Making gnocchi by hand is one of those small acts of patience that feels almost meditative. There’s a tactile satisfaction in rolling, shaping, and pressing each piece—like a quiet conversation between your hands and the dough. For me, it’s a way to slow down, to focus on the rhythm of a simple task, especially when trying to craft a vegan version that’s just as soft and pillowy.

This recipe is about embracing the messy, imperfect charm of gnocchi. No perfection required—just flour, potatoes, and a bit of love. It’s a gentle reminder that the process can be as nourishing as the final plate, especially when you get lost in the little moments of shaping each piece. Plus, it’s a great way to turn humble ingredients into something special, without much fuss.

Focusing on the tactile joy of shaping gnocchi by hand, emphasizing the sensory experience and meditative quality of the process, rather than just the final dish.

The story behind this recipe

I first made this vegan gnocchi on a rainy Sunday afternoon when I was craving something comforting but didn’t want to rely on eggs or dairy. The kitchen filled with warm, earthy smells of boiled potatoes and toasted flour—simple ingredients that, when combined, feel like a small act of rebellion against store-bought convenience.
There’s a quiet joy in shaping each tiny pillow by hand, feeling the dough’s softness under your fingertips. It’s a mindful process, almost meditative, that makes the meal feel more personal. Plus, I love how adaptable it is—filling it with whatever greens or herbs I have lying around, making each batch uniquely mine.
heading: The story behind this recipe

Ingredient breakdown: key components

Potatoes: I prefer starchy russets—they mash smoothly and give that fluffy, cloud-like texture. If yours are waxy, the gnocchi might turn out denser, so consider mixing in a few russets for lightness.
Flour: I use a neutral, unbleached all-purpose flour. Too much makes the dough stiff; too little, and the gnocchi fall apart. Start with less, add more if needed—your hands will tell you when it feels just right.
Salt: I like a generous pinch in the dough—brings out the potato flavor. Don’t skip it, or your gnocchi might taste flat. You can also add a tiny splash of lemon juice for brightness if you like.
Vegan Butter or Oil: For the sauce, I love a splash of olive oil or vegan butter—rich and fragrant. If you want a smoky kick, a dash of smoked paprika works wonders, adding depth to every bite.
Herbs & Seasonings: Fresh sage or thyme leaves are my go-to—they crisp up beautifully in the pan and add a lovely herbal aroma. Dried herbs are fine too, just use a little more to compensate for the concentrated flavor.
Optional Add-ins: For a bit of texture, I sometimes fold in sautéed greens or roasted garlic into the dough. It’s a good way to sneak in extra flavor without overcomplicating things.
Cooking Water: I save some of the starchy potato water—adds a subtle creaminess if you want to mix it into your sauce later. Plus, it’s a great way to use every bit of that fluffy potato goodness.

Spotlight on key ingredients

Potatoes:

I prefer starchy russets—they mash smoothly and give that fluffy, cloud-like texture. If yours are waxy, the gnocchi might turn out denser, so consider mixing in a few russets for lightness.
Flour: I use a neutral, unbleached all-purpose flour. Too much makes the dough stiff; too little, and the gnocchi fall apart. Start with less, add more if needed—your hands will tell you when it feels just right.
Salt: I like a generous pinch in the dough—brings out the potato flavor. Don’t skip it, or your gnocchi might taste flat. You can also add a tiny splash of lemon juice for brightness if you like.

Herbs & Seasonings:

Vegan Butter or Oil: For the sauce, I love a splash of olive oil or vegan butter—rich and fragrant. If you want a smoky kick, a dash of smoked paprika works wonders, adding depth to every bite.
Fresh sage or thyme leaves are my go-to—they crisp up beautifully in the pan and add a lovely herbal aroma. Dried herbs are fine too, just use a little more to compensate for the concentrated flavor.

