Vegan Gnocchi Recipe
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This homemade Vegan Gnocchi is ready in just 30 minutes and made with cooked potatoes, almond flour, and a handful of seasonings. The texture turns out soft and pillowy, and it’s honestly one of my favorite quick gluten-free meals to make for my family.
When we go out for dinner as a family or for a date night with my husband, we almost always end up at our favorite local Italian spot whenever we’re craving pasta. And guess what I always order? Gnocchi. I’m a total potato lover, so anytime I get the chance to enjoy it, I do. But you know me, I had to make my own version at home, and this recipe is just Oh my… I’ll let you finish that sentence. Ha!
I make my plant-based gnocchi with cooked potatoes to get that soft and fluffy texture. Sometimes I toss them in a pan for a few minutes to crisp up the edges and wow, it takes them to a whole new level. Add your favorite sauce and dinner’s done. And hey, if you’re in the mood to switch it up, definitely check out this healthy gnocchi version too, it’s a keeper!
👩🏽🍳 Why I Love This Recipe
Making your own vegan gnocchi isn’t as tricky as it sounds, so don’t let it scare you off. I love being able to control the ingredients and keep things a bit healthier. Plus, it’s actually a fun way to get the kids involved, if they’ve played with Play-Doh, they’re already halfway there. 😉
I mash up the cooked potato, mix in the flours and seasonings, and before I know it, I’ve got a pile of gnocchi ready to boil. My kids love helping roll out the dough and press the forks into each piece. And if I have time, I pan-fry them after for that golden edge. It’s soft, a little crisp, and tastes amazing.
It’s great for our weeknight meals because I can mix the dough while chatting with my boys about their school day, and by the time they’re done sharing their stories, dinner’s basically ready. We usually toss it with tomato sauce or vegan pesto to keep it simple after a long day. And if I’m lucky, there are a few pieces left for me to snack on once the kitchen clears out.
🥘 Ingredients
This recipe for vegan potato gnocchi uses just a few wholesome plant-based ingredients that you probably already have on hand. Here’s what I used, and I’ll also share some easy swaps in case you need a backup plan.
Potato: I use cooked potatoes in this recipe, and just about any kind will do. Russets and Yukon golds are both great, and sometimes I’ll even swap in sweet potato.
Gluten-free flour: Instead of regular flour, I mix almond flour, brown rice flour, and tapioca starch. It gives the gnocchi a soft texture without any gluten.
Garlic powder and salt: These add a little extra flavor, but you can skip them or switch it up with herbs.
🔪 How To Make
Making this vegan gluten free gnocchi is a lot like the classic version, just with a few different ingredients. The steps are simple and fun, especially if you’ve made regular gnocchi before. Here’s how I do it from start to finish.
Make the dough: I mash the cooked potato, then mix it by hand with almond flour, brown rice flour, tapioca starch, garlic powder, and salt until it forms a soft dough.
Roll and shape the dough: I divide the dough and roll each section into a long rope, then cut it into little 1 inch pieces for that classic gnocchi shape.
Add the texture: I press each piece gently with a fork or roll it on a gnocchi board to give it those little ridges that help hold onto sauce.
Boil the gnocchi: I drop the dumplings into a big pot of boiling water and watch closely. As soon as they float to the top, I scoop them out with a slotted spoon and set them aside.
Sauté the gnocchi: I toss them in a hot pan with a little oil to get that golden crisp on the outside. It’s totally optional, but I promise it makes them extra tasty.
Top and serve: I add my favorite sauce, maybe a sprinkle of herbs, and plate it up while the gnocchi are still warm.
💭 Expert Tips
My #1 Secret Tip for making this vegan gnocchi recipe is to bake the potatoes instead of boiling them. It keeps them nice and dry, which really helps with the texture of the dough. Whenever I do it this way, the gnocchi turn out soft, light, and just how we like them.
Other Tips To Keep In Mind:
- Fixing flattened gnocchi: If the fork presses them too flat, I just pinch the sides gently and shape them back up.
- Crispy option: I like to sauté them in a little oil after boiling if I want a crispy edge. But if I’m in a rush, I skip it and go straight to the sauce.
- Boiling tip: I boil the gnocchi just until they float to the top. That’s how I know they’re done and ready to scoop out.
- Sticky dough: If the dough sticks too much when I roll it, I just knead in a little more flour until it’s easier to handle.
📖 Variations
I’ve already tested and tried these variations, and I recommend making them anytime you want to switch up the flavor.
Sweet Potato Gnocchi: Swap in sweet potatoes for regular ones. They add a natural sweetness and a beautiful orange color that my kids always point out.
