Gnocchi is a comforting, versatile dish that can be fully enjoyed on a plant-based diet.
Vegan gnocchi recipes combine soft, pillowy dumplings with flavorful sauces, vegetables, and herbs for satisfying meals.
This collection of 15 Sunday vegan gnocchi recipes features creamy, tomato-based, garlic-infused, and roasted vegetable options perfect for brunch or dinner.
Each recipe is simple, wholesome, and ideal for sharing with family and friends on a cozy Sunday.
Discover how to make comforting, plant-based gnocchi dishes that are both delicious and nourishing.
15 Easy Sunday Vegan Gnocchi Recipes for Comforting Meals
These 15 Sunday vegan gnocchi recipes prove that plant-based meals can be indulgent and satisfying.
From creamy cashew sauces to roasted vegetable toppings, each dish is bursting with flavor and texture.
Perfect for brunch, dinner, or special occasions, these recipes make vegan cooking approachable and enjoyable.
They’re simple to prepare, wholesome, and ideal for sharing with loved ones.
Enjoy cozy, comforting, and delicious vegan gnocchi with these creative recipes that make Sundays extra special.
Creamy Mushroom Vegan Gnocchi
Soft, pillowy gnocchi tossed in a rich and creamy mushroom sauce.
Perfect for a cozy Sunday lunch or dinner, this dish combines tender gnocchi with earthy mushrooms and plant-based cream.
Garlic, thyme, and a splash of white wine elevate the flavors, creating a luxurious, restaurant-quality experience at home.
Ideal for serving with fresh parsley and a sprinkle of nutritional yeast for a cheesy finish.
Ingredients:
- 1 lb potato gnocchi (store-bought or homemade)
- 2 tablespoons olive oil
- 1 cup cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1/4 cup dry white wine (optional)
- 1/2 cup unsweetened vegan cream
- Salt and pepper to taste
- Fresh parsley for garnish
- Nutritional yeast for topping
Instructions:
- • Cook gnocchi according to package instructions; drain and set aside.
- • Heat olive oil in a skillet over medium heat.
- • Sauté mushrooms until golden and tender.
- • Add garlic and thyme; cook until fragrant.
- • Pour in white wine and cook until slightly reduced.
- • Stir in vegan cream and season with salt and pepper.
- • Toss cooked gnocchi in the sauce until well coated.
- • Garnish with parsley and nutritional yeast before serving.
This creamy mushroom vegan gnocchi is rich, tender, and full of umami flavor.
It’s plant-based, satisfying, and perfect for a comforting Sunday meal.
Mushrooms, garlic, and vegan cream create a decadent sauce.
A luxurious, cozy dish ideal for lunch or dinner.
Tomato Basil Vegan Gnocchi
Light, fluffy gnocchi in a vibrant tomato-basil sauce.
Perfect for a fresh Sunday dinner, this dish is bursting with the bright flavors of ripe tomatoes, fresh basil, and garlic.
Olive oil and a touch of red pepper flakes give a subtle depth and warmth.
Ideal for serving with a drizzle of vegan parmesan or cashew cream.
Ingredients:
- 1 lb potato gnocchi
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped
- Vegan parmesan or cashew cream for topping
Instructions:
- • Cook gnocchi according to package instructions; drain and set aside.
- • Heat olive oil in a skillet over medium heat.
- • Sauté garlic until fragrant.
- • Add diced tomatoes, red pepper flakes, salt, and pepper.
- • Simmer for 10–12 minutes until sauce thickens slightly.
- • Toss cooked gnocchi with the tomato sauce.
- • Stir in fresh basil before serving.
- • Top with vegan parmesan or cashew cream if desired.
This tomato basil vegan gnocchi is bright, fresh, and satisfying.
It’s plant-based, flavorful, and perfect for a light Sunday dinner.
Fresh basil and garlic enhance the natural sweetness of tomatoes.
A vibrant and comforting gnocchi dish ideal for any meal.
Pesto Walnut Vegan Gnocchi
Tender gnocchi coated in a rich, nutty vegan pesto sauce.
