15 Delicious Vegan Gnocchi Recipes You’ll Love

Vegan gnocchi is a delicious, plant-based twist on the classic Italian dumpling.

Soft, pillowy, and versatile, gnocchi can be paired with a variety of sauces, vegetables, and seasonings.

These 15 vegan gnocchi recipes are designed to be easy, flavorful, and satisfying.

From tomato-based sauces and creamy cashew blends to roasted vegetables and herbed toppings, there’s a recipe for every taste.

Using plant-based ingredients and wholesome additions, these recipes are perfect for weeknight dinners or special occasions.

Enjoy warm, comforting, and fully vegan gnocchi dishes that everyone will love.

15 Delicious Vegan Gnocchi Recipes You’ll Love

Vegan gnocchi proves that plant-based meals can be indulgent, comforting, and satisfying.

These 15 recipes offer a variety of flavors, sauces, and preparations to suit any palate.

From quick and simple weeknight dinners to more elaborate, festive dishes, there’s a gnocchi recipe for every occasion.

Experiment with herbs, spices, vegetables, and plant-based sauces to make each dish unique.

Vegan gnocchi is hearty, delicious, and versatile, perfect for sharing with family and friends.

With these recipes, you can enjoy warm, flavorful, and wholesome vegan Italian meals anytime.

Vegan Pumpkin Sage Gnocchi

This Vegan Pumpkin Sage Gnocchi is soft, pillowy, and full of autumn flavor.

It combines roasted pumpkin puree with potato gnocchi, lightly sautéed in vegan butter and fresh sage.

Perfect for a cozy dinner or special occasion meal.

Slowly tossing the gnocchi in sage-infused vegan butter ensures maximum flavor absorption.

Ingredients:

• 2 cups potato gnocchi (store-bought or homemade)
• 1 cup pumpkin puree
• 2 tbsp vegan butter
• 6–8 fresh sage leaves
• Salt and pepper, to taste
• 1/4 tsp nutmeg
• 2 tbsp nutritional yeast (optional)

Instructions:

• Boil a large pot of salted water and cook gnocchi according to package instructions until they float.
• Drain and set aside.
• In a large skillet, melt vegan butter over medium heat.
• Add sage leaves and sauté for 1–2 minutes until fragrant.
• Stir in pumpkin puree, salt, pepper, and nutmeg.
• Add cooked gnocchi and toss gently until evenly coated.
• Sprinkle nutritional yeast on top for a cheesy flavor, if desired.
• Serve immediately while warm, garnished with extra sage leaves.

This Vegan Pumpkin Sage Gnocchi is soft, flavorful, and comforting.

Pumpkin puree adds richness while sage provides an aromatic, earthy touch.

It is perfect for a cozy vegan dinner.

A warm, elegant dish ideal for fall or special meals.

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Vegan Pesto Gnocchi with Sun-Dried Tomatoes

This Vegan Pesto Gnocchi is vibrant, herbaceous, and gluten-free if using GF gnocchi.

It combines soft gnocchi with a homemade basil pesto and sweet sun-dried tomatoes.

Perfect for a quick, flavorful dinner or weeknight meal.

Slowly mixing gnocchi with pesto ensures even coating and maximum flavor.

Ingredients:

• 2 cups potato gnocchi
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup nutritional yeast
• 2 cloves garlic
• 1/4 cup olive oil
• 1/2 cup sun-dried tomatoes, chopped
• Salt and pepper, to taste

Instructions:

• Boil a pot of salted water and cook gnocchi until they float.
• Drain and set aside.
• In a food processor, blend basil, pine nuts, garlic, nutritional yeast, olive oil, salt, and pepper to make pesto.
• Heat a skillet over medium heat and add gnocchi and sun-dried tomatoes.
• Toss for 2–3 minutes to lightly warm gnocchi.
• Stir in pesto until gnocchi are evenly coated.
• Serve immediately, garnished with extra pine nuts or basil leaves.

This Vegan Pesto Gnocchi is vibrant, herbaceous, and flavorful.

Sun-dried tomatoes add sweetness while pesto provides freshness and richness.

It is perfect for a quick, satisfying vegan dinner.

A bright, colorful dish ideal for lunch or dinner gatherings.

Vegan Creamy Mushroom Gnocchi

This Vegan Creamy Mushroom Gnocchi is rich, savory, and comforting.

It features soft gnocchi in a creamy cashew-based sauce with sautéed mushrooms and garlic.

