35+ Delicious Dairy-Free Gnocchi Recipes for Every Taste

If you’re craving a comforting and delicious meal but are following a dairy-free lifestyle, look no further than gnocchi!

Traditionally made with potatoes, flour, and eggs, gnocchi is incredibly versatile, and with the right substitutions, it can easily be transformed into a dairy-free dish.

Whether you’re seeking a rich and savory sauce, a lighter vegetable-filled gnocchi, or an adventurous twist with unique ingredients, there are endless ways to enjoy this classic Italian dish without any dairy.

In this article, we’ve rounded up 35+ mouthwatering dairy-free gnocchi recipes that will satisfy your cravings, nourish your body, and bring some comfort to your plate.

From sweet potato gnocchi to herb-infused variations, there’s something for everyone to enjoy—no dairy required!

35+ Delicious Dairy-Free Gnocchi Recipes for Every Taste

Dairy-free gnocchi opens up a world of culinary possibilities that are both satisfying and nourishing.

Whether you prefer classic potato gnocchi or want to explore innovative variations made with sweet potatoes, butternut squash, or even cauliflower, these 35+ recipes offer something for every taste and occasion.

By swapping traditional dairy ingredients for plant-based alternatives, you can still enjoy the comforting, pillowy texture and rich flavors of gnocchi without compromising your dietary needs.

We hope these recipes inspire you to get creative in the kitchen and enjoy delicious, dairy-free meals with your loved ones!

Dairy-Free Potato Gnocchi with Sage and Garlic

This classic dairy-free potato gnocchi recipe is light, fluffy, and coated in a fragrant sage and garlic butter sauce. Perfect for those avoiding dairy but still craving comfort food, this gnocchi is incredibly versatile and pairs beautifully with a variety of sauces. Whether you serve it as a main or a side dish, it will quickly become a family favorite.

Ingredients:

• 2 pounds russet potatoes, peeled
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 large egg (optional, for vegan omit)
• Salt, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh sage leaves, chopped
• Salt and pepper, to taste

Instructions:

1. Begin by boiling the peeled potatoes in salted water until tender, about 20 minutes. Drain well and allow them to cool slightly.
2. Mash the potatoes with a potato ricer or masher, ensuring there are no lumps.
3. On a clean surface, form a well with the mashed potatoes and sprinkle the flour around the edges. Add the egg (if using) and a pinch of salt into the well.
4. Gently mix everything together, kneading the dough until it’s smooth and slightly sticky.
5. Divide the dough into portions and roll each portion into long ropes, then cut into 1-inch pieces.
6. Boil a large pot of salted water and gently drop in the gnocchi. Cook until they float to the top, about 2-3 minutes. Remove with a slotted spoon.
7. In a separate pan, heat olive oil over medium heat and sauté garlic until fragrant. Add the sage leaves and cook until they become crisp.
8. Toss the cooked gnocchi in the sage and garlic sauce, seasoning with salt and pepper to taste.

This dairy-free potato gnocchi with sage and garlic is a delightful dish that combines simplicity with rich, aromatic flavors. The soft gnocchi paired with the crispness of the sage and the richness of the garlic-infused oil creates an irresistible experience. Perfect for anyone looking for a satisfying and dairy-free pasta dish, it’s sure to please even the most discerning palates.

Dairy-Free Sweet Potato Gnocchi with Tomato Basil Sauce

Sweet potato gnocchi offers a vibrant twist on the traditional potato version, with a naturally sweet and earthy flavor. Paired with a tangy tomato basil sauce, this dish is a deliciously comforting meal that is both dairy-free and packed with nutrients. The soft texture of the gnocchi and the fresh, herby sauce create a harmonious blend of flavors.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1/4 teaspoon nutmeg (optional)
• 2 tablespoons olive oil
• 1 can (14 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Boil the sweet potato cubes in salted water until tender, about 15 minutes. Drain and mash them until smooth.
2. On a clean surface, combine the mashed sweet potatoes, flour, salt, and nutmeg. Mix until a dough forms. If the dough is too sticky, add a little more flour.
3. Roll the dough into long ropes, then cut into 1-inch pieces. You can press the back of a fork on each piece to create ridges, if desired.
4. Boil a pot of salted water and gently drop in the gnocchi. When they float to the surface, remove them with a slotted spoon.
5. For the sauce, heat olive oil in a pan over medium heat and sauté garlic until fragrant. Add the crushed tomatoes, oregano, salt, and pepper, simmering for 10 minutes.
6. Stir in the fresh basil just before serving.
7. Toss the gnocchi in the tomato basil sauce, coating them well.

The sweet potato gnocchi with tomato basil sauce is an extraordinary combination of flavors, perfect for those seeking a comforting yet healthy, dairy-free dish. The sweet potatoes bring a velvety texture to the gnocchi, while the tangy tomato sauce balances the natural sweetness. This dish is both satisfying and nourishing, making it an ideal choice for a quick weeknight dinner or a special occasion.

Vegan Spinach and Ricotta Gnocchi

A dairy-free alternative to classic spinach and ricotta gnocchi, this vegan version uses cashews to create a rich and creamy filling. Paired with a simple olive oil and garlic sauce, this dish is a delicious and cruelty-free version of a beloved classic. The cashew “ricotta” is smooth and flavorful, making it the perfect complement to the pillowy gnocchi.

Ingredients:

• 2 pounds potatoes, peeled
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 cup fresh spinach, chopped
• 1/2 cup raw cashews, soaked for 2 hours or overnight
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced

Instructions:

1. Boil the potatoes in salted water until tender, about 20 minutes. Drain and let them cool slightly, then mash them until smooth.
2. In a food processor, combine the soaked cashews, spinach, nutritional yeast, lemon juice, salt, and pepper. Process until smooth and creamy.
3. Mix the mashed potatoes, flour, and cashew-spinach mixture to form a dough. If the dough is too sticky, add more flour.
4. Roll the dough into ropes and cut into 1-inch pieces, pressing each piece with a fork to form the classic gnocchi shape.
5. Boil a pot of salted water, and when the gnocchi rise to the surface, remove them with a slotted spoon.
6. In a skillet, heat olive oil and sauté garlic until fragrant. Add the cooked gnocchi to the pan and toss them gently to coat.

Vegan spinach and ricotta gnocchi is a flavorful and wholesome dish that combines the best of both worlds: the richness of cashew-based “ricotta” and the delicate softness of homemade gnocchi. It’s a great dairy-free alternative to the traditional version, offering the same comforting qualities but with plant-based ingredients. Serve it with your favorite vegan sauce for a complete meal that everyone will love.

Dairy-Free Cauliflower Gnocchi with Lemon Pesto

This dairy-free cauliflower gnocchi recipe is a light, flavorful twist on the traditional potato gnocchi. Made with cauliflower, it’s both low-carb and nutritious, while the lemon pesto adds a refreshing citrusy zing to the dish. It’s the perfect balance of delicate gnocchi and vibrant pesto sauce, offering a wholesome meal that satisfies without any dairy.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 ½ cups gluten-free flour (or all-purpose flour)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup fresh basil leaves
• 1/4 cup lemon juice
• 1/4 cup olive oil (for pesto)
• 2 cloves garlic
• Salt and pepper, to taste

Instructions:

1. Steam the cauliflower florets until tender, about 10 minutes. Drain well and mash them, ensuring there is no excess water.
2. In a large bowl, combine the mashed cauliflower with the flour, salt, and pepper. Mix until a dough forms.
3. Roll the dough into long ropes, then cut into 1-inch pieces. Gently press each piece with a fork to create ridges.
4. Bring a large pot of salted water to a boil. Drop in the gnocchi, and once they float to the surface, remove them with a slotted spoon.
5. For the lemon pesto, blend the basil, lemon juice, olive oil, garlic, salt, and pepper in a food processor until smooth.
6. Toss the cooked gnocchi in the pesto sauce, ensuring they’re evenly coated.

