Prep: 35 mins
Cook: 70 mins
Total: 105 mins
Servings: 3 to 4 servings
Yield: 45 pieces
Vegan gnocchi is so easy to make. There aren’t any unusual ingredients, just good ol’ potatoes, flour, olive oil, and salt. It’s fun to roll out the gnocchi as a family in large batches. You can even freeze the gnocchi and enjoy it on a weeknight or for Sunday dinner.
We served up the gnocchi with a homemade spinach and basil pesto, but you can serve it with whatever sauce you like. Marinara is always delicious or try a cashew cream sauce. You can always keep it simple with the sauce and buy a store-bought variety.
Ingredients
For the Gnocchi:
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3 to 4 russet potatoes
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1 to 2 cups all-purpose flour
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1 teaspoon salt, plus more for the pasta water
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1 tablespoon olive oil
For the Spinach Pesto:
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1 cup frozen spinach, thawed and drained
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1 cup fresh basil leaves
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1 clove garlic
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1 teaspoon nutritional yeast
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1/2 teaspoon salt
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1 tablespoon olive oil
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Vegan Parmesan cheese, optional
Steps to Make It
Prepare the Gnocchi
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Gather the ingredients.
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Preheat the oven to 400 F. Scrub and wash the potatoes thoroughly, dry, and place on a parchment-lined baking sheet. Prick the potatoes all over with a fork and bake for about 1 hour, or until the potatoes are tender when pricked with a fork.
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Remove from the oven and cool slightly until you can handle them. Peel off the skins.
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Grate the potatoes with a cheese grater or put them through a ricer. Remove any tough pieces.
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Put the potatoes on a large, clean board and form them into a nest shape. Sprinkle the top with the flour and salt and pour the olive oil in the center.
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Mix the olive oil into the potatoes and flour using a fork or your hands. Knead the dough for a few minutes or until it comes together to form a soft dough. All of the ingredients should be incorporated, but do not over-knead or the potatoes will become tough.
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Cut off a piece of the dough and roll it into a long log.
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Cut the log into 3/4-inch pieces.
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Roll each piece across a gnocchi board or across the tines of a fork. You can also skip this step, but it helps hold the sauce on the gnocchi.
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Bring a large pot of water to a boil and add salt. Add in about a cup of the gnocchi and cook just until they float to the surface. Using a slotted spoon, lift the gnocchi from the water and place on a parchment-lined baking sheet. Repeat until you have cooked all of the gnocchi.
Prepare the Spinach Pesto
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Gather the ingredients.
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Add the spinach, basil, garlic, nutritional yeast, and salt to a food processor. Slowly drizzle in the olive oil as its blending. Blend until the sauce is finely chopped and mostly smooth.
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Toss the gnocchi with the pesto and serve with a sprinkle of vegan Parmesan if you wish.
Tips
- Baking the potatoes helps to keep them from being watery when forming the dough. You can boil the potatoes, but it is best to do it with the skin on to keep the starch in the potato.
- You can freeze the gnocchi on the sheet pan after rolling. Once the gnocchi are frozen, place them into a plastic freezer bag. They will keep in the freezer for up to three months. You can also freeze them the same way after cooking.
| Nutrition Facts | |
|---|---|
| Servings: 3 to 4 | |
| Amount per serving | |
| Calories | 511 |
| % Daily Value* | |
| Total Fat 8g | 10% |
| Saturated Fat 1g | 6% |
| Cholesterol 0mg | 0% |
| Sodium 917mg | 40% |
| Total Carbohydrate 97g | 35% |
| Dietary Fiber 9g | 30% |
| Total Sugars 3g | |
| Protein 14g | |
| Vitamin C 23mg | 113% |
| Calcium 129mg | 10% |
| Iron 6mg | 36% |
| Potassium 1401mg | 30% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
