Homemade Vegan Gnocchi Recipe + 2 Sauces

Gnocchi are an iconic Italian staple, but did you know that they are also vegan? Here we show you how to make your own vegan gnocchi easily using just four natural ingredients.

Gnocchi are the ultimate comfort food that couldn’t be easier to make. While some older traditional recipes occasionally call for dairy, eggs or both to be used, there really is no need and this vegan gnocchi recipe offers the same fluffy texture that Italian food lovers have come to love. Best of all you can opt for organic produce easily, as all four ingredients are widely available as eco-friendly options.

How to Make Your Own Vegan Gnocchi

Ingredients:

• 1 lb 4 oz baked and peeled potatoes
• 1 tsp. salt
• 2 tbsp. olive oil
• 2½ cups all-purpose flour

Instructions:

1. Take your peeled, cooked potatoes and let cool. Cut them into chunks, then mash them well to get rid of any lumps.
2. Place the mashed potatoes, salt, olive oil and flour into a large bowl and, using clean hands, mix the ingredients together and work it gently into a large ball. The key is to get the dough into a nice consistency so it is easy to work with and make into little gnocchi dumplings.
3. Keep the dough covered so it doesn’t dry out, taking a small section at a time to form into the gnocchi dumplings. Take a heaped 1 tsp. piece of dough at a time and roll it between your palms to make it roughly round.
4. For the traditional gnocchi shape with the grooves on one side, place a fork sitting face down on a flat surface, take the ball and place it on top of the backside of the fork. Roll the gnocchi down the fork. The gnocchi will turn under your thumb until it has grooves going around about 3/4 of the dough.
5. Repeat this process with the remaining dough. If the dough becomes sticky at any point just knead a bit of extra flour in to maintain the right texture.
6. To cook your vegan gnocchi, bring a large pot of salted water to a boil. Add half of your gnocchi to the pot and let them cook for 4-5 minutes, or until the gnocchi float to the top, then cook them for another minute.
7. Remove the cooked gnocchi and start cooking the next batch of gnocchi until all of it is done.

Take your freshly cooked vegan gnocchi and use them in your favorite recipe, or store them in the fridge for up 7 days. This recipe is also suited for keeping in the freezer for extended periods, usually up to 3 months.

Spicy Vegan Gnocchi Tomato Sauce

Ingredients:

• 4-5 cups vegan gnocchi (or approx. 32 to 40 oz gnocchi)
• 1 14.5 oz canned tomatoes
• ⅓ cup oat milk or soy milk
• ¼ cup yeast
• ½ cup chopped red pepper
• ½ tsp. chili flakes
• ½ tsp. garlic powder
• salt & pepper to taste
• fresh basil (to serve)

Instructions:

1. Take your freshly prepared vegan gnocchi and place them in a cast-iron skillet or large pan.
2. Once the gnocchi are a slight golden brown on either side, take them off the heat and make your sauce.
3. Pour the canned tomatoes, red pepper, non-dairy milk, yeast, chili flakes and garlic powder into a blender.
4. Mix your ingredients together until you get an even and smooth consistency, then add the freshly made sauce to the same skillet as your vegan gnocchi.
5. Turn on medium heat and cook the gnocchi and sauce together in the skillet for about 5 minutes to thicken and heat the sauce evenly.
6. Once cooked, remove from the heat and dish up your vegan gnocchi and sauce with a few leaves of fresh basil.

Creamy Vegan Gnocchi Garlic Sauce

Ingredients:

• 4-5 cups vegan gnocchi (or approx. 32-40 oz gnocchi)
• 2 tbsp. olive oil
• ½ cup chopped shallots (1-2 shallots)
• 3 garlic cloves (minced)
• 2 tbsp. all-purpose flour
• ¼ cup dry white wine
• 1 tbsp. fresh thyme
• 1 cup coconut milk
• ½ tsp. of salt
• 1 tbsp. lemon juice
• Chili flakes
• Vegan Parmesan cheese (to serve)

Instructions:

1. Coat the bottom of a large skillet with 2 tablespoons of olive oil and place it over medium heat.
2. When the oil is hot, add the shallots and gently cook for about 5 minutes, stirring frequently, until they become soft and translucent.
3. Add minced garlic and cook it with the shallots for about 30 seconds more.
4. Stir in the flour evenly. Continue cooking and stirring the mixture for about 2 minutes, until the flour forms a smooth paste.
5. Stir in the white wine and thyme, and bring the liquid to a simmer.
6. Allow the mixture to simmer for about 4 minutes, until the liquid is reduced by roughly half.
7. Add salt, then the coconut milk — a little at a time so it blends easily with the flour.
8. Bring the mixture to a boil, lower the heat and allow it to simmer for about 5 minutes, stirring occasionally, to achieve a rich creamy texture.
9. Stir in the lemon juice and your vegan gnocchi.
10. Cook for another two minutes, stirring so the gnocchi are cooked through and covered evenly in the sauce.
11. Remove from heat and season the gnocchi and sauce with a little salt.
12. Dish up and serve with a pinch of chili flakes and vegan Parmesan cheese.

For something simple and classic, try out this easy vegan cheese sauce recipe or the sage butter sauce from our pumpkin gnocchi recipe.

Read more:

• Vegan Parmesan Cheese Recipe: How to Make It Yourself
• How to Make Zoodles: Quick and Easy Zucchini Noodles
• Vegan Baked Mac & Cheese: It Doesn’t Get Any Creamier

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Tags: Guide Recipes Vegan Vegetarian