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Vegan Sage Butter Gnocchi pasta in a pan with wooden spoon
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5 from 2 votes

Vegan Sage Butter Gnocchi

A simple but tasty vegan sage butter gnocchi with roasted mushrooms. Gnocchi pasta is pan-fried with sage, butter and garlic until crispy and golden on the outside but soft inside.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course/Pasta
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: Vegan gnocchi
Servings: 6
Calories: 332kcal

Equipment

  • Large pasta pot
  • Large saucepan

Ingredients

For vegan gnocchi

  • 2 large russet potatoes (approx 1.5 pounds, baked, then peeled and grated or put through a potato ricer)
  • 2 cups all purpose flour (approx)
  • ¼ cup vegan yogurt (or aquafaba)
  • 1 tsp salt

For sage butter sauce

  • 2 tbsp vegan butter (or extra virgin olive oil)
  • 3 cloves garlic (minced)
  • 2 tbsp sage (finely chopped, divided)
  • 8 oz crimini mushrooms (sliced, optional)
  • Salt and ground black pepper to taste

For serving

Instructions

  • Peel the cooked russets and grate them. Spread the potatoes out on a baking sheet for a few minutes for any moisture to evaporate.
  • Place a large pot of salted water to boil for cooking the gnocchi.
  • Place the russets in a bowl and add the yogurt or aquafaba and salt. Mix until everything's evenly dispersed, then begin kneading in the flour. First add a cup and knead, then add a bit more as needed until you have a smooth dough.
  • Pinch off a portion of the dough and use your palms to roll it into a ½ inch thick cylinder.
  • Use a knife or bench scraper to cut off ½-inch lengths of the cylinder.
  • Press each piece of the dough, cut side down, on the tines of a fork, while pressing with your thumb on the other side of the dough to make an indentation. Roll it off gently and place in a baking sheet. Repeat with the remaining dough.
  • To cook the gnocchi, let the water come to a rolling boil. Add the gnocchi, a few at a time, and stir gently. The gnocchi will let you know they are done by floating to the top. Scoop them out with a slotted spoon and set aside.

Make the sage butter sauce

  • In a saucepan, heat the butter with the garlic and 1 tbsp sage.
  • When the butter melts, add the mushrooms, if using, and season with salt and ground black pepper. Saute the mushrooms until they begin releasing their juices, a couple of minutes. If not using mushrooms proceed directly to next step.
  • Add the gnocchi to the pot and cook, stirring frequently, until they begin to turn golden-brown. You can let them brown as much or as little as you like.
  • Season with salt and ground black pepper as needed.
  • Serve hot or warm with vegan parmesan for sprinkling.

Nutrition

Calories: 332kcal | Carbohydrates: 58g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 427mg | Potassium: 760mg | Fiber: 3g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 4mg