Notes for ingredient swaps

Potatoes: I prefer starchy russets—they mash smoothly and give that fluffy, cloud-like texture. If yours are waxy, the gnocchi might turn out denser, so consider mixing in a few russets for lightness.
Flour: I use a neutral, unbleached all-purpose flour. Too much makes the dough stiff; too little, and the gnocchi fall apart. Start with less, add more if needed—your hands will tell you when it feels just right.
Salt: I like a generous pinch in the dough—brings out the potato flavor. Don’t skip it, or your gnocchi might taste flat. You can also add a tiny splash of lemon juice for brightness if you like.
Vegan Butter or Oil: For the sauce, I love a splash of olive oil or vegan butter—rich and fragrant. If you want a smoky kick, a dash of smoked paprika works wonders, adding depth to every bite.
Herbs & Seasonings: Fresh sage or thyme leaves are my go-to—they crisp up beautifully in the pan and add a lovely herbal aroma. Dried herbs are fine too, just use a little more to compensate for the concentrated flavor.
Optional Add-ins: For a bit of texture, I sometimes fold in sautéed greens or roasted garlic into the dough. It’s a good way to sneak in extra flavor without overcomplicating things.
Cooking Water: I save some of the starchy potato water—adds a subtle creaminess if you want to mix it into your sauce later. Plus, it’s a great way to use every bit of that fluffy potato goodness.

Equipment & Tools

Large pot: For boiling potatoes and gnocchi.
Potato ricer or fork: To mash potatoes smoothly and evenly.
Work surface: For shaping and rolling the dough.
Sharp knife: To cut the dough into pieces.
Slotted spoon: To lift cooked gnocchi from boiling water.
Skillet: To sauté and crisp the gnocchi.

Step-by-step guide to vegan gnocchi

Equipment & Tools: Gather a large mixing bowl for mashing, a potato ricer or fork, a cutting board, a sharp knife, a slotted spoon, and a large pot for boiling. You’ll also need a clean work surface for shaping the gnocchi.
Start with the potatoes: Peel 2 pounds of starchy potatoes. Cut into even chunks. Boil in salted water at 100°C/212°F for about 15 minutes until very tender. Check with a fork—should slide in easily.
Drain and dry: Drain the potatoes thoroughly. Spread them on a clean towel or baking sheet for 5 minutes to remove excess moisture. This prevents soggy gnocchi.
Mash smoothly: Pass the hot potatoes through a ricer or mash with a fork until smooth. Let cool slightly, about 5 minutes, so they’re warm but not steaming hot.
Mix the dough: In the large bowl, combine the mashed potatoes with 1 teaspoon salt. Gradually add ¾ cup all-purpose flour, mixing gently with your hands or a spoon. Aim for a soft, slightly sticky dough—add more flour a tablespoon at a time if it’s too sticky, or a little water if too dry.
Shape the gnocchi: Divide the dough into 4 portions. Roll each into a rope about ¾ inch thick. Cut into 1-inch pieces. Lightly press each piece with a fork or a gnocchi board for the classic ridges—these hold sauce better.
Cook the gnocchi: Bring a large pot of salted water to a gentle boil. Drop in the gnocchi in batches. They’re ready when they float to the surface, about 2–3 minutes. Use a slotted spoon to transfer them to a plate.
Finish in skillet: Heat 2 tablespoons vegan butter or olive oil in a large skillet over medium heat (about 180°C/356°F). Add the gnocchi, sauté for 2-3 minutes until golden and slightly crispy around the edges. Toss gently to avoid breaking them.
Rest & serve: Let the gnocchi rest a minute off the heat. Plate them with your favorite sauce—perhaps a sage-infused brown butter or a zesty tomato—and a sprinkle of fresh herbs.
Check for doneness: Gnocchi should be fluffy and tender, with a slight bounce when pressed. They should hold together but not be dense or sticky. Appearance: golden edges, airy interior. Texture: light, pillowy, with a gentle chew.

Let the cooked gnocchi rest for a minute off heat to settle. Finish by sautéing in vegan butter or oil until golden and crispy. Serve immediately with your preferred sauce and herbs for best texture and flavor.

How to Know It’s Done

Gnocchi float within 2-3 minutes, indicating doneness.
They hold shape when cooked, not falling apart.
Golden, crispy edges after sautéing signal proper texture.

Vegan Hand-Shaped Gnocchi

This vegan gnocchi recipe emphasizes the tactile pleasure of shaping soft potato dough into individual pillows by hand. Made with starchy potatoes and simple flour, the final dish showcases pillowy, golden-brown gnocchi with a light, airy texture, perfect for serving with herbs and a flavorful sauce.

