25 Delicious Recipes with Gnocchi for a Vegan Delight

There’s nothing quite like pillowy gnocchi to transform a simple meal into something special. Whether you’re craving quick weeknight dinners, cozy comfort food, or fresh seasonal creations, these vegan recipes prove that gnocchi is the ultimate versatile ingredient. Get ready to discover 25 delicious ways to enjoy these soft potato dumplings in plant-based dishes that will delight your taste buds and impress everyone at your table.

Creamy Vegan Gnocchi Alfredo

Unexpectedly creamy and completely dairy-free, this vegan gnocchi alfredo will become your new comfort food obsession. You won’t believe how rich and satisfying it is, and it comes together in just about 20 minutes—perfect for those busy weeknights when you’re craving something special but don’t want to fuss.

Ingredients

– 1 package (16 oz) shelf-stable potato gnocchi
– 2 tablespoons extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1 cup raw cashews, soaked for at least 4 hours
– 1 cup unsweetened almond milk
– 2 tablespoons nutritional yeast
– 1 teaspoon fresh lemon juice
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the potato gnocchi to the boiling water and cook for exactly 2 minutes, or until they float to the surface.
3. Drain the gnocchi thoroughly in a colander and set aside.
4. Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers.
5. Add the minced fresh garlic and sauté for 1 minute, until fragrant but not browned.
6. Drain the soaked raw cashews and add them to a high-speed blender.
7. Pour in the unsweetened almond milk, nutritional yeast, fresh lemon juice, fine sea salt, and freshly ground black pepper.
8. Blend on high speed for 1 full minute until completely smooth and creamy.
9. Pour the cashew sauce into the skillet with the garlic.
10. Cook the sauce over medium-low heat, stirring constantly, for 3-4 minutes until slightly thickened.
11. Add the cooked gnocchi to the skillet and toss gently to coat in the sauce.
12. Cook for 1 more minute, stirring continuously, until the gnocchi is heated through.
13. Remove from heat and stir in the chopped fresh parsley.
The sauce clings beautifully to each tender gnocchi pillow, creating a luxuriously creamy texture that’s both light and satisfying. The nutritional yeast gives it a subtle cheesy flavor that pairs wonderfully with the garlicky notes. Try topping it with toasted pine nuts or serving alongside roasted broccoli for a complete meal that feels indulgent yet wholesome.

Spicy Tomato and Spinach Gnocchi

You know those nights when you want something comforting but don’t want to spend hours in the kitchen? This spicy tomato and spinach gnocchi comes together in under 30 minutes and delivers big, bold flavors that’ll make you feel like you’re dining at your favorite Italian spot.

Ingredients

– 1 package (16 oz) shelf-stable potato gnocchi
– 2 tablespoons rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1/2 teaspoon crushed red pepper flakes
– 1 can (28 oz) fire-roasted crushed tomatoes
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly ground black pepper
– 4 cups fresh baby spinach leaves
– 1/4 cup freshly grated Parmesan cheese
– 2 tablespoons chopped fresh basil leaves

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the potato gnocchi to the boiling water and cook for exactly 2 minutes, or until they float to the surface.
3. Drain the gnocchi thoroughly in a colander, reserving 1/4 cup of the starchy pasta water.
4. Heat the rich extra virgin olive oil in a large skillet over medium heat until it shimmers.
5. Add the minced fresh garlic and crushed red pepper flakes, sautéing for 1 minute until fragrant but not browned.
6. Pour in the fire-roasted crushed tomatoes, stirring to combine with the garlic and pepper flakes.
7. Season the sauce with coarse kosher salt and freshly ground black pepper.
8. Simmer the sauce uncovered for 8-10 minutes, stirring occasionally, until it thickens slightly.
9. Add the drained gnocchi to the skillet, tossing gently to coat in the tomato sauce.
10. Stir in the fresh baby spinach leaves and cook for 2 minutes until the spinach wilts completely.
11. If the sauce seems too thick, gradually add the reserved pasta water 1 tablespoon at a time until desired consistency is reached.
12. Remove the skillet from heat and sprinkle with freshly grated Parmesan cheese and chopped fresh basil leaves.
13. Serve immediately while hot.

