vegan gnocchi

Three-Ingredient Homemade Cauliflower Gnocchi that is pillowy, crispy, and pairs perfectly with just about any sauce you've got. Easy, healthy-ish, and seriously delicious!

Homemade Cauliflower Gnocchi 

cauliflower

flour

salt

Bring a pot of water to boil over high heat. Add cauliflower and cook for 5-8 minutes, until tender. Drain.

Cauliflower Gnocchi Step 2

Lay cauliflower on a clean towel and allow to cool for 5-10 minutes. Squeeze excess water out of cauliflower. (Squeeze more! We want all that water out.)

Cauliflower Gnocchi Step 3

Place cauliflower in a food processor. Pulse until it makes crumbles. Add flour and salt. Pulse lightly until a soft, sticky dough forms.

Cauliflower Gnocchi Step 4

Place dough on a floured work surface. Cut into 4 sections. Roll each section into a rope. Cut each rope into little gnocchi pieces.

Cauliflower Gnocchi Step 5

Heat a large nonstick skillet over medium heat. Add a swizzle of oil and gnocchi and cook until browned. (You may need to do this in batches, depending on the size of your pan.) Add a splash of water at the end to steam &#8211; this ensures that the gnocchi will finish cooking through the inside.

Heat a large nonstick skillet over medium heat. Add a swizzle of oil and gnocchi and cook until browned.

Cauliflower Gnocchi Step 6

Add your sauce to the pan with the gnocchi. Toss to combine. Mwah!

Cauliflower Gnocchi Step 7

The cauliflower gnocchi was so good!! I had trouble shaping the dough as it was too sticky and soft (most likely because I didn't squeeze out the moisture enough), so they ended up just being random shapes/balls. But overall great recipe!!

I saw this early this morning and couldn’t get it out of my head. I had a bag or frozen cauliflower in the freezer and made these at 10:30am, with a homemade pesto. I ate them at 11am (hello, early lunch? Dinner for brunch. Anything goes these days, I guess.) They turned out amazing! Seriously, how can it be so easy and delicious. Will definitely be adding these to the regular rotation. (I also just fried them, and they were so tender and delicious).

OMG these are the best! I added a bit of grated Parmesan cheese to the dough, and could barely keep the kids from gobbling them all up before the sauce was ready. Thank you!!

I’m currently stuck in lockdown in Ecuador 😑. With no food processor 😭 I have my Vitamix... a dough cutter... potato masher...you think any of those would work to help make the dough?? Thanks for your amazing recipes!!

What an amazing recipe, can't wait to try it!

Made this last night with a vodka sauce (used jarred marinara, a little cream, vodka, and parmesan.) It was seriously yummy. I was told Trader Joe's sells frozen cauliflower gnocchi, but I had a lot of fun making it, so they can keep their frozen pre-made version. Loved this!

Made this last night... it was amazing! Super easy and turned out wonderfully - my family members didn't even know it was made with cauliflower until I told them! It was fun to make as an activity in these quarantine times, and it tasted better than the TJ version (fresher, doughier). So good and easy, and the directions are super clear and it turns out great following them!

Made this today and it was amazing. I made some stilton and parsley pesto to go with it (no basil etc. in the house). My only problem was getting it to stick together. Not sure if my mix was too cold or too hot but I just pinched balls of dough instead of rolling. Either way it worked and was worth it. Thanks from the UK. Your recipes never fail to please.

I just made this for dinner, and served it with the POY vodka tomato sauce. It was really delicious! I would absolutely make this again.

https://www.youtube.com/watch?v=TChOejTxAxc

Three-Ingredient Homemade Cauliflower Gnocchi that is pillowy, crispy, and pairs perfectly with just about any sauce you’ve got. Easy, healthy-ish, and seriously delicious!

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Homemade Cauliflower Gnocchi

Making homemade gnocchi is incredibly easy and only requires 4 pantry friendly ingredients. This recipe makes 1 3/4 lbs uncooked and about 2 lbs cooked gnocchi, which feeds around 4-8 people depending on appetites and how it&#x27;s prepared.