Perfect for a Sunday lunch, this dish combines fresh basil, walnuts, and olive oil for an aromatic, satisfying flavor.
Garlic and nutritional yeast create a cheesy depth without dairy.
Ideal for pairing with roasted vegetables or a fresh green salad.
Ingredients:
- 1 lb potato gnocchi
- 2 cups fresh basil leaves
- 1/4 cup walnuts
- 2 cloves garlic
- 1/4 cup olive oil
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
Instructions:
- • Cook gnocchi according to package instructions; drain and set aside.
- • In a food processor, blend basil, walnuts, garlic, olive oil, nutritional yeast, salt, and pepper until smooth.
- • Toss cooked gnocchi with the pesto sauce until well coated.
- • Serve immediately with extra walnuts or fresh basil on top.
This pesto walnut vegan gnocchi is herbaceous, nutty, and creamy.
It’s plant-based, aromatic, and perfect for a Sunday meal.
Basil and walnuts create a fresh, rich flavor profile.
A satisfying, quick, and wholesome gnocchi dish.
Roasted Butternut Squash Vegan Gnocchi
Soft gnocchi tossed with roasted butternut squash, sage, and caramelized onions.
Perfect for a cozy Sunday dinner, this dish balances natural sweetness with savory flavors.
Nutmeg and garlic add warmth, while olive oil creates a light, silky coating.
Ideal for serving with toasted pumpkin seeds or vegan parmesan for added texture.
Ingredients:
- 1 lb potato gnocchi
- 2 cups butternut squash, cubed
- 1 small onion, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh sage, chopped
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Toasted pumpkin seeds for garnish
Instructions:
- • Preheat oven to 400°F (200°C).
- • Toss butternut squash with 1 tablespoon olive oil, salt, pepper, and nutmeg.
- • Roast 20–25 minutes until tender.
- • Sauté onions and garlic in remaining olive oil until caramelized.
- • Cook gnocchi according to package instructions; drain.
- • Toss gnocchi with roasted squash, onions, garlic, and sage.
- • Garnish with toasted pumpkin seeds before serving.
This roasted butternut squash vegan gnocchi is sweet, savory, and comforting.
It’s plant-based, hearty, and perfect for a cozy Sunday dinner.
Squash and caramelized onions enhance the gnocchi with rich, deep flavors.
A wholesome, satisfying dish ideal for fall or winter weekends.
Spinach Artichoke Vegan Gnocchi
Tender gnocchi in a creamy spinach and artichoke sauce.
Perfect for Sunday brunch or dinner, this dish is rich, flavorful, and entirely plant-based.
Garlic, lemon juice, and nutritional yeast create a luscious, cheesy flavor without dairy.
Ideal for serving with a sprinkle of fresh parsley or toasted breadcrumbs for crunch.
Ingredients:
- 1 lb potato gnocchi
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1 cup artichoke hearts, chopped
- 1/2 cup unsweetened vegan cream
- 2 tablespoons nutritional yeast
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- • Cook gnocchi according to package instructions; drain and set aside.
- • Heat olive oil in a skillet over medium heat.
- • Sauté garlic until fragrant, then add spinach and artichokes.
- • Cook until spinach wilts and artichokes are tender.
- • Stir in vegan cream, nutritional yeast, lemon juice, salt, and pepper.
- • Toss cooked gnocchi with the sauce until fully coated.
- • Garnish with parsley before serving.
This spinach artichoke vegan gnocchi is creamy, flavorful, and comforting.
It’s plant-based, rich, and perfect for a Sunday lunch or dinner.
Spinach, artichoke, and nutritional yeast create a savory, cheesy flavor profile.
A hearty, wholesome dish ideal for a plant-based weekend meaL
Roasted Red Pepper Vegan Gnocchi
Tender gnocchi tossed in a vibrant roasted red pepper sauce.
Perfect for Sunday brunch or dinner, this dish is slightly smoky, sweet, and rich in flavor.
Garlic and a touch of smoked paprika elevate the sauce, creating a bold, comforting experience.
Ideal for serving with fresh basil or a sprinkle of toasted pine nuts.
