Vegan Gnocchi with Sage

Ready for a simple baked gnocchi recipe that uses only four ingredients? Enter this delicious vegan gnocchi with sage.

This vegan gnocchi makes a perfect dinner dish, and it’s easy to adjust. Mix it with veggies or add your favorite herbs and spices!

Gnocchi is an Italian dumpling-like pasta typically made with potatoes, egg, and flour. The pasta has a mild flavor and is often mixed with sauce. It can also be added to soup or served as a side dish.

In this recipe, the gnocchi is egg free and vegan. It’s made simply with potatoes, flour, salt, and olive oil––making it vegan with a flavor and texture similar to regular gnocchi.

top down view of vegan gnocchi on a white plate garnished with sage leaves

Serve it any way you’d like! This vegan gnocchi is great to add to your menu rotation if you’re looking to switch up your usual pasta routine.

Ready to learn how to make this four-ingredient vegan gnocchi? Let’s get started!

Ingredients

You’ll need just four ingredients to make vegan gnocchi with sage.

top down view of ingredients to make gnocchi including potatoes, olive oil, salt, flour and sage

Russet potatoes: You can’t make gnocchi without potatoes! This vegan gnocchi recipe requires three big potatoes or four medium ones.

The potatoes are baked until soft before they’re combined with the rest of the ingredients, made into “dough,” then boiled and fried.

Salt, flour, and olive oil: These ingredients are combined with the baked potato to make the gnocchi “dough.”

The olive oil and salt add flavor and texture, and the salt and flour ensure that it all sticks together before being boiled.

Seasonings: In this vegan gnocchi recipe, you’ll pan-fry sage leaves with the gnocchi for extra flavor. Then, the gnocchi are finished off with black pepper.

You can add any other herbs or spices that you like––the possibilities are truly endless.

Step-by-step instructions

Start by preheating the oven to 350º Fahrenheit. Line a baking sheet with parchment paper or foil and place the potatoes (skin on) the pan.

potatoes sit on a parchment lined baking dish

Bake them for 45 minutes––you’ll know they’re done when the potatoes are soft when you pinch them.

baked potatoes sitting on parchment paper and baking tray

When you take the potatoes out of the oven, allow them to cool before moving on to the next step.

Remove the skins from the potatoes,

potatoes in a bowl with skins removed

then crush them with a potato masher.

crushed cooked potatoes in a bowl

Combine the crushed potatoes with salt, flour, and olive oil

crushed potatoes with salt, flour, and olive oil

until you reach an easy-to-work dough.

dough-like mixture of potatoes and flour

You may need to add a bit of extra flour at this step.

a piece of dough in a bowl

Next, divide the dough into eight parts and cover.

gnocchi dough cut into 8 pieces on a marble surface

Take one at a time on a floured surface and roll it into a cylinder (about ⅓ inch thick), cut it into cubes,

gnocchi dough rolled into a cylinder on a floured surface

and roll them with a fork to get the shape of the gnocchi.

gnocci dough cut into small pieces and pressed with a fork

Note: If you find it too hard to get the cubes into gnocchi shapes, you can skip it. They will taste just as delicious!

Bring a large pot of water to a boil and add the gnocchi. Cook them for around 3 minutes, or until they float.

A large pot of water is brought to a boil and the gnocchi is added

Heat a non-stick skillet to medium-high and add olive oil. Add the sage leaves and pan-fry them for about two to three minutes.

A non-stick skillet is brought to medium-high with olive oil. Sage leaves are added and pan-fried

Then add the vegan gnocchi, tossing them so they are fully covered. Cook for about two to three minutes.

gnocchi is added to the hot pan with sage leaves

Enjoy! Sprinkle some black pepper and any other seasonings of choice over the vegan gnocchi. Add to a plate or bowl, and serve them any way that you’d like.

side view of cooked gnocchi on a plate with sage leaves

Recipe FAQ

What is vegan gnocchi made of?