Easy Homemade Vegan Gnocchi Recipe

tsp (5 grams) salt

olive oil

(284 grams) all purpose flour, more as needed

Take the peeled, cooked and cooled potatoes and...

Take the peeled, cooked and cooled potatoes and cut them into sections. Using one section at a time, press them through a potato ricer. Alternatively, mash them well so that no lumps remain.

In a large bowl add the riced or...

In a large bowl add the riced or mashed potato, salt, olive oil, and flour and using clean hands mix the ingredients together and then squeeze to gently knead it into a cohesive ball. If the mixture is sticky add flour until it no longer sticks to your hand. If you can't get the flour to fully absorb and mix into the potatoes add a little extra olive oil until it comes together. The key is to not have a wet and sticky dough so that it's easy to work with and form into little dumplings.

Keeping the dough covered so it doesn't dry...

Keeping the dough covered so it doesn't dry out, take a small section at a time to form into the gnocchi. Take a 1 tsp (~6g) piece of dough and squeeze it in your fist to make a compact and roughly shaped ball, then roll it between your palms to make it round.

For the traditional gnocchi shape with the grooves...

For the traditional gnocchi shape with the grooves on one side, place a fork sitting face down on the counter and take the ball and place it at the top of the backside of the tines of the fork. With your thumb on the piece of dough, slide the gnocchi down the tines of the fork until you reach the counter. The gnocchi will turn under your thumb until it has grooves going around about 3/4 of the dough and a small inset divot where your thumb was.

Repeat with remaining pieces of dough. If the...

Repeat with remaining pieces of dough. If the dough becomes sticky at any point, toss shaped gnocchi with flour so they don't stick together and knead a bit of extra flour into the remaining unshaped dough.

To cook the gnocchi, bring a large pot...

To cook the gnocchi, bring a large pot of salted water to a boil. Add half the gnocchi to the pot and let it cook for about 4-5 minutes, or until the gnocchi float to the top and have cooked an additional minute at the top. Remove the cooked gnocchi with a slotted spoon and then cook the second batch of gnocchi.

Use the cooked gnocchi in your favorite recipe,...

Use the cooked gnocchi in your favorite recipe, or store in the fridge for up to a week (you can freeze for longer).

https://mediavine-res.cloudinary.com/video/upload/bwkxr9c4q1ezzu14uerw.mp4

It's easy to make vegan gnocchi at home! Using baked potatoes and 3 other ingredients, it comes together in no time. You can use the gnocchi in any recipe!

Homemade Vegan Gnocchi

One pan Tuscan Vegan Gnocchi features pillowy soft gnocchi, a flavorful creamy sauce, garlic, vegan sausage, fresh spinach and sun dried tomatoes. A fancy dinner ready in 20 minutes!

Tuscan Vegan Gnocchi

sausages

garlic,

vegetable broth

can full fat coconut milk

lemon juice

Italian seasoning

sun dried tomatoes, sliced if whole

gnocchi

salt + pepper,

baby spinach

Vegan Parmesan, +

basil

In a large skillet, sauté the vegan sausage over medium-high heat for about 5 minutes, until browned.

Add the garlic and cook, stirring constantly, for 30 seconds until fragrant.

Pour in the vegetable broth, coconut milk, lemon juice, Italian seasoning, sun-dried tomatoes and gnocchi. Give everything a good stir.

Bring to a boil, then lower heat to medium and cook, uncovered for 5 minutes, stirring occasionally.

Add salt + pepper to taste, and stir in the spinach. Cook for another 2 minutes, until the spinach has wilted.

If using, stir in the vegan parmesan. At this point, the gnocchi should be cooked through but not mushy, and the sauce thickened somewhat. Cook an additional minute or two if necessary.

