Vegan Gnocci Recipe: Easy, Delicious, and Healthy Meal Ideas

Gnocchi, those delightful little Italian dumplings, are often associated with rich, buttery sauces and cheese. But did you know you can make a delicious, fluffy, and comforting vegan gnocchi right in your own kitchen?

This recipe replaces traditional dairy ingredients with plant-based alternatives, making it perfect for vegans and those looking to enjoy a lighter, cruelty-free meal. Whether you’re a seasoned cook or trying gnocchi for the first time, this recipe is straightforward and rewarding.

Made primarily from potatoes and flour, vegan gnocchi have a soft, pillowy texture that pairs wonderfully with a variety of sauces—from a simple tomato basil to a creamy cashew-based sauce. Plus, homemade gnocchi are so much tastier than store-bought versions, and you get to control every ingredient.

So, roll up your sleeves and get ready to impress your family and friends with this comforting, classic Italian dish reinvented for a plant-based lifestyle!

Why You’ll Love This Recipe

This vegan gnocchi recipe is a game-changer for several reasons. First, it’s incredibly easy to make with just a handful of whole-food ingredients.

You don’t need any special vegan substitutes—just good quality potatoes, flour, and a pinch of salt. The result?

Soft, fluffy gnocchi that melt in your mouth.

It’s also versatile. Once you master this basic dough, you can experiment with different herbs or add-ins like spinach or sweet potatoes.

Plus, this recipe is gluten-free adaptable if you swap the flour, making it friendly for various dietary needs.

Finally, it’s a comforting, wholesome meal that’s perfect for any season. Serve it with your favorite sauce or try it with a vegan béchamel sauce such as one from our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for a luscious finish.

Ingredients

• 2 pounds (about 900g) russet potatoes – ideally starchy for light gnocchi
• 1 to 1 ½ cups (120-180g) all-purpose flour – plus extra for dusting
• ½ teaspoon salt
• 1 tablespoon olive oil – optional, for extra softness
• Optional: fresh herbs like rosemary or thyme for flavor

Equipment

• Large pot for boiling potatoes
• Potato masher or ricer
• Large mixing bowl
• Floured surface for rolling dough
• Fork or gnocchi board for shaping
• Large pot for boiling gnocchi
• Slotted spoon

Instructions

1. Cook the potatoes: Place the whole, unpeeled russet potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender when pierced with a fork, about 30-40 minutes.
2. Peel and mash: Drain the potatoes and allow them to cool just enough to handle. Peel the skins off (they should come off easily) and mash the potatoes thoroughly using a ricer or masher until smooth and lump-free. Let the mashed potatoes cool completely.
3. Make the dough: On a clean surface, mound the mashed potatoes and sprinkle the salt over them. Gradually add 1 cup of flour and start to combine them gently with your hands. Add olive oil if using. Knead lightly, adding more flour a little at a time, until the dough is soft but not sticky. Avoid overworking the dough to keep gnocchi tender.
4. Shape the gnocchi: Divide the dough into 4 portions. Roll each portion into a long rope about ¾ inch thick. Cut the rope into 1-inch pieces. To shape, gently press each piece with a fork or gnocchi board to create ridges that help sauce cling.
5. Cook the gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi in batches, stirring gently to prevent sticking. When they float to the surface (about 2-3 minutes), use a slotted spoon to remove them and transfer to a serving dish.
6. Serve immediately: Toss with your favorite sauce or a simple drizzle of olive oil and fresh herbs.

Tips & Variations

Tip: Use starchy potatoes like russets or Yukon Gold for the best texture. Waxy potatoes will result in gluey gnocchi.

Variation: Swap half the potatoes for sweet potatoes for a colorful twist and a slightly sweeter flavor.

Tip: If the dough feels too sticky, dust with a little more flour but be cautious not to add too much or gnocchi will become dense.

Variation: Add finely chopped fresh spinach or herbs directly to the dough for extra flavor and nutrients.

Tip: Freeze uncooked gnocchi on a parchment-lined tray, then transfer to a ziplock bag to cook later. No need to thaw before boiling!

Nutrition Facts

Serving Suggestions

Vegan gnocchi pairs beautifully with a variety of sauces and sides. For a classic Italian vibe, try tossing it in a homemade tomato basil sauce or a rich vegan pesto.

For creamier options, our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes is a perfect match.

For a quick weeknight meal, sauté the gnocchi with garlic, cherry tomatoes, spinach, and olives. Or, for something heartier, top with a savory mushroom ragù or your favorite vegan bolognese.

Don’t forget to add a sprinkle of nutritional yeast or vegan parmesan for an extra cheesy flavor punch. And for a complete meal, serve alongside a fresh green salad or try exploring other vegetable-centric dishes like those in our Peruvian Vegetable Recipes for Flavorful Healthy Meals.

Conclusion

Making vegan gnocchi at home is easier than you might think and incredibly satisfying. With simple, wholesome ingredients, you can create a dish that’s both comforting and nourishing, free from any animal products or preservatives.

The soft texture and subtle flavor make it a versatile base for countless sauces and accompaniments, perfect for casual dinners or special occasions.

Give this recipe a try and discover the joy of homemade gnocchi that’s gentle on your diet and the planet. Remember, cooking is all about experimenting and enjoying the process, so feel free to customize the dough or sauces to your liking.

If you love this recipe, you might also enjoy trying some other vegan favorites like our Vegan Bread Machine Recipe for Soft, Delicious Loaves or the Low Calorie Vegetable Soup Recipe for Healthy Eating.

Happy cooking and buon appetito!

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