Perfect for a hearty weeknight dinner or cozy weekend meal.

Slowly simmering the sauce allows mushrooms to release flavor while coating the gnocchi evenly.

Ingredients:

• 2 cups potato gnocchi
• 1 cup mushrooms, sliced
• 1/2 cup raw cashews, soaked for 4 hours
• 1 cup water
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp thyme

Instructions:

• Boil gnocchi in salted water until they float.
• Drain and set aside.
• Heat olive oil in a skillet and sauté mushrooms and garlic for 5–7 minutes until golden.
• In a blender, combine soaked cashews, water, salt, pepper, and thyme.
• Blend until smooth and creamy.
• Pour cashew sauce over mushrooms in the skillet and stir to combine.
• Add cooked gnocchi and gently toss until coated.
• Simmer for 2–3 minutes until heated through.
• Serve immediately, garnished with fresh thyme.

This Vegan Creamy Mushroom Gnocchi is savory, creamy, and satisfying.

Cashew sauce provides richness while mushrooms add deep, earthy flavor.

It is perfect for a cozy vegan dinner.

A hearty, comforting dish ideal for fall or winter meals.

Vegan Tomato Basil Gnocchi

This Vegan Tomato Basil Gnocchi is bright, fresh, and bursting with flavor.

It features gnocchi tossed in a homemade tomato sauce with fresh basil and garlic.

Perfect for a quick, light, and satisfying dinner.

Slowly simmering the sauce enhances flavor while keeping tomatoes fresh and vibrant.

Ingredients:

• 2 cups potato gnocchi
• 2 cups fresh tomatoes, diced
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 tsp red pepper flakes (optional)

Instructions:

• Boil gnocchi in salted water until they float.
• Drain and set aside.
• Heat olive oil in a skillet over medium heat.
• Add garlic and sauté for 1–2 minutes until fragrant.
• Add diced tomatoes and cook 5–7 minutes until slightly softened.
• Stir in red pepper flakes, salt, and pepper.
• Add cooked gnocchi and toss gently until evenly coated.
• Remove from heat and stir in fresh basil.
• Serve immediately, garnished with extra basil if desired.

This Vegan Tomato Basil Gnocchi is fresh, bright, and flavorful.

Tomatoes add natural sweetness while basil adds a fresh herbal note.

It is perfect for a quick, satisfying vegan dinner.

A light, colorful dish ideal for summer or weeknight meals.

Vegan Spinach & Lemon Gnocchi

This Vegan Spinach & Lemon Gnocchi is light, zesty, and nutrient-rich.

It features gnocchi tossed with sautéed spinach, garlic, and a bright lemon sauce.

Perfect for a refreshing yet hearty dinner.

Slowly tossing gnocchi with spinach and lemon ensures even coating and flavor absorption.

Ingredients:

• 2 cups potato gnocchi
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• Salt and pepper, to taste
• 1 tbsp nutritional yeast (optional)

Instructions:

• Boil gnocchi in salted water until they float.
• Drain and set aside.
• Heat olive oil in a skillet over medium heat.
• Sauté garlic for 1–2 minutes until fragrant.
• Add fresh spinach and cook until wilted.
• Stir in lemon juice and zest.
• Add cooked gnocchi and gently toss until evenly coated.
• Sprinkle nutritional yeast if desired for a cheesy flavor.
• Serve immediately while warm.

This Vegan Spinach & Lemon Gnocchi is fresh, zesty, and satisfying.

Spinach provides nutrients while lemon adds brightness and flavor.

It is perfect for a light, wholesome vegan dinner.

A refreshing, vibrant dish ideal for spring or summer meals

Vegan Butternut Squash Gnocchi with Sage Cream

This Vegan Butternut Squash Gnocchi with Sage Cream is rich, velvety, and comforting.

It combines roasted butternut squash gnocchi with a creamy cashew-based sage sauce.

Perfect for a cozy autumn or winter dinner that feels indulgent yet healthy.

Slow roasting the squash enhances its natural sweetness while the creamy sauce envelops each gnocchi.

Ingredients:

• 2 cups potato gnocchi
• 1 cup roasted butternut squash, cubed
• 1/2 cup raw cashews, soaked for 4 hours
• 1 cup water
• 2 tbsp olive oil
• 6 fresh sage leaves
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

• Preheat oven to 400°F (200°C).
• Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper.
• Roast squash for 25–30 minutes until tender and caramelized.
• Boil gnocchi in salted water until they float.
• Drain and set aside.
• Heat 1 tbsp olive oil in a skillet over medium heat.
• Add garlic and sage leaves, sautéing 1–2 minutes until fragrant.
• In a blender, combine soaked cashews, water, salt, and pepper.
• Blend until smooth and creamy.
• Pour cashew cream into the skillet with garlic and sage, heating gently.
• Add roasted squash and cooked gnocchi, tossing gently to coat.
• Cook for 2–3 minutes until heated through.
• Serve immediately, garnished with fresh sage if desired.

This Vegan Butternut Squash Gnocchi with Sage Cream is creamy, flavorful, and satisfying.

Butternut squash adds natural sweetness while cashew cream provides richness.

It is perfect for a comforting vegan dinner.

A cozy, indulgent dish ideal for autumn and winter meals.

Vegan Truffle Mushroom Gnocchi

This Vegan Truffle Mushroom Gnocchi is decadent, earthy, and aromatic.

It combines soft gnocchi with sautéed mushrooms and a subtle truffle oil drizzle.

Perfect for a special occasion or dinner that feels gourmet yet simple.

Slow cooking mushrooms enhances umami while truffle oil adds a luxurious aroma.

Ingredients:

• 2 cups potato gnocchi
• 1 cup mushrooms, sliced
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp fresh thyme
• Salt and pepper, to taste
• 1 tsp truffle oil
• 1 tbsp nutritional yeast (optional)

Instructions:

• Boil gnocchi in salted water until they float.
• Drain and set aside.
• Heat olive oil in a skillet over medium heat.
• Add garlic and sauté for 1–2 minutes until fragrant.
• Add sliced mushrooms and thyme, cooking 5–7 minutes until soft and golden.
• Season with salt and pepper.
• Gently toss cooked gnocchi with mushroom mixture.
• Drizzle truffle oil over the top and stir gently.
• Sprinkle nutritional yeast if desired for a cheesy flavor.
• Serve immediately, garnished with fresh thyme.

This Vegan Truffle Mushroom Gnocchi is earthy, rich, and aromatic.

Mushrooms provide deep umami flavor while truffle oil adds elegance.

It is perfect for a gourmet vegan dinner.

A luxurious yet simple dish ideal for special occasions or date nights.

Vegan Roasted Red Pepper Gnocchi

This Vegan Roasted Red Pepper Gnocchi is vibrant, creamy, and flavorful.

It combines roasted red pepper puree with gnocchi for a silky, colorful dish.

Perfect for a light yet satisfying dinner that is visually appealing.

Slow roasting the peppers enhances sweetness while blending with creamy cashew sauce creates richness.

Ingredients:

• 2 cups potato gnocchi
• 2 roasted red peppers, peeled and chopped
• 1/2 cup raw cashews, soaked for 4 hours
• 1 cup water
• 1 clove garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

• Boil gnocchi in salted water until they float.
• Drain and set aside.
• In a blender, combine roasted red peppers, soaked cashews, water, garlic, salt, and pepper.
• Blend until smooth and creamy.
• Heat olive oil in a skillet over medium heat.
• Pour blended sauce into skillet and warm gently.
• Add cooked gnocchi and toss until evenly coated.
• Cook for 2–3 minutes until heated through.
• Serve immediately, garnished with fresh parsley or basil.

This Vegan Roasted Red Pepper Gnocchi is creamy, colorful, and flavorful.

Red peppers provide natural sweetness while cashew sauce adds richness.

It is perfect for a vibrant vegan dinner.

A visually stunning, wholesome dish ideal for family or guests.

Vegan Sun-Dried Tomato & Walnut Gnocchi

This Vegan Sun-Dried Tomato & Walnut Gnocchi is nutty, tangy, and comforting.

It combines gnocchi with a sun-dried tomato and walnut sauce for a rich, textured dish.

Perfect for a protein-packed, satisfying vegan dinner.

Slow blending of walnuts and tomatoes creates a creamy yet slightly chunky sauce that coats each gnocchi.

Ingredients:

• 2 cups potato gnocchi
• 1/2 cup sun-dried tomatoes, soaked in water for 10 minutes
• 1/2 cup walnuts
• 1 clove garlic, minced
• 1/2 cup water
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

• Boil gnocchi in salted water until they float.
• Drain and set aside.
• In a blender, combine soaked sun-dried tomatoes, walnuts, water, garlic, salt, and pepper.
• Blend until creamy with slight texture remaining.
• Heat olive oil in a skillet over medium heat.
• Pour sun-dried tomato-walnut sauce into skillet and warm gently.
• Add cooked gnocchi and toss until fully coated.
• Cook 2–3 minutes to allow flavors to meld.
• Serve immediately, garnished with chopped walnuts or fresh basil.

This Vegan Sun-Dried Tomato & Walnut Gnocchi is rich, tangy, and nutty.

Sun-dried tomatoes provide a savory tang while walnuts add creaminess and texture.

It is perfect for a flavorful vegan dinner.

A hearty, protein-rich dish ideal for weeknight or special meals.

Vegan Spinach & Cashew Gnocchi

This Vegan Spinach & Cashew Gnocchi is green, creamy, and nutrient-packed.

It features gnocchi tossed in a creamy cashew-spinach sauce that is both flavorful and light.

Perfect for a healthy, satisfying dinner that feels indulgent.

Slowly simmering the sauce allows the spinach to retain color while coating the gnocchi evenly.

Ingredients:

• 2 cups potato gnocchi
• 2 cups fresh spinach
• 1/2 cup raw cashews, soaked for 4 hours
• 1 cup water
• 1 clove garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

• Boil gnocchi in salted water until they float.
• Drain and set aside.
• Heat olive oil in a skillet over medium heat.
• Sauté garlic for 1–2 minutes until fragrant.
• Add fresh spinach and cook until wilted.
• Blend soaked cashews with water, salt, and pepper until smooth.
• Pour cashew sauce over wilted spinach and stir to combine.
• Add cooked gnocchi and toss gently until evenly coated.
• Cook 2–3 minutes until heated through.
• Serve immediately, garnished with a sprinkle of nutritional yeast or fresh herbs.

This Vegan Spinach & Cashew Gnocchi is creamy, vibrant, and nutrient-rich.

Spinach provides vitamins while cashew cream adds richness.

It is perfect for a healthy vegan dinner.

A light yet indulgent dish ideal for weeknight or spring meals

Vegan Roasted Beet Gnocchi

This Vegan Roasted Beet Gnocchi is earthy, colorful, and visually stunning.

It combines soft gnocchi with roasted beet puree and a creamy cashew sauce.

Perfect for a nutritious and elegant dinner that impresses both in flavor and appearance.

Slow roasting the beets enhances natural sweetness while blending with cashews creates a velvety, smooth coating for the gnocchi.

Ingredients:

• 2 cups potato gnocchi
• 1 cup roasted beet puree
• 1/2 cup raw cashews, soaked for 4 hours
• 1 cup water
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp fresh thyme leaves

Instructions:

• Preheat oven to 400°F (200°C).
• Wrap whole beets in foil and roast for 45–50 minutes until tender.
• Allow beets to cool, then peel and puree in a blender.
• Boil gnocchi in salted water until they float, then drain and set aside.
• Heat olive oil in a skillet over medium heat.
• Sauté garlic for 1–2 minutes until fragrant.
• Stir in beet puree, salt, pepper, and thyme, cooking 2–3 minutes to warm.
• In a blender, combine soaked cashews and water to create smooth cream.
• Pour cashew cream into the skillet with beet puree and stir until combined.
• Add cooked gnocchi and gently toss to coat evenly.
• Cook for 2–3 minutes until heated through.
• Serve immediately, garnished with fresh thyme or microgreens.

This Vegan Roasted Beet Gnocchi is earthy, creamy, and visually vibrant.

Beets provide natural sweetness while cashew cream adds richness and smoothness.

It is perfect for an elegant vegan dinner.

A striking, flavorful dish ideal for special occasions or dinner parties.

Vegan Avocado-Lime Gnocchi

This Vegan Avocado-Lime Gnocchi is creamy, zesty, and refreshing.

It features gnocchi coated in a bright avocado-lime sauce with a touch of garlic.

Perfect for a light yet indulgent dinner that feels summery and vibrant.

Slow blending of avocado with lime ensures a silky sauce that clings to every gnocchi piece.

Ingredients:

• 2 cups potato gnocchi
• 1 ripe avocado
• Juice and zest of 1 lime
• 1 clove garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

• Boil gnocchi in salted water until they float.
• Drain and set aside.
• In a blender, combine avocado, lime juice, lime zest, garlic, olive oil, salt, and pepper.
• Blend until smooth and creamy.
• Heat a skillet over medium heat and add cooked gnocchi.
• Pour avocado-lime sauce over gnocchi and gently toss until fully coated.
• Cook 1–2 minutes to warm through without overcooking the sauce.
• Serve immediately, garnished with fresh cilantro.

This Vegan Avocado-Lime Gnocchi is creamy, tangy, and satisfying.

Avocado adds richness while lime provides a refreshing zing.

It is perfect for a light, vibrant vegan dinner.

A bright, summery dish ideal for lunch or dinner gatherings.

Vegan Smoky Chipotle Gnocchi

This Vegan Smoky Chipotle Gnocchi is spicy, smoky, and bold in flavor.

It combines gnocchi with a smoky chipotle-tomato sauce for a hearty, satisfying dinner.

Perfect for spice lovers who want a vegan and indulgent meal.

Slow simmering the sauce allows flavors to meld and coat each gnocchi evenly.

Ingredients:

• 2 cups potato gnocchi
• 1/2 cup canned tomatoes, diced
• 1–2 chipotle peppers in adobo, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

• Boil gnocchi in salted water until they float.
• Drain and set aside.
• Heat olive oil in a skillet over medium heat.
• Sauté garlic for 1–2 minutes until fragrant.
• Add diced tomatoes, chopped chipotle peppers, smoked paprika, salt, and pepper.
• Simmer for 10 minutes, stirring occasionally, until sauce thickens.
• Add cooked gnocchi to the sauce and toss gently to coat.
• Simmer 2–3 minutes until gnocchi are heated through.
• Serve immediately, garnished with fresh parsley.

This Vegan Smoky Chipotle Gnocchi is bold, smoky, and satisfying.

Chipotle peppers provide heat while tomato adds richness and depth.

It is perfect for a spicy vegan dinner.

A fiery, flavorful dish ideal for adventurous eaters or weeknight dinners.

Vegan Artichoke & Olive Gnocchi

This Vegan Artichoke & Olive Gnocchi is savory, tangy, and Mediterranean-inspired.

It features gnocchi tossed with artichoke hearts, olives, garlic, and olive oil.

Perfect for a quick yet flavorful dinner with a Mediterranean flair.

Slowly tossing gnocchi with the vegetables ensures even distribution of flavors.

Ingredients:

• 2 cups potato gnocchi
• 1 cup artichoke hearts, chopped
• 1/2 cup kalamata olives, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

• Boil gnocchi in salted water until they float.
• Drain and set aside.
• Heat olive oil in a skillet over medium heat.
• Add garlic and sauté for 1–2 minutes until fragrant.
• Stir in chopped artichoke hearts and sliced olives.
• Cook for 5–7 minutes until vegetables are heated through.
• Add cooked gnocchi and toss gently to coat with olive mixture.
• Season with salt and pepper.
• Serve immediately, garnished with fresh parsley.

This Vegan Artichoke & Olive Gnocchi is tangy, savory, and flavorful.

Artichokes provide a subtle sweetness while olives add briny depth.

It is perfect for a Mediterranean-inspired vegan dinner.

A wholesome, satisfying dish ideal for weeknight or casual dinners.

Vegan Lemon-Thyme Gnocchi

This Vegan Lemon-Thyme Gnocchi is bright, aromatic, and refreshing.

It features gnocchi tossed with a light lemon-thyme sauce for a fragrant, delicious dinner.

Perfect for a light yet elegant vegan meal.

Slowly cooking the sauce allows the gnocchi to absorb the zesty and herbal flavors evenly.

Ingredients:

• 2 cups potato gnocchi
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

• Boil gnocchi in salted water until they float.
• Drain and set aside.
• Heat olive oil in a skillet over medium heat.
• Sauté garlic for 1–2 minutes until fragrant.
• Add lemon juice, lemon zest, and fresh thyme, cooking for 1–2 minutes.
• Add cooked gnocchi and toss gently to coat.
• Cook 2–3 minutes until heated through.
• Serve immediately, garnished with fresh parsley.

This Vegan Lemon-Thyme Gnocchi is bright, fresh, and aromatic.

Lemon adds zesty brightness while thyme contributes an earthy herbal note.

It is perfect for a light, elegant vegan dinner.

A refreshing, fragrant dish ideal for spring or summer meals.