Serve immediately garnished with vegan parmesan and fresh basil. Enjoy immediately for best results. Leftovers will keep in the refrigerator for 3-4 days. Add a little extra broth or water when re-heating, as the sauce will thicken as it cools. It can be frozen if needed.

https://content.jwplatform.com/videos/RBKdp000.mp4

Easy pillowy soft homemade Pumpkin Gnocchi Recipe with just 4 vegan ingredients + step-by-step guide how to make these simple but delicious dumplings from scratch! They’re golden brown and crispy on the outside and served with healthy sautéed spinach! This is fall comfort food at its Best!

Pumpkin Gnocchi

pumpkin pumpkin

oz starchy potatoes (400 grams, about 3 medium russet potatoes)

flour (260 grams,

nutmeg (optional)

spinach

pine nuts (to garnish)

Cut a pumpkin in half and scoop out the seeds and most of the stringy bits. Place cut-side-down on a baking pan greased with a little oil. Bake in an oven preheated to 400°F (200°C) for about 45-60 minutes or until soft. Mash soft pulp with a fork until smooth (or pass the pulp through a potato ricer). Set aside.

Pumpkin Purée

In a large pot with water, boil the potatoes with their skins on for about 20 minutes or until fork-tender.

Strain and peel the boiled potatoes. Then mash with a potato masher or fork (or press potatoes through a potato ricer).

Potatoes

Add pumpkin purée, mashed potatoes flour, a pinch of salt and nutmeg to a bowl. Mix everything together using a spatula or wooden spoon, then knead gently with your hands to form a smooth dough. (Add a little more flour as needed but just enough to hold the dough together, and don’t overmix or your gnocchi will be tough).

Cut the dough into 4-5 pieces. Roll each piece into a rope, then cut it into gnocchi bites (about 1,5cm long) with a sharp knife.

Dust the gnocchi with a little flour, then press one gnocchi pillow against the front tines of a fork or a gnocchi board, rolling down to make ridges (*as shown in the step-by-step photos). Arrange in a single layer on a prepared floured baking tray. Repeat with the rest of the dough.

At this point, you can freeze the gnocchi* for later meals or boil them to serve immediately.

Bring a large pot of salted water to the boil. Drop-in some of the gnocchi (make sure not to overcrowd the pot), and cook until they float to the surface, about 4 minutes. Remove with a slotted spoon, set aside to drain (if you want to pan-fry them) or toss immediately with your favorite sauce or pesto and seasonings.

Cook Gnocchi

Heat some vegan butter or oil in a large non-stick pan over medium heat. Add the Gnocchi and pan-fry until golden browned and crispy from all sides. Add spinach and cook for a further minute, or until wilted.

Serve the gnocchi immediately with vegan parmesan and toasted pine nuts or other veggies and toppings you like. Enjoy!

Pan-fry Gnocchi

Recipe for fresh made, no-egg, vegan potato gnocchi that is easy to make and can be served with your favorite vegan sauce.

Fresh Made, No-Egg, Vegan Potato Gnocchi

russet potatoes (scrubbed)

all purpose flour

white pepper

Preheat oven to 350°F. Fork the potatoes a few times and place directly on the oven rack. Cook for 1 1/2 hours or until soft.

When the potatoes are done, take them out of the oven and immediately cut the potatoes in half lengthwise. Let cool.

Scoop the potato out of the skins and pass through a food mill or potato ricer onto a large clean surface. Sprinkle evenly with the white pepper.

Shake 2 cups of flour over the potatoes and using a pastry scraper or spatula, cut the flour into the potatoes. If the dough is too wet, add more flour. Form the dough into a large uniform log. Divide into 6 pieces.

Sprinkle a 1/2 cup of flour over your work surface and roll each piece of dough into a long cylinder approximately a 1/2 inch thick. Cut the dough into 1-inch long gnocchi pieces.

