10+ Vegan Gnocchi Recipes for Delicious Plant-Based Meals

Vegan gnocchi offers a delightful twist on a classic dish that many people love. With a few simple ingredients, you can create this comforting meal that fits perfectly into any plant-based diet. These recipes are not only easy to make but also delicious, making them ideal for weeknight dinners or special gatherings.

By trying out various vegan gnocchi recipes, you can explore new flavors and textures. The best part is that you can customize each dish to suit your taste preferences. From creamy sauces to hearty stir-fries, the possibilities are endless, and your meals will surely impress both friends and family.

Sweet Potato Gnocchi with Kale

Making sweet potato gnocchi with kale is a fun and tasty experience. The sweet potatoes give the gnocchi a wonderful flavor and a beautiful color. You only need a few ingredients to create this delightful dish.

To start, you will cook the sweet potatoes until they are soft. Then, mash them and mix in some flour to form the dough. This dough is easy to handle and shapes into little gnocchi pieces.

While the gnocchi cooks, you can prepare the kale. Sautéing the kale in olive oil with a bit of garlic adds a lovely touch to your dish. The combination of sweet potato gnocchi and savory kale is sure to impress.

Ingredients

• 2 medium sweet potatoes
• 1 to 1.5 cups all-purpose flour
• 1 tablespoon olive oil
• 2 cups kale, chopped
• Salt, to taste
• Garlic, to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Bake or boil the sweet potatoes until soft.
3. Mash the sweet potatoes and let them cool.
4. Mix in flour to form a dough.
5. Shape the gnocchi and boil until they float.
6. In a skillet, sauté kale with olive oil and garlic.
7. Serve the gnocchi topped with the sautéed kale.

2) Spinach and Cashew Pesto Gnocchi

This Spinach and Cashew Pesto Gnocchi is a delightful dish that’s both tasty and simple to make. You can enjoy a fresh twist on classic gnocchi with a creamy and vibrant pesto sauce.

Start by making the spinach and cashew pesto. Blend fresh spinach, soaked cashews, garlic, lemon juice, olive oil, and a pinch of salt until smooth. The nutty flavor of the cashews adds richness to the dish.

Next, prepare your gnocchi according to package directions. Once cooked, toss them with the spinach and cashew pesto until well coated. You can sauté the gnocchi in a pan for a few minutes for a nice crispy texture.

Enjoy your gnocchi warm, garnished with more fresh spinach or a sprinkle of nutritional yeast for added flavor.

Ingredients:

• 1 package of gnocchi
• 2 cups fresh spinach
• 1/2 cup soaked cashews
• 2 cloves garlic
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• Salt to taste

Cooking Instructions:

1. Blend spinach, cashews, garlic, lemon juice, olive oil, and salt until smooth.
2. Cook gnocchi according to the package instructions.
3. Combine cooked gnocchi with pesto in a pan, tossing to coat.
4. Sauté for a few minutes for crispiness, if desired.
5. Serve warm, garnished with fresh spinach or nutritional yeast.

3) Pumpkin Gnocchi with Sage Butter

Making pumpkin gnocchi with sage butter is a delightful way to enjoy a comforting meal. The combination of pumpkin and sage creates a warm, earthy flavor.

To start, you will need cooked and mashed pumpkin. This adds a creamy texture to the gnocchi. You can mix it with flour and a bit of salt to form the dough.

For the sauce, use vegan butter. Melt it in a skillet over medium heat. Once melted, add fresh sage leaves. Cook until the sage is crispy and fragrant.

Cook the gnocchi in boiling water until they float to the top. Toss them in the sage butter sauce for a simple yet delicious dish.

Ingredients

• 1 cup pumpkin puree
• 1 ½ cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons vegan butter
• Fresh sage leaves

Cooking Instructions

1. Mix pumpkin puree, flour, and salt to form a dough.
2. Roll dough into ropes and cut into pieces.
3. Boil water in a pot and add the gnocchi until they float.
4. Melt vegan butter in a skillet and add sage.
5. Toss gnocchi in the sage butter before serving.

4) Cauliflower Gnocchi with Marinara Sauce

Cauliflower gnocchi is a delicious and healthy alternative to traditional gnocchi. It’s easy to prepare and pairs wonderfully with marinara sauce. You’ll enjoy this simple dish that is both satisfying and light.

