Vegan Gnocchi

photo cred. - Karolina Grabowska


  • 2 peeled and sliced potatoes

  • As needed but at least a pint of all-purpose flour

  • 1 clove of garlic

  • ¼ cup garden peas

  • 20 fresh tomatoes

  • 10 pieces of sun-dried tomatoes

  • a sprig of fresh thyme

  • 8 leaves fresh basil

  • Pinch of salt

  • Pepper to taste


  • Boil the potatoes until they are soft enough to mash for about 25-30 until it's fork-tender.

  • Mash the potato and leave to cool down before adding to a large bowl with the flour.

  • Stir until the ingredients come together to form a dough.

  • Knead the dough just like any type of dough and set aside for 1 hour so it becomes firmer so it is easier to work with.

  • Roll the dough out into a long cylinder with a circumference roughly the size of your thumb. Cut the dough into 1 cm cubes and roll each piece in flour to coat. With the fork, press gently each piece of gnocchi.

  • Bring a pan of water to boil and cook the gnocchi for one minute

For the sauce:

  • Fry the cubed aubergines and garlic in vegetable oil in a pan.

  • After 3 minutes, add the fresh tomatoes and the sun-dried tomatoes to the pan.

  • Cook for a further 2 minutes before adding the garden peas.

  • Season with a bit of black pepper, salt and add the fresh thyme.

  • Turn the heat off and then add the cooked gnocchi, add basil while gently stirring them into the sauce.

  • Serve and enjoy.

Inspired by Vegan and Food Living

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