Vegan Gnocchi | Italian Tomato and Basil Gnocchi

Gnocchi is a much loved Italian pasta. Pasta is so easy to make at home, and this vegan gnocchi is even easier to make as it doesn’t need any eggs!

The best gnocchi dish I have ever had was in Lake Como at the top of the vernacular railway overlooking the lake! It was a simple tomato, basil and cheese sauce and was quite simply the best lunch. This recipe aims to recreate the Italian feel, although doesn’t come with the view!

This vegan gnocchi is a perfect mid-week meal and I’ve tweaked the ingredients to make it vegan. This recipe is naturally nut-free.

I have used ordinary plain flour for this recipe and know it can be quite hard to get gluten-free gnocchi right.

The best potatoes to make gnocchi are floury potatoes such as Maris Piper of King Edward potatoes. Having a ricer will make mashing the potatoes much easier but a grater or ordinary masher may work just as well too, although I haven’t tried this.


Serves 4 – can be scaled up and down with the ration below.

For the Gnocchi:

  • 700g Potatoes
  • 200g Flour

The secret to making good gnocchi is to ensure the ratio between potato and flour is just right. So if you are scaling up or down the gnocchi will be the right consistency. I’ve found that the ratio of potato to flour 3.5 : 1 works for me.

For the Sauce:

  • 1 jar of pomodoro tomatoes
  • handful of fresh basil, chopped and a few whole leaves to decorate
  • salt and pepper
  • dairy-free mozzarella
  • oregano

This recipe is so adaptable because different sauces can be paired with the gnocchi!

Vegan Gnocchi – Italian Tomato and Basil Gnocchi

Prep Time 2 hrs
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 4 people


For the Gnocchi:

  • 700 g Potatoes
  • 200 g Flour

For the Sauce

  • 1 Jar 1 jar of Pomodoro tomatoes
  • 1 Handful Fresh Basil, Chopped and some left whole
  • Salt and Pepper
  • 4 tbsp Mozzarella cheese
  • 1 tsp Oregano


  • Weigh out approximately 700g of Potatoes
  • Boil the potatoes in their skins for 20-30 minutes, until soft.
  • Scrape off the potato skins and put the potatoes through a potato ricer a couple of times until smooth.
  • Add in 200g of flour and mix until a dough forms. The dough should be firm but slightly sticky.
  • Flour your worktop and separate the pasta dough into 4.
  • Roll this 1/4 of the dough out into a long sausage shape.
  • Cut the dough into around 2cm pieces and roll each piece on a fork to create the Gnocchi texture.
  • Place each gnocchi piece onto a floured or baking parchment lined plate and leave at room temperature until ready to cook. There will be enough gnocchi for about 2 dinner sized plates.
  • When ready to cook the gnocchi, open the tomatoes and pour into a saucepan and season well.
  • Add in some freshly chopped basil and oregano and mix in some dairy-free grated mozzarella.
  • To cook the gnocchi, boil a large saucepan of water.
  • Once boiling, place a plateful of gnocchi into the water, ensuring they don't stick together.
  • Cook for 2-3 minutes. The gnocchi is cooked when it rises to the top of the pan.
  • Drain the gnocchi and add into the sauce, being gentle when stirring so as not to break the gnocchi.
  • Repeat steps until gnocchi is cooked.
  • Gently mix the sauce and gnocchi together and serve.


Tip: Don’t cut your Gnocchi pieces too big to allow it to cook evenly.
Tip: Don’t refrigerate the gnocchi for too long before cooking (around 2 hours max) as they may become soggy.
Tip: If you are using a cheap tin of tomatoes, add a few spoonfuls of sugar and lemon juice to lift the tomato flavour.
Keyword Gnocchi, Italian Gnocchi, Vegan

If you like this recipe, why not try this Quick Pizza flatbread recipe or Aperol Spritz recipe.

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