Velvety potato gnocchi soak up the spicy tomato sauce beautifully, while the wilted spinach adds a fresh, earthy balance to each bite. For an extra indulgent twist, top with burrata cheese or serve alongside garlic bread to soak up every last drop of that vibrant sauce.

Vegan Pesto Gnocchi with Cherry Tomatoes

Picture this: you’re craving something comforting yet fresh, and you want it on the table fast. This vegan pesto gnocchi with cherry tomatoes is your answer—it’s creamy, vibrant, and so simple you’ll make it again next week.

Ingredients

• 1 pound shelf-stable potato gnocchi
• 2 cups sweet cherry tomatoes, halved
• 1/2 cup rich basil pesto (ensure it’s vegan)
• 3 tablespoons extra virgin olive oil
• 3 cloves fresh garlic, minced
• 1/4 teaspoon coarse sea salt
• Freshly cracked black pepper
• 2 tablespoons toasted pine nuts
• Handful of fresh basil leaves, for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the gnocchi and cook for exactly 2 minutes, or until they float to the surface.
3. Drain the gnocchi thoroughly, reserving 1/4 cup of the starchy pasta water.
4. Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers.
5. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
6. Tip: Toasting the garlic lightly unlocks its flavor without bitterness.
7. Add the halved cherry tomatoes and sea salt to the skillet.
8. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
9. Tip: Gently press a few tomatoes with your spoon to create a saucy base.
10. Stir in the cooked gnocchi and vegan pesto, tossing to coat evenly.
11. Pour in the reserved pasta water, 1 tablespoon at a time, until the sauce reaches a creamy consistency.
12. Season with freshly cracked black pepper and toss in the toasted pine nuts.
13. Tip: Toasting pine nuts in a dry pan for 2-3 minutes beforehand enhances their nutty flavor.
14. Garnish with fresh basil leaves just before serving.

Delight in the pillowy gnocchi coated in that herby, garlicky pesto—each bite is a mix of creamy and bright. The burst cherry tomatoes add a juicy sweetness that balances the rich sauce perfectly. Try it with a sprinkle of vegan parmesan or alongside a crisp arugula salad for a full meal.

Gnocchi with Vegan Mushroom Sauce

Zesty, comforting, and surprisingly simple—this gnocchi with vegan mushroom sauce is exactly what you need when you’re craving something cozy but want to keep it plant-based. You’ll love how the pillowy gnocchi soaks up that earthy, savory sauce, and the best part? It comes together in under 30 minutes. Let’s get cooking!

Ingredients

• 1 package (16 oz) shelf-stable potato gnocchi
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves fresh garlic, minced
• 8 oz cremini mushrooms, thinly sliced
• 1 cup unsweetened creamy cashew milk
• 2 tbsp nutritional yeast
• 1 tsp smoked paprika
• ½ tsp fine sea salt
• ¼ tsp freshly cracked black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. While water heats, warm 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat.
3. Add 1 finely diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
4. Stir in 3 minced garlic cloves and cook for 1 minute until golden and aromatic.
5. Add 8 ounces of thinly sliced cremini mushrooms and cook for 6-8 minutes, stirring occasionally, until they release their liquid and turn golden brown.
6. Pour in 1 cup of unsweetened creamy cashew milk, scraping up any browned bits from the pan bottom.
7. Whisk in 2 tablespoons of nutritional yeast, 1 teaspoon of smoked paprika, ½ teaspoon of fine sea salt, and ¼ teaspoon of freshly cracked black pepper until smooth.
8. Simmer the sauce for 3-4 minutes until slightly thickened, stirring frequently.
9. Add the entire package of potato gnocchi to the boiling water and cook for 2-3 minutes until they float to the surface.
10. Drain the gnocchi thoroughly and immediately add to the mushroom sauce in the skillet.
11. Toss gently to coat the gnocchi evenly with the sauce.
12. Remove from heat and stir in 2 tablespoons of chopped fresh parsley.

Ultimate comfort in a bowl—the tender gnocchi practically melt against that deeply savory mushroom sauce, while the smoked paprika adds a subtle smoky warmth. Try topping it with toasted pine nuts for crunch or serving alongside garlicky sautéed greens. This dish proves vegan comfort food can be just as rich and satisfying as the traditional version.

