#Vegan, #PlantBased, #GlutenFree, #KosherforPesach,

This is a serious game changer. I don’t know about where you live, for here if you want to buy Gnocchi from a store you don’t have the option to buy one with a bunch a of preservatives. For me this is a show stopper. I will order gnocchi once in a while at a restaurant with melted vegan cheese on top and tomato sauce (that’s the only vegan sauce, boo). But for sure these restaurants are not rolling their own gnocchi.

Honestly, I never considered making it myself. I have made my own dough for dumplings (which are da’ bomb but take forever), pasta (never works for me) and Kubeh. But for some reason I always gnocchi was super complicated. NOT! It’s simpler and quicker then all of these other doughy luxuries.

When I heard how easy it was to make them from fellow Israeli foodie Ahuva Shwartz from The Katamon Kitchen first I was like “YAAAS!” and then I was like hello google, how do we veganize gnocchi? Turns out it’s pretty simple. And then I dreamed of gnocchi, and I made it, devoured it and I am still dreaming of gnocchi. I think I am going to try sweet potato gnocchi tomorrow.

Ok, so are you ready for this?! Let’s jump in….




  • 5 medium potatoes (makes 4 cups when cooked and grated)
  • 1-2 cups of potato starch
  • Salt
  • – 2-3 tbsp water


– Half a medium butternut squash, peeled

– 1/4 cup cashews

– 1 tbsp Smoked paprika

– 1 tsp Spicy paprika

– Salt and Pepper, to taste


  1. Preheat oven to 180c/350f. Place potatoes and butternut squash on a baking sheet. Drizzle butternut squash with olive oil and sprinkle with salt. Bake in the oven for about an hour or so until very soft when poked with a fork. Remove from the oven and cool.
  2. Fill two medium size pots with water. Salt the pot for the Gnocchi with 2 tbsp of salt. Bring to a boil. Add to the other pot the butternut squash and cashews. Sprinkle in some salt. Bring to a boil.
  3. Meanwhile, peel off the skins of the potatoes with your hands or a knife. Using the larger holes on a grater, grate the potatoes. Start mixing in the 1 cup of potato flour ¼ of a cup at a time until it’s well incorporated. Add in a sprinkle of salt. Knead the dough until it stays together. Add tablespoons of water at a time to help the dough stick together. Add more potato flour. The dough should be firm and not sticky.
  4. Cut the dough into 5 pieces and roll each one into a sausage shape about 1/2 inch in diameter. Cut the sausage into 1 inch chunks. If you want to, roll each piece down the back of a fork. Rolling the pieces down the fork is optional. Otherwise just roll into 1 in cylinders.
  5. Drop the gnocchi pieces into the boil salt water in small batches. When they float to the top they are ready, so fish them out with a slotted spoon. Place them on a plate with some olive oil to keep from sticking
  6. SAUCE: Once cashews are soft transfer the cashews and butternut squash to a standing blender or use a hand blender. Add almond milk as needed to thin out sauce. Add the spices, taste and adjust.

SERVING: Plate with sauce on the bottom. Add on the gnocchi. Sprinkle it with smoked parika and black pepper. For an extra depth of flavor and fancy top with slices of red or green spicy pepper and mint. You can use any herb of choice but I am obsessed with the combo of mint and spicy peppers.

This dish is KOSHER FOR PASSOVER too!

Check out more vegan, kosher for passover recipes in my digital cookbook VEG OUT PASSOVER:

Check out the VEG OUT PASSOVER digital cookbook here

Veg It Out
Need help?