooms, kale, sun-dried tomatoes, or asparagus for different flavors and textures.
• Add vegan sausage: Slice and sauté your favorite plant-based sausage for extra protein and a breakfast vibe.
• Spice it up: Add red pepper flakes or a dash of hot sauce for a little heat.

• “Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.”

• Homemade gnocchi: Want to try making your own? Check out our Vegan Sweet Potato Gnocchi recipe!

Nutrition Facts

*Nutrition facts are approximate and will vary based on exact brands and substitutions used.

Serving Suggestions

• Brunch star: Pair with a fresh fruit salad and a frothy oat milk latte for an epic brunch spread.
• Avocado side: Serve with sliced avocado or a dollop of Easy Vegan Avocado Cream for extra richness.
• Top with crunch: Sprinkle with toasted pumpkin seeds or hemp hearts for a nutty finish.
• Breakfast bowl: Spoon over wilted greens or serve in a bowl with extra roasted veggies for a power breakfast.
• Meal prep: Portion into containers for quick, reheatable breakfasts all week long.
• With toast: Great alongside thick slices of your favorite sourdough or Vegan Seeded Bread.

Conclusion

This vegan breakfast gnocchi recipe proves that breakfast doesn’t have to be predictable. With its blend of crispy gnocchi, colorful vegetables, and a protein-packed tofu scramble, it’s a savory, satisfying way to start your day—no eggs or dairy required.

Plus, it’s a dish that invites creativity: mix up the veggies, try different plant-based proteins, or keep it simple with what you have on hand.

If you’re looking for something new and crave-worthy for your next morning meal, give this recipe a try. Whether you’re feeding a crowd or just treating yourself, it’s sure to become a favorite.

For more delicious vegan breakfast ideas, check out our recipes for Vegan Breakfast Burritos, Savory Chickpea Pancakes, and Tofu Scramble Breakfast Bowls. Happy cooking and enjoy your plant-powered breakfast adventure!

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