Dairy-free cauliflower gnocchi with lemon pesto offers a unique and light take on classic gnocchi. The cauliflower provides a healthy base, while the fresh, citrusy pesto elevates the dish with a burst of flavor. This vibrant meal is perfect for anyone looking to enjoy a dairy-free, gluten-free, and low-carb option without compromising on taste.

Dairy-Free Beet Gnocchi with Balsamic Glaze

Beetroot adds a beautiful color and earthy sweetness to this dairy-free gnocchi, making it a visually stunning dish. Combined with a rich balsamic glaze, this beet gnocchi offers a unique twist on traditional gnocchi recipes. It’s an elegant, dairy-free option that will impress your guests while delivering on flavor.

Ingredients:

• 2 medium beets, roasted and peeled
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
• Fresh parsley, chopped (for garnish)

Instructions:

1. Roast the beets by wrapping them in foil and baking at 400°F for about 45 minutes, or until tender. Let them cool and peel the skin off.
2. Mash the beets until smooth, and mix them with the flour and salt to form a dough.
3. Roll the dough into long ropes and cut into 1-inch pieces, pressing each piece lightly with a fork to create ridges.
4. Bring a large pot of salted water to a boil and cook the gnocchi until they float to the top, about 2-3 minutes.
5. In a small pan, combine the olive oil, balsamic vinegar, and maple syrup. Simmer for a few minutes until the glaze thickens slightly.
6. Drizzle the balsamic glaze over the gnocchi and garnish with fresh parsley.

The vibrant beet gnocchi with balsamic glaze is a delightful, dairy-free dish that balances earthy sweetness with a tangy glaze. The rich purple hue of the gnocchi makes it a showstopper at any table, while the balsamic syrup adds a savory-sweet contrast that makes each bite unforgettable. It’s an ideal recipe for a healthy yet indulgent meal that’s sure to impress.

Dairy-Free Mushroom Gnocchi with Thyme and Olive Oil

This earthy, dairy-free mushroom gnocchi is made with fresh mushrooms and served with a simple thyme and olive oil sauce. The rich mushroom flavor infuses the gnocchi, creating a savory and satisfying dish that is perfect for any occasion. With minimal ingredients and maximum flavor, this gnocchi recipe is ideal for anyone looking to enjoy a dairy-free comfort food.

Ingredients:

• 1 cup mushrooms, finely chopped
• 2 large russet potatoes, peeled and boiled
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1 tablespoon olive oil (for sautéing)
• 2 teaspoons fresh thyme, chopped
• 2 tablespoons olive oil (for sauce)
• Salt and pepper, to taste

Instructions:

1. Sauté the chopped mushrooms in olive oil until they release their moisture and become golden brown, about 7-8 minutes. Set aside to cool.
2. Mash the boiled potatoes and mix with the sautéed mushrooms, flour, and salt to form a dough. If needed, add more flour until the dough is firm but not sticky.
3. Roll the dough into long ropes and cut them into 1-inch pieces. Use a fork to press on each piece for texture.
4. Boil a large pot of salted water, and when the gnocchi floats to the surface, remove them with a slotted spoon.
5. In a separate pan, heat olive oil over medium heat and sauté fresh thyme until fragrant. Add the gnocchi to the pan and toss gently in the oil, seasoning with salt and pepper.

Dairy-free mushroom gnocchi with thyme and olive oil is a comforting, savory dish perfect for any mushroom lover. The combination of earthy mushrooms and fragrant thyme creates a warm, aromatic dish that’s completely dairy-free but still indulgent. It’s simple yet elegant, making it a great choice for both weeknight dinners and more special occasions.

