Homemade Vegan Gnocchi Recipe

Published on March 23rd 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of uncooked Homemade Vegan Gnocchi un a wooden board

Making Homemade Vegan Gnocchi can be intimidating, but this vegan recipe is easy to make. But gnocchi contains eggs, which are not vegan. Luckily this homemade vegan gnocchi is dairy-free. This vegan recipe uses 6 simple ingredients: potatoes, flour, salt, pepper, onion powder, and pesto. All you have to do is to cook the potatoes, mix them with flour, and knead until a dough forms. Next comes the fun, relaxing part of making gnocchi rolling and cutting the dough into little pillows of heaven. Finally, all that's left is using a fork to make the most beautiful indentations and cook them. Toss the homemade vegan gnocchi with pesto or your favorite pasta sauce, and you've got a delicious hot dinner!

 

If you love potatoes, you'll also love to try this recipe How to make Scalloped Potatoes.

Author: Sarah Leadon
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Time & Serves

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Serves
6 persons

Ingredients

  • 2 pounds Russet Potatoes, peeled, diced

  • 3 cups All-Purpose Flour

     

  • 1 teaspoon Sea Salt

     

  • 1/2 teaspoon White Pepper

     

  • 1 teaspoon Onion Powder 

     

  • 1/2 cup Pesto 

Instructions

Boil the russet potatoes in a large pot of water for 20-25 minutes until they are fork-tender. 

Drain potatoes and set them aside for 10 minutes until they are cool enough to handle. 

 

Place the cooked russet potatoes into a large bowl and add the flour, sea salt, white pepper, and onion powder. 

 

Knead the potato mixture until a dough forms. 

 

Divide the dough into 4-6 portions. Roll each portion of dough into a long rope.

Cut the rope into 1-inch pieces and repeat until all the dough is gone.

Place a fork onto your work surface. Roll each gnocchi onto the base of the fork to create an impression. 

 

Cook the gnocchi in a large pot of salted boiling water for 2-3 minutes until they float to the top. 

Drain the gnocchi in a fine mesh strainer and place them into a bowl. 

Add the pesto and toss to combine.

Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Keywords
vegan gnocchi, recipe, soup, sauce, potato, butternut squash, gluten-free, pumpkin

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon