Homemade Gnocchi (Vegan Recipe) (2024)

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These homemade vegan gnocchi are super light, pillowy, and fluffy small potato dumplings that are easy to make with just 4 ingredients! With this simple step by step instruction and short recipe video, you’ll quickly become a gnocchi master!

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My favorite Homemade Vegan Gnocchi Recipe

I love homemade gnocchi, and this recipe is even of the first I have published here on my blog. It’s fool-proof, requires only a few simple ingredients and the preparation is in fact easier than you may think! So it was time for a recipe update, including a video and some helpful tips, making it easier for you to try these amazing potato dumplings at home!

Perfect to make ahead

You’ll love that these pillowy potato dumplings can be made ahead and then frozen for future meals. Then you can always enjoy a bowl of soft, fluffy homemade vegan gnocchi in minutes! You can even cook them straight from frozen (no need to thaw), and they’re ready in five minutes. Just like pasta, you can serve them with any creamy sauces you like or add in your favorite vegetables or protein source to make a quick and easy gnocchi stir-fry, that’s simple, satisfying, and delicious! I’ve linked some of my favorite recipes in this post below.

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Is Gnocchi healthier than pasta?

Since gnocchi consists mainly of potatoes and has less flour than regular pasta, gnocchi is a healthier choice. Unlike most store-bought varieties, homemade gnocchi does not contain unusual ingredients like fillers or preservatives, however, most traditional recipes typically use eggs, meaning they’re not vegan. Some also call for parmesan cheese or other dairy ingredients but this vegan gnocchi recipe is egg-free, dairy-free, and can be easily made gluten-free, too while being as delicious as the non-vegan versions!

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Which type of potato is best for potato dumplings?

If you want super fluffy, soft, and pillowy gnocchi, try to use as little flour as possible. So when it comes to choosing potatoes, the best choice would be using a dry and starchy potato variety, such as Yukon Gold or russet potatoes. Also, be sure to cook whole potatoes with skin on and drain them well after cooking (or simply bake them in an oven).

Remember – the more moisture in the potatoes, the more flour you will need until the dough is not sticky. So try to keep them dry.

How to make the Best Homemade Vegan Gnocchi

As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you can find the full recipe with the exact measurements in the recipe card below!

Step 1: Make the potato dough.

For the potato dough, you just have to cook some whole potatoes, until fork-tender. Then drain them thoroughly, making sure they look very dry. Alternatively, you could also pierce the potatoes a few times with a fork and bake them until tender as I did in my vegan sweet potato gnocchi recipe. After that, peel them and press through a potato ricer or just mash them with a potato masher. Allow to cool, then mix the mashed potatoes with a bit of flour, potato starch, salt, and nutmeg. The dough should be soft but not sticky.

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Step 2: Form gnocchi.

Next, roll half of the dough along a floured work surface into a long 3/4-inch (1.5-2 cm) thick rope. Cut the rope into 3/4-inch pieces and form the pieces into little balls. Though it’s fun to make the typical “gnocchi ridges” or “gnocchi grooves” which help the sauce sticks to the gnocchi, you can skip that step, and just cook the little balls as they are. It’s a nice time saver for even quicker gnocchi!

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Step 3: Make gnocchi ridges (optional).

To make the ridges, simply roll each potato ball over a fork or gnocchi board using your thumb as shown on the step-by-step photos or in the recipe video. To keep it easier, you could also just slightly press against the gnocchi balls with a fork.

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Step 4: Cook Gnocchi.

Once, you’ve prepared all your gnocchi, you can either freeze them for later use (see freezing instructions below) or cook them immediately. Simply bring a large pot of salted water to a boil. Then drop in the gnocchi and simmer in batches until tender, about 4-6 minutes. Once they float to the top, they’re done. Remove them with a slotted spoon and drain well. They’ll firm up a bit more as they cool, so if you want them to be firmer you could also cook them in advance before using in your final dish.

Then you can serve them with your favorite pesto or sauce or pan-fry them in a little oil or vegan butter until golden brown and crispy on the outside!

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How to Store Fresh Gnocchi

You should not put fresh gnocchi in a storage container just like that, otherwise they will quickly stick together and become a misshapen mass. The best way to store freshly prepared gnocchi is to sprinkle them with fine semolina or flour and spread them out on a baking sheet with enough space between them. This way you can keep them in the refrigerator for 1-2 days or freeze them.