Herb Gnocchi: Mix fresh chopped herbs like basil, parsley, or rosemary into the dough.
Spinach Gnocchi: Blend cooked spinach into the potato before mixing the dough. It’s a sneaky way to add veggies and turns the gnocchi a pretty green.
Pumpkin Gnocchi: Around fall, I swap the potato for canned pumpkin and add a pinch of nutmeg. It’s a little earthy, and works so well with a sage butter sauce.
🍽 Serving Suggestions
One of the things I love about gnocchi is how versatile it is. You can pair it with almost any sauce, and these are some of my favorite ones to serve with this recipe.
Classic Marinara: My husband always asks for gnocchi with marinara. I warm up a big pot, toss in the gnocchi, and he usually sneaks a few bites before we even sit down.
Pesto: If it’s just me home for lunch, I grab the leftovers and mix them with my broccoli pesto. Quick, easy, and packed with flavor. I’ve even brought it to a picnic with my boys and they called it “fancy lunch.”
Alfredo: Whenever I make gnocchi Alfredo, my boys get excited. It’s creamy and fun to eat, and I usually serve it with a side of steamed veggies so we get a little balance.
🧊 Storage Directions
Refrigeration: I store cooked gnocchi in an airtight container in the fridge for up to 5 days. If I prep it ahead of time, I boil the gnocchi, cool it, and pop it in the fridge until dinner.
Freezing: I like to freeze the uncooked gnocchi before boiling. I lay them out on a baking sheet so they don’t stick, freeze until solid, then transfer to a freezer-safe container. They keep well for up to 6 weeks.
Reheating: For best results, I sauté the cooked gnocchi in a little oil to reheat and add a nice crisp or I just warm them up in the microwave in 30-second bursts until hot.
❓Recipe FAQs
Do I need to peel the potatoes?
I always peel them after baking because the skin comes off easily and gives the dough a smoother texture. If you’re in a rush and don’t mind a more rustic finish, you can leave the skin on.
What if my dough is too sticky?
If it sticks too much, I just sprinkle in a little extra almond or rice flour and knead it gently until I can roll it without mess. The key is to add a bit at a time so the dough doesn’t get too dry.
Can I make this without almond flour?
If you’re avoiding nuts, you can use sorghum flour or oat flour instead of almond flour. I’ve tried both and they work fine. The gnocchi might turn out a little softer or slightly different in texture, but they taste really good once cooked.
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📋 Recipe Card
Vegan Gnocchi Recipe
This homemade Vegan Gnocchi is ready in just 30 minutes and made with cooked potatoes, almond flour, and a handful of seasonings. The texture turns out soft and pillowy, and it’s honestly one of my favorite quick gluten-free meals to make for my family.
Servings: 4
Calories: 169kcal
Ingredients
- 1 cup cooked potato , or sweet potato
- ½ cup fine grained almond flour
- ¼ cup brown rice flour
- ¼ cup tapioca starch
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
Instructions
- Add all ingredients into a bowl and mix with your hands until you get a nice ball of dough.
- Break the dough into 4 equal parts.
- Roll out each part into long pieces about ½ to ¾ inch thick. If your potato is on the wetter side you may need to add a little extra flour so it doesn’t stick. If it’s on the dry side, you can wet your hands and massage the dough until it is the perfect moisture. I didn’t need to roll with flour to prevent sticking as my dough was perfect in moisture.
- Cut each one in 1 inch pieces.
- Using a fork press down to get the lined texture on the top. You will need to pinch the piece back into a thicker shape as the fork will flatten it a bit.
- Bring a pot of water to a boil. Carefully drop gnocchi into the pot.
- When they are ready, they will rise to the top. This takes about 5 minutes or so. Using a slotted spoon get out the gnocchi that float up and place on a plate.
- If you want to get a crisper outer edge, sauté the gnocchi in a pan with a touch of oil, but this is fully optional.
- Serve with sauce or topping of choice!
Notes
- My #1 Secret Tip for making this vegan gnocchi recipe is to bake the potatoes instead of boiling them. It keeps them nice and dry, which really helps with the texture of the dough. Whenever I do it this way, the gnocchi turn out soft, light, and just how we like them.
- Fixing flattened gnocchi: If the fork presses them too flat, I just pinch the sides gently and shape them back up.
- Crispy option: I like to sauté them in a little oil after boiling if I want a crispy edge. But if I’m in a rush, I skip it and go straight to the sauce.
- Boiling tip: I boil the gnocchi just until they float to the top. That’s how I know they’re done and ready to scoop out.
- Sticky dough: If the dough sticks too much when I roll it, I just knead in a little more flour until it’s easier to handle.
Nutrition
Calories: 169kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 141mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4717IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
