This vegan gnocchi recipe ony requires one pan and a few basic ingredients. Toss everything in spices and olive oil, put it all on a rimmed baking sheet and cook for 25 minutes. And voila, dinner is served! There's zero fuss and minimal cleanup. What could be better?
I love gnocchi. After the positive success of my pan fried gnocchi recipe, I decided to make a vegan gnocchi recipe that's a one pan meal.
Gnocchi is a prime example of why Italian food is so highly regarded. If you're a pasta lover (and who isn't?) expand your pallet to include gnocchi, and you won't be disappointed.
You'll fall in love with this simple dumpling that's light, airy, fluffy and partners so well with roasted vegetables.
Reasons You'll Love This Vegan Gnocchi Recipe
✅It's a one pan meal! No mess, no fuss and minimal clean up. What's not to love about that?
✅It's family friendly. Adults and kids love this recipe.
✅It's on the table in 30 minutes or less, making this the perfect midweek meal.
✅It's vegan and vegetarian friendly.
What Is Gnocchi Exactly?
Gnocchi is actually a dumpling, not a pasta. Made of potato and flour, and traditionally boiled, it's frequently found adorned with the same sauces that we love on pasta.
Different areas of Italy tend to serve gnocchi with different sauces. In Lombardy you'll find it dressed in a creamy butter sauce, while in Verona marinara rules the day. And, don't get me wrong, it's delicious this way, but, there's so much more to gnocchi!
This vegan gnocchi recipe is the perfect example of how versatile this humble dumpling can be. Roasting it with veg makes turns it crispy on the outside with a chewy interior.
Let's get started!
- Gnocchi: The first thing to do is to check the ingredients on the back of the package to make sure that you're buying vegan gnocchi. Some gnocchi contains milk powder, but it's not that hard to find a brand that doesn't.
- Tomatoes: Use a cherry or plum tomato. They're extra sweet, and when they roast they create a ready-made marinara sauce which is what makes this sheet pan dinner so tasty!
- Peppers: Use orange, red or yellow peppers. They caramelize nicely when roasted, and contribute a nice smoky flavor to your sauce.
- Red onion: Less assertive than yellow onions, red onions are mellow enough to be the perfect partner to roasted tomatoes and peppers.
- Garlic: Don't peel the garlic. We'll be slipping them out of their skins after roasting and mixing them with lemon juice for a fresh, zesty sauce.
- Olive Oil: As always, I recommend a nice extra-virgin olive oil.
- Basil: Spicy, floral basil is essential here. Grab a handful and tear it apart and stir it in at the end. Yummy!
- Salt and Pepper: Seasoning is essential to this recipe. It really brings out all the simple flavors. Choose sea salt and freshly ground pepper.
How To Make The Best Vegan Gnocchi Ever!
It couldn't be easier to make this recipe....
- Preheat your oven to 425 F (220 C). Line a rimmed baking sheet with parchment paper.
- Throw your vegan gnocchi, chopped veg and garlic into a bowl and drizzle with olive oil.
- Spread everything out evenly on a baking tray and roast for 25 minutes, flipping everything once halfway through.
- Pick the garlic cloves out, and slide them out of their skins. Smash them in a small bowl with the back of a fork, and squeeze a bit of lemon juice in.
- Put your vegan gnocchi into a bowl, stir in the garlic/lemon juice and a good handful of basil roughly torn apart.
- Garnish with vegan parmesan cheese (optional). Enjoy!
While gnocchi is great served as a main on its own, here's a few suggestions to round out your meal:
- Adults might enjoy a great glass of wine. I've put together a comprehensive list of Vegan Society Approved Wines if you're looking for the perfect vegan vino.
- Serve with a side of my favorite lemony zucchini.
- Vegan gnocchi would be delicious served with a simple kale salad. You could check out my Wellness Salad for some inspiration.
- How about a side of lightly spiced peas?
- A simple side of green beans tossed in garlic and vegan butter would work well with this vegan gnocchi recipe.
Did You Make This Recipe?
Frequently Asked Questions
I don't recommend it. The texure of gnocchi changes once frozen. When reheated it tends to get quite mushy.
Gnocchi is definitely not gluten free. While the main ingredient is potatoes, flour is used as a binder. However, you can buy specialty gluten free gnocchi.
Leftover gnocchi can be stored in an airtight container in the fridge for 2-3 days.
Craving More Easy Vegan Recipes?
The Best Vegan Gnocchi Recipe
- 14 ounces gnocchi
- 5 plum tomatoes cut in half
- 1 red onion cut into wedges
- ½ teaspoon sea salt
- freshly ground black pepper
- 2 tablespoons olive oil
- handful fresh basil roughly torn
- 4 garlic cloves skins on
- 1 tablespoon lemon juice
- Preheat the oven to 220 C (425 F). Line a rimmed baking sheet with parchment paper.
- Put the gnocchi, veg, and garlic in a medium sized bowl. Drizzle with olive oil and sprinkle with sea salt and few grinds of black pepper.
- Spread the gnocchi and veg out evenly on the baking sheet and roast for 20-25 minutes, flipping everything halfway through.
- Pick the garlic out and slide them out their skins. In a small bowl, smash them with the back of a fork. Squeeze the lemon juice into the bowl.
- Transfer the sheet pan gnocchi to a bowl, stir in the garlic/lemon sauce and roughly torn basil. Season to taste.
- Store leftover gnocchi in an airtight container in the fridge for 2-3 days.