Weekend Kitchen Project: Homemade Vegan Spinach Gnocchi with Garlic-Walnut Oil Sauce

Making your own gnocchi from scratch takes a little time and patience, but it's so satisfying

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Making your own gnocchi from scratch takes a little time and patience – but just think of the sense of satisfaction when you’re done. In this recipe, the vegan spinach gnocchi are made with potato and all-purpose flour and topped with a garlic and walnut olive oil topping. You could certainly skip the sauce steps and sub in another topping you like, like sage oil or pesto.

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Vegan Creamed Spinach
Vegan Spinach-Tempeh Quesadillas
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Vegan Spinach Gnocchi with Garlic-Walnut Oil



  • 1 1/2 lbs. dry, starchy potatoes
  • 1 Tablespoon olive oil
  • 1/8 tsp. salt
  • 1/4 cup dairy-free Parmesan cheese, grated
  • 1 cup cooked spinach, squeezed dry
  • 2 1/4 cups all purpose flour
  • Coarse salt for baking tray

Garlic and walnut topping

  • 1/4 cup olive oil
  • 2 cloves garlic, minced (2 tsp.)
  • 1/3 cup chopped walnuts
  • 3 Tbs. chopped fresh parsley


Preheat your oven to 425F. Sprinkle a layer of coarse salt to cover your sheet tray, and then place the potatoes on top of the salt. Bake until tender, about 45 minutes.

Put spinach, cheese, oil, and 1/8 tsp of salt into a food processor and blitz until puréed.

As soon as the potatoes are cool enough to handle, work quickly to slice them open, scoop the flesh out of the skin, and put it into a ricer or food mill (you can also mash by hand, but be sure to get a smooth mash without allowing the potato to become gluey).

Mix spinach purée into potato mash. Then gradually work flour into potato-spinach mixture.

Turn dough out onto lightly floured surface and knead until smooth and elastic.

Line baking sheet with wax paper and lightly flour. Break off small pieces of dough and roll into balls about 3/4 inch in diameter. Roll each ball across the back of a fork or gnocchi forming paddle to create ridges. Place in a single layer on prepared pan. Continue until all dough is formed.

Bring a large pot of water to a boil.

Meanwhile, in medium skillet, heat oil over medium heat. Add garlic and cook, stirring often, 1 minute. Add walnuts, reduce heat to low and cook, stirring often, 1 minute more. Remove from heat.

When water boils, add salt. Working in batches, drop gnocchi into water. Cook 10 seconds after dumplings rise to surface, about 10 minutes total. Remove with slotted spoon and divide among 8 serving bowls.

Reheat olive oil mixture, then spoon over gnocchi. Top with additional vegan parm if desired. Serve warm.

Nutrition Information

  • Calories 321
  • Carbohydrate Content 46 g
  • Cholesterol Content 28 mg
  • Fat Content 11 g
  • Fiber Content 4 g
  • Protein Content 9 g
  • Saturated Fat Content 2 g
  • Sodium Content 79 mg
  • Sugar Content 0 g