• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Legally Healthy Blonde
  • Home
  • Recipes
    • Pasta Recipes
    • Instant Pot Recipes
    • Gluten-Free Recipes
    • Drinks
    • Soups
    • Salad Recipes
    • Sides & Appetizers
    • Sauces
    • Italian Meals
    • Asian Meals
    • Desserts
  • About Me
  • Work With Me
    • Private Catering
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Work With Me
    • Private Catering
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Pasta Recipes

    Homemade Vegan Gnocchi Recipe

    Published: Nov 15, 2021 by Emily · This post may contain affiliate links.

    Share This Recipe!

    26 shares
    Jump to Recipe Print Recipe

    This eggless vegan gnocchi will be your new go-to pasta! Whip it up in less than 1 hour and use it in Vegan Gnocchi Soup or toss it with Vegan Green Sauce!

    gnocchis in a white bowl.

    Anyone that knows me knows how much I love pasta. Furthermore, I really love FRESH pasta and I love making it! One of the easiest fresh pastas to make at home is vegan gnocchi because it requires almost no fancy tools and just 3 ingredients!

    This vegan gnocchi is eggless and so simple. Just potatoes, flour, and some oil come together to make these perfectly fluffy yet dense pillows of pasta!

    Why you'll love this recipe

    • Just 3 Ingredients - All you need for this recipe is potatoes, flour, and some oil!
    • Quick & Easy - This vegan gnocchi is so much quicker and simpler than you would expect.
    • Customizable - You can easily throw in some extra seasonings, use sweet potatoes, or color the dough with spinach or beet juice!

    What you need for this recipe

    Ingredients and Substitutions

    ingredients with labels.
    • Potatoes - I recommend using russet or baking potatoes for this recipe. Other potatoes such as yukon or sweet potatoes could work as well, but it may result in a slightly different outcome.
    • Flour - Regular all-purpose flour works the best
    • Olive Oil - I don’t recommend substituting this unless it is to use a flavored olive oil!

    Equipment

    • Potato Ricer (optional) - I think this method yields the fluffiest potatoes and I highly recommend using one if you have it. However, it is not necessary.

    How to make this recipe

    Step 1: Cook the potatoes

    Begin by washing potatoes and removing any dirt on the skin.

    Use the tines of a fork to poke holes around the potato.

    Wrap 1 potato in a damp paper towel and place in the microwave on a microwave safe dish.

    Cook in the microwave for 5 minutes on full power. Carefully flip the potato and cook for another 5 minutes.

    Repeat with second potato. Let cool.

    Tip: I find that microwaving the potatoes is the fastest way to cook them, and it helps the potatoes to not retain too much moisture. You can bake these in the oven, cook them in the instant pot, or boil them.

    Step 2: Make the dough

    Once the potatoes are cool enough to handle, remove the outside skin.

    Cut potatoes into quarters.

    Then, either use the potato ricer or gently mash them until there are no remaining chunks. If mashing, be careful not to over-mash as it can become gummy.

    Into a large mixing bowl, add the riced or mashed potatoes, olive oil, and flour.

    Using a fork, gently mix these together until a rough dough has formed.

    • gnocchi ingredients in a clear bowl before mixing.
    • gnocchi ingredients in a clear bowl after mixing.
    • Ball of gnocchi dough in clear bowl.

    Use your hands to gently knead until you have a round ball of dough.

    Step 3: Cook the Gnocchi!

    Take a 1 teaspoon or small piece of dough from the large dough ball and roll it in your hands to form a sphere.

    Then, gently roll it on the counter or a board until you have an even, oval-shaped dough.

    Optionally, press the top of the gnocchi with the back of a fork to create ridges, which hold onto sauce better.

    Repeat these steps until all of the dough has been turned into gnocchis.

    Bring a large pot of heavily salted water to a boil.

    Once boiling, drop in the gnocchi and gently stir.

    Cook for 30 seconds - 1 minute or until the gnocchi begin to float.

    Remove from the water and add to a soup, toss with your sauce of choice, or brown it in a pan with butter and herbs.

    uncooked vegan gnocchi spread out on a brown wood cutting board.

    Expert Tips & Tricks

    • You can cook the potatoes however you choose. Cooking them without boiling is best because potatoes retain extra water when boiled. I recommend microwaving or baking potatoes for the best results.
    • Be mindful of the size of your gnocchi. Using a teaspoon measure resulted in large gnocchi. If you want smaller ones, try using ½ teaspoon to measure.
    • This gnocchi would go great in soups or stews, but will also work as an alternative to pasta in recipes like Pasta with Green Sauce or Vegan Lemon Pasta with Capers

    Recipe FAQs

    Are gnocchi vegan?

    Typically, gnocchi that you find at a restaurant or a store are not vegan and usually contain eggs. Making them at home is a sure way to know if it is vegan.

    What can I substitute for eggs in gnocchi?

    This recipe is so easy because there is no direct substitute needed for the eggs. Simple omit them as using flour and oil with the potatoes is enough!

    Can I freeze this gnocchi?

