Pillowy, tender, chewy, and absolutely delicious! Making homemade vegan gnocchi is like bringing a 5-star restaurant dish into your own kitchen. Preparing gnocchi takes a few steps, but every step is simple and the results are so worth it! This is the perfect cooking project for when you want to make something extra special. You can enjoy the gnocchi within a few hours of making them or freeze them so they are ready to be cooked and served another day.
Homemade vegan gnocchi can seem like a tricky project, but it’s actually pretty easy, it just takes a bit of time and a few steps. The first time I made homemade gnocchi was when I was just 16 years old! If I could do it as a teen, you know it’s gotta be easy.
Traditional gnocchi is made with eggs making it not vegan. My vegan gnocchi recipe has two substitution options.
- Option 1 (my favorite): I’ve included a recipe to make a simple homemade egg yolk. This yolk recipe will provide all the flavor and color of eggs which really makes this gnocchi so tasty! (You won’t be able to tell it’s vegan). The egg yolk is easy to make and takes less than 2 minutes to whip up.
- Option 2: or if you prefer not to make vegan egg yolk, simply replace it with two tablespoons of olive oil. This is still a tasty option and you will find many Italian restaurants prepare gnocchi this way as well.
The rest of the gnocchi recipe is traditional: potatoes, flour, and salt. Mix to form a dough, roll into ropes, cut, and then boil. Toss with whatever sauce you like and enjoy!
Common Questions:
What is vegan gnocchi made of? Potatoes, flour, salt, and vegan egg yolk. If you prefer you can substitute the vegan egg yolk with olive oil.
What is a vegan egg yolk? I’ve included the recipe below. It consists of water, oil, cornstarch, nutritional yeast, black salt (also called kala namak), and turmeric. Just whisk them together and then microwave for about 45 seconds. Voila! It tastes and looks just like egg yolk. It adds gorgeous flavor and color to the homemade vegan gnocchi.
Is gnocchi better with or without eggs? Without eggs is better. Eggless gnocchi is perfectly pillowy soft. Plus it has zero cholesterol, no animals are harmed, and it tastes just as delicious (if not better) than gnocchi made with eggs.
What sauce should you serve with gnocchi? Any Italian-style sauce you enjoy on pasta will work wonderfully with gnocchi. I generally prefer a lighter sauce (nothing too heavy) but it is up to you. My favorite is either a simple tomato sauce or cashew pesto.
How to make the best Homemade Vegan Gnocchi:
To cook the potatoes:
Add the potatoes to a large pot and cover with water. Bring to a boil and cook the potatoes until they are tender all the way through when pierced with a knife, 20 – 25 minutes. You can prepare the vegan egg yolk (if using) while the potatoes cook.
To make the vegan egg yolk:
In a microwave-safe dish, whisk together the water, oil, cornstarch, nutritional yeast, black salt, and turmeric. Microwave on high in 15-second burst, stopping to mix, until it is slightly thickened, 45 – 60 seconds. Set aside to cool.
You can alternatively prepare it in a small pot on the stove, cooking over medium heat and whisking until slightly thickened, 2 – 3 minutes.
To prepare the gnocchi:
Once the potatoes have cooked, drain them and allow them to cool. The potatoes should still be warm but cool enough to handle. Peel off the skins using your fingers or a peeler, then pass through a potato ricer. If you do not have a ricer use the fine grater side of a cheese grater (that’s what I do).
A cheese grater works perfectly as a sub for a ricer!
Pour the flour on a clean work surface and whisk in the salt. Make a well in the flour then pour in the vegan egg yolk. See how cute these little vegan egg yolks are!? They add great taste and color but if you prefer to skip making vegan egg yolk, sub for two tablespoons of olive oil.
Along with the egg yolk (or olive oil) add the potato.
Use your hands to mix together to form a soft dough. If the dough is very sticky, sprinkle over more flour as needed. You do not want to knead the dough, just mix it until it all comes together.
Cut the dough into four pieces. Take one piece and roll it into a rope that is about 1 inch thick, then cut it into small gnocchi pieces. Place the gnocchi on a floured baking sheet and repeat with the remaining pieces of dough.