Herb-Infused Vegan Gnocchi Soup

Veggie-packed comfort in a bowl—this herb-infused vegan gnocchi soup is exactly what you need when you’re craving something cozy but fresh. You’ll love how the pillowy gnocchi soak up all that savory broth, and it comes together in just about 30 minutes, making it perfect for busy weeknights.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 2 medium carrots, peeled and sliced into thin coins
– 2 stalks crisp celery, chopped
– 6 cups robust vegetable broth
– 1 (16-ounce) package shelf-stable potato gnocchi
– 1 (15-ounce) can creamy cannellini beans, drained and rinsed
– 2 teaspoons dried oregano
– 1 teaspoon dried thyme
– ½ teaspoon crushed red pepper flakes (optional)
– 3 cups fresh baby spinach leaves
– ¼ cup chopped fresh parsley
– Salt and coarsely ground black pepper to taste

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2. Add 1 finely diced medium yellow onion and cook for 5–7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 minced fresh garlic cloves and cook for 1 minute until golden and aromatic.
4. Add 2 sliced medium carrots and 2 chopped crisp celery stalks, and sauté for 5 minutes until slightly softened.
5. Pour in 6 cups of robust vegetable broth and bring to a rolling boil over high heat.
6. Reduce heat to medium-low and gently stir in 1 package of shelf-stable potato gnocchi.
7. Simmer uncovered for 5 minutes, stirring once halfway, until gnocchi float to the surface.
8. Add 1 drained and rinsed can of creamy cannellini beans, 2 teaspoons dried oregano, 1 teaspoon dried thyme, and ½ teaspoon crushed red pepper flakes if using.
9. Simmer for 3 more minutes to allow flavors to meld.
10. Turn off heat and stir in 3 cups of fresh baby spinach leaves until just wilted, about 1 minute.
11. Fold in ¼ cup chopped fresh parsley and season with salt and coarsely ground black pepper to taste.

Creamy, comforting, and packed with herby goodness, this soup hits all the right notes. The gnocchi stay delightfully tender while the spinach adds a fresh pop of green. Try topping it with a sprinkle of nutritional yeast for a cheesy vibe or serve it with crusty bread for dipping—either way, it’s a hug in a bowl.

Vegan Gnocchi with Roasted Red Pepper Sauce

Finally found a vegan gnocchi recipe that actually feels indulgent? You’re in the right place. This roasted red pepper sauce transforms simple ingredients into something truly special—perfect for those cozy weeknights when you want comfort food without the heaviness.

Ingredients

– 1 package (16 oz) shelf-stable potato gnocchi
– 2 large red bell peppers, roasted and peeled
– 3 cloves garlic, minced
– 1/4 cup raw cashews, soaked for 4 hours
– 2 tbsp rich extra virgin olive oil
– 1 tbsp fresh lemon juice
– 1/2 tsp smoked paprika
– 1/4 tsp crushed red pepper flakes
– 1 cup unsweetened almond milk
– Fresh basil leaves for garnish
– Flaky sea salt for finishing

Instructions

1. Preheat your oven to 425°F.
2. Place whole red bell peppers directly on the oven rack.
3. Roast peppers for 25-30 minutes until skins are completely blackened and blistered.
4. Transfer hot peppers to a bowl and cover tightly with plastic wrap.
5. Let peppers steam for 15 minutes—this makes peeling effortless.
6. Peel away all charred skin from the peppers.
7. Remove stems and seeds from the peeled peppers.
8. Combine roasted peppers, soaked cashews, minced garlic, olive oil, lemon juice, smoked paprika, and red pepper flakes in a blender.
9. Blend on high speed for 2 minutes until completely smooth.
10. Pour almond milk into the blender and blend for another 30 seconds.
11. Bring a large pot of salted water to a rolling boil.
12. Add gnocchi and cook for 2-3 minutes until they float to the surface.
13. Drain gnocchi immediately to prevent overcooking.
14. Heat a large skillet over medium heat.
15. Pour the red pepper sauce into the skillet.
16. Simmer sauce for 5 minutes until slightly thickened.
17. Add cooked gnocchi to the skillet.
18. Gently toss gnocchi in the sauce until evenly coated.
19. Cook for 2 more minutes to let flavors meld.

Perfectly creamy with a subtle smoky sweetness from the roasted peppers, this gnocchi has that satisfying pillowy texture against the velvety sauce. The crushed red pepper flakes add just enough warmth to keep things interesting. Try topping with toasted pine nuts or serving alongside garlic-rubbed toast for dipping into any extra sauce.

