- September 25, 2022
- by Amy Gorin, MS, RDN
- 0 Comments
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.
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.
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.
Bake them for 45 minutes––you’ll know they’re done when the potatoes are soft when you pinch them.
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,
then crush them with a potato masher.
Combine the crushed potatoes with salt, flour, and olive oil
until you reach an easy-to-work dough.
You may need to add a bit of extra flour at this step.
Next, divide the dough into eight parts and cover.
Take one at a time on a floured surface and roll it into a cylinder (about ⅓ inch thick), cut it into cubes,
and roll them with a fork to get the shape of the gnocchi.
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.
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.
Then add the vegan gnocchi, tossing them so they are fully covered. Cook for about two to three minutes.
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.
Recipe FAQ
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.
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.
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.
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.
Vegan Gnocchi with Sage
Ingredients
- 3 large Russet potatoes or 4 medium ones
- 1 tsp salt
- 2½ 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
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