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Vegan Gnocchi

A simple, easy and tasty recipe made with pantry-friendly items!
Prep Time1 hr 30 mins
Cook Time20 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people
Author: Priyansh Parekh



  • 3 medium potatoes
  • 1 cup plain flour
  • 1 tsp salt
  • 1 tsp olive oil

Aglio E Olio

  • 1 cup sliced mushrooms
  • 2 tbsp pine nuts
  • 1 tbsp oilve oil
  • 1 tbsp baby capers
  • 1 tbsp chilli flakes (optional)
  • 1 tbsp salt
  • ½ tbsp pepper
  • 1 handful chopped parsley



  • Preheat your oven to 200°C and bake potatoes till it's easy to pierce with a fork - around about an hour.
  • Remove the potatoes, peel and mash them in a mixing bowl using a masher or a ricer.
  • Add olive oil, salt and flour (1 tablespoon at a time) to the mashed potatoes - you might need more or less flour than suggested in this recipe based on the moisture of your potatoes.
  • Once you have a dough-like consistency, knead for a minute or two and leave to rest for 15 minutes with a damp cloth covering it.
  • Split the dough into four equal parts. Sprinkle some flour on your work station.
  • Using your hands, roll the dough into a long rope or sausage. Once the rope is less than half an inch in diameter, cut the dough into 1 inch sized bits.
  • You can roll each piece of gnocchi on the curve of a fork by applying a little pressure while rolling with your thumb or index finger - this is optional but helps sauce stick to the gnocchi.
  • Once our gnocchi is all rolled out and ready, let it dry for another 15 minutes.

Aglio E Oilo

  • In a large pot, boil water with a good amount of salt.
  • While the water is heating up, in a pan, heat 2 tablespoons of oilive oil and add garlic.
  • When garlic starts to brown, add the mushrooms, pine nuts. capers. chilli flakes and parsley.
  • When water starts to boil, add the gnocchi. The gnocchi is ready when it floats up to the top.
  • Remove gnocchi from the water and add it to the mushroom mix.
  • Sautee everything for a a few minutes and remove from heat.
  • Serve and garnish with toasted pine nuts and chopped parsley.