This Vegan gnocchi is a light and fluffy pasta dish that is made without eggs or dairy! It is a versatile dish that can be served with a variety of sauces and toppings, making it a perfect option for any occasion. This recipe for homemade gnocchi takes just 20 minutes in total!
Why You’ll Love This Recipe
Here are some reasons why you will love this vegan gnocchi recipe.
- It is easy to make, even for beginners.
- This recipe requires only 3 main ingredients.
- The gnocchi takes just 20 minutes from start to finish.
- It is made with simple ingredients that are readily available.
- This potato pasta is versatile and can be served with a variety of sauces and toppings.
- It is delicious and satisfying.
- This recipe is vegan, egg-free, dairy-free, nut-free, and sugar-free.
- Check out this Vegan Pasta Fagioli for another Italian inspired dinner recipe!
Ingredients & Substitutes
Get all the details on these simple ingredients in the recipe card at the post’s bottom.
Use large Russet potatoes for the best texture and flavor.
All-purpose flour or gluten-free flour works well. Gluten-free flour yields a slightly denser result.
Add in a little bit of salt to taste.
Sauté the gnocchi in olive oil for some added color and flavor.
Serve with your favorite tomato sauce, pesto sauce, or a Vegan butter sage sauce.
Garnish with fresh basil leaves or parsley if desired.
Taste & Texture
Vegan gnocchi has a light and fluffy texture, with a slightly chewy bite.
The flavor is mild and slightly nutty.
Vegan gnocchi absorbs the flavor of the sauce it is served with, making it a versatile dish.
How to Make
Step 1
Wash and scrub the potatoes, then pierce them several times with a fork.
Step 2
Place the potatoes on a microwave-safe plate and microwave on high for about 10-12 minutes, turning them halfway through, until they are fork-tender.
Step 3
Alternatively, you can boil the potatoes until tender, but microwaving is faster.
Step 4
Allow the cooked potatoes to cool for a few minutes, then peel the skin off. The potatoes should still be warm but cool enough to handle.
Step 5
Using a potato masher or a ricer, mash the peeled potatoes until they are smooth and free of lumps. It’s essential to do this while the potatoes are still warm for the best results.
Step 6
Sprinkle the salt evenly over the mashed potatoes, and then add half of the flour. Gently mix the flour and potatoes until it starts coming together.
Step 7
Gradually add the remaining flour, continuing to mix until a soft, slightly sticky dough forms. Avoid overmixing.
Step 8
Dust a clean surface with a bit of flour. Take a portion of the dough and roll it into a long rope, about ½ inch (1.3 cm) in diameter.
Step 9
Use a sharp knife to cut the rope into 1-inch (2.5 cm) pieces. You can leave them as is or roll them gently over a fork to create ridges (this step is optional but traditional).
Step 10
Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water.
Step 11
The vegan gnocchi are done when they float to the surface, which should take about 2-3 minutes. Once they float, let them cook for an additional 30 seconds to 1 minute.
Step 12
Use a slotted spoon to remove the cooked gnocchi from the boiling water and place them on a serving platter.
Step 13
In a separate pan, heat olive oil over medium heat. Add the cooked gnocchi to the pan and sauté for a few minutes until they become lightly golden and crispy.
Step 14
Season with salt and pepper to taste and garnish with fresh basil leaves.
Step 15
Finally, serve your homemade vegan gnocchi hot with your choice of sauce.
Expert Tips for Success
For the best results, use Yukon Gold or Russet potatoes. These potatoes have a high starch content, which helps to create a light and fluffy vegan gnocchi.
Do not overcook the potatoes. Overcooked potatoes will make the gnocchi heavy and dense.
Be careful not to overwork the gnocchi dough. Overworking the dough will make the gnocchi tough.
If the gnocchi dough is too sticky, add a little more flour. If the dough is too dry, add a little bit of water.
To test if the gnocchi is cooked, drop a few pieces into boiling water. The gnocchi is done when it floats to the top.
Do not overcrowd the pot when cooking the gnocchi. This will lower the temperature of the water and prevent the gnocchi from cooking evenly.
Sauté in a little olive oil for added texture and color.
Serve the gnocchi immediately with your favorite sauce.
Flavor Variations & Add-Ins
You can add a variety of flavors to your vegan gnocchi by adding different herbs and spices to the dough. You can also add different vegetables, such as spinach, kale, or sweet potato once cooked.
