This Pillowy Potato Vegan Gnocchi recipe turns the inexpensive, humble potato into a 5-star dish. Using only 3 ingredients and these step-by-step instructions, this is a meal the whole family will love.
Can I Use a Sweet Potato in This Recipe?
Yes, you can use sweet potato in this recipe. Please keep in mind you may need to add a few tablespoons of extra flour due to the extra moisture. This gnocchi recipe can also be gluten-free if you use certified gluten-free flour in place of all-purpose flour.
Pillowy Potato Vegan Gnocchi
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Yields 2-4 servings | 525 calories/serving
For Pillowy Potato Vegan Gnocchi
For the gnocchi:
2 large or 3 medium potatoes
3–4 cups all-purpose flour (more if needed)
2 tsp salt
For the brown butter sage sauce:
4 tbsp vegan butter
10–12 leaves of fresh sage
Himalayan sea salt to finish
Instructions / Pillowy Potato Vegan Gnocchi
- Preheat the oven to 425F. Poke several holes in the potato with a fork. I wrap mine in tinfoil but this is optional. Place on a baking sheet.
- Bake for 45 minutes or until fully cooked and tender. Inserting a knife into the centre should be easy.
- Allow to cool completely before handling. Once cooled remove the skin. Use a potato ricer or add potatoes to a large bowl and mash very well. There should be no to very little lumps.
- Combine flour and salt on a clean dry surface. Begin working the potato into the flour. Continue to knead and work the mixture until it is fully combined. You do not want the dough to be moist or sticky. Keep adding as much flour as needed until you get a nice dry dough. Click here to watch me demonstrate.
- Once fully combined, roll the dough into a ball. Cut into about 8 pieces or strips. Roll each piece into a rope that is about 1/2 inch thick. From the rope cut the gnocchi pieces into 1-inch pieces. An option is to roll the pieces in flour so they do not stick together.
- Leave gnocchi as is or use a fork or gnocchi board to make grooves.
- Bring a medium/large pot of salted water to boil. Add gnocchi to the boiling water taking care not to overcrowd. You may need to cook in batches. Once they float, cook for 1 minute longer. Remove with a slotted spoon.
- Meanwhile, heat vegan butter in a skillet over medium heat. Add sage leaves and cooked gnocchi. Fry the gnocchi for 4-5 minutes or until the outside is brown and crispy and the butter has darkened slightly and the sage is fragrant. Remove from heat and finish with a sprinkle of Himalayan sea salt.
For more plant-based recipes from Susan Pratt and SusanCooksVegan recipe collection, click the link in her bio below!
- Susan Pratt is an entrepreneur, vegan chef, food photographer and author who enjoys life with her family in beautiful North Vancouver. Susan shares her love of cooking vegan for her family through her SusanCooksVegan brand that eating healthy doesn't need to be daunting or inaccessible. Susan creates approachable, delicious and visually appealing plant-based dishes and shares recipes and video demos on her website. Watch for the exciting upcoming launch of The Susan Cooks Vegan Cooking Show series on UnchainedTV: Vegan News Network.
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