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Culinary Demos, Recipes
Vegan Potato Gnocchi
Preparation time: 60 minutes
Portions: 4-6 Adults
Recipe Type: Entree
Dietary details: Dairy-Free, Low-Sugar, Nut-Free, Soy-Free, Vegan, Vegetarian

About this recipe

Gnocchi is an Italian homemade pasta that is fluffy, savory and very versatile as the base or side for many types of entrees. Using just a few simple ingredients that are likely already in your pantry, 1440 Executive Chef Kenny Woods shows us just how easy -- and enjoyable! -- it is to create vegan gnocchi at home. Take inspiration from Joanie's Garden at the 1440 Multiversity campus and garnish with fresh herbs as a complement to a main protein, or create a hearty main dish like what may be served at Kitchen Table with squash, Brussel sprouts and pomegranate. The fun of this dish is how it allows your culinary creativity to shine through.


  • 315 grams (approx. 2 1/4 medium) potatoes
  • 1/3 cup all-purpose flour
  • 1 Tbs extra virgin olive oil
  • 1 Tbs nutritional yeast
  • 1 tsp thyme
  • 1 tsp salt
  • 4 turns fresh ground pepper

Preparation Instructions

  • Pierce raw potatoes with fork, then bake at 350 degrees for 45-60 minutes, or until they are soft. Set aside to cool
  • Cut potatoes in half and scoop flesh into a medium bowl. Mash; stir in flour, oil, nutritional yeast, thyme, salt and pepper until well mixed.
  • Working on a lightly floured surface, divide dough into 6 equal pieces. Roll each piece into an 18-inch-long rope, about 1 inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces; transfer to baking sheet.
  • Bring a large pot of salted water to a boil. Working in 3 batches, place gnocchi into water and cook until tender, stirring occasionally, for about 2-4 minutes.
  • Add cooked gnocchi to dish you are preparing, mixing it in with your favorite sauces and ingredients.