Pumpkin Gnocchi with Sage Butter

Ever find yourself craving something cozy and autumnal that feels fancy but is actually pretty simple to make? This pumpkin gnocchi with sage butter is exactly that kind of dish. You get these soft, pillowy dumplings with a hint of sweet pumpkin, all tossed in a nutty, fragrant butter sauce.

Ingredients

• 1 cup of smooth, creamy canned pumpkin puree
• 1 large farm-fresh egg, lightly beaten
• 2 ½ cups of finely milled “00” flour, plus more for dusting
• 1 teaspoon of fine sea salt
• ½ teaspoon of freshly grated nutmeg
• 6 tablespoons of high-quality unsalted butter
• 20 fresh sage leaves
• ½ cup of freshly grated Parmigiano-Reggiano cheese
• Freshly cracked black pepper

Instructions

1. In a large mixing bowl, combine the smooth, creamy canned pumpkin puree, the lightly beaten farm-fresh egg, the finely milled “00” flour, the fine sea salt, and the freshly grated nutmeg.
2. Stir the mixture with a fork until a shaggy dough begins to form. Tip: Don’t overmix at this stage, or the gnocchi can become tough.
3. Turn the dough out onto a floured surface and gently knead it for about 2 minutes, just until it becomes a smooth, slightly sticky ball.
4. Divide the dough into 4 equal portions.
5. Roll one portion of dough on the floured surface into a long rope about ¾-inch thick.
6. Use a sharp knife or bench scraper to cut the rope into 1-inch pieces.
7. Optionally, roll each piece over the tines of a fork to create ridges, which will help the sauce cling to the gnocchi.
8. Place the formed gnocchi on a floured baking sheet and repeat the process with the remaining dough portions.
9. Bring a large pot of generously salted water to a rolling boil.
10. Working in batches to avoid crowding, carefully drop the gnocchi into the boiling water.
11. Cook the gnocchi for 2-3 minutes, or until they float to the surface and look puffed up.
12. Use a slotted spoon to remove the cooked gnocchi from the water and transfer them directly to the waiting sauce.
13. While the gnocchi cook, melt the high-quality unsalted butter in a large skillet over medium heat.
14. Continue cooking the butter for 2-3 minutes, swirling the pan occasionally, until it turns a light golden brown and smells nutty. Tip: Watch it closely so it doesn’t burn.
15. Add the fresh sage leaves to the brown butter and fry for about 30 seconds, until they become crisp and fragrant.
16. Add the cooked gnocchi to the skillet with the sage brown butter.
17. Gently toss the gnocchi in the sauce for 1 minute over low heat to coat them evenly. Tip: Be gentle to keep the gnocchi intact.
18. Remove the skillet from the heat and stir in the freshly grated Parmigiano-Reggiano cheese.
19. Season the finished dish generously with freshly cracked black pepper.

A final sprinkle of that nutty Parmigiano-Reggiano and a crack of black pepper makes it perfect. The gnocchi are incredibly soft and tender, with the brown butter adding a deep, toasty flavor that pairs so well with the earthy sage. Try serving it alongside a simple arugula salad for a complete, comforting fall meal.

Vegan Gnocchi Bolognese

Wondering if vegan comfort food can actually satisfy those deep pasta cravings? This plant-based gnocchi bolognese proves it absolutely can. You’ll get that same hearty, saucy goodness without any meat or dairy.

Ingredients

– 1 package (16 oz) shelf-stable potato gnocchi
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 8 ounces cremini mushrooms, finely chopped
– 1 cup dry red lentils
– 1 can (28 oz) crushed San Marzano tomatoes
– 2 tablespoons tomato paste
– 1 cup vegetable broth
– 1 teaspoon dried oregano
– 1/2 teaspoon smoked paprika
– 1/4 cup chopped fresh basil
– 1/4 cup nutritional yeast
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 1 finely diced medium yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 8 ounces of finely chopped cremini mushrooms and cook for 8 minutes until they release their liquid and turn golden brown.
5. Mix in 2 tablespoons of tomato paste and cook for 2 minutes to deepen its flavor.
6. Add 1 cup of dry red lentils, 1 can of crushed San Marzano tomatoes, 1 cup of vegetable broth, 1 teaspoon of dried oregano, and 1/2 teaspoon of smoked paprika.
7. Bring the sauce to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
8. While sauce simmers, bring a large pot of salted water to a rolling boil.
9. Add 16 ounces of shelf-stable potato gnocchi and cook for 2-3 minutes until they float to the surface.
10. Drain the gnocchi thoroughly and set aside.
11. Stir 1/4 cup of chopped fresh basil, 1/4 cup of nutritional yeast, 1/2 teaspoon of coarse sea salt, and 1/4 teaspoon of freshly cracked black pepper into the finished sauce.
12. Gently fold the cooked gnocchi into the bolognese sauce until well coated.