Fill a large stockpot with water and season with salt. Bring to a boil. When the water is boiling drop a 1/3 of the gnocchi into the water, one piece at a time. Cook for approximately 3 minutes and once they are floating. Scoop out the gnocchi with a slotted spoon onto a plate. Cook the remaining gnocchi in batches. Toss with your favorite vegan sauce.

You need to try this Vegan Gnocchi Bake! Ready in under an hour, this delicious dish is perfect for cweeknight dinners.

Vegan Gnocchi Bake

butternut squash (small/ medium sized), peeled and cubed

(1) shallot

garlic

kale leaves, stripped

Julienne Bruno Crematta

oat milk

yeast

Salt

Pepper

½ tsp chilli flakes

water kale

vegan butter

panko

walnut pieces

sunflower seeds

golden flax/ linseeds

potato Gnocchi (find this in the fridge isle at your supermarket)

Roast Squash

1. Roast squash tossed in 2 tbsp olive oil and seasoned with salt at 200c for 20-25 minutes, turning halfway through cooking until golden. 

Fry Aromatics

2. Finely chop the shallot then fry gently in 1 tbsp olive oil for 10 minutes stirring often until softened. Add the garlic, season with a generous grind of black pepper then cook for one more minute then remove from the heat, set aside and allow to cool. 

Blanch Kale

3. Blanch kale leaves for 1 minute in a large pan of boiling water, drain and quickly cool under running water or placing straight into a bowl of iced water. Drain and squeeze the leaves dry then roughly chop and transfer to a mixing bowl with ⅓ (approx of the roasted squash. 

Blitz Ingredients

4. Add the remaining ⅔ rds of the roast squash (approx 200g) along with the onion and garlic to the cup of a high-power blender. Add crematta, oat milk, yeast, chilli flakes, seasonings and the cooking water. Blitz for between 30 seconds and 1 minute until you have a creamy sauce. Taste and adjust seasoning to suit if required. 

Fry Nuts and Seeds

5. Melt the butter in a pan until foaming, toss in the panko, nuts and seeds and stir to combine, ensuring that the mixture is evenly coated. Remove from the heat. 

Cook Gnocchi and Coat

6. Bring the water used to blanch the kale back to a boil, cook the gnocchi for 2 minutes before transferring to the bowl with the kale. Add the creamy squash sauce and stir, coating the gnocchi, kale and roasted squash. 

Transfer and Bake

7. Transfer to individual ovenproof dishes, top with the nut and seeds before baking for 8 minutes at 220c until the top is golden. Remove from the oven, allow to sit for a minute then serve and enjoy! 

https://www.youtube.com/channel/UCGDLtGanlPZLidEGP2N39CA

Gnocchi and Carbonara are a match made in heaven! This easy recipe is perfect for dinner as it is quick to make and so delicious. The sauce is creamy and eggy, just like the original.

Gnocchi Carbonara

17 oz gnocchi (500 g) (vegan-friendly)

shallots (finely sliced)

tsp white miso paste

chickpea flour (gram flour)

black salt (kala namak)

dairy-free cream (250 ml)

black pepper

parsley (fresh

oz smoked tofu (180 g) (finely diced)

tbsp olie oil

tbsp tamari soya sauce

Cook the gnocchi according to the packaging instructions, then drain them and reserve a cup of the water.

Tofu Bacon

Cut the tofu into tiny cubes. Heat the olive oil in a skillet and fry the tofu until crispy. Drizzle with tamari and remove from the heat once caramelized. Set aside.

Sauce

Heat the rest of the oil and sauté the shallots until soft. Sprinkle with salt and add garlic, then mix in miso paste, nutritional yeast, chickpea flour and black salt. Stir in the dairy-free cream and heat until the sauce thickens. Adjust the sauce texture by adding a little bit of the gnocchi water to your liking.

Serving

Stir the cooked gnocchi into the sauce, then season to taste with pepper and garnish with parsley and sprinkle with the tofu bacon.