How to Store Cooked Gnocchi

You can store cooked gnocchi with or without sauce, but after cooking you should let the gnocchi cool down first to make them more firm to the bite. After cooking, it is best to spread them out loosely on a wire rack with a tray placed underneath to catch the liquid. If you’ve made a sauce to go with them, you can then just add it to the gnocchi. This will also prevent the gnocchi from sticking together, but may make them a bit mushy over time. If you’re storing gnocchi without sauce, you can just drizzle them with a little olive oil to keep them from sticking together. Stored in an airtight storage box or covered with plastic wrap, they will keep for 2-3 days in the refrigerator.

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How to Freeze Gnocchi

To freeze them, dust uncooked gnocchi with a little cornstarch or flour, then place them in a single layer on a parchment-lined baking sheet or wooden board. Transfer the sheet to the freezer and freeze until the gnocchi are solid, about 1-2 hours. When frozen solid, transfer the gnocchi to airtight freezer bags. That way they won’t stick together so you can easily remove them individually at any time.

When ready to serve, cook the gnocchi straight from frozen as instructed in the recipe card below. Just consider that they will take a little longer until fully cooked through.

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Servings Suggestions

As mentioned before, gnocchi is a very versatile dish, just like pasta or ravioli. So feel free to add in your favorite veggies, crispy tofu, chickpeas, or another vegan meat alternative, then toss in your favorite sauce or fry until crispy. Here are some of my favorite gnocchi serving suggestions:

  • Classic Tomato Sauce
  • Creamy Tomato Sauce
  • Vegan Carbonara
  • Pumpkin Alfredo Sauce
  • Vegan Cheese Sauce
  • Pesto or creamy Guacamole
  • Gnocchi Vegetable Stir-fry

… and don’t forget your toppings as they will make your dish even more exciting! My favorites are:

  • Fresh herbs (e.g. basil, parsley, thyme)
  • Toasted pine nuts (or other chopped nuts or seeds)
  • Vegan parmesan
  • Tofu feta cheese
  • Vegan Mini Mozzarella Balls
  • Oven-baked Tomatoes
  • Garlic Mushrooms

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Recipe Video

If you try this easy Vegan Homemade Gnocchi recipe, please leave me a comment and star rating below sharing how you liked it! And if you take a picture of your potato dumpling dish and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka, so I won’t miss your post! Enjoy your meal!

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How to make Vegan Gnocchi

Author: Bianca Zapatka

These homemade vegan gnocchi are super light, pillowy and fluffy small potato dumplings that are easy to make with just 4 ingredients! With this simple step by step instruction and short recipe video you’ll quickly become a gnocchi master!

4.95 von 18 Bewertungen

Print Pin Review

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Course Lunch & Dinner, Main Course, Side Dish

Cuisine Italian

Servings 2 Servings

Calories 318 kcal

Ingredients

  • 17.6 oz (500 g) potatoes
  • 1 ¼ cup (150 g) all-purpose flour or sub gluten-free flour, *see notes
  • 2 tbsp (25 g) potato flour or sub more all-purpose/gf flour
  • ½ tsp salt
  • a pinch of nutmeg
  • a bit flour to sprinkle

Instructions

*Note: Please check out the step-by-step photos above + watch the recipe video for visual instruction!

  • Cook potatoes in a pot of salted water until fork-tender, about 20 minutes, depending on their size.

  • Peel the hot potatoes and press them through a potato press into a large bowl (or mash them using a potato masher). Allow to cool.

  • Add flour, potato flour, salt, and nutmeg. Mix briefly with your hands to combine, adding more flour as needed until the dough isn't sticky anymore.

  • Transfer the dough to a floured working surface, form it into a flat ball and cut into halves. Take one half of the dough and roll it along your floured surface into a long ¾-inch (1.5-2 cm) thick rope. Cut the rope into ¾-inch (1.5-2 cm) pieces and form them into balls. Now either cook them that way or create the typical gnocchi ridges.

  • To make the ridges, roll each potato ball over a fork or gnocchi board using your thumb as shown in the recipe video. (To keep it easier, you could also just slightly press against the gnocchi balls with a fork).

  • Bring a large pot of salted water to a boil. Then drop in the gnocchi carefully and simmer in batches until tender, stirring occasionally, about 4-6 minutes.

  • Once they float to the top, they're done. Remove them with a slotted spoon and drain well.

  • Now you can pan-fry them in a little oil or vegan butter until golden brown and crispy roasted or serve them with your favorite pesto or sauce.

  • Enjoy!

Notes

  • This recipe was originally published on 02/24/2017 and has been updated with step-by-step photos.
  • To make gluten-free Gnocchi you can substitute gluten-free flour.
  • Find make-ahead, storing, and freezing instructions + more helpful tips in the blog post above!