Unbelievably satisfying, this dish delivers pillowy gnocchi swimming in a deeply savory lentil-based sauce that clings perfectly to every bite. The mushrooms create that meaty texture you crave, while the nutritional yeast adds a subtle cheesy note that makes it feel indulgent. Try serving it with garlic bread to soak up every last bit of that rich tomato sauce.

Zucchini and Vegan Gnocchi Bake

Remember those cozy evenings when you just want something warm and comforting? You’ve probably got some zucchini sitting in the fridge, and maybe you’re craving pasta but want to keep things light. Ready for a dish that’s both hearty and healthy? This zucchini and vegan gnocchi bake comes together in no time and feels like a warm hug in a baking dish.

Ingredients

– 1 package (16 oz) shelf-stable vegan potato gnocchi
– 2 medium firm zucchini, sliced into ½-inch rounds
– 1 cup rich marinara sauce
– ½ cup creamy unsweetened cashew cream
– ¼ cup nutritional yeast for cheesy flavor
– 2 tbsp extra virgin olive oil
– 1 tsp garlic powder
– ½ tsp dried oregano
– ¼ tsp crushed red pepper flakes
– Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the vegan gnocchi and cook for exactly 2 minutes until they float to the surface.
4. Drain the gnocchi immediately to prevent overcooking.
5. Heat olive oil in a large oven-safe skillet over medium heat.
6. Add zucchini slices and cook for 4-5 minutes until lightly golden but still firm.
7. Stir in garlic powder, oregano, and red pepper flakes, cooking for 30 seconds until fragrant.
8. Pour in marinara sauce and cashew cream, stirring to combine completely.
9. Gently fold in the cooked gnocchi until evenly coated.
10. Sprinkle nutritional yeast evenly over the top.
11. Transfer the skillet to the preheated oven and bake for 15 minutes until bubbly around the edges.
12. Remove from oven and let rest for 5 minutes before serving.
13. Garnish with fresh basil leaves.

Zucchini becomes wonderfully tender while keeping its structure, and the gnocchi soak up all the creamy tomato goodness. That sprinkle of nutritional yeast gives it a satisfying cheesy flavor without any dairy. Try serving it straight from the skillet with a crisp green salad for the perfect weeknight dinner that feels special enough for company.

Gnocchi with Cashew Cream Alfredo

Ever have one of those days where you want something comforting but don’t want to spend hours in the kitchen? This creamy gnocchi with cashew cream alfredo is your answer—it’s rich, satisfying, and surprisingly simple to whip up. You’ll love how the pillowy gnocchi pairs with that velvety sauce.

Ingredients

– 1 package (16 oz) shelf-stable potato gnocchi
– 1 cup raw cashews, soaked overnight
– 3/4 cup unsweetened almond milk
– 2 cloves fresh garlic, minced
– 1/4 cup nutritional yeast
– 2 tbsp fresh lemon juice
– 1 tsp fine sea salt
– 1/2 tsp freshly ground black pepper
– 1/4 tsp freshly grated nutmeg
– 2 tbsp extra virgin olive oil
– Fresh parsley, chopped for garnish

