Homemade Vegan Gnocchi

Homemade Vegan Gnocchi

We’ve been having a lot of car problems lately. It seems like every other weekend something goes wrong with my car and she’s back at the mechanic. Yes, I called my car a ‘she’ – her name is Lady, BTW.

Easy Homemade Vegan Potato Gnocchi

A few weekends ago, the brakes went out as we were on our way to Whole Foods. Scariest moment EVER. This weekend, I turned the ignition and she didn’t start at all.  Ugh.

How to make homemade vegan gnocchi

Since we haven’t had much use of a vehicle lately, getting to the grocery store has been somewhat of a hassle. Instacart was cool to use at first but it’s just not the same! And you should see the look on the Lyft driver’s face when they pull up and you have to load 6 bags of groceries, a huge water jug, and a heavy box of cat litter into their backseat – OY VEY.

Easiest Italian Vegan Gnocchi Recipe

A lot of our meals lately have consisted of throwing together ingredients that we already have, avoiding the debacle of getting groceries. To be honest, it actually hasn’t been that bad.

Easy Homemade Vegan Potato Gnocchi

We’ve found that we’re pretty good at mixing up recipes and we usually hoard a lot of different spices, sauces, pastas, and vegetables to choose from anyway.

Homemade Italian Vegan Gnocchi Recipe

That’s where this homemade vegan gnocchi dish comes in. Using only a few ingredients – potatoes, flour, and nutritional yeast – we threw together this dish in just enough time to stuff our faces without getting too hangry about the car lacking situation.

Easy Homemade Vegan Potato Gnocchi

We mixed these simple gnocchi pillows with red sauce and topped with vegan parmesan. We didn’t shape them that well as you can see but whatever because they still tasted delicious.

Easy Homemade Vegan Potato Gnocchi

This recipe makes 4 servings. Not going to lie, we ate them all in one sitting (yeah, we’re fat like that).

4.15 from 21 votes
Easy Homemade Vegan Potato Gnocchi

Simple homemade vegan potato gnocchi made with russet potatoes, flour, and a touch of nutritional yeast. 

Course: Main Course
Cuisine: Italian
Servings: 4 servings
  • 2 medium-sized russet potatoes peeled
  • 1 1/4 cup all-purpose flour (plus extra for rolling)
  • 1 tbsp nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 clove fresh garlic minced
  • 1/2 teaspoon dried basil
  1. Fill a large pot with water and bring to a boil. Cut peeled russet potatoes into 2-inch pieces. Place potatoes in boiling water and cook until fork-tender.

  2. Drain potatoes and return to pot. Using a potato-ricer, potato-masher or fork, mash potatoes while they are still warm. Transfer to a medium bowl and refrigerate until completely cool.

  3. Once potatoes are cool, add flour, nutritional yeast, salt, and pepper to potatoes. Mix well with a spoon. Then, knead with your hands for 2 minutes until a soft dough has formed.

  4. Flour a work surface. Using a handful of dough at a time, roll the dough into ropes about 1 inch in diameter. Cut each rope into 1-inch-long pillows.

  5. Fill a medium-sized pot with salted water and bring to a boil. Meanwhile, heat olive oil in a large nonstick skillet over medium heat.

  6. When the water is boiling, reduce heat a little and gently drop in the gnocchi, about 10-15 at a time. After 2 minutes, the gnocchi will start to float. When the last gnocchi floats to the surface, let cook for 2 more minutes.

  7. Work in batches. Using a slotted spoon, immediately transfer gnocchi from the water to the skillet of oil. Add 10-15 more gnocchi to the pot, cook and transfer. Add garlic and dried basil and let cook for a few minutes on each side.

  8. Season with salt and pepper and sprinkle with vegan parmesan. Serve as-is or mixed with your favorite sauce.

Recipe Notes

Makes about 50 gnocchi.


April 4, 2017



  1. Reply


    December 8, 2018

    can this be frozen?

    • Reply


      December 14, 2018

      Yes – freeze before boiling. I would place them flat until frozen and then transfer to a bag or tupperware.

  2. Reply


    January 16, 2019

    Thank you for posting this recipe.

    Do you have any recommendations regarding to freeze some of the it!?

    • Reply


      January 16, 2019

      Hi Damaris, freeze the gnocchi before you boil them (while they are still raw). I would suggest that you lay them out flat on parchment paper and let them freeze a bit before transferring to a tupperware, that way they won’t stick together.

  3. Reply


    February 8, 2019

    I didn’t know making gnocchi was this simple! I try to stay away from white flour, what would you suggest as a substitute?

  4. Reply

    Sandra Mitchell

    May 7, 2019

    4 stars
    Great recipe. Hungry teens loved it with a simple tomato sauce over. Good tip about browning the gnocchi as I think it would have been a sticky lump if I hadn’t done that!!

  5. Reply

    Brett Owen

    May 20, 2019

    Hi! The recipe calls for garlic and basil but doesn’t mention when to add them. Do I add them with the salt, pepper and nutritional yeast? Thank you!

  6. Reply

    Brett Owen

    May 20, 2019

    Nevermind. I found it ?

  7. Reply


    September 14, 2019

    Hi 🙂 thank you so much for this recipe. I was wondering if I could substitute all purpose flour with whole wheat flour or semolina flour!

  8. Reply


    September 23, 2019

    Could I use gluten free flour?

  9. Reply

    Joanne Brown

    September 29, 2019

    I’m confused. After the dough is formed, I fry them and boil when do they get froze? This states when raw so is that before they are fried?

    • Reply


      September 29, 2019

      Before you fry them or boil them, place them flat in the freezer. Don’t overlap them until they freeze for a couple hours so they don’t stick.


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