Dairy-Free Butternut Squash Gnocchi with Brown Butter and Sage

This dairy-free butternut squash gnocchi brings a rich, autumnal flavor with the addition of roasted squash. The gnocchi is then coated in a fragrant brown butter sauce with crispy sage leaves, offering a comforting and savory dish perfect for cozy nights in. It’s a beautiful, dairy-free twist on a classic gnocchi recipe that will wow your guests with its depth of flavor.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 tablespoon olive oil
• 1/2 cup dairy-free butter (or margarine)
• 1/4 cup fresh sage leaves, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with a little olive oil and salt, and roast them for 25-30 minutes, or until tender and golden.
2. Mash the roasted squash in a bowl until smooth and let it cool slightly.
3. On a clean surface, combine the mashed squash, flour, salt, and nutmeg. Mix until a dough forms. If the dough is sticky, add more flour.
4. Roll the dough into ropes and cut into 1-inch pieces, pressing each with a fork to create ridges.
5. Bring a pot of salted water to a boil, and cook the gnocchi until they float, about 2-3 minutes. Remove with a slotted spoon.
6. In a separate pan, melt the dairy-free butter over medium heat. Add the fresh sage leaves and cook until crispy and the butter turns golden brown.
7. Toss the gnocchi in the brown butter sauce, ensuring they’re well coated. Season with salt and pepper to taste.

Dairy-free butternut squash gnocchi with brown butter and sage is a perfect fall-inspired dish that delivers both comfort and flavor. The creamy butternut squash pairs beautifully with the nutty brown butter sauce, while the crispy sage adds a lovely crunch and aromatic punch. It’s a simple yet indulgent meal that showcases the richness of plant-based ingredients, making it an ideal choice for anyone seeking a dairy-free option.

Dairy-Free Spinach and Potato Gnocchi with Tomato Sauce

This dairy-free spinach and potato gnocchi is a comforting, hearty dish that combines nutritious spinach with creamy potatoes. Served with a classic tomato sauce, this gnocchi is not only vegan but also rich in flavor, offering a light yet satisfying meal. The tomato sauce adds a tangy contrast to the soft and delicate gnocchi, making it a perfect meal for any occasion.

Ingredients:

• 2 medium potatoes, peeled and boiled
• 1 cup fresh spinach, chopped
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 can (14 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Boil the potatoes in salted water until tender, about 20 minutes. Drain and mash them until smooth.
2. Sauté the chopped spinach in olive oil over medium heat for 2-3 minutes until wilted. Let it cool and then squeeze out excess moisture.
3. Combine the mashed potatoes, spinach, flour, and salt to form a dough. If the dough is sticky, add more flour until smooth.
4. Roll the dough into long ropes and cut into 1-inch pieces. Press each piece lightly with a fork.
5. Boil a pot of salted water, and cook the gnocchi until they float, about 2-3 minutes. Remove with a slotted spoon.
6. For the tomato sauce, heat olive oil in a pan over medium heat. Sauté the garlic until fragrant, then add the crushed tomatoes and oregano. Simmer for 10 minutes, seasoning with salt and pepper.
7. Toss the cooked gnocchi in the tomato sauce, ensuring they’re well-coated.

Dairy-free spinach and potato gnocchi with tomato sauce is a classic, comforting dish that’s both hearty and healthy. The soft, pillowy gnocchi pairs perfectly with the bright and tangy tomato sauce, creating a meal that’s rich in flavor and texture. Whether you’re following a dairy-free diet or simply looking for a delicious plant-based dish, this gnocchi recipe is sure to satisfy.

Dairy-Free Carrot Gnocchi with Coconut Cream Sauce

This innovative dairy-free carrot gnocchi is vibrant and full of flavor. The sweetness of the carrots balances beautifully with the rich, creamy coconut sauce, creating a harmonious dish that’s both comforting and dairy-free. It’s a fresh take on gnocchi, offering a delightful flavor profile that’s perfect for special occasions or a satisfying weeknight meal.

Ingredients:

• 3 medium carrots, peeled and boiled
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup canned coconut milk
• 1 teaspoon curry powder (optional)
• Fresh cilantro, chopped (for garnish)
• Salt and pepper, to taste

Instructions:

1. Boil the carrots in salted water until tender, about 15 minutes. Drain and mash them until smooth.
2. Combine the mashed carrots, flour, and salt to form a dough. If the dough is too sticky, add more flour.
3. Roll the dough into long ropes and cut into 1-inch pieces. Press each piece with a fork.
4. Boil a pot of salted water, and cook the gnocchi until they float, about 2-3 minutes. Remove with a slotted spoon.
5. In a separate pan, heat olive oil over medium heat and add the coconut milk. Stir in the curry powder, salt, and pepper, simmering for 5-7 minutes until the sauce thickens slightly.
6. Toss the gnocchi in the coconut cream sauce and garnish with fresh cilantro.

Dairy-free carrot gnocchi with coconut cream sauce offers a unique combination of sweet and savory flavors that will transport your taste buds. The creamy coconut sauce with a hint of curry provides a rich backdrop to the delicate carrot gnocchi. This dish is a fantastic dairy-free alternative for anyone seeking a fresh, flavorful, and comforting meal with an exotic twist.

Dairy-Free Sweet Potato Gnocchi with Garlic Olive Oil Sauce

This dairy-free sweet potato gnocchi is a flavorful, vibrant dish that incorporates the natural sweetness of roasted sweet potatoes. Served with a simple yet aromatic garlic olive oil sauce, it is a satisfying and wholesome meal. The soft gnocchi paired with the fragrant garlic oil makes for a comforting dish that’s both easy to make and full of flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 2 tablespoons olive oil (for sauce)
• Fresh parsley, chopped (for garnish)
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil and salt, then roast for 25-30 minutes, or until tender and golden.
2. Once the sweet potatoes are roasted and cooled, mash them until smooth.
3. Combine the mashed sweet potatoes, flour, salt, and cinnamon to form a dough. If the dough is too sticky, add more flour.
4. Roll the dough into ropes and cut into 1-inch pieces, pressing each with a fork to create ridges.
5. Bring a large pot of salted water to a boil, and cook the gnocchi until they float, about 2-3 minutes. Remove them with a slotted spoon.
6. In a small pan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 2 minutes. Toss the gnocchi in the garlic olive oil sauce.
7. Season with salt and pepper, and garnish with fresh parsley before serving.

Dairy-free sweet potato gnocchi with garlic olive oil sauce is a simple yet satisfying dish that brings out the natural sweetness of sweet potatoes. The soft, pillowy gnocchi pairs perfectly with the aromatic garlic oil, making it a light yet hearty meal. This recipe is an easy-to-make, dairy-free option that is perfect for weeknight dinners or impressing guests with its fresh flavors.

Dairy-Free Spinach and Ricotta Gnocchi with Tomato Basil Sauce

This dairy-free take on spinach and ricotta gnocchi combines nutritious spinach and the creaminess of dairy-free ricotta for a deliciously light, vegan-friendly version of the traditional dish. Paired with a fresh tomato basil sauce, it’s an aromatic and wholesome dish that’s perfect for those following a dairy-free lifestyle without compromising on flavor.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup dairy-free ricotta cheese (store-bought or homemade)
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 can (14 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Fresh basil, chopped (for garnish)
• Salt and pepper, to taste

Instructions:

1. Sauté the spinach in olive oil over medium heat for 3-4 minutes until wilted. Let it cool, then squeeze out any excess moisture and chop it finely.
2. In a large bowl, combine the spinach, dairy-free ricotta, flour, and salt. Mix until the dough forms a soft, smooth texture.
3. Roll the dough into ropes and cut into 1-inch pieces. Press each piece with a fork to form ridges.
4. Bring a pot of salted water to a boil, and cook the gnocchi until they float, about 2-3 minutes. Remove them with a slotted spoon.
5. For the tomato basil sauce, heat olive oil in a pan and sauté the garlic until fragrant. Add the crushed tomatoes, oregano, salt, and pepper. Let it simmer for 10 minutes, then stir in the fresh basil.
6. Toss the gnocchi in the tomato basil sauce and serve with additional basil on top.

