Easy Pan-fried Vegan Gnocchi with Spinach and Garlic

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This Easy pan fried vegan gnocchi with spinach and garlic are deliciously crispy on the outside, and soft, light and pillowy on the inside. This vegan gnocchi recipe is incredibly easy to make and requires no boiling – plus it’s egg free and dairy free (and can be gluten free if you use gluten free flour).

This is my go-to recipe whenever I have leftover boiled potatoes from last nights dinner. 

What flour should you use to make the best vegan gnocchis

Gnocchi are traditionally made using semolina flour which is a more protein rich, coarser type of flour that add extra texture (you will recognise it from most pasta recipes).

For this vegan gnocchi recipe I prefer using semolina as well because it makes the gnocchis extra crispy on the outside.

If you only have regular all-purpose flour at home you can easily use that instead. Mostly any type of flour will work for this recipe so don’t be afraid to use whatever flour you have in your home. The gnocchis may be a little less crispy if you’re using all-purpose flour but they will still be deliciously pillowy on the inside.

What’s great about this easy pan-fried vegan gnocchi with spinach and garlic recipe:

  • Everything
  • Deliciously crispy on the outside and soft and pillowy on the inside
  • Easy to make
  • Great way to use leftover potatoes
  • Healthy
  • Vegan, soy free and can be gluten free
  • Budget friendly
  • Kid friendly recipe – kids adore making gnocchis

Making oven roasted vegan gnocchi from scratch

If you don’t have any leftover potatoes you can still make this gnocchi recipe. Just fill a large pot with water and peel and cut 16 ounces of potatoes (should be around 3 medium/large potatoes) into cubes. Add the potatoes to the boiling water and let them boil for 15-20 minutes or until tender. Now you are ready to make vegan gnocchis.

Gluten free vegan gnocchis

To make these gnocchis gluten free I recommend replacing the semolina flour that goes into the dough with brown rice flour. To still get that nice and crispy exterior of the roasted gnocchis I like to roll out the gnocchis on a surface dusted with almond flour. The almond flour recreates the effect from the coarser semolina flour and adds extra protein and texture. Plus it tastes absolutely amazing. Once you have replaced the flour with a gluten free option you can season and cook the gnocchis as instructed in the recipe.

Can I use sweet potatoes?

Yes, you can. Although I recommend using a 50/50 mix of white potatoes and sweet potatoes for the best results because sweet potatoes don’t contain enough starch on their own. Combining the two types of potatoes is delicious though and is definitely something I can recommend.

What can I serve with my vegan gnocchis?

You can serve gnocchis with ant type of sauce, roasted veggies or a simple spinach and garlic side like I have done here. These roasted gnocchis goes well with everything.

How are these easy vegan gnocchi with spinach and garlic made? It’s very straightforward. Just:

Instructions

  • Preheat oven to 350F and line a baking tray with baking paper.
  • Pour the pre-cooked potatoes into a bowl and mash them using a fork. Add salt and 4 tablespoons semolina (or whichever flour you prefer) and mix together until it forms a dough. 
  • Dust a surface with flour and roll out the gnocchi dough until it 2-inch wide, 1-inch thick string. Cut into 1-inch pieces (should make around 45-50 gnocchis).Lightly shape the gnocchis into the traditional log shape and optionally you can use a gnocchi board or a fork to make the traditional gnocchi pattern.
  • Drizzle a little extra semolina flour over the gnocchis if needed and add the gnocchis to the lined baking pan. Season with olive oil, dried thyme, mediterranean spice mix and sea salt and toss together until all the gnocchis are coated.Bake the gnocchis for 20-25 minutes in the oven or until the gnocchis are golden and crispy on the outside. Serve hot with your favourite veggies and enjoy.

Making the Savory Spinach and Garlic

Instructions

  • Heat olive oil in a skillet and add the garlic. Let the garlic cook for 1 minute before adding the spinach. Let the spinach cook for one more minute before adding all the rest of the ingredients. Stir together to combine and let the spinach cook for just a few minutes. Add extra salt if needed and serve with oven roasted gnocchis.

Easy Vegan Gnocchi with Spinach and Garlic

These Easy pan fried vegan gnocchi’s are deliciously crispy on the outside, and soft, light and pillowy on the inside. This vegan gnocchi recipe is incredibly easy to make and requires no boiling – plus it’s egg free and dairy free (and can be gluten free if you use gluten free flour).
This is my go-to recipe whenever I have leftover boiled potatoes from last nights dinner. 
Course Dinner
Cuisine Italian
Keyword vegan
Prep Time 7 minutes
Cook Time 25 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 16 oz (460g) Potatoes Peeled, cooked and cubed
  • 8 tbsp (80g) Semolina Flour or all-purpose or gluten free flour
  • 1 tsp salt
  • 1 tsp Dried Thyme
  • 1 tbsp Mediterranean spice mix
  • ½ tbsp Sea salt

Instructions

  • Preheat oven to 350F and line a baking tray with baking paper.
  • Pour the pre-cooked potatoes into a bowl and mash them using a fork. Add salt and 4 tablespoons semolina (or whichever flour you prefer) and mix together until it forms a dough. 
  • Dust a surface with flour and roll out the gnocchi dough until it 2-inch wide, 1-inch thick string. Cut into 1-inch pieces (should make around 45-50 gnocchis).
    Lightly shape the gnocchis into the traditional log shape and optionally you can use a gnocchi board or a fork to make the traditional gnocchi pattern.
  • Drizzle a little extra semolina flour over the gnocchis if needed and add the gnocchis to the lined baking pan. Season with olive oil, dried thyme, mediterranean spice mix and sea salt and toss together until all the gnocchis are coated.
    Bake the gnocchis for 20-25 minutes in the oven or until the gnocchis are golden and crispy on the outside. 
    Serve hot with your favourite veggies and enjoy.

Notes

This recipe is freezer friendly.

Savory Spinach and garlic

This easy spinach with garlic stew is incredibly easy to make but packs a flavourful punch. It’s loaded with spices, immune system boosting garlic and the all-important vegan iron source spinach. And it’s so quick to make.
Course Dinner
Cuisine Italian
Keyword vegan
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 2 tbsp Olive Oil
  • 3 cloves Garlic Minced
  • 2 cups Spinach Fresh or frozen
  • 5 Sun dried Tomatoes Chopped
  • 2 tbsp Sweet and Sour Chili Sauce
  • 1 tsp Dried Thyme
  • 1 tsp Curry Powder
  • 1 tsp Turmeric
  • 1 tsp Sambal Oelek Chili paste
  • Salt and Pepper to taste

Instructions

  • Heat olive oil in a skillet and add the garlic. Let the garlic cook for 1 minute before adding the spinach. Let the spinach cook for one more minute before adding all the rest of the ingredients. Stir together to combine and let the spinach cook for just a few minutes. Add extra salt if needed and serve with oven roasted gnocchis.

If you are looking for more easy and delicious vegan recipes try my easy creamy vegan pumpkin pasta or my easy vegan smoky lentil casserole

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