To make cauliflower gnocchi, start by steaming or microwaving cauliflower until it’s tender. Then, drain any excess water and let it cool slightly. In a bowl, mash the cauliflower and mix it with oat flour and tapioca starch to form a dough.

Next, shape the dough into small pieces, resembling gnocchi. Cook the gnocchi in boiling water until they float to the surface. This usually takes 2-3 minutes. Drain them well, then serve with warm marinara sauce.

For an extra touch, sprinkle some vegan parmesan cheese on top. This adds a nice flavor that complements the sauce.

Ingredients:

• 1 medium cauliflower
• 1/2 cup oat flour
• 1/4 cup tapioca starch
• Marinara sauce

Cooking Instructions:

1. Steam or microwave the cauliflower until tender (about 5-6 minutes).
2. Drain and let cool slightly.
3. Mash the cauliflower in a bowl.
4. Mix in oat flour and tapioca starch.
5. Shape the mixture into small pieces.
6. Boil water, add gnocchi, and cook until they float.
7. Drain and serve with marinara sauce.

5) Beetroot Gnocchi with Walnut Crumble

Beetroot gnocchi is a colorful and tasty dish. It adds a vibrant touch to your plate while being packed with nutrition.

To start, you’ll need fresh beetroot and flour. Mixing these with potatoes creates a soft dough. This dough will be shaped into little dumplings.

For the walnut crumble, toast some walnuts for a crunchy topping. You can add a bit of olive oil and herbs for extra flavor.

This gnocchi is great with a drizzle of olive oil or a light sauce. The sweet flavor of the beetroot pairs nicely with the crunch of walnuts.

Ingredients

• 230 g organic beetroot (3-4 small)
• 450 g organic potatoes (5-7 small)
• 250 g organic flour
• 1/2 teaspoon salt
• Extra flour for dusting
• Organic olive oil for sautéing
• 150 ml organic walnuts, roughly chopped

Cooking Instructions

1. Preheat your oven to 425°F (220°C).
2. Cook the beets until tender. Peel and mash them.
3. Boil the potatoes until soft, then mash.
4. Combine the mashed beets, potatoes, flour, and salt to form a dough.
5. Shape the dough into small gnocchi pieces.
6. Toast the walnuts in a pan until golden.
7. Sauté the gnocchi in olive oil until crispy.
8. Serve topped with walnut crumble.

6) Pea and Mint Gnocchi Salad

This Pea and Mint Gnocchi Salad is light and refreshing. It’s perfect for a quick meal or a side dish.

Start by cooking your gnocchi. Boil them in salted water until they float, about 4-5 minutes. While they cook, prepare the salad.

In a bowl, mix fresh peas and chopped mint. Add a splash of lemon juice and some olive oil for extra flavor. Once the gnocchi are cooked, drain them and let them cool slightly before mixing them in.

Toss everything together gently. You can add vegan cheese or nuts for extra texture. This salad is best served at room temperature.

Ingredients

• 12 oz (340 g) gnocchi
• 1 cup fresh peas
• 1/4 cup fresh mint, chopped
• 1-2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Cooking Instructions

1. Boil water and add salt.
2. Cook gnocchi for 4-5 minutes until they float.
3. Mix peas, mint, olive oil, lemon juice, salt, and pepper in a bowl.
4. Drain gnocchi and let cool slightly.
5. Toss gnocchi with the pea and mint mixture.
6. Serve at room temperature.

7) Mushroom and Truffle Gnocchi

Mushroom and truffle gnocchi is a delicious and creamy dish. The soft gnocchi pairs perfectly with sautéed mushrooms. You can use any mushrooms you like, but shiitake mushrooms add a nice flavor.

Start by cooking the gnocchi in boiling water until they float. In a pan, melt some plant-based butter over medium heat. Add shallots and garlic, cooking until they soften. Then, throw in your mushrooms and cook until they are tender.

Pour in some truffle oil for an extra rich flavor. You can also add a splash of pasta water to help the sauce stick to the gnocchi. Toss everything together and serve hot.

