Vegan Gnocchi

vegan gnocchi iwth spinach pesto

The Spruce Eats / Leah Maroney

  • Total: 39 mins
  • Prep: 35 mins
  • Cook: 4 mins
  • Yield: 3-4 servings

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. 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, which we’ve included below. However, 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.


  • For the Gnocchi:
  • 3-4 russet potatoes
  • 1-2 cups all purpose flour
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • For the Spinach Pesto:
  • 1 cup frozen spinach (thawed, drained)
  • 1 cup fresh basil leaves
  • 1 teaspoon nutritional yeast
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

Steps to Make It

  1. Gather your ingredients.

    ingredients for vegan gnocchi
  2. Preheat the oven to 400F. Scrub and wash the potatoes thoroughly. Then dry and place on a parchment lined baking sheet.

    Prick the potatoes all over with a fork and bake for about an hour or until the potatoes are tender when pricked with a fork.

    potatoes pricked and placed on parchment paper
  3. Remove from the oven and cool slightly, until you can handle them. Peel off the skins. It can help to wear gloves.

    peeled baked russet potatoes
  4. Grate the potatoes with a cheese grater or put them through a ricer. Remove any tough pieces.

    shredded baked potatoes
  5. 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.

    baked potato and flour on a marble board
  6. Mix the olive oil into the potatoes and flour and 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.

    vegan gnocchi dough in a ball
  7. Cut off a piece of the dough and roll it into a long log.

    gnocchi dough rolled into a log
  8. Cut the log into ¾ inch pieces.

    gnocchi cut into pieces
  9. 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.

    rolled gnocchi on a wooden board
  10. Bring a large pot of water to a boil. Then salt the water. Add in about a cup of the gnocchi and cook until they just 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.

    gnocchi boiled in a pot

Prepare the spinach pesto.

  1. Gather your ingredients.

    spinach pesto ingredients
  2. Add all of the ingredients except for the olive oil to a food processor. Begin blending and drizzle in the olive oil as its blending. Blend until the sauce is finely chopped and mostly smooth.

    pesto blended in a food processor
  3. Toss the gnocchi with the pesto and serve with a sprinkle of vegan parmesan if you wish.

Recipe 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 starchiness in the potato. 
  • You can freeze the gnocchi on the sheet pan after rolling. Then once the gnocchi are frozen, you can place them into a plastic freezer bag. They will keep in the freezer for up to 3 months. You can also freeze them the same way after cooking.