Ingredients:
- 1 lb potato gnocchi
- 2 large red bell peppers, roasted and peeled
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon smoked paprika
- 1/2 cup unsweetened vegan cream
- Salt and pepper to taste
- Fresh basil for garnish
- Toasted pine nuts (optional)
Instructions:
- • Cook gnocchi according to package instructions; drain and set aside.
- • In a blender, puree roasted red peppers with vegan cream until smooth.
- • Heat olive oil in a skillet over medium heat, sauté garlic until fragrant.
- • Pour in red pepper puree and smoked paprika; simmer for 3–5 minutes.
- • Toss cooked gnocchi in the sauce until evenly coated.
- • Garnish with basil and toasted pine nuts before serving.
This roasted red pepper vegan gnocchi is creamy, vibrant, and flavorful.
It’s plant-based, colorful, and perfect for a cozy Sunday meal.
Smoky paprika and roasted peppers create a rich, savory flavor.
A visually appealing and delicious dish for weekend dining.
Lemon Garlic Vegan Gnocchi
Soft gnocchi coated in a zesty lemon-garlic sauce for a fresh flavor.
Perfect for Sunday lunch or dinner, this dish is bright, light, and satisfying.
Olive oil, garlic, and fresh lemon juice combine to create a refreshing, aromatic taste.
Ideal for pairing with a simple side salad or steamed vegetables.
Ingredients:
- 1 lb potato gnocchi
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions:
- • Cook gnocchi according to package instructions; drain and set aside.
- • Heat olive oil in a skillet over medium heat.
- • Sauté garlic until fragrant.
- • Add lemon zest, lemon juice, salt, and pepper.
- • Toss cooked gnocchi in the sauce until well coated.
- • Garnish with fresh parsley before serving.
This lemon garlic vegan gnocchi is fresh, light, and zesty.
It’s plant-based, aromatic, and perfect for a bright Sunday meal.
Lemon juice and garlic enhance the tender gnocchi with refreshing flavor.
A simple, vibrant, and delicious dish ideal for brunch or dinner
Sundried Tomato and Spinach Vegan Gnocchi
Tender gnocchi tossed with sundried tomatoes and fresh spinach for a savory twist.
Perfect for Sunday dinners, this dish is packed with flavor, color, and plant-based goodness.
Olive oil, garlic, and a pinch of chili flakes add depth and warmth to the dish.
Ideal for serving with toasted breadcrumbs or a sprinkle of nutritional yeast.
Ingredients:
- 1 lb potato gnocchi
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sundried tomatoes, chopped
- 2 cups fresh spinach
- 1/4 teaspoon chili flakes
- Salt and pepper to taste
- Toasted breadcrumbs or nutritional yeast for topping
Instructions:
- • Cook gnocchi according to package instructions; drain and set aside.
- • Heat olive oil in a skillet over medium heat.
- • Sauté garlic and chili flakes until fragrant.
- • Add sundried tomatoes and spinach; cook until spinach wilts.
- • Toss cooked gnocchi in the mixture until fully coated.
- • Top with breadcrumbs or nutritional yeast before serving.
This sundried tomato and spinach vegan gnocchi is savory, colorful, and satisfying.
It’s plant-based, hearty, and perfect for a cozy Sunday meal.
Sundried tomatoes and spinach provide natural sweetness and earthy flavor.
A vibrant, wholesome, and flavorful dish ideal for dinner.
Cashew Cream Vegan Gnocchi
Soft gnocchi in a luxurious cashew cream sauce with garlic and herbs.
Perfect for Sunday lunch or dinner, this dish is rich, creamy, and entirely plant-based.
Cashew cream adds a silky texture, while thyme and rosemary provide fragrant, earthy notes.
Ideal for serving with roasted vegetables or a side of steamed greens.
Ingredients:
- 1 lb potato gnocchi
- 1/2 cup raw cashews, soaked for 4 hours
- 1/2 cup water
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions:
- • Cook gnocchi according to package instructions; drain and set aside.
- • Blend soaked cashews with water until smooth to make cashew cream.
- • Heat olive oil in a skillet and sauté garlic until fragrant.