Dairy-free spinach and ricotta gnocchi with tomato basil sauce offers a light, satisfying meal that’s perfect for a dairy-free diet. The spinach and ricotta combination provides a creamy texture, while the tangy tomato basil sauce adds a fresh, herby contrast. This dish is comforting and flavorful, making it a great choice for anyone looking to enjoy a delicious, dairy-free pasta alternative.

Dairy-Free Zucchini Gnocchi with Pesto Sauce

Zucchini gnocchi is a fresh, light alternative to traditional potato gnocchi, offering a healthier option for those looking to reduce carbs. Served with a dairy-free pesto sauce, this dish provides a burst of flavors with the combination of fresh herbs, garlic, and olive oil. It’s the perfect dish for a light, nutritious, and satisfying meal.

Ingredients:

• 2 medium zucchinis, grated
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1/4 cup fresh basil leaves
• 1/4 cup walnuts (or pine nuts)
• 2 tablespoons nutritional yeast (for a cheesy flavor)
• 2 cloves garlic
• 1/4 cup olive oil (for pesto)
• Salt and pepper, to taste

Instructions:

1. Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
2. In a large bowl, mix the grated zucchini with flour and salt to form a dough. If needed, add more flour until the dough is firm but soft.
3. Roll the dough into ropes and cut them into 1-inch pieces, pressing each piece with a fork to create ridges.
4. Boil a large pot of salted water, and cook the gnocchi until they float, about 2-3 minutes. Remove them with a slotted spoon.
5. For the pesto, combine the basil, walnuts, nutritional yeast, garlic, olive oil, salt, and pepper in a food processor. Blend until smooth.
6. Toss the cooked gnocchi in the pesto sauce, ensuring they are evenly coated.

Dairy-free zucchini gnocchi with pesto sauce is a healthy and light alternative to the traditional gnocchi, packed with the flavors of fresh zucchini and basil pesto. The gnocchi is tender and flavorful, and the pesto adds a rich, herby note that enhances the dish. This simple yet delicious recipe is perfect for a nutritious and satisfying dairy-free meal.

Dairy-Free Beet Gnocchi with Lemon Garlic Sauce

This dairy-free beet gnocchi is a vibrant, nutrient-packed dish that combines the earthy sweetness of beets with soft, pillowy gnocchi. Paired with a zesty lemon garlic sauce, it’s a fresh and light meal perfect for any season. The bright color of the beets, combined with the tangy and fragrant sauce, creates a visually stunning and flavorful dish.

Ingredients:

• 2 medium beets, peeled and boiled
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• Juice and zest of 1 lemon
• 1/4 cup fresh parsley, chopped (for garnish)
• Salt and pepper, to taste

Instructions:

1. Boil the beets in salted water until tender, about 30-40 minutes. Drain and let them cool, then mash them until smooth.
2. In a large bowl, mix the mashed beets, flour, and salt to form a dough. If the dough is too sticky, add more flour until it reaches a smooth consistency.
3. Roll the dough into ropes and cut them into 1-inch pieces, pressing each piece lightly with a fork to create ridges.
4. Bring a pot of salted water to a boil, and cook the gnocchi until they float, about 2-3 minutes. Remove with a slotted spoon.
5. For the sauce, heat olive oil in a pan over medium heat. Add the minced garlic and cook until fragrant, about 2 minutes. Add the lemon juice and zest, and simmer for another 2 minutes.
6. Toss the gnocchi in the lemon garlic sauce and garnish with fresh parsley.