Ingredients

• 1 package gnocchi
• 2 cups mushrooms (shiitake or your choice)
• 1 tablespoon plant-based butter
• 1 shallot, diced
• 2 cloves garlic, minced
• 1 tablespoon truffle oil
• Salt and pepper to taste

Cooking Instructions

1. Cook gnocchi in boiling water until they float.
2. In a pan, melt butter over medium heat.
3. Add shallots and garlic; cook until softened.
4. Add mushrooms; sauté until tender.
5. Drizzle in truffle oil and mix well.
6. Toss gnocchi with the mushroom sauce and serve.

8) Butternut Squash Gnocchi with Brown Sauce

Butternut squash gnocchi is a delicious and healthy option for any meal. The sweetness of the squash pairs wonderfully with a simple brown butter sauce. This dish is vegan-friendly and gluten-free, making it suitable for many dietary needs.

To start, you’ll need to roast the butternut squash until it’s fork-tender. This usually takes about 25 to 30 minutes at 400°F (200°C).

Once roasted, mash the squash and mix it with gluten-free flour to create your dough.

Next, roll the dough into small pieces and shape them into gnocchi. While cooking the gnocchi, prepare a brown butter sauce by melting vegan butter in a pan until it’s lightly browned.

Once the gnocchi float to the surface of the boiling water, toss them in the brown butter sauce. You can add fresh sage for extra flavor.

Ingredients

• 1 medium butternut squash
• 1 to 1 ½ cups gluten-free flour
• 2 tablespoons vegan butter
• Fresh sage leaves

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Roast the butternut squash until tender.
3. Mash the squash and combine with gluten-free flour.
4. Shape the mixture into gnocchi.
5. Cook the gnocchi in boiling water.
6. In a pan, melt the vegan butter until browned.
7. Toss the gnocchi in the brown butter sauce and garnish with sage.

Lemon Herb Gnocchi with Asparagus

This Lemon Herb Gnocchi with Asparagus is a delightful vegan dish that’s fresh and bright. You will enjoy the flavors of the lemon paired with tender asparagus and soft gnocchi.

Start by cooking the gnocchi in boiling water according to the package instructions. Once they float, they are ready to be drained.

In a skillet, heat some olive oil over medium heat. Add chopped asparagus and sauté until it’s bright green and tender, around 4 minutes.

Next, add garlic and cook for an additional minute. Then pour in some reserved gnocchi water, lemon juice, and zest.

Toss in the cooked gnocchi and mix until everything is well combined. Finish with fresh herbs like parsley or basil to enhance the flavor.

Ingredients

• 1 package of gnocchi (about 16 oz)
• 1 pound asparagus, trimmed and cut
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• Fresh herbs (parsley or basil), to taste

Cooking Instructions

1. Cook the gnocchi in boiling water until they float.
2. Drain the gnocchi and set aside.
3. Heat olive oil in a skillet over medium heat.
4. Add asparagus and sauté for about 4 minutes.
5. Stir in garlic and cook for 1 minute.
6. Pour in reserved gnocchi water, lemon juice, and zest.
7. Toss in the gnocchi and mix well.
8. Add fresh herbs before serving.

Pesto Zucchini Gnocchi

Pesto Zucchini Gnocchi is a quick and tasty dish that is perfect for a weeknight meal. The soft, pillowy gnocchi pairs beautifully with vibrant pesto and fresh zucchini.

Start by roasting your zucchini until it’s tender and slightly caramelized. This brings out its natural sweetness.

You can use store-bought vegan pesto or make your own for a fresh flavor boost. Once your gnocchi is cooked, mix it with the pesto and roasted zucchini.

The warm gnocchi absorbs the pesto, making every bite delicious. This dish is not only simple but also nutritious. You get the benefits of zucchini along with the satisfaction of eating gnocchi.

Ingredients

• 16 oz (450g) uncooked gnocchi
• 1 medium zucchini, chopped
• 1 cup vegan pesto
• 1 tbsp olive oil
• Salt and pepper, to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss chopped zucchini with olive oil, salt, and pepper.
3. Spread zucchini on a baking sheet and roast for about 15-20 minutes.
4. Cook gnocchi according to package instructions.
5. Drain gnocchi, then mix with roasted zucchini and pesto.
6. Serve warm and enjoy!