Vegan gnocchi is typically made of just a few ingredients: potatoes, flour, salt, and olive oil.

Vegan recipes for the potato pasta omit the egg, which is a key ingredient in regular gnocchi. However, it’s just as delicious when made without eggs.

Do you need egg for gnocchi?

Not necessarily! You can make gnocchi without egg. The point of eggs in gnocchi is to add moisture to the dough, which can be accomplished in other ways.

In some recipes, removing the egg can actually enhance the flavor of gnocchi since the egg isn’t there to absorb the flavor from the flour and potatoes. 

What do you do with leftover gnocchi?

Leftover gnocchi can be stored in the fridge in a sealed container. Make sure to enjoy it within 2-3 days.

You’ll want to add a bit of olive oil to the gnocchi if it’s not mixed with sauce before storing–this will prevent the pasta from sticking together. Reheat vegan gnocchi in the microwave or on the stove.

What do you eat gnocchi with?

There are so many different things that you can eat gnocchi with. This vegan gnocchi tastes great with any type of sauce. Try it with marinara sauce, Alfredo, or another sauce of your choice.

You could also add gnocchi to soups or salads, toss it with some roasted vegetables or greens, or serve it as a side dish with dinner. Vegan gnocchi is perfect for mixed recipes.

More vegan pasta recipes

Vegan gnocchi makes the best pasta dish! If you love this recipe, you’ll want to be sure to check out these ones as well:

You just can’t go wrong with gnocchi. It’s absolutely delicious, fairly easy to make, and its mild flavor makes it the perfect pairing for just about anything.

This vegan gnocchi uses all plant-based ingredients and can be mixed with roasted veggies or a side salad to make it even more balanced and nutritious.

side view of a plate of cooked gnocchi with crispy sage
top down view of gnocchi on a plate garnished with sage

Vegan Gnocchi with Sage

Ready for a simple baked gnocchi recipe that uses only four ingredients? Enter this delicious vegan gnocchi with sage.
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Side Dish
Cuisine American
Servings 6
Calories 378 kcal

Ingredients
  

  • 3 large Russet potatoes or 4 medium ones
  • 1 tsp salt
  • cups all-purpose flour gluten free if necessary
  • 5 tbsp extra-virgin olive oil divided
  • ¼ cup sage leaves
  • Black pepper, to taste

Instructions
 

  • Preheat the oven to 350º Fahrenheit.
  • Line a baking sheet with paper or foil and place the potatoes (skin on). Bake them for 45 minutes—they should be soft when you pinch them.
  • Once they cool, remove skins and crush the potatoes with a potato masher.
  • Combine with salt, flour, 1 Tablespoon olive oil until you reach an easy to work dough (you may need to add a bit of flour).
  • Divide the dough in 8 parts and cover them. Take them one at the time on a floured surface and roll into a cylinder (about ⅓ inch thick), cut it in cubes and roll with a fork to get the shape of the gnocchi. If you find this too hard, skip it! They will taste just as well.
  • Bring a large pot of salted water to boil and add the gnocchi. Cook for around 3 minutes, or until they float.
  • Heat a non-stick skillet to medium-high and add remaining olive oil. Add sage leaves and pan-fry them for about 2-3 minutes. Then add gnocchi, tossing them so they are fully covered. Cook for about 2-3 minutes.
  • Serve with black pepper.

Nutrition

Calories: 378kcalCarbohydrates: 59gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 394mgPotassium: 503mgFiber: 3gSugar: 1gVitamin A: 1IUVitamin C: 6mgCalcium: 26mgIron: 3mg
Keyword Gnocchi
Did you make this recipe?Mention @amydgorin and tag #plantbasedwithamy
Dairy Free | Dinner | Gluten Free | Holiday | Low Carb | Lunch | No Added Sugar | Nut Free | Pescatarian | Recipes (Organizational) | Side Dish | Stovetop | Vegan | Vegetarian |

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