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Prep Time 25

Cook Time 15

Total Time 40

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 220

Ingredients Equipment Method

Ingredients

2 pounds starchy potatoes (e.g., russets) peeled and cut into chunks
¾ cup all-purpose flour plus more if needed
1 teaspoon salt for seasoning the dough
2 tablespoons vegan butter or olive oil for sautéing the gnocchi
fresh sage or thyme herbs for flavoring the sauce

Equipment

Large pot
Potato ricer or fork
Work surface
Sharp knife
Slotted spoon
Skillet

Method

Place the peeled and chopped potatoes into a large pot and cover with salted water. Bring to a boil over high heat and cook for about 15 minutes until very tender when pierced with a fork. Drain thoroughly and spread on a clean towel to dry for 5 minutes.
Pass the hot potatoes through a potato ricer or mash them thoroughly with a fork until smooth. Allow to cool slightly—this makes handling easier and helps relax the dough.
In a large mixing bowl, combine the mashed potatoes with a teaspoon of salt. Gradually add about three-quarters of a cup of flour, mixing gently with your hands or a spoon until a soft, slightly sticky dough forms. Add more flour if it’s too sticky, or a splash of water if too dry.
Divide the dough into four equal portions. Roll each into a rope about ¾ inch thick on a lightly floured work surface. Using a sharp knife, cut each rope into 1-inch pieces to form the gnocchi pillows.
Gently press each piece with a fork or gnocchi board to create ridges—this helps sauce cling better. Set aside on a floured surface while you prepare the boiling water.
Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches; they’re cooked when they float to the surface, about 2-3 minutes. Use a slotted spoon to lift them out and set aside.
Heat vegan butter or olive oil in a skillet over medium heat. Add the cooked gnocchi and sauté for 2-3 minutes until golden and slightly crispy around the edges, making a satisfying sizzling sound.
Once crispy, remove from heat and toss with fresh herbs or your favorite sauce. Serve immediately for the best pillowy texture combined with a crispy exterior.

Tips & tricks for perfect gnocchi

Bolded mini-head: Use a light touch when mixing the dough—overworking makes gnocchi dense and chewy.
Bolded mini-head: Test dough consistency by gently pressing—it should feel soft and slightly sticky, not stiff.
Bolded mini-head: When shaping, keep the ropes evenly thick—uneven pieces cook unevenly and can fall apart.
Bolded mini-head: Salt the water generously—this is your only chance to season the gnocchi internally.
Bolded mini-head: Sauté in a hot skillet—around 180°C/356°F—to get those crispy edges without burning.
Bolded mini-head: Don’t overcrowd the pan—give each gnocchi space to crisp up evenly and avoid steaming.
Bolded mini-head: Rest cooked gnocchi briefly—about 1 minute—before serving to let flavors settle and prevent sticking.

Common mistakes and how to fix them

FORGOT to check dough consistency → Add flour gradually for perfect texture.
DUMPED too much flour → Knead gently and add water if dough feels dry.
OVER-TORCHED gnocchi → Reduce heat and cook in smaller batches for even cooking.
SKIPPED testing for doneness → Gnocchi should float, be tender, and have a slight bounce.

Quick fixes and pantry swaps

When gnocchi stick to the pan, splash a little water and shake gently to loosen.
If water is boiling over, reduce heat immediately and lower gnocchi carefully.
Dumped too much flour? Patch by tossing in a splash of potato water and kneading gently.
Over-cooked gnocchi? Rescue with a quick toss in a hot skillet to crisp the outside.
When dough feels too sticky, open pantry and swap in a bit more flour—your hands will thank you.

Prep, store, and reheat tips

You can prepare the cooked gnocchi a day ahead; store them in an airtight container in the fridge to keep them fresh and firm. They’ll develop a slightly denser texture but still hold good flavor.
Refrigerated gnocchi are best eaten within 24 hours. For longer storage, freeze them on a tray until firm, then transfer to a bag—this prevents sticking and maintains texture.
Frozen gnocchi can last up to 2 months. When ready to eat, cook directly from frozen—no need to thaw—adding an extra minute to boiling time.
Reheating sautéed gnocchi is simple: warm them in a hot skillet with a splash of oil or vegan butter until crispy and heated through, about 3-4 minutes. The key is to listen for that satisfying crackle and see the edges turn golden.

Vegan Gnocchi Recipe