    Yes! Freeze them in a single layer on a baking sheet, then store in a freezer-safe bag or container once frozen solid. Cook straight from frozen.

    • Garlic Truffle Fries Recipe
    • Creamy Vegetable Soup (Vegan)
    • Creamy Green Asparagus Parsley Soup (Vegan & Gluten-Free)
    • Homemade Vegan Pasta

    Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!

    Homemade Vegan Gnocchi

    This eggless vegan gnocchi will be your new go-to pasta! Whip it up in less than 1 hour and use it in Vegan Gnocchi Soup or toss it with Vegan Green Sauce!
    5 from 3 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: Italian
    Diet: Vegan, Vegetarian
    Prep Time: 35 minutes
    Cook Time: 1 minute
    Total Time: 36 minutes
    Servings: 4 people
    Calories: 190kcal
    Author: Emily

    Equipment

    • Potato Ricer
    • Mixing Bowl
    • Fork

    Ingredients

    • 8-9 ounces Russet potatoes about 2 medium sized potatoes
    • 1 ¼ cup all-purpose flour
    • 2 tablespoon Extra Virgin Olive Oil

    Instructions

    • Begin by washing the potatoes and removing any dirt on the skin.
    • Use the tines of a fork to poke holes around the potato.
    • Wrap 1 potato in a damp paper towel and place in the microwave on a microwave safe dish.
    • Cook in the microwave for 5 minutes on full power. Carefully flip the potato and cook for another 5 minutes.
    • Repeat with second potato. Let cool.
    • Once the potatoes are cool enough to handle, remove the outside skin.
    • Cut the potatoes into quarters.
    • Then, either use the potato ricer or gently mash them until there are no remaining chunks. If mashing, be careful not to over-mash as it can become gummy.
    • Into a large mixing bowl, add the riced or mashed potatoes, olive oil, and flour.
    • Using a fork, gently mix these together until a rough dough has formed.
    • Use your hands to gently knead until you have a round ball of dough.
    • Take a 1 teaspoon or small piece of dough from the large dough ball and roll it in your hands to form a sphere.
    • Then, gently roll it on the counter or a board until you have an even, oval-shaped dough.
    • Optionally, press the top of the gnocchi with the back of a fork to create ridges, which hold onto sauce better.
    • Repeat these steps until all of the dough has been turned into gnocchis.
    • Bring a large pot of heavily salted water to a boil.
    • Once boiling, drop in the gnocchi and gently stir.
    • Cook for 30 seconds - 1 minute or until the gnocchi begin to float.
    • Remove from the water and add to a soup, toss with your sauce of choice, or brown it in a pan with butter and herbs.

    Notes

    • You can cook the potatoes however you choose. Cooking them without boiling is best because the potatoes retain extra water when boiled. I recommend microwaving or baking the potatoes for the best results.
    • Be mindful of the size of your gnocchi. Using a teaspoon measure resulted in large gnocchi. If you want smaller ones, try using ½ teaspoon to measure.
    • This gnocchi would go great in soups or stews, but will also work as an alternative to pasta in recipes like Pasta with Green Sauce or Vegan Lemon Pasta with Capers
    • Freeze vegan gnocchi in a single layer on a baking sheet, then store in a freezer-safe bag or container once frozen solid. Cook straight from frozen.

    Nutrition

    Calories: 190kcal | Carbohydrates: 29.4g | Protein: 3.6g | Fat: 6.9g | Saturated Fat: 1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4.9g | Sodium: 0.4mg | Potassium: 479mg | Fiber: 1.9g | Sugar: 0.8g | Vitamin C: 33.7mg | Calcium: 3.5mg | Iron: 4.7mg
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

    More Pasta Recipes

    • Cottage Cheese Pasta with Tomatoes
    • Creamy Gochujang Pasta (15 Minutes!)
    • Bucatini Pomodoro (Traditional Italian)
    • Penne al Salmone (with Fresh Salmon)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome! I'm so glad you're here :)

    Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

    Learn more about me →

    Let's Be Friends!

    • Facebook
    • Instagram
    • Pinterest

    Fall Recipes

    carrots and parsnips on a plate.

    Hot Honey Roasted Carrots and Parsnips

    brussel sprouts in a bowl.

    Crispy Hot Honey Brussel Sprouts

    Creamy Peppermint Espresso Martini

    mac and cheese with a spoon.

    White Cheddar Mac and Cheese

    Mistletoe Margarita (Holiday Cocktail)

    Stuffed Delicata Squash (Vegetarian)

    Popular Recipes

    Creamy Vegan Miso Ramen Noodles

    Sourdough Stecca Bread (No Knead Baguette)

    Confit Garlic (Stovetop, Oven, & Instant Pot)

    Hibachi Fried Rice With Yum Yum Sauce

    Creamy Vegan Tuscan Pasta (Instant Pot)

    Cowboy Caviar

    Vegan Cowboy Caviar Dip

    Footer

    ↑ back to top

    Legally Healthy Blonde

    Privacy Policy & Terms of Use

    About

    Contact

    Services

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Legally Healthy Blonde