Toss these lovely potato dumplings in your favorite vegan sauce for a meal even carnivores will love.
What makes gnocchi so irresistible? The main ingredient is potatoes — in this case, smooth, fluffy mashed Yukon Golds. When mashed potatoes are combined with a little flour, olive oil, and salt, the result is delicate potato dumplings with a tender, pillow-like texture. These vegan gnocchi skip the eggs used in traditional recipes, so they’re naturally suitable for plant-based diets without sacrificing flavor or mouthfeel.
The olive oil in the dough helps bind and enrich the gnocchi while keeping them light. Because there are fewer ingredients than in many other pastas, technique matters: the way you cook, mash, and handle the dough determines whether you end up with light, airy gnocchi or dense lumps. With a few simple tips (below) you can consistently make small, tender dumplings that pair beautifully with almost any sauce.
Making these vegan gnocchi is straightforward and satisfying. The dough comes together quickly, and there’s a tactile pleasure in kneading it until smooth, rolling it into ropes, cutting bite-sized pieces, and forming the classic ridges. When the gnocchi float to the surface of boiling water, they’re done — ready to be finished in a sauce, tossed with olive oil and herbs, or added to soups.
Tips For Perfect Vegan Gnocchi
This recipe is simple, but a few small techniques make all the difference. Choose potatoes that are similar in size so they cook evenly; Yukon Golds work especially well because they mash smoothly and have natural buttery flavor. You can boil or bake the potatoes — baking concentrates flavor and reduces moisture, while boiling is faster. If you bake, peel while still warm; if boiling, drain thoroughly and mash while warm to avoid gummy texture.
Use a ricer or a fine masher for the lightest texture. If you don’t have those tools, push the warm potatoes through a coarse grater or press them through a sieve. Mix the mashed potato with the flour, olive oil, and salt gently; overworking the dough activates the gluten in the flour and yields tough gnocchi. Knead only until the dough comes together and feels smooth.
Work on a lightly floured surface. Divide the dough into portions and roll each into ropes about 1 inch thick, then cut into 1-inch pieces. Dust your knife with flour to prevent sticking. You can form ridges by rolling each piece over the tines of a fork or using a gnocchi board if you have one; ridges help sauces cling to the dumplings. Cook the gnocchi in gently boiling, well-salted water in batches so they have room to float up and finish cooking evenly. Remove with a slotted spoon as they rise and immediately dress them with sauce or a little oil to prevent sticking.
How Do I Store Leftovers?
Cooked and cooled vegan gnocchi will keep in an airtight container in the refrigerator for up to 3 days. To freeze, arrange uncooked or cooked gnocchi in a single layer on a baking sheet and freeze for 2–3 hours until firm. Transfer the frozen pieces to a freezer-safe bag or container; they will keep for 2–3 months. Cook frozen gnocchi from frozen by adding them directly to boiling water and allowing a minute or two extra cooking time, or thaw overnight in the refrigerator before reheating gently in sauce.
Serving Suggestions
Vegan gnocchi are incredibly versatile. They work wonderfully with hearty tomato-based sauces, creamy vegan pestos (use nutritional yeast instead of Parmesan), or simply tossed with browned butter-style olive oil, garlic, and fresh herbs. Try them with a robust vegan Bolognese, or simmer them in a minestrone soup in place of other pasta. For a vegetable-forward meal, combine gnocchi with roasted eggplant and sautéed Swiss chard for a comforting bowl. Serve a crusty focaccia and a simple dipping oil on the side for a complete, satisfying meal.
Gnocchi also take well to pan-frying: after boiling, sauté the cooked pieces in a hot skillet with a splash of olive oil until they develop a light golden crust. Finish with a sprinkle of chopped herbs and a pinch of salt for a delightful contrast of textures.
Vegan Gnocchi Recipe
Diane Goodman
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 3/4 cups all-purpose flour, plus more for dusting
- 2 teaspoons olive oil
- 3/4 teaspoon kosher salt
Instructions
- Wash the potatoes thoroughly and place them in a large pot of cold water. Bring to a boil and cook until tender, about 15–20 minutes depending on size. Drain and let cool slightly.
- Peel the potatoes while they are still warm and mash them until smooth using a potato ricer or masher. Work while warm for the best texture.
- On a clean surface, combine the mashed potatoes, flour, olive oil, and salt. Mix gently and knead only until a smooth dough forms. If the dough is sticky, sprinkle in a little more flour—add it sparingly to avoid a dense result.
- Divide the dough into four portions. Roll each portion into a rope about 1 inch thick. Cut the ropes into 1-inch pieces. To shape, roll each piece over the tines of a fork or across a gnocchi board to create ridges that help sauce cling.
- Bring a large pot of well-salted water to a boil. Cook the gnocchi in batches, allowing space between pieces. They are done when they float to the surface, about 2–3 minutes. Remove with a slotted spoon and transfer to your sauce or a baking dish for finishing.
Nutrition
Let us know how it turned out!