Name: Homemade Vegan Gnocchi with Vegan Pesto Recipe
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Cuisine: Italian
Ingredients: 5 regular sized Russet potatoes (33.65 ounces / 955g); 2 ½ cups (300g) all purpose flour, divided; ½ teaspoon salt; ¼ cup (60ml) olive oil; ¾ ounces (20g) fresh basil leaves; 1 to 3 garlic cloves, adjusted to taste; 1.5 ounces (42g) vegan parmesan cheese; ½ cup (60g) walnuts or pine nuts; ½ teaspoon salt; 2 ½ tablespoons (37ml) water

Jump to Recipe· 3.9 from 3 reviews

If you’ve ever dreamt of recreating that perfect Italian comfort dish at home, look no further than this Homemade Vegan Gnocchi with Vegan Pesto Recipe. It’s an absolute joy to make from scratch, combining pillowy soft gnocchi made from tender russet potatoes with a vibrant, aromatic vegan pesto that’s bursting with fresh basil and nutty flavors. This recipe marries simplicity with elegance, proving that plant-based cooking can be both indulgent and wholesome without relying on complicated ingredients.

Ingredients You’ll Need

The image shows seven cooking ingredients arranged neatly on a white marbled surface. Starting from the top left is a small white jug with olive oil inside next to a small white bowl with salt. To the right is a white garlic bulb and two whole brown potatoes. Below these are a bunch of fresh green basil leaves in the center. On the bottom left, there is a small white bowl filled with shredded cheese and next to it a small white bowl filled with walnut pieces. Finally, on the bottom right, there is a larger white bowl filled with white flour. The colors range from green to brown and white, creating a natural and fresh look. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for Homemade Vegan Gnocchi with Vegan Pesto Recipe is a breeze because each item plays a star role. The potatoes provide the soft base, flour gives structure, and the vegan pesto ingredients bring a fresh, garlicky punch that perfectly complements the gnocchi.

Russet potatoes (5, about 33.65 ounces/955g): Their starchy texture is key for light and fluffy gnocchi.
All-purpose flour (2 ½ cups/300g): Adds just enough structure to hold the dough together without making it dense.
Salt (½ teaspoon): Enhances the natural flavors of the dough.
Olive oil (¼ cup/60ml): Adds richness and smoothness to the pesto.
Fresh basil (¾ ounces/20g): Brings fresh, herbaceous notes essential to classic pesto flavor.
Garlic cloves (1 to 3): Adds a punch of garlicky warmth, adjustable depending on your preference.
Vegan parmesan (1.5 ounces/42g): Provides cheesy savoriness to elevate the pesto.
Walnuts or pine nuts (½ cup/60g): Offers a lovely nutty depth and creamy texture.
Water (2 ½ tablespoons/37ml): Helps to bring the pesto together to the perfect consistency.

How to Make Homemade Vegan Gnocchi with Vegan Pesto Recipe

Step 1: Roast and Prepare the Potatoes

Start by preheating your oven to 450°F (232°C). Pierce your washed russet potatoes all over with a fork, then wrap them individually in aluminum foil. Roast for about an hour until they’re soft all the way through. This roasting step is pure magic because it cooks the potatoes perfectly for the lightest and fluffiest gnocchi texture.

Step 2: Peel and Mash the Potatoes

Once roasted, carefully remove the foil and let the potatoes cool slightly — just enough so you can handle them safely. Cut each in half crosswise and peel the skins off with your fingers or a spoon. Place the peeled potatoes in a large bowl and mash them until ultra smooth. The smoother the mash, the silkier your gnocchi will be, so take your time here.

Step 3: Make the Dough

Mix in ½ cup of flour and salt, stirring until you see shaggy chunks begin to form. Switch to kneading with your hands, gradually incorporating the remaining flour in small increments. Aim to create a soft but not sticky dough — this is crucial so your gnocchi holds its shape and has that tender bite.

Step 4: Shape the Gnocchi

Turn the dough onto a lightly floured surface, shaping it into a loaf about 6 inches long. Cut this into 5 equal pieces. Roll each piece into a log roughly 15 to 19 inches long and about an inch thick. Slice the logs into 1-inch pieces, then roll each into a ball. If you want to go classic, press each ball lightly against the back of a fork to create ridges that help the pesto cling wonderfully.