Here are a few ideas for flavor variations and add-ins.
Herbs and spices: Garlic powder, onion powder, Italian seasoning, cheese (vegan), black pepper, red pepper flakes
Vegetables: Spinach, kale, sweet potato, pumpkin, carrots
Sauces: tomato sauce, pesto, vegan butter sauce, olive oil
How to Serve & Store
Vegan gnocchi can be served with a variety of sauces, such as tomato sauce, pesto, or vegan Alfredo sauce. It can also be added to soups and stews.
To store vegan gnocchi, place it in a sealed container in the refrigerator for up to 3 days. You can also freeze vegan gnocchi for up to 3 months.
To freeze, place the gnocchi in a single layer on a baking sheet and freeze until solid. Then, transfer the gnocchi to a sealed container and freeze for up to 3 months.
To cook frozen gnocchi, simply drop it into boiling water and cook until it floats to the top.
Frequently Asked Questions (FAQs)
Yes, you can freeze vegan gnocchi for up to 3 months. To freeze, place the gnocchi in a single layer on a baking sheet and freeze until solid. Then, transfer the gnocchi to a sealed container and freeze for up to 3 months. To cook frozen gnocchi, simply drop it into boiling water and cook until it floats to the top.
Gnocchi is typically done when it floats to the top of boiling water. Give it another 10-20 seconds and then remove.
Russet potatoes are commonly recommended due to their high starch content, which contributes to the gnocchi’s fluffiness.
Equipment Needed
Nonstick Skillet: This large nonstick skillet is great for sautéing the gnocchi.
You May Also Enjoy
Vegan Gnocchi
This homemade vegan gnocchi is soft, pillowy, and easy! This recipe is much easier and quicker than you would think. It is made with only three main ingredients. Great for family dinners!
Ingredients
- 2 large russet potatoes about 1.5 pounds or 680g
- 1 cup all-purpose flour plus extra for dusting
- ½ teaspoon salt
- olive oil
- fresh basil leaves or parsley for garnish
- tomato sauce or pesto optional, for serving
- salt and pepper to taste
Instructions
-
First, wash and scrub the potatoes, then pierce them several times with a fork.
-
Place the potatoes on a microwave-safe plate and microwave on high for about 10 to 12 minutes, turning them halfway through, until they are fork-tender.
-
Alternatively, you can boil the potatoes until tender, but microwaving is faster.
-
Allow the cooked potatoes to cool for a few minutes, then peel the skin off. The potatoes should still be warm but cool enough to handle.
-
Using a potato masher or a ricer, mash the peeled potatoes until they are smooth and free of lumps. It is essential to do this while the potatoes are still warm for the best results.
-
Sprinkle the salt evenly over the mashed potatoes, and then add half of the flour. Gently mix the flour and potatoes until it starts coming together.
-
Gradually add the remaining flour, continuing to mix until a soft, slightly sticky dough forms. Avoid overmixing; you want the dough to be just combined.
-
Dust a clean surface with a bit of flour. Take a portion of the dough and roll it into a long rope, about ½ inch (1.3 cm) in diameter.
-
Use a sharp knife to cut the rope into 1-inch (2.5 cm) pieces. You can leave them as is or roll them gently over a fork to create ridges (this step is optional but traditional).
-
Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water.
-
The gnocchi are done when they float to the surface, which should take about 2 to 3 minutes. Once they float, let them cook for an additional 30 seconds to 1 minute.
-
Use a slotted spoon to remove the cooked gnocchi from the boiling water and place them on a serving platter.
-
In a separate pan, heat olive oil over medium heat. Add the cooked gnocchi to the pan and sauté for a few minutes until they become lightly golden and crispy.
-
Season with salt and pepper to taste and garnish with fresh basil leaves.
-
Finally, serve your homemade vegan gnocchi hot with your choice of sauce, such as vegan tomato sauce or pesto, if desired.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Notes
- This gnocchi can be made with gluten-free flour, but the result is a little more dense.
- Do not overwork the dough.
- The gnocchi cook quickly. They are done when they float to the top of the saucepan.
- Store leftovers in the fridge for up to 2 days.
Nutrition
Calories: 196kcal | Carbohydrates: 42g | Protein: 5g | Fat: 0.4g | Saturated Fat: 0.1g | Fiber: 3g
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