Optional step (I don’t usually do this): Take each gnocchi piece and gently roll down a gnocchi board or the back of a fork to get ridges on your gnocchi.
To cook the vegan potato gnocchi:
Whatever sauce you are planning to serve the gnocchi with, have it ready and simmering as cooking gnocchi is a quick process. Bring a large pot of water to a boil. Use a slotted spatula or slotted spoon to lower a few handfuls of gnocchi into the pot. (This prevents splashing).
The gnocchi is cooked when it floats, 1 – 2 minutes. Use the spatula or spoon to scoop up the gnocchi, letting the excess water drain off, then transfer it to your simmering sauce. Repeat with the rest of the gnocchi until it is all cooked. Gently toss in the sauce and serve hot. Store cooled leftover homemade vegan gnocchi in an air-tight container in the fridge for up to 3 days.
This homemade vegan gnocchi is…
- super pillowy and soft
- a million times better than store-bought gnocchi
- fun to make!
Vegan sauce recipes that pair well with gnocchi:
Use any of the below sauces. Just swap the pasta in the recipes with your homemade gnocchi!
Vodka Sauce
Carrot Top Pesto
Truffle Mac & Cheese
Vegan Butternut Squash Sauce
Cashew Pesto
Creamy Vegan Lemon Asparagus Sauce
If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
Print Recipe
The Best Homemade Vegan Gnocchi
Pillowy, tender, chewy, and absolutely delicious! Making homemade vegan gnocchi is like bringing a 5-star restaurant dish into your own kitchen. Preparing gnocchi takes a few steps, but every step is simple and the results are so worth it! This is the perfect cooking project for when you want to make something extra special. You can enjoy the gnocchi within a few hours of making them or freeze them so they are ready to be cooked and served another day.
Servings: 4
Calories: 219kcal
Ingredients
For the gnocchi:
- 1 pound Yukon gold or Russet potatoes scrubbed clean (not peeled)
- 1 cup flour
- ½ teaspoon salt
- 1 vegan egg yolk recipe below (or sub 2 tablespoons olive oil)
For the vegan egg yok:
- ¼ cup cold water
- 1 ½ teaspoons light oil (such as vegetable or canola)
- 1 teaspoon cornstarch
- ½ teaspoon nutritional yeast
- ⅛ teaspoon black salt (also called kala namak)
- 1 pinch turmeric
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Instructions
To cook the potatoes:
-
Add the potatoes to a large pot and cover with water. Bring to a boil and cook the potatoes until they are tender all the way through when pierced with a knife, 20 – 25 minutes. You can prepare the vegan egg yolk (if using) while the potatoes cook.
To make the vegan egg yolk:
-
In a microwave-safe dish, whisk together the water, oil, cornstarch, nutritional yeast, black salt, and turmeric. Microwave on high in 15-second burst, stopping to mix, until it is slightly thickened, 45 – 60 seconds. Set aside to cool. You can alternatively prepare it in a small pot on the stove, cooking over medium heat and whisking until slightly thickened, 2 – 3 minutes.
To cook the gnocchi:
-
Whatever sauce you are planning to serve the gnocchi with, have it ready and simmering as cooking gnocchi is quick. Bring a large pot of water to a boil. Use a slotted spatula or slotted spoon to lower a few handfuls of gnocchi into the pot. (This prevents splashing). The gnocchi is cooked when it floats, 1 – 2 minutes. Use the spatula or spoon to scoop up the gnocchi, letting the excess water drain off, then transfer it to your simmering sauce. Repeat with the rest of the gnocchi until it is all cooked. Gently toss in the sauce and serve hot. Store cooled leftover gnocchi in an air-tight container in the fridge for up to 3 days.
Notes
Make ahead/Freezing: Fresh gnocchi can be prepared and cut, and then stored on the baking sheet in the fridge for a maximum of 6 hours before cooking. If you wish to freeze it, gnocchi can be frozen on the baking sheet, then once frozen transfer to a freezer bag or air-tight container and return to the freezer. Cook from frozen.
Nutrition
Serving: 1serving without sauce (recipe makes 4 servings) | Calories: 219kcal | Carbohydrates: 44g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 372mg | Potassium: 517mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 22mg | Calcium: 19mg | Iron: 2mg