Homemade vegan gnocchi from scratch recipe

Homemade gnocchi close up

I have been talking way too much about my homemade vegan gnocchi recipe. My co-workers, my friends, my family, they have all asked me for the recipe and honestly, I don’t know why I haven’t done it before. Although messy to make, they are easy and 10x better than store-bought. Anyway, I hate dragging the wait for the recipes, so voici my homemade vegan gnocchi recipe!

N’oubliez pas la recette en français tout en bas!

tray full of homemade vegan gnocchi


The ingredient list is quite pantry-friendly, just 5 basic ingredients :

  • Potatoes.
  • Flour.
  • Salt, pepper and garlic powder.

To cook the gnocchis, I used some cherry tomatoes and fresh basil.

How to cook some nice homemade vegan gnocchi ?

The potatoes

We will start our gnocchi by cooking the potatoes (duh) in a big pot with salted water. After 20 minutes, the potatoes will be well-cooked (use the pierce the potato with a fork method just in case), drain them and mash them! You want it to look like this :

Let that mashed potato situation cool down or you will burn your fingertips. Then you can add the flour and spices and turn that into a well-formed dough. You might need to add a bit of extra flour, follow your intuition. If you don’t have much of that (and no judgement here, we love everyone in the tofucado family), just make them look like these two down below.

Dough homemade gnocchi

Working the dough

Ok, and now we are starting the big action. Flour your work space and get ready for some kneading, rolling and what not. Be sure not to wear any long sleeves nor watches/bracelets, I forgot to do this and my fitbit’s black bracelet ended up white.

We are going to roll the dough and make it into rope looking shapes. Take the dough bit by bits otherwise you’ll have to much in your hands.

rolled dough
It has to kinda look like this. Not too thick, not too thin! (around 2cm thick)

Now that you have that, you will cut the dough in 2cm pieces. These will be your baby gnocchis! Don’t worry about making them perfect, some of my gnocchi start looking like big gnocchis and then I realize they are huge and I reshape them into smaller ones. Also, if you are into big gnocchi, go ahead !

cut gnocchi
Repeat this until you’ve finished with all the dough.

Now that you have all of them, you can (if you want) make all the gnocchis much prettier by using a fork. Just shape your gnocchis into round shapes and then press a fork against them to make some lines on the surface.

When you have done that on all the gnocchis, there are two choices:

  1. Eat them all.
  2. Eat some and then store the rest.

Our tummies can only store that many gnocchis so we went for option 2. I stored half of the gnocchis in the fridge in an airtight container with some flour (to avoid having them sticking to each other!). And the other half we cooked for lunch.

Cooking the gnocchi

In a large pot, bring some water to a boil and add some gnocchi (around 10-15 at a time). When they float (around 2 minutes), continue cooking them for another minute. Then, set aside and once you’ve cooked all of them like this we’ll go make them golden and all flavorful in a pan with butter.

Heat a pan with some butter and add the gnocchi. I added some cherry tomatoes and fresh basil to give it a kick of flavor.

If you don’t want to cook them like that, I posted another recipe of gnocchis some time ago. Don’t forget to tag me on instagram (@tofu_cado) if you try this recipe (or any of my other recipes!)

I wish you all an excellent monday and stay safe!

P.S: Today is my SO’s birthday, so I dedicate this homemade gnocchi recipe to him. Happy birthday.

Homemade gnocchi close up

Homemade vegan gnocchi from scratch recipe

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Italian
Keyword: potatoes
Servings: 4 people



  • 6-8 potatoes
  • 2 cups flour
  • 1 tbsp salt
  • 1 tsp pepper
  • 1 tbsp garlic powder

Gnocchi with cherry tomatoes

  • 1 portion of homemade gnocchi
  • 1 cup cherry tomatoes
  • 1 tbsp basil
  • Some fresh basil leaves


  • In a large pot, boil the peeled potatoes (previously cut)
  • Boil for 20 minutes and once quite soft, make them into mashed potatoes. Let it cool down.
  • Once cold, mix the potatoes with the flour and the spices. Knead the dough until you get a consistent dough. I made two balls of dough to make it easier to knead and make the gnocchis after.
  • In a floured work surface, add the dough one bit at a time and roll it into ropes about 2 inch diameter. Cut the rope into 2 cm pieces. Continue doing this with all the dough.
  • Now, I used half of the gnocchis right away, the other half I stored in the fridge for later. Just make sure you add enough flour so they dont stick together.
  • To cook the gnocchi: In a pot bring water to a boil. When the water is boiling, add the gnocchi very gently (Around 10-15 at a time). Cook for around 2 minutes and then the gnocchis will start to float. Cook for a minute more. Then they are ready to be cooked (like in the next step).
    Repeat this till you have cooked all your gnocchis (as many as you want to use, we cooked 2 portions).
  • For the cooked gnocchi, I used some butter, added the gnocchi, cherry tomatoes (cut in halves) and basil. I cooked all of it till the gnocchies started browning and voilà.

Gnocchi fait maison – Recette en français

Ingrédients pour 4 portions de gnocchi


  • 150 g farine
  • 750 g pommes de terre
  • 1 cuillère à soupe de sel et une autre de poudre d’ail
  • 1 cuillère à café de poivre


  • Éplucher et couper les pommes de terre en morceaux. Les plonger dans un grand volume d’eau boullainte avec un peu de sel.
  • Faire cuire les pommes de terre pendant une 20aine de minutes.
  • Égoutter les pommes de terre et faire de la purée avec. Laisser refroidir.
  • Quand la purée est bien froide, mélanger la purée, la farine et les épices tout ensemble dans un bol. L’idée est d’obténir une pâte homogène.
  • Fariner votre plan de travail et former des boules de pâtes. Moi j’en ai fait 2 boules pour faciliter le travail.
  • Avec une des boules de pâte, rouler la pâte et couper en petit morceaux. Les gnocchis doivent avoir une taille de 2cm approx.
  • Continuer cette étape jusqu’à avoir les 4 portions de gnocchi. Vous pouvez faire une petite forme à l’aide d’une fourchette si vous le souhaitez.
  • Pour les cuisiner :
    • D’abord, nous allons les cuire avec de l’eau. Dans un pot, faire bouillir de l’eau et rajouter les gnocchis sans trop en mettre d’un coup. Quand les gnocchis remontent, laisser cuire pendant 1 minute puis ils sont prêts à etre dégoustés. Nous avons continué à les cuire dans une poêle pour obtenir un côté plus croustillant.
    • Dans une poêle, rechauffez du beurre. Ajouter les portions de gnocchi avec des tomates cerises et un peu de basilic. Cuire pendant 3-5 minutes pour bien avoir des gnocchis dorés.
    • Ajouter du fromage râpé, bon appétit!
  • Pour les conserver (crus):
    • Frigo: les mettre dans un tupperware avec de la farine. Consommer max 2-3 jours après les avoir préparé (selon mon expérience).
    • Congelateur: les mettre dans un tupperware bien séparés (couche par couche).

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