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Vegan Gnocchi Recipes
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📋 Rainbow Vegan Gnocchi Recipes

Gnocchi is a perfect dish for the holidays, the main ingredients are potatoes, however, you can mix it with other vegetables to change flavor and colors. So festive on the plate, no artificial colors, and no eggs, so they are also a healthy option for a vegan dinner.
Course Pasta
Cuisine Italian
Diet Vegan
Keyword gnocchi no egg, Italian gnocchi, vegan gnocchi
Prep Time 20 minutes
Cook Time 30 minutes
Resting time 30 minutes
Total Time 1 hour 20 minutes
Servings 18 servings
Calories 306kcal

Ingredients

Chestnuts gnocchi

Sweet potato gnocchi

Blue potato gnocchi

Sauce to serve

  • 1 stick butter or extra virgin olive oil
  • 6 sprig sage

Instructions

Preparing the chestnuts

  • Remove the hard chestnut shells
  • Place them in a pan and cover them with water
  • Boil them until the skin comes off easily, about 20 to 30 minutes
  • Drain them and remove the skin while they are still warm
  • Remove any bad chestnuts

Boil the potatoes

  • In a large pan boil for 20 to 25 minutes all the regular potatoes for both chestnut gnocchi and sweet potato gnocchi (2 lb - 1 kg total)
  • Pierce one of the potatoes with a knife to check if they are done. The knife should pierce the potato smoothly all the way into the center.
  • Drain them
  • Boil the 2 sweet potatoes for 20 minutes
  • Drain them
  • Boil the purple potatoes for 20 minutes
  • Drain them

Mashing the potatoes

  • If you have a KitchenAid vegetable strainer, strain the potatoes while they are still warm. The skin is automatically separated.
  • If you don't have it, peel the potatoes while still warm and strain them with a hand strainer.

Preparing the sweet potato gnocchi dough

  • Strain the sweet potatoes and 1/2 of the regular potatoes while still warm
  • Wait until the mashed potatoes have cooled down
  • Once they are cold, mix them with 1 cup - 170 g of semolina flour, 1 cup - 120 g of regular all-purpose flour, and 1/2 tbsp of salt
  • Place it on a well-floured surface and cover with flour

Preparing the chestnut gnocchi dough

  • Strain the chestnuts with the other half of the regular potatoes while they are still warm
  • Wait until the mash has cooled down
  • Once it is cold, mix it with 1 cup - 170 g of semolina flour, 1/2 cup - 60 g of regular All-purpose flour, and 1/2 tbsp of salt
  • Place it on a well-floured surface and cover with flour

Preparing the purple potato gnocchi dough

  • Strain the purple potatoes while still hot
  • Wait until the mash has cooled down
  • Once it is cold, mix it with 1 cup - 170 g of semolina flour, 1/2 cup - 60 g of regular All-purpose flour, and 1/2 tbsp of salt
  • Place on a well-floured surface and cover with flour

Shaping the gnocchi

  • To shape the gnocchi, take a piece of dough, the size that fits in your fist.
  • Roll it into long strips
  • Cut the logs into small pieces, the size of a grape
  • Roll each piece of dough over the back of a fork to indent them

Cooking the gnocchi

  • In a large pasta pan, bring to boil salted water
  • Pour in the gnocchi in the boiling water, a batch of 10 or 20 at a time, depending on how big is the pan
  • When the gnocchi float they are ready
  • Remove them with a colander strainer spoon
  • Place them in a pan with the sauce
  • Keep them warm until all the gnocchi are cooked
  • Place them on a serving dish and serve

Video

Notes

  • Peeling and cleaning the chestnuts is a long and laborious task. If you are not up to it, you can buy the chestnuts already peeled and boiled.
  • As a sauce, I used sage and butter. You can substitute butter with extra virgin olive oil
  • You can either serve those gnocchi together or separate, they can be used as a primo piatto for an Italian meal, as a side dish, or as a vegan main.
  • When you want to add a new ingredient to gnocchi, it is really important to consider the amount of humidity you are adding to the dough. So if the vegetables you are adding are very watery, add more flour.

Nutrition

Calories: 306kcal | Carbohydrates: 56g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 644mg | Potassium: 486mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3726IU | Vitamin C: 21mg | Calcium: 27mg | Iron: 3mg