Soft fluffy pillows of store-bought gnocchi (almost always accidentally vegan) &amp; tender, sautéed kale, tossed in a creamy, garlic infused sauce. This Creamy Vegan Gnocchi with Garlic &amp; Kale is dinner party worthy but incredibly easy to make, taking less than 15 minutes from start to finish and that includes prep time too! 

Creamy Vegan Gnocchi with Garlic & Kale

garlic (, chopped finely)

kale

(75 g) raw cashew pieces

(60 mls) water

salt (,

black pepper (,

chili flakes (, OPTIONAL)

Everything happens pretty fast so be sure to have all of your ingredients and equipment ready and within easy reach.&nbsp;

Bring a large pan of salted water to a boil ready for cooking the gnocchi

Remove the thick stems from the kale leaves. Discard the stems and chop the leafy parts into bite sized pieces.&nbsp;

Warm the oil in a large saute pan then add the chopped garlic and cook over medium heat, moving constantly for about 2 minutes. Then add the kale pieces and a good grind of black pepper, then continue to sauté for about another 5 minutes, stirring frequently. If you want a little bit of heat add a sprinkle of chili flakes at this stage.

While the kale is cooking, blend the cashews with the salt and water until completely smooth. 

After a couple of minutes, once the kale has been sautéing for about 3 minutes and is almost tender, add the gnocchi to the boiling water. Make sure to separate each piece of gnocchi before adding it to the water. Often they get a little clumped together in the pack. Have a slotted spoon ready to fish them out when done.

As soon as the gnocchi start to float (after about 1-2 minutes), use slotted spoon to remove them (do not discard the water yet) and add the gnocchi into the pan with the kale and garlic. 

Spoon the creamy cashew sauce into the pan and stir to combine everything. Add a little of the water the gnocchi was cooking in to thin it out as needed and add more seasoning if desired. 

Serve immediately.&nbsp;

This Tuscan vegan gnocchi recipe is so easy to make and packed with flavor. It&#039;s the perfect plant-based dinner recipe when you&#039;re in a pinch and is ready in under 30 minutes!

white wine (I used pinot grigio)

cashew cream (click

tomato paste

tomatoes

oregano

thyme

salt (or more, to taste)

red pepper flakes

saute garlic

Add the garlic and olive oil to a skillet and saute over low heat for a few minutes until just slightly golden brown.

add wine

Add in the white wine and simmer until it has reduced by half.

whisk together

Add in the cashew cream, vegetable broth and tomato paste. Whisk together.

add spices

Add in the sundried tomatoes, italian seasoning, oregano, thyme, salt, pepper and red pepper flakes. Whisk together,

boil and add gnocchi

Bring to a very low boil, then add in the gnocchi. Keep heat low and let simmer in the sauce until the gnocchi is cooked through, stirring occasionally to prevent burning.

add more broth

Depending on the type and brand of gnocchi you used, you may need to add in a splash more broth so the gnocchi can cook fully.

Top 10 vegan gnocchi recipes from across the web

The most viewed vegan gnocchi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Cauliflower Gnocchi

Easy Homemade Vegan Gnocchi Recipe

Tuscan Vegan Gnocchi

Pumpkin Gnocchi

Fresh Made, No-Egg, Vegan Potato Gn...

Vegan Gnocchi Bake

Gnocchi Carbonara

Creamy Vegan Gnocchi with Garlic & ...

Tuscan Vegan Gnocchi

Vegan Baked Gnocchi

Top 10 vegan gnocchi recipes from across the web

The most viewed vegan gnocchi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Cauliflower Gnocchi

Easy Homemade Vegan Gnocchi Recipe

Tuscan Vegan Gnocchi

Pumpkin Gnocchi

Fresh Made, No-Egg, Vegan Potato Gn...

Vegan Gnocchi Bake

Gnocchi Carbonara

Creamy Vegan Gnocchi with Garlic & ...

Tuscan Vegan Gnocchi

Vegan Baked Gnocchi

The most viewed vegan gnocchi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine