This vegan gnocchi with vegetables and pesto is a quick and easy dinner that tastes like it's from a fine restaurant! Perfectly cooked gnocchi tossed with your favorite veggies and some vegan pesto, this recipe is sure to be a new favorite!
My family and I love vegan gnocchi and I've been making it for as long as I can remember, but it was only recently that I realized that I have been doing it all wrong. One day I got the idea to panfry the gnocchi after I boiled it, and it made a world of difference in the taste and texture!
Fried gnocchi is truly the best way to make gnocchi and now the only way that my family will eat it. You just have to give it a try!
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❤️ Why make this recipe
This vegan gnocchi makes a quick and easy weeknight meal that's packed with healthy veggies and tons of flavor! You can use any vegetables that you have on hand so it's super versatile. If you use premade gnocchi, it's very quick and easy. (Plus you don't need to make gnocchi dough, use a gnocchi board and potato ricer or fuss with rolling the individual gnocchi with the tines of a fork like you do when you make homemade gnocchi.)
🧾 Ingredients and substitutions
- Gnocchi - I used prepackaged gnocchi that you can find in most grocery stores near the pasta. Most prepackage gnocchi is vegan, but be sure to read the ingredients to be sure, or check out my vegan gnocchi brands guide.
- Olive Oil - for frying the gnocchi and the vegetables.
- Vegetables - your choice of fresh veggies. I like red onion, garlic, mushrooms, zucchini, summer squash, bell peppers, cherry tomatoes, and spinach.
- Pesto - you can use store-bought vegan pesto if you can find it or easily make your own homemade vegan pesto or nut-free vegan pesto. You can also use a handful of chopped fresh basil.
- Add-ins - This dish is also delicious with some pan-fried tofu or some vegan sausage added in for some extra protein. You can also sprinkle it with some toasted pine nuts, red pepper flakes, Italian seasonings, nutritional yeast, vegan parmesan, or vegan mozzarella cheese.
🔪 Helpful tools
- Frying Pan - you will need a large skillet with a lid to panfry the gnocchi and vegetables.
- Slotted Spoon - to scoop the cooked gnocchi out of the boiling water. You can also just drain it into a colander when it floats.
🥄 How to make vegan gnocchi
Boil the gnocchi
Step 1 - Heat a large pot of salted water until it comes to a boil. (Enough water so that all of the gnocchi have room to expand and float to the top.)
Step 2 - In a large bowl, break apart the packaged uncooked gnocchi so that it is not stuck together then add it to the boiling water.
Step 3 - Boil the gnocchi for about 3 minutes until it floats to the top, then use a slotted spoon and scoop the cooked pillowy gnocchi out of the boiling water and place it into a skillet with 2 tablespoons of olive oil.
Fry the gnocchi
Step 4 - Fry the boiled gnocchi in a skillet for about 10-12 minutes until golden brown stirring frequently so it doesn't burn. Then place the gnocchi in a bowl while you saute your vegetables.
Saute the vegetables
Step 5 - Add another tablespoon of olive oil to the frying pan and saute the onions over medium-low heat for 3 minutes, then add the red bell pepper, sliced mushrooms, and minced garlic then saute for 3-4 more minutes until slightly tender.
Step 6 - Add 2 cups of sliced cherry tomatoes and 4 cups of baby spinach and cover for about 2-3 minutes to allow the spinach to wilt.
Step 7 - Add 1/4 cup of vegan pesto and stir well, then add the fried gnocchi back into the frying pan and mix well with the pesto and veggies.
👩🏻🍳 Pro Tips
- Don't rinse the cooked gnocchi before frying, you want the starches on the gnocchi to help it to be crispy.
- Only cook the gnocchi until it floats, you don't want to overcook it or it will be soggy.
- You can omit the step of frying the gnocchi if you want to save time or calories and simply add the boiled gnocchi to the sauteed veggies and pesto.
- Use any veggies that you have on hand or that you like.
❓ Frequently asked questions?
Yes, this dish can easily be made gluten-free with gluten-free gnocchi. You can buy premade gluten-free chickpea gnocchi or you can make your own homemade gnocchi that's gluten-free. The rest of the ingredients in this meal are naturally gluten-free.
Any sauce that goes well over pasta also goes well with the gnocchi. A creamy sauce is also delicious over gnocchi. I love to use my creamy vegan pesto sauce, coconut milk alfredo, roasted tomato sauce, and silken tofu pasta sauce too. You can also simply use a jar of marinara sauce. My kids love it with vegan butter or brown butter, and a sprinkle of garlic salt and nutritional yeast.
🥡 Storage and reheating
Refrigerate: This potato gnocchi with veggies will keep well in the fridge for 3 - 5 days in an airtight container.
Freeze: Leftover gnocchi and vegetables can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat the vegan gnocchi in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.
🌟 More easy dinner recipes
- Vegan Broccoli Pasta
- Creamy Vegan Mushroom Pasta
- Mediterranean Pasta Salad
- Vegan Orzo with Spinach and Lemon
- Vegan Piccata
- Vegan Pesto Pasta
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Vegan gnocchi recipe
Vegan Gnocchi with Pesto and Vegetables
Ingredients
- 1 (16 oz) package vegan gnocchi (about 2 cups)
- 3 tablespoons olive oil (divided)
- 1 small red onion
- 2 cloves garlic
- 1 cup red bell pepper (diced)
- 2 cups mushrooms sliced
- 2 cups cherry tomatoes (halved)
- 4 cups baby spinach
- 1/4 cup vegan pesto (or a large handfull of chopped basil and 2 tbsp extra olive oil)
Instructions
Boil the gnocchi
- Heat a large pot of salted water until it comes to a boil. (Enough water so that all of the gnocchi have room to expand and float to the top.)
- In a large bowl, break apart the packaged uncooked gnocchi so that it is not stuck together then add it to the boiling water.
- Boil the gnocchi for about 3 minutes until it floats to the top, then use a slotted spoon and scoop the cooked pillowy gnocchi out of the boiling water and place it into a skillet with 2 tablespoons of olive oil.
Fry the gnocchi
- Fry the boiled gnocchi in a skillet for about 10-12 minutes until golden brown stirring frequently so it doesn't burn. Then place the gnocchi in a bowl while you saute your vegetables.
Saute the vegetables
- Add another tablespoon of olive oil to the frying pan and saute the onions over medium-low heat for 3 minutes, then add the red bell pepper, sliced mushrooms, and minced garlic then saute for 3-4 more minutes until slightly tender.
- Add 2 cups of sliced cherry tomatoes and 4 cups of baby spinach and cover for about 2-3 minutes to allow the spinach to wilt.
- Add 1/4 cup of vegan pesto and stir well, then add the fried gnocchi back into the frying pan and mix well with the pesto and veggies.
Notes
- Don't rinse the cooked gnocchi before frying, you want the starches on the gnocchi to help it to be crispy.
- Only cook the gnocchi until it floats, you don't want to overcook it or it will be soggy.
- You can omit the step of frying the gnocchi if you want to save time or calories and simply add the boiled gnocchi to the sauteed veggies and pesto.
- Use any veggies that you have on hand or that you like.
Nutrition
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
Perfect timing. I just picked up a package of mini gnocchi at Whole Foods this morning. This is how I'm going to use it. Thank you!
So delicious and easy!
Glad that you liked it, Jo! 🙂
This recipe is making my mouth water 😋 is really like the recipe for the actual vegan gnocchi if you don't mind as I'd love to make them myself rater than buy them . Do you have it at all ?
I don't have one myself, but I have one linked in the 4th paragraph if that helps. Enjoy!