- • Add cashew cream, thyme, rosemary, salt, and pepper; simmer 3–5 minutes.
- • Toss cooked gnocchi in the creamy sauce until well coated.
This cashew cream vegan gnocchi is rich, silky, and flavorful.
It’s plant-based, comforting, and perfect for a cozy Sunday dinner.
Cashew cream and herbs create a luxurious, aromatic dish.
A hearty and indulgent vegan meal ideal for any weekend.
Roasted Veggie Vegan Gnocchi
Tender gnocchi tossed with roasted seasonal vegetables and herbs.
Perfect for Sunday dinners, this dish is colorful, healthy, and full of flavor.
Olive oil, garlic, and thyme enhance the natural sweetness of roasted vegetables.
Ideal for serving with a drizzle of balsamic glaze or nutritional yeast.
Ingredients:
- 1 lb potato gnocchi
- 2 tablespoons olive oil
- 1 cup zucchini, diced
- 1 cup bell peppers, diced
- 1 cup cherry tomatoes
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- Salt and pepper to taste
- Balsamic glaze or nutritional yeast for topping
Instructions:
- • Preheat oven to 400°F (200°C).
- • Toss zucchini, bell peppers, and cherry tomatoes with 1 tablespoon olive oil, salt, pepper, and thyme.
- • Roast for 20–25 minutes until tender.
- • Cook gnocchi according to package instructions; drain.
- • Sauté garlic in remaining olive oil, then add roasted vegetables and gnocchi.
- • Toss until evenly combined and serve with balsamic glaze or nutritional yeast.
This roasted veggie vegan gnocchi is colorful, flavorful, and hearty.
It’s plant-based, wholesome, and perfect for a Sunday meal.
Roasted vegetables and herbs enhance the gnocchi with rich, natural flavors.
A nutritious, satisfying, and delicious dish for weekend dinin
Vegan Gnocchi with Sun-Dried Tomato Cream Sauce
Soft gnocchi tossed in a rich, tangy sun-dried tomato cream sauce.
Perfect for a Sunday brunch or dinner, this dish balances creaminess with the bold flavors of sun-dried tomatoes.
Garlic, onion, and fresh basil add depth, while a touch of lemon juice brightens the sauce.
Ideal for serving with a sprinkle of nutritional yeast or toasted pine nuts.
Ingredients:
- 1 lb potato gnocchi
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup unsweetened vegan cream
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil for garnish
Instructions:
- • Cook gnocchi according to package instructions; drain and set aside.
- • Heat olive oil in a skillet and sauté onion and garlic until soft.
- • Add chopped sun-dried tomatoes and cook for 2–3 minutes.
- • Stir in vegan cream, lemon juice, salt, and pepper; simmer for 3–5 minutes.
- • Toss cooked gnocchi with the sauce until fully coated.
- • Garnish with fresh basil before serving.
This sun-dried tomato cream gnocchi is rich, tangy, and flavorful.
It’s plant-based, comforting, and perfect for a Sunday meal.
The combination of cream, tomatoes, and basil creates a vibrant flavor.
A decadent and satisfying dish for brunch or dinner.
Vegan Gnocchi with Roasted Garlic and Spinach
Pillowy gnocchi sautéed with roasted garlic and fresh spinach.
Perfect for Sunday lunch or dinner, this dish is simple, wholesome, and full of flavor.
Roasted garlic adds a sweet, mellow aroma, while spinach provides a fresh, vibrant touch.
Ideal for serving with a drizzle of olive oil and a sprinkle of nutritional yeast.
Ingredients:
- 1 lb potato gnocchi
- 2 tablespoons olive oil
- 1 head garlic, roasted
- 2 cups fresh spinach
- Salt and pepper to taste
- 2 tablespoons nutritional yeast (optional)
Instructions:
- • Roast the garlic in the oven at 400°F (200°C) for 20 minutes until soft.
- • Cook gnocchi according to package instructions; drain.
- • Heat olive oil in a skillet, add roasted garlic and sauté briefly.
- • Add spinach and cook until wilted.