Instructions

1. Drain the soaked raw cashews and add them to a high-speed blender.
2. Pour in the unsweetened almond milk, minced fresh garlic, nutritional yeast, fresh lemon juice, fine sea salt, freshly ground black pepper, and freshly grated nutmeg.
3. Blend on high speed for 60-90 seconds until completely smooth and creamy. (Tip: For the creamiest sauce, make sure your cashews soaked for at least 4 hours.)
4. Bring a large pot of salted water to a rolling boil over high heat.
5. Add the shelf-stable potato gnocchi and cook for 2-3 minutes until they float to the surface.
6. Drain the gnocchi immediately in a colander. (Tip: Don’t overcook the gnocchi—they become mushy if left boiling too long after floating.)
7. Heat the extra virgin olive oil in a large skillet over medium heat.
8. Add the drained gnocchi to the skillet and cook for 2-3 minutes, turning occasionally, until lightly golden.
9. Pour the blended cashew cream sauce over the gnocchi in the skillet.
10. Reduce heat to low and simmer for 3-4 minutes, stirring gently, until the sauce thickens slightly and coats the gnocchi. (Tip: If the sauce thickens too much, stir in an extra tablespoon of almond milk.)
11. Remove from heat and garnish with chopped fresh parsley.

Dig into this dish right away—the gnocchi stay wonderfully pillowy while the cashew cream sauce brings a luxuriously smooth texture and nutty, cheesy flavor. For a fresh twist, top with roasted cherry tomatoes or serve alongside garlicky sautéed spinach.

Sweet Potato Gnocchi with Vegan Garlic Sauce

Gosh, you know those cozy fall evenings when you crave something comforting but still want it to feel a little fancy? This sweet potato gnocchi with vegan garlic sauce is exactly that—pillowy, satisfying, and totally plant-based. It’s the kind of dish that makes you feel like a kitchen pro without any of the stress.

Ingredients

• 2 large roasted sweet potatoes, flesh scooped out (about 2 cups)
• 1 ½ cups all-purpose flour, plus extra for dusting
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly grated nutmeg
• 3 tablespoons rich extra virgin olive oil
• 6 cloves garlic, minced
• 1 cup creamy, unsweetened cashew milk
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• Freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F.
2. Pierce the sweet potatoes several times with a fork, place them on a baking sheet, and roast for 45–50 minutes, or until tender when pierced with a knife.
3. Let the sweet potatoes cool until easy to handle, then scoop out the flesh into a large bowl, discarding the skins.
4. Add the all-purpose flour, fine sea salt, and freshly grated nutmeg to the sweet potato.
5. Mix gently with a fork until a soft dough forms, being careful not to overwork it—this keeps the gnocchi tender.
6. Lightly flour a clean surface and turn the dough out onto it.
7. Divide the dough into 4 equal portions.
8. Roll each portion into a ¾-inch-thick rope.
9. Cut each rope into 1-inch pieces.
10. Optionally, roll each piece over the tines of a fork to create ridges, which help the sauce cling better.
11. Bring a large pot of salted water to a rolling boil.
12. Working in batches, drop the gnocchi into the boiling water and cook for 2–3 minutes, or until they float to the surface.
13. Use a slotted spoon to transfer the cooked gnocchi to a plate.
14. Heat the rich extra virgin olive oil in a large skillet over medium heat.
15. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
16. Pour in the creamy, unsweetened cashew milk and bring to a gentle simmer.
17. Stir in the nutritional yeast and fresh lemon juice.
18. Cook for 2–3 minutes, stirring occasionally, until the sauce thickens slightly.
19. Add the cooked gnocchi to the skillet and toss gently to coat in the sauce.
20. Stir in the chopped fresh parsley and season with freshly cracked black pepper.

Finally, you’ll love the tender, pillowy texture of the gnocchi against the creamy, garlicky sauce—it’s cozy and elegant all at once. For a fun twist, try serving it topped with toasted pine nuts or a sprinkle of red pepper flakes for a little heat. This dish is perfect for a weeknight dinner that feels special without any fuss.

Vegan Lentil and Spinach Gnocchi

Ever have one of those days where you want something comforting but don’t want to spend hours in the kitchen? This vegan lentil and spinach gnocchi is your answer. It’s hearty, healthy, and comes together in no time.

