Homemade Vegan Gnocchi

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Homemade Vegan Gnocchi

This homemade vegan gnocchi recipe is super tasty and simple to make. It’s perfect for a low-budget meal that doesn’t lack in quality or taste!

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Total Time: 1 hour 10 minutes

Prep Time: 30 minutes

Cook Time: 40 minutes

Servings: 2

Rating:  

Total Time: 1 hour 10 minutes

Servings: 2

Ingredients

Method

Ingredients

(Servings: 2)

  • 125 125 g potatoes
  • 62.5 62.5 g flour
  • 50 50 g aubergines
  • 0.5 0.5 clove of garlic
  • 25 25 g garden peas
  • 50 50 g fresh tomatoes
  • 10 10 g sun-dried tomatoes
  • sprinkle of pine nuts
  • sprig of fresh thyme
  • Pinch of salt, black pepper to taste

Method

  1. Peel and boil the potatoes until they are soft enough to mash (about 25-30 minutes – if you cut them into smaller pieces.)
  2. Mash the potato and leave to cool down before adding to a large bowl with the flour.
  3. Stir until the ingredients come together to form a dough.
  4. Knead the dough just like any type of dough and set aside for 1 hour so it becomes firmer so it is easier to work with.
  5. Roll the dough out into a long cylinder with a circumference roughly the size of your thumb. Cut the dough into 1 cm cubes roll each piece in flour to coat.With the fork, press gently each piece of gnocchi.
  6. Bring a pan of water to boil and cook the gnocchi for one minute.

For the sauce:

  1. Fry the cubed aubergines and garlic in vegetable oil in a pan.
  2. After 3 minutes, add the fresh tomatoes and the sun-dried tomatoes to the pan.
  3. Cook for a further 2 minutes before adding the garden peas.
  4. Season with a bit of black pepper, salt and add the fresh thyme.
  5. Turn the heat off and then add the cooked gnocchi before gently stirring them into the sauce
  6. Serve and sprinkle with some pine nuts for extra delicious flavour.

If you love the flavours of Italian cuisine, feast your eyes on these authentic vegan Italian recipes

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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