- • Toss gnocchi with garlic and spinach mixture.
- • Season with salt, pepper, and optional nutritional yeast.
This roasted garlic and spinach gnocchi is soft, savory, and aromatic.
It’s plant-based, light, and perfect for a healthy Sunday meal.
Garlic and spinach provide depth and freshness to the tender gnocchi.
A wholesome and comforting dish ideal for brunch or dinner.
Vegan Gnocchi with Butternut Squash and Sage
Tender gnocchi paired with roasted butternut squash and aromatic sage.
Perfect for a cozy Sunday dinner, this dish is hearty, slightly sweet, and full of autumn flavors.
Nutmeg and olive oil enhance the roasted squash, while sage adds a fragrant, earthy note.
Ideal for topping with toasted pumpkin seeds or vegan parmesan for added texture.
Ingredients:
- 1 lb potato gnocchi
- 2 cups butternut squash, cubed
- 2 tablespoons olive oil
- 1 teaspoon fresh sage, chopped
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Toasted pumpkin seeds or vegan parmesan for garnish
Instructions:
- • Preheat oven to 400°F (200°C).
- • Toss butternut squash with olive oil, nutmeg, salt, and pepper; roast 20–25 minutes until tender.
- • Cook gnocchi according to package instructions; drain.
- • Sauté roasted squash with sage in a skillet for 2–3 minutes.
- • Toss gnocchi with the squash and sage mixture.
- • Garnish with pumpkin seeds or vegan parmesan before serving.
This butternut squash and sage gnocchi is sweet, savory, and comforting.
It’s plant-based, hearty, and perfect for a cozy Sunday meal.
Roasted squash and sage create a warm, flavorful dish.
A satisfying and wholesome option for fall or winter weekends.
Vegan Gnocchi with Roasted Cherry Tomatoes and Basil
Soft gnocchi served with juicy roasted cherry tomatoes and fresh basil.
Perfect for Sunday brunch or dinner, this dish is vibrant, fresh, and full of flavor.
Garlic and olive oil elevate the tomatoes, while basil adds a fragrant, herbal note.
Ideal for topping with vegan parmesan or a drizzle of balsamic glaze.
Ingredients:
- 1 lb potato gnocchi
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped
- Vegan parmesan or balsamic glaze for garnish
Instructions:
- • Preheat oven to 400°F (200°C).
- • Toss cherry tomatoes with olive oil, garlic, salt, and pepper; roast 15–20 minutes.
- • Cook gnocchi according to package instructions; drain.
- • Toss gnocchi with roasted tomatoes and basil.
- • Garnish with vegan parmesan or balsamic glaze before serving.
This roasted cherry tomato and basil gnocchi is fresh, colorful, and flavorful.
It’s plant-based, light, and perfect for a Sunday brunch or dinner.
Tomatoes and basil enhance the tender gnocchi with bright, natural flavors.
A simple, delicious, and visually appealing vegan dish.
Vegan Gnocchi with Creamy Avocado Sauce
Soft gnocchi coated in a rich and creamy avocado sauce.
Perfect for Sunday lunch or dinner, this dish is smooth, flavorful, and entirely plant-based.
Lemon juice, garlic, and fresh herbs add brightness and depth to the creamy avocado base.
Ideal for topping with cherry tomatoes or toasted pine nuts for extra texture.
Ingredients:
- 1 lb potato gnocchi
- 1 ripe avocado
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh herbs (parsley or basil)
- Cherry tomatoes or toasted pine nuts for garnish
Instructions:
- • Cook gnocchi according to package instructions; drain and set aside.
- • Blend avocado, olive oil, lemon juice, garlic, salt, pepper, and fresh herbs until smooth.
- • Toss cooked gnocchi with avocado sauce until evenly coated.
- • Garnish with cherry tomatoes or toasted pine nuts.
This creamy avocado vegan gnocchi is smooth, fresh, and satisfying.
It’s plant-based, nutritious, and perfect for a light Sunday meal.
Avocado, lemon, and herbs create a refreshing and flavorful sauce.
A wholesome, colorful, and delicious vegan dish.