Ingredients

– 1 package (16 oz) shelf-stable potato gnocchi
– 1 cup cooked brown lentils
– 2 cups fresh baby spinach leaves
– 3 cloves garlic, minced
– 1 small yellow onion, diced
– 2 tablespoons rich extra virgin olive oil
– 1 cup unsweetened creamy coconut milk
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon crushed red pepper flakes
– 1/4 cup nutritional yeast
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon fine sea salt
– Freshly cracked black pepper

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat.
2. Add 1 small diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
3. Stir in 3 cloves of minced garlic and cook for 1 minute until aromatic.
4. Add 1 cup cooked brown lentils to the skillet and cook for 2 minutes to warm through.
5. Pour in 1 cup unsweetened creamy coconut milk and bring to a gentle simmer.
6. Stir in 1/2 teaspoon smoked paprika and 1/4 teaspoon crushed red pepper flakes.
7. Add 1 package (16 oz) shelf-stable potato gnocchi directly to the skillet.
8. Cover the skillet and cook for 5 minutes, stirring occasionally to prevent sticking.
9. Uncover and add 2 cups fresh baby spinach leaves, stirring until wilted (about 2 minutes).
10. Sprinkle in 1/4 cup nutritional yeast and 1/2 teaspoon fine sea salt.
11. Drizzle with 1 tablespoon fresh lemon juice and season with freshly cracked black pepper.
12. Cook for 1 final minute until everything is well combined and heated through.

This dish has the most wonderful creamy texture with little pops of earthy flavor from the lentils. The gnocchi stays perfectly pillowy while the spinach adds just the right freshness. Try serving it with a sprinkle of extra nutritional yeast or alongside some crusty bread for dipping into that delicious sauce.

Gnocchi with Peas and Lemon Basil Sauce

Diving into a bowl of pillowy gnocchi with bright spring flavors is one of those simple pleasures that just feels right. You get tender potato dumplings, sweet peas, and a zesty lemon basil sauce that comes together in minutes. It’s the kind of meal that makes weeknight cooking feel special without any fuss.

Ingredients

– 1 pound store-bought potato gnocchi
– 2 cups frozen sweet peas
– 1/4 cup rich extra virgin olive oil
– 3 cloves garlic, finely minced
– 1/2 cup fresh basil leaves, thinly sliced
– Zest and juice of 1 large lemon
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the potato gnocchi and cook for 2-3 minutes until they float to the surface.
3. During the last minute of cooking, stir in the frozen sweet peas to blanch them.
4. Reserve 1/2 cup of the starchy pasta water, then drain the gnocchi and peas thoroughly.
5. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering.
6. Add the finely minced garlic and sauté for 1 minute until fragrant but not browned.
7. Tip: Toasting the garlic gently prevents bitterness while building flavor.
8. Reduce the heat to low and stir in the lemon zest and fresh basil.
9. Add the drained gnocchi and peas to the skillet, tossing to coat in the oil mixture.
10. Squeeze in the fresh lemon juice and sprinkle with coarse kosher salt and cracked pepper.
11. Tip: Adding lemon juice off-heat preserves its bright, fresh acidity.
12. Gradually add the reserved pasta water, 2 tablespoons at a time, until the sauce lightly coats the gnocchi.
13. Remove from heat and stir in the grated Parmesan cheese until melted and creamy.
14. Tip: The starchy pasta water helps emulsify the sauce for perfect consistency.
15. Let the dish rest for 2 minutes before serving to allow flavors to meld.
Velvety gnocchi pockets cradle sweet peas in a sauce that’s both creamy and bright. The lemon cuts through the richness while basil adds an herbal freshness that lingers. Serve it straight from the skillet with extra Parmesan for sprinkling, or pair with a crisp white wine to highlight those citrus notes.

Butternut Squash Gnocchi with Tahini Dressing

Just when you think you’ve tried every gnocchi variation, this butternut squash version comes along and completely changes the game. You get these pillowy soft dumplings with the sweetest autumn flavor, all coated in a nutty tahini dressing that somehow makes everything better. It’s the kind of cozy dish that feels fancy but is actually surprisingly approachable to make at home.