Dairy-free beet gnocchi with lemon garlic sauce is a stunning and flavorful dish that combines the sweetness of beets with the tanginess of lemon. The vibrant color and the bright, aromatic sauce make this dish both visually appealing and delicious. It’s perfect for those looking to enjoy a dairy-free, vegetable-packed meal that’s both nutritious and satisfying.

Dairy-Free Pumpkin Gnocchi with Sage and Walnuts

This dairy-free pumpkin gnocchi is a warm and comforting dish that highlights the rich, savory flavors of pumpkin. The gnocchi is paired with a nutty sage and walnut sauce, creating a satisfying autumn-inspired meal that’s both simple and delicious. With its comforting pumpkin flavor and crunchy walnuts, this dish is perfect for cozy dinners.

Ingredients:

• 1 cup pumpkin puree (canned or homemade)
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 2 tablespoons olive oil
• 1/4 cup walnuts, chopped
• 1/4 cup fresh sage leaves, chopped
• Salt and pepper, to taste

Instructions:

1. In a large bowl, mix the pumpkin puree, flour, salt, and cinnamon to form a dough. Add more flour if the dough is too sticky.
2. Roll the dough into ropes and cut them into 1-inch pieces, pressing each piece lightly with a fork.
3. Bring a pot of salted water to a boil, and cook the gnocchi until they float, about 2-3 minutes. Remove them with a slotted spoon.
4. In a pan, heat the olive oil over medium heat. Add the walnuts and cook for 2-3 minutes until slightly toasted.
5. Add the fresh sage leaves to the pan and cook until fragrant, about 1-2 minutes. Toss the gnocchi in the sage and walnut sauce, seasoning with salt and pepper to taste.

Dairy-free pumpkin gnocchi with sage and walnuts is a perfect autumn dish that combines the sweet earthiness of pumpkin with the warmth of toasted walnuts and fragrant sage. The gnocchi are soft and comforting, making this a wonderful dish for a cozy night in or a festive fall meal. It’s a fantastic dairy-free option that celebrates seasonal ingredients and rich flavors.

Dairy-Free Ricotta and Spinach Gnocchi with Marinara Sauce

This dairy-free ricotta and spinach gnocchi offers a creamy, satisfying alternative to traditional gnocchi recipes. With dairy-free ricotta, the gnocchi is light but still packed with flavor, while the marinara sauce brings a tangy, savory element to the dish. Perfect for a comforting meal, this recipe is a great way to enjoy the richness of gnocchi without any dairy.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup dairy-free ricotta cheese (store-bought or homemade)
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 can (14 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• Salt and pepper, to taste

Instructions:

1. Sauté the spinach in olive oil over medium heat for 2-3 minutes until wilted. Let it cool, then squeeze out any excess moisture and chop it finely.
2. In a bowl, combine the spinach, dairy-free ricotta, flour, and salt to form a dough. Add more flour if the dough is too sticky.
3. Roll the dough into ropes and cut them into 1-inch pieces, pressing each piece with a fork to form ridges.
4. Boil a large pot of salted water, and cook the gnocchi until they float, about 2-3 minutes. Remove with a slotted spoon.
5. For the marinara sauce, heat olive oil in a pan and sauté the garlic until fragrant. Add the crushed tomatoes, dried basil, salt, and pepper. Let it simmer for 10 minutes.
6. Toss the gnocchi in the marinara sauce and serve hot.

Dairy-free ricotta and spinach gnocchi with marinara sauce is a classic and comforting dish that brings together creamy, savory gnocchi with tangy, flavorful tomato sauce. The dairy-free ricotta gives the gnocchi a creamy texture, while the spinach adds a fresh element. Paired with a rich marinara sauce, this dish is perfect for a hearty, satisfying meal, and is a great choice for anyone following a dairy-free diet.

Dairy-Free Sweet Potato and Chickpea Gnocchi with Tahini Sauce

This unique dairy-free gnocchi combines the sweetness of sweet potatoes with the hearty texture of chickpeas, creating a flavorful and nutritious base. Paired with a creamy tahini sauce, this dish offers a perfect balance of savory, nutty, and earthy flavors. It’s a great option for a filling, dairy-free meal that is both comforting and packed with plant-based protein.

