Delicious Homemade Vegan Gnocchi In 5 Simple Steps

Soft and pillowy vegan gnocchi are a comforting Italian classic that can be surprisingly easy to make at home. This recipe shows you how to create delicate potato dumplings that are entirely plant-based, using a simple combination of potatoes and flour. Tossed in a savory and aromatic sage and vegan butter sauce, this homemade vegan gnocchi is a perfect meal that is both elegant and satisfying, proving that a classic dish can be made without any animal products.

What is Vegan Gnocchi?

Vegan gnocchi are a plant-based version of the traditional Italian pasta-like dumplings made from potatoes. The main difference lies in the absence of eggs, which are sometimes used in a traditional gnocchi recipe to bind the dough. This recipe relies on the natural starchiness of the potato and just the right amount of flour to create a tender, light, and pillowy texture. When made correctly, a good vegan gnocchi has a delightful chewiness and a rich flavor that pairs perfectly with a variety of sauces.

Ingredients

For the Gnocchi

• 1 lb Russet or Yukon Gold potatoes
• 1 cup all-purpose flour, plus more for dusting
• 1/2 tsp salt

For the Sage Sauce

• 1/4 cup vegan butter or olive oil
• 15-20 fresh sage leaves
• 1 clove garlic, thinly sliced
• Salt and black pepper, to taste
• Vegan Parmesan cheese, for serving (optional)

How to Make Vegan Gnocchi

1. Prepare the Potatoes: Wash the potatoes thoroughly. Place them in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are fork-tender, about 25-30 minutes. Drain the potatoes and let them cool for a few minutes until they are cool enough to handle. Peel the potatoes while they are still warm.
2. Rice the Potatoes: For a light texture, press the warm, peeled potatoes through a potato ricer or food mill onto a clean work surface. If you don’t have one, mash them with a fork until they are very smooth, but do not use a food processor as it can make the potatoes gummy.
3. Form the Dough: Sprinkle the salt over the riced potatoes. Gradually add the flour, a little at a time, using a bench scraper or your hands to gently fold it into the potatoes. The goal is to mix the flour until the dough just comes together into a soft, slightly sticky ball. Avoid overworking the dough, as this will make the gnocchi tough.
4. Shape the Gnocchi: Divide the dough into 4-5 sections. Roll each section into a long rope, about 1/2-inch thick. Cut the ropes into 1-inch pieces. You can either leave them as they are or use a gnocchi board or the back of a fork to create ridges, which help the sauce cling to the gnocchi.
5. Cook and Serve: Bring a large pot of salted water to a boil. Gently drop the vegan gnocchi into the boiling water in batches. Cook for 2-3 minutes, or until the gnocchi float to the surface. Use a slotted spoon to transfer them to a plate.

How to Make the Sage Sauce

1. While the gnocchi are cooking, melt the vegan butter or olive oil in a large skillet over medium heat. Add the fresh sage leaves and cook for 2-3 minutes, until they are crispy and the butter is fragrant and nutty.
2. Add the thinly sliced garlic and cook for another minute.
3. Add the cooked gnocchi to the skillet. Gently toss to coat the gnocchi in the sage sauce. Season with salt and black pepper to taste. Serve immediately, topped with vegan Parmesan cheese if desired.

Tips for the Perfect Vegan Gnocchi

• Use a Potato Ricer: For a light and airy texture, it is highly recommended to use a potato ricer or food mill. Mashing the potatoes can result in a gummy texture.
• Don’t Overwork the Dough: The key to tender gnocchi is to handle the dough as little as possible. Mix the flour in gently until the dough just comes together.
• Freeze for Later: You can freeze uncooked gnocchi by placing them on a floured baking sheet in a single layer until solid. Then, transfer them to a freezer-safe bag. Cook them directly from frozen.

Conclusion

This vegan gnocchi recipe is a wonderful example of how classic comfort food can be made delicious and accessible for a plant-based diet. It’s a rewarding dish to make from scratch, and the end result is a tender, flavorful meal that is sure to become a favorite in your home.

Homemade Vegan Gnocchi In 5 Simple Steps

foodifa

A simple and tender homemade recipe for vegan gnocchi, made from potatoes and flour, served in a rich vegan sage sauce.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

  

For the Gnocchi

• 1 lb Russet or Yukon Gold potatoes
• 1 cup all-purpose flour plus more for dusting
• 1/2 tsp salt

For the Sage Sauce

• 1/4 cup vegan butter or olive oil
• 15-20 fresh sage leaves
• 1 clove garlic thinly sliced
• Salt and black pepper to taste
• Vegan Parmesan cheese for serving (optional)

Instructions

 

• Prepare the Potatoes: Wash the potatoes thoroughly. Place them in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are fork-tender, about 25-30 minutes. Drain the potatoes and let them cool for a few minutes until they are cool enough to handle. Peel the potatoes while they are still warm.
• Rice the Potatoes: For a light texture, press the warm, peeled potatoes through a potato ricer or food mill onto a clean work surface. If you don’t have one, mash them with a fork until they are very smooth, but do not use a food processor as it can make the potatoes gummy.
• Form the Dough: Sprinkle the salt over the riced potatoes. Gradually add the flour, a little at a time, using a bench scraper or your hands to gently fold it into the potatoes. The goal is to mix the flour until the dough just comes together into a soft, slightly sticky ball. Avoid overworking the dough, as this will make the gnocchi tough.
• Shape the Gnocchi: Divide the dough into 4-5 sections. Roll each section into a long rope, about 1/2-inch thick. Cut the ropes into 1-inch pieces. You can either leave them as they are or use a gnocchi board or the back of a fork to create ridges, which help the sauce cling to the gnocchi.
• Cook and Serve: Bring a large pot of salted water to a boil. Gently drop the vegan gnocchi into the boiling water in batches. Cook for 2-3 minutes, or until the gnocchi float to the surface. Use a slotted spoon to transfer them to a plate.

Notes

For best results, use starchy potatoes like Russet. The gnocchi can be made ahead of time and frozen on a baking sheet before being transferred to a bag.

Keyword gnocchi recipe, homemade gnocchi, italian food, vegan gnocchi, vegan pasta