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!
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.
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!
How to make the Best Homemade Vegan Gnocchi
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.
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!
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.
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!
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 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.
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
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!
Homemade Vegan GnocchiAuthor:
- 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 (½ tsp) salt
- a pinch of nutmeg
- a bit flour to sprinkle
*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.
- 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 glutenfree flour.
- Find make-ahead, storage, and freezing instructions + more helpful tips in the blog post above!
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