Step 5: Prepare the Vegan Pesto

In a food processor or blender, combine olive oil, fresh basil, your choice of 1 to 3 garlic cloves, vegan parmesan, walnuts or pine nuts, salt, and water. Blend until smooth and vibrant. Feel free to taste and tweak it — maybe a little extra garlic or nuts depending on your palate.

Step 6: Cook and Toss the Gnocchi

Bring a large pot of salted water to a boil and drop in the gnocchi in batches. Cook them for 3 to 5 minutes until they float up to the surface. This floating moment means they’re perfectly cooked through. Scoop them out and toss immediately with a few tablespoons of your pesto and some reserved pasta water to help create a silky sauce that coats each pillow perfectly.

How to Serve Homemade Vegan Gnocchi with Vegan Pesto Recipe

A white pot filled with many pieces of gnocchi covered in a green sauce. The gnocchi are light yellow with soft edges and are evenly mixed with the smooth, slightly chunky green sauce. The pot's handle is visible, and it sits on a white marbled surface. The image shows a close-up view highlighting the texture and color contrast between the gnocchi and sauce. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To take your plate over the top, sprinkle a little extra vegan parmesan or toasted nuts on top. A few fresh basil leaves or a drizzle of good-quality olive oil add a final flourish that’s both beautiful and flavorful. A touch of freshly cracked black pepper gives a subtle spicy warmth that balances the rich pesto nicely.

Side Dishes

This dish pairs wonderfully with a crisp green salad for some fresh crunch and brightness. Roasted vegetables or garlic sautéed greens such as spinach or kale add a nourishing boost and complement the herbaceous pesto perfectly. Keep sides light so the gnocchi shines center stage.

Creative Ways to Present

For an elegant twist, try serving the gnocchi in a shallow bowl with pesto artfully drizzled around. You can also dollop additional pesto on the side for dipping or swirl a little vegan cashew cream with the pesto for a marbled effect. If you’re hosting, individual mini portions garnished with microgreens make for a stunning appetizer.

Make Ahead and Storage

Storing Leftovers

You can store leftover gnocchi in an airtight container in the refrigerator for up to 2 days. To prevent sticking, give the gnocchi a light toss in olive oil before storing. Keep the pesto separate in its own container to maintain its fresh green vibrancy.

Freezing

Homemade vegan gnocchi freeze beautifully. Arrange the uncooked gnocchi in a single layer on a floured baking sheet and freeze until firm, about 2 hours. Then transfer them to a zip-top bag or airtight container. They’ll keep for up to 1 month and can be cooked straight from frozen, just add a minute or two to the boiling time.

Reheating

The best way to reheat cooked gnocchi is gently on the stovetop in a pan with a touch of olive oil or vegan butter substitute to keep their texture nice and soft. You can also toss them back in boiling water for a quick fresh heat-through. Avoid microwave reheating as it can make gnocchi gummy.

FAQs

Can I use different potatoes for the gnocchi?

Russet potatoes are ideal due to their starchiness, which keeps the gnocchi light. Waxy potatoes like red or new potatoes tend to make denser gnocchi, but you can experiment if that’s what you have on hand.

What if I don’t have a potato ricer?

No worries at all! Use a fork or a potato masher and work the potatoes thoroughly until no lumps remain. The key is to get a silky smooth mash for tender gnocchi.

How garlicky is the vegan pesto?

You can adjust the garlic to your liking. The recipe suggests anywhere from 1 to 3 cloves depending on the size and your preference. Start small if you’re sensitive and add more if you love that kick!

Is this recipe gluten-free?

This particular recipe uses all-purpose flour, so it’s not gluten-free. However, you can substitute with a gluten-free flour blend designed for baking, but be aware the texture may vary slightly.

Can I make the vegan pesto without nuts?

Yes! If you have a nut allergy, try using sunflower seeds or omit nuts altogether. The pesto will still be delicious, just slightly different in texture and richness.

Final Thoughts

Making this Homemade Vegan Gnocchi with Vegan Pesto Recipe is such a rewarding experience, from roasting the potatoes to rolling that tender dough and blending the fresh pesto. It’s the kind of meal you can proudly serve to friends or enjoy as your own little celebration of plant-based goodness. Give this recipe a go—you’ll quickly see why it’s one of my all-time favorite ways to enjoy vegan Italian comfort food!