Breakfast Gnocchi Recipe Vegetarian: Easy & Delicious Ideas

There’s something undeniably comforting about starting your day with a cozy, hearty breakfast that also feels a little special. That’s exactly what you get with this vegetarian breakfast gnocchi recipe.

Imagine pillowy-soft gnocchi pan-fried until crisp, tossed with colorful vegetables, and topped with golden, runny-yolk eggs. It’s a creative twist on classic breakfast fare—a dish that’s equally at home on a lazy weekend morning or as a show-stopping brunch for friends and family.

This recipe is easy enough for a weekday but impressive enough for guests. The best part?

You can customize it to your taste, using whatever seasonal veggies you have on hand. Whether you’re a fan of savory breakfasts or just want a new way to enjoy gnocchi, this recipe is a must-try.

Pull up a chair, pour yourself some coffee, and let’s make breakfast unforgettable!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes, making it perfect for busy mornings or impromptu brunches.
• Vegetarian-Friendly: Packed with protein and veggies, this dish is filling and nourishing without any meat.
• Customizable: Swap in your favorite vegetables, add cheese, or spice it up to make it your own.
• One-Pan Wonder: Minimal cleanup—everything cooks in a single skillet!
• Hearty and Satisfying: Gnocchi provides a comforting, chewy base that keeps you full for hours.
• Perfect for sharing—make a big batch and bring everyone to the table.

Ingredients

Equipment

• Large non-stick skillet or frying pan
• Spatula
• Knife and cutting board
• Small bowl (for eggs, optional)
• Measuring spoons
• Serving plates or bowls

Instructions

1. Prep the vegetables: Wash and dry all produce. Thinly slice the red onion, dice the bell pepper, halve the cherry tomatoes, and mince the garlic. Roughly chop the spinach if the leaves are large.
2. Cook the gnocchi: Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add the gnocchi (no need to boil first if using fresh or shelf-stable store-bought gnocchi). Cook, stirring occasionally, until the gnocchi are golden and crisp on the outside, about 6-8 minutes. Transfer to a plate and set aside.
3. Sauté the vegetables: In the same pan, add the remaining tablespoon of olive oil. Add the red onion and bell pepper, and sauté until softened, about 3-4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add tomatoes and spinach: Toss in the cherry tomatoes and cook for 2 minutes until they start to soften. Add the spinach and cook, stirring, until just wilted.
5. Combine gnocchi and veggies: Return the crisped gnocchi to the skillet. Toss everything gently to combine and season with salt and pepper to taste.
6. Make wells & cook eggs: With your spatula, make 2-4 small wells in the gnocchi-vegetable mixture. Crack an egg into each well (or crack eggs into a bowl first, then slide into the wells). Cover the skillet with a lid and cook over medium-low heat for 3-5 minutes, or until the egg whites are set and yolks are still runny. For firmer yolks, cook a little longer.

   Tip: If you prefer your eggs scrambled, simply whisk them and pour over the gnocchi mixture, stirring gently until just set.

7. Finish & serve: Turn off the heat. Sprinkle with chopped basil or parsley, and a generous grating of Parmesan or vegetarian cheese if desired. Serve straight from the skillet for a rustic brunch feel, or plate individually.

Tips & Variations

• Veggie Swaps: Use whatever is in season—zucchini, mushrooms, kale, or asparagus all work beautifully.
• Add Spice: A pinch of chili flakes or a dash of hot sauce brings a subtle heat.
• Make it Vegan: Omit the eggs and cheese. Add sautéed tofu or chickpeas for protein, and top with nutritional yeast.
• Cheesy Upgrade: Stir in cubes of mozzarella or crumbled feta before serving for extra creaminess.
• Prep Ahead: Crisp the gnocchi and chop the veggies in advance for an ultra-speedy breakfast.

• “For an extra flavor boost, add a teaspoon of pesto or sun-dried tomato paste to the skillet when combining the gnocchi and veggies.”

Nutrition Facts

Nutrition values are estimates and will vary based on ingredient brands and serving size.

Serving Suggestions

• Brunch Board: Serve your breakfast gnocchi alongside a platter of Avocado Toast with Radish and Herbs and a bowl of Simple Greek Yogurt Parfaits for a colorful spread.
• With Sides: Pair with a fresh green salad, roasted potatoes, or grilled halloumi for a more substantial meal.
• For Entertaining: Double the recipe and serve family-style with a pitcher of citrusy mimosas or hot coffee.
• Make it a Feast: Add a side of Homemade Pumpkin Bread for the ultimate breakfast or brunch treat.

Conclusion

If you’re looking to shake up your morning routine or impress your brunch guests, this vegetarian breakfast gnocchi recipe is sure to become a new favorite. It’s a harmonious blend of textures and flavors—crisp gnocchi, savory veggies, and luscious eggs—all brought together in one skillet.

Plus, it’s endlessly adaptable to whatever produce you have on hand.

Give it a try and you might just find yourself making it on repeat! For more creative vegetarian breakfast ideas, be sure to check out our Avocado Toast with Radish and Herbs, Simple Greek Yogurt Parfaits, and Homemade Pumpkin Bread.

Here’s to mornings that are as delicious as they are nourishing!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetarian Breakfast Gnocchi”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A savory, satisfying breakfast featuring crispy gnocchi, saut\u00e9ed vegetables, and eggs. Perfect for a hearty start to your day.”, “prepTime”: “PT10M”, “cookTime”: “PT20M”, “totalTime”: “PT30M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 pound potato gnocchi”, “2 tablespoons olive oil”, “1 red bell pepper, diced”, “1 small zucchini, diced”, “2 cups baby spinach”, “4 large eggs”, “1/4 cup grated Parmesan cheese”, “Salt and black pepper to taste”, “1/4 teaspoon smoked paprika”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Bring a large pot of salted water to a boil and cook gnocchi according to package instructions; drain.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a large skillet over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add red bell pepper and zucchini; saut\u00e9 for 3-4 minutes until softened.”}, {“@type”: “HowToStep”, “text”: “Add cooked gnocchi to the skillet and cook until golden and crispy, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in baby spinach and cook until wilted.”}, {“@type”: “HowToStep”, “text”: “Make four wells in the mixture and crack an egg into each well.”}, {“@type”: “HowToStep”, “text”: “Cover and cook until eggs are set to your liking, about 3-4 minutes.”}, {“@type”: “HowToStep”, “text”: “Season with salt, pepper, and smoked paprika.”}, {“@type”: “HowToStep”, “text”: “Sprinkle with Parmesan cheese before serving.”}], “nutrition”: {“calories”: “340 kcal”, “proteinContent”: “13 g”, “fatContent”: “13 g”, “carbohydrateContent”: “45 g”}}