Ingredients

– 1 medium butternut squash, roasted until caramelized and tender
– 2 cups all-purpose flour, plus extra for dusting
– 1 large farm-fresh egg, lightly beaten
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly grated nutmeg
– 1/4 cup rich tahini paste
– 2 tablespoons fresh lemon juice
– 3 tablespoons warm water
– 1 tablespoon extra virgin olive oil
– 2 tablespoons toasted pine nuts
– 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the butternut squash in half lengthwise and scoop out the seeds with a spoon.
3. Place the squash halves cut-side down on the prepared baking sheet.
4. Roast for 45-50 minutes until the flesh is completely tender when pierced with a fork.
5. Let the squash cool until comfortable to handle, then scoop out 1 1/2 cups of flesh into a large bowl.
6. Mash the warm squash thoroughly with a fork until smooth.
7. Add the beaten egg, flour, sea salt, and nutmeg to the squash mixture.
8. Mix gently with a wooden spoon until a soft dough forms. Tip: Don’t overmix or the gnocchi will become tough.
9. Lightly flour your work surface and turn the dough out onto it.
10. Divide the dough into 4 equal portions.
11. Roll each portion into a 3/4-inch thick rope using your palms.
12. Cut each rope into 1-inch pieces with a sharp knife.
13. Use a fork to gently press ridges into each gnocchi piece. Tip: This helps the dressing cling better later.
14. Bring a large pot of salted water to a rolling boil.
15. Working in batches, drop the gnocchi into the boiling water.
16. Cook for 2-3 minutes until they float to the surface, then cook 1 minute longer.
17. Remove the cooked gnocchi with a slotted spoon and transfer to a colander.
18. Whisk together the tahini, lemon juice, and warm water in a small bowl until smooth and creamy.
19. Heat the olive oil in a large skillet over medium heat.
20. Add the drained gnocchi to the skillet and cook for 2-3 minutes until lightly golden. Tip: This quick pan-fry gives them a wonderful texture contrast.
21. Pour the tahini dressing over the gnocchi and toss gently to coat.
22. Sprinkle with toasted pine nuts and fresh parsley before serving. The creamy tahini dressing clings to every ridge of the tender gnocchi, while the toasted pine nuts add the perfect crunch. For an extra flavor boost, try serving it with a sprinkle of chili flakes or alongside some roasted Brussels sprouts.

Gnocchi with Vegan Sun-Dried Tomato Pesto

Wondering what to make for dinner tonight that feels fancy but comes together in minutes? This gnocchi with vegan sun-dried tomato pesto is your answer—it’s creamy, satisfying, and packed with bold Mediterranean flavors that’ll make you forget it’s completely plant-based.

Ingredients

• 1 pound pillowy potato gnocchi
• 1 cup oil-packed sun-dried tomatoes, drained (reserve 2 tablespoons of the flavorful oil)
• ½ cup raw walnuts, lightly toasted
• 2 cloves fresh garlic, roughly chopped
• ¼ cup nutritional yeast for cheesy flavor
• 2 tablespoons rich extra virgin olive oil
• 2 tablespoons fresh lemon juice
• ½ teaspoon coarse sea salt
• ¼ teaspoon crushed red pepper flakes
• Fresh basil leaves for garnish

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. While water heats, combine sun-dried tomatoes, toasted walnuts, garlic, nutritional yeast, reserved sun-dried tomato oil, olive oil, lemon juice, sea salt, and red pepper flakes in a food processor.
3. Pulse the mixture for 15-20 seconds until it forms a coarse paste, scraping down the sides once with a spatula. Tip: Don’t over-process—you want some texture for a rustic pesto.
4. Add the gnocchi to the boiling water and cook for exactly 2-3 minutes, until they float to the surface.
5. Reserve ½ cup of the starchy pasta water before draining the gnocchi completely. Tip: The starchy water helps create a silky sauce that clings to the gnocchi.
6. Return the drained gnocchi to the warm pot off the heat.
7. Add the prepared pesto and ¼ cup of reserved pasta water to the gnocchi.
8. Stir vigorously for 1-2 minutes until the sauce emulsifies and coats every piece. Tip: If the sauce seems thick, add more pasta water 1 tablespoon at a time until it reaches your desired consistency.
9. Divide the gnocchi among bowls and garnish generously with fresh basil leaves.

Let this dish shine with its creamy texture that clings to each tender gnocchi pillow. The vibrant pesto brings tangy sweetness from the tomatoes, nutty depth from the walnuts, and just enough heat to keep things interesting. Try serving it alongside garlic-rubbed toast or over a bed of peppery arugula for a complete meal that feels anything but ordinary.

Conclusion

Gnocchi truly shines in these 25 vegan recipes, offering endless comfort and creativity for your kitchen. We hope this collection inspires you to whip up something delicious—don’t forget to share your favorite in the comments and pin this roundup on Pinterest to spread the plant-based love!