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Vegan Gnocchi Recipe

Samantha LoweSamantha Lowe
Vegan Gnocchi Recipe

Little pillows of goodness is generally the way I refer to gnocci. However, with an egg allergy, it is rare that I eat this potato-based pasta. This vegan alternative is simple and accommodates those with food allergies or sensitivities to egg. For an unusual topping, shred mint leaves, add fresh peas and sprinkle a generous amount of vegan parmesan cheese alternative over hot gnocci. The pasta also goes well with a creamy, tofu-based, rose sauce or a heaping dollop of cheese-free pesto.

Vegan Gnocchi Recipe


Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: Serves 4

Calories per serving: 312

Fat per serving: 7g

Vegan Gnocchi Recipe


  • 2 large russet potatoes, scrubbed and cubed
  • 2 tbl extra virgin olive oil
  • 1 pinch sea salt
  • 1 cup all-purpose flour


  1. Preheat the oven to 400 degrees Fahrenheit. Toss the potatoes with the olive oil and salt in a large baking dish. Insert into the oven and bake for 45 to 50 minutes, until nicely browned and easily pierced with a fork. Remove from heat and let cool until you are able to handle them.
  2. Once able to touch the root, peel off the skin from the potato and discard it. Grate the peeled potato using a cheese grater (or if you have a potato ricer, utilize it).
  3. Bring a large pot of water to a boil and generously salt it. Combine the shredded potatoes and flour in a large bowl until just combined. Roll out the dough into a long snake, about ¼-inch in circumference. Using kitchen shears, snip the snake into pieces about ½-inch long onto a flour dusted plate. Once done, toss them in flour. If you want, you can also create ridges on the pieces with the back of a fork.
  4. Slowly place the gnocchi into the boiling salted water. When the pieces are cooked, they will float to the surface (between 2 to 3 minutes after they are placed in the water). Remove them using a slotted spoon and place them in a colander or bowl, adding a drizzle of olive oil and tossing in order to keep them from sticking. Top with a desired sauce (the gnocchi shown in the photo were pan fried for 1 to 2 minutes in a vegan-based butter alternative with a pinch of oregano, salt and 2 tbl of fresh chopped parsley).

Nutritional Information

Calories: 312
Total Fat: 7g
Carbohydrates: 55g
Protein: 7g

Based in Kingston, Canada, Samantha Lowe has been writing for publication since 2006. She records her culinary and globe-trotting experiences online at A love of photography and cooking fuels this writing, with the end result usually enticing friends and acquaintances to 'loosen their belts'.

  • Ieda Vincent

    Yum, will definitely have to otry