Vegan Gnocchi with Mushroom Cream Sauce

This vegan gnocchi is made without eggs for an easy-to-follow 3-ingredient recipe. Toss it with a mushroom cream sauce for a rich and decadent meal.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
5 from 1 vote
Course: Main Course
Cuisine: Vegan
Keyword: Vegan Gnocchi
Servings: 4 people
Calories: 297 kcal
Author: Sarah McMinn
Vegan Gnocchi
  • 1 pound russet potatoes, (2 medium-sized potatoes)
  • 1 cup all-purpose flour, plus more for dusting
  • 1/2 tsp. salt
Mushroom Cream Sauce
  1. Peel and chop the potatoes into 1/2" cubes and place them in a large pot of boiling water. Boil for 12-15 minutes, until they are easily pierced with a fork. 

  2. While the potatoes are boiling, make the mushroom cream sauce. In a small saucepan, bring the vegetable broth to a low simmer. In a separate saucepan, melt 1 tablespoon of vegan butter over medium heat. Add the flour, one tablespoon at a time, and mix with a wooden spoon until fully incorporated making a roux. Cook for 30-60 seconds stirring constantly.

  3. Add the vegetable broth, one-half cup at a time, whisking vigorously to avoid the flour from clumping. Whisk until all the vegetable broth is incorporated. Bring to a boil and then reduce heat to a simmer. Simmer for 30 minutes. Once thick, remove from heat, whisk in vegan creamer or non-dairy milk, and set aside while you prepare your gnocchi. 

  4. Once your potatoes are soft, strain them through a colander shaking off any excess water. Place them in a metal bowl. Using your Dome Dough Maker, mash the potatoes until they are completely and thoroughly mashed. 

  5. Add the flour and salt to the mashed potatoes and gently knead it together with the Dome Dough Maker until it forms a soft dough. The dough should be soft but not sticky. 

  6. On a floured surface, divide the dough into four pieces. Roll each one out evenly into a long rope that is 1/2" - 3/4" in diameter. Using a sharp knife, cut the rope into 1" pieces. Make indentations with a fork on the front and back of each dumpling (this is optional).

  7. In small batches, place the gnocchi in boiling water and boil for about 60 seconds. The gnocchi is done when the pieces float to the top. Scoop them out with a slotted spoon and set them aside. Repeat until all the gnocchi has been cooked. 

  8. To finish the sauce, heat the remaining tablespoon of butter over medium heat. Add the shiitake mushrooms and sauté for 2-3 minutes until golden brown. Strain the thickened velouté sauce through a fine mesh strainer and add to the mushrooms.  Stir in the gnocchi and serve immediately with fresh parsley, freshly ground pepper, and vegan parmesan (optional).

Recipe Notes

Gnocchi is a great thing to make in advance. To freeze the gnocchi, place it in a single layer on a baking sheet before boiling the dumplings and let them freeze all the way through. Once they are frozen, place the gnocchi in a ziplock bag and store it in the freezer for up to 3 months.

To prepare frozen gnocchi, place it in boiling water straight from the freezer. Frozen gnocchi will take longer to cook but, just like before, look for the first ones to float to the top to know when the gnocchi is done.


Nutrition Facts
Vegan Gnocchi with Mushroom Cream Sauce
Amount Per Serving
Calories 297 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 650mg28%
Potassium 678mg19%
Carbohydrates 54g18%
Fiber 3g13%
Sugar 2g2%
Protein 7g14%
Vitamin A 470IU9%
Vitamin C 6.4mg8%
Calcium 19mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.