Go Back

Vegan Gnocchi with Bright Lemon Olive Oil Sauce

This vegan gnocchi recipe transforms simple potatoes, flour, and salt into soft, pillowy dumplings with a delicate texture and rustic appearance. Boiled until they float, these tender bites are then paired with a vibrant lemon-infused olive oil sauce or roasted vegetables for a fresh, hearty dish. The final result is light yet satisfying, with a charming homemade look that invites you to dig in.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds starchy potatoes (Russet or Yukon Gold) peeled and cut into chunks
  • 1 ½ cups all-purpose flour plus extra for surface
  • 1 teaspoon salt
  • ¼ cup olive oil for sauce
  • 1 lemon lemon zested and juiced
  • 1 clove garlic minced, optional for sauce

Equipment

  • Large pot
  • Mixing bowl
  • Fork or gnocchi board
  • Slotted spoon
  • Knife

Method
 

  1. Place the peeled potatoes in a large pot, cover with water, and bring to a boil. Cook until tender when pierced with a fork, about 15 minutes, and then drain well.
  2. Return the cooked potatoes to the hot pot to dry out for a minute, then mash them thoroughly until smooth, using a fork or potato masher. Let them cool slightly.
  3. In a mixing bowl, combine the mashed potatoes with salt and half of the flour. Mix gently with your hands or a spoon until just combined.
  4. Gradually add the remaining flour, kneading gently until the dough is soft, slightly sticky but manageable, adding more flour if needed. Be careful not to overwork it.
  5. Divide the dough into four equal parts. Roll each part into long ropes about ¾ inch thick on a floured surface.
  6. Cut each rope into small bite-sized pieces, about 1 inch long. Use a fork or a gnocchi paddle to gently press down on each piece to create ridges, if desired.
  7. Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi in batches, and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
  8. While the gnocchi cook, zest and juice the lemon into a small bowl. Mince the garlic and mix it into the lemon juice along with olive oil to make a bright, flavorful sauce.
  9. Warm the sauce slightly by whisking together or gently heating, then toss the cooked gnocchi in the sauce until evenly coated. You can also serve the sauce on the side for dipping.
  10. Serve the vegan gnocchi warm, garnished with fresh herbs or a sprinkle of vegan Parmesan if desired. Enjoy the tender, flavorful bites that are light yet satisfying.

Notes

For extra flavor, add fresh herbs or roasted vegetables as toppings. Make sure not to overwork the dough to keep the gnocchi tender.