Nutritions

Serving: 1Serving | Calories: 318kcal | Carbohydrates: 68g | Protein: 9g | Fat: 1g | Sodium: 590mg | Potassium: 205mg | Fiber: 3g | Sugar: 1g | Calcium: 19mg | Iron: 4mg

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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Homemade Gnocchi (Vegan Recipe) (2024)

FAQs

What can you substitute for eggs in gnocchi? ›

Soak 1 tablespoon ground flaxseed in 3 tablespoons water to replace one egg. Add a drizzle of olive oil to enrich the gnocchi if you like.

What is vegan gnocchi made of? ›

This homemade vegan gnocchi recipe is eggless and so simple. Just potatoes, flour, and some oil come together to make these perfectly fluffy yet dense pillows of pasta that taste just like traditional gnocchi!

What can I substitute for flour in gnocchi? ›

A simple mix of white rice flour and sweet rice flour does the trick. And the sweet rice flour is important. Made with only white rice flour, the gnocchi were too soft. A half cup of sweet rice flour, which is ground from glutinous, short-grain rice, added a nice bite without making the gnocchi gritty.

Is gnocchi better with or without egg? ›

Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.

Why is gnocchi not vegan? ›

Traditional gnocchi is made with eggs making it not vegan. My vegan gnocchi recipe has two substitution options. Option 1 (my favorite): I've included a recipe to make a simple homemade egg yolk. This yolk recipe will provide all the flavor and color of eggs which really makes this gnocchi so tasty!

What can I use if I don't have eggs? ›

Egg replacers
  1. Vinegar & baking soda. Replace 1 egg with: 1 teaspoon baking soda, 1 tablespoon vinegar. ...
  2. Unsweetened applesauce. Replace 1 egg with: 1/4 cup applesauce. ...
  3. Plain or vanilla soy yogurt. Replace 1 egg with: 1/4 cup yogurt. ...
  4. Silken tofu. ...
  5. Ripe banana. ...
  6. Ground flaxseed.

Is gnocchi healthier than pasta? ›

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

Is gnocchi good or bad for you? ›

Similar to pasta, gnocchi is high in carbohydrates and low in protein. Although both are carbohydrate-heavy foods, it has been shown that regular pasta may have less of an effect on blood sugar levels. One publication points to the fact that pasta doesn't raise blood sugar after a meal to the level that potatoes do.

Why did my homemade gnocchi fall apart? ›

If you overdo it with flour, your gnocchi will be too hard, if you put too little they will break during cooking. The rule says that the flour must be at most a third of the amount of potatoes.

What is a good potato substitute for gnocchi? ›

At Faro, Adey says, “We run very few potato gnocchi.” Instead they stick to the less common side of the root vegetable family: “Parsnip, gilfeather turnip, and salsify work great.” Broccoli and cauliflower, which are sturdy and dry, also hold up well to the test.

Why use 00 flour for gnocchi? ›

Some gnocchi recipes recommend floury potatoes instead, such as Idaho potatoes or Russet potatoes, but I don't always agree. They're too mealy. Tipo 00 Flour is a soft, fine milled flour from Italy. It's a must-have for light and tender gnocchi and homemade pasta.

Can I eat gnocchi and lose weight? ›

Gnocchi is made primarily from potatoes which are less fattening than pasta. It also has more fiber and fewer calories than traditional pasta dishes. It also contains fewer carbohydrates, which can help people who are trying to lose weight or prevent diabetes.

What is the best flour for gnocchi? ›

Italian flour

Plus, it has too much protein: High-protein wheat results in chewy gnocchi. If you want to be true to Italian gnocchi, look for imported Italian flour marked "00 tenero," which is milled from soft wheat with a low protein content.

What can I use instead of eggs in pasta sauce? ›

To replace one egg: In a blender, blend 1 Tbsp flax seeds with 3 Tbsp water until thick and creamy. You want the flax to be freshly ground, and it will add a nutty flavor.

Can you substitute egg in pasta? ›

Vegan Eggs: Most homemade pasta is made with eggs. In order to make this pasta vegan friendly, we opted for Just Egg. It's a liquid vegan egg substitute made from mung beans and works well as the perfect egg substitute – you won't even be able to tell the difference.

Can I use oil instead of eggs? ›

Eggs As a Leavening Agent

For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

Can I use mayo instead of eggs? ›

Mayonnaise. Eggs are a key ingredient in mayonnaise, so it makes sense that it can be a perfect substitute when you're out of eggs. Use 3 tablespoons of mayo as an egg substitute.

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