Ingredients:

• 1 medium sweet potato, peeled and boiled
• 1 cup cooked chickpeas
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Boil the sweet potato in salted water until tender, about 20 minutes. Drain and mash until smooth.
2. In a food processor, combine the mashed sweet potato, chickpeas, flour, and salt. Pulse until a dough forms. If the dough is too sticky, add more flour until it reaches a smooth consistency.
3. Roll the dough into ropes and cut them into 1-inch pieces, pressing each piece with a fork.
4. Boil a large pot of salted water, and cook the gnocchi until they float, about 2-3 minutes. Remove with a slotted spoon.
5. In a small bowl, whisk together tahini, lemon juice, minced garlic, salt, and pepper. Add a small amount of water to thin the sauce to your desired consistency.
6. Toss the cooked gnocchi in the tahini sauce and garnish with fresh cilantro.

Dairy-free sweet potato and chickpea gnocchi with tahini sauce is a nourishing and delicious dish that combines the sweetness of sweet potato with the creamy richness of tahini. The chickpeas give the gnocchi a lovely texture and boost the protein content, making it a satisfying meal. This recipe is a unique twist on traditional gnocchi, offering a plant-based, dairy-free option that’s perfect for those seeking a wholesome, flavorful dish.

Dairy-Free Carrot Gnocchi with Ginger Soy Sauce

This dairy-free carrot gnocchi is a colorful, flavorful twist on the classic dish. The earthy sweetness of carrots blends perfectly with the soft texture of the gnocchi. Paired with a zingy ginger soy sauce, this dish is an exotic and savory option that’s both light and filling. It’s a great way to enjoy a vegetable-packed gnocchi with an exciting flavor profile.

Ingredients:

• 3 medium carrots, peeled and boiled
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 1 teaspoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Fresh cilantro, chopped (for garnish)
• Sesame seeds, for garnish

Instructions:

1. Boil the carrots in salted water until tender, about 20 minutes. Drain and mash them until smooth.
2. In a large bowl, mix the mashed carrots, flour, and salt to form a dough. Add more flour if the dough is too sticky.
3. Roll the dough into ropes and cut them into 1-inch pieces, pressing each piece lightly with a fork.
4. Boil a large pot of salted water, and cook the gnocchi until they float, about 2-3 minutes. Remove with a slotted spoon.
5. In a small pan, heat the sesame oil over medium heat. Add the soy sauce, grated ginger, rice vinegar, and sesame oil. Stir well and cook for 2 minutes.
6. Toss the cooked gnocchi in the ginger soy sauce, then garnish with fresh cilantro and sesame seeds.

Dairy-free carrot gnocchi with ginger soy sauce is a unique, flavorful dish that combines the sweetness of carrots with the aromatic kick of ginger and soy sauce. The sesame oil adds depth to the dish, creating a savory, slightly tangy contrast to the soft gnocchi. This recipe is perfect for those looking for a light but flavorful dish with an exciting Asian-inspired twist.

Dairy-Free Mushroom and Leek Gnocchi with Herb Butter Sauce

This dairy-free gnocchi recipe combines earthy mushrooms and sweet leeks for a rich, savory filling. Paired with a buttery herb sauce made from dairy-free butter, this dish has a comforting, indulgent feel without the dairy. The mushrooms and leeks provide a depth of flavor, while the herb butter sauce ties everything together beautifully.

Ingredients:

• 1 ½ cups mushrooms, finely chopped
• 1 leek, cleaned and sliced
• 2 cups mashed potatoes (about 2 medium potatoes)
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 2 tablespoons dairy-free butter
• 1 tablespoon fresh thyme leaves
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

1. Sauté the mushrooms and leeks in a little olive oil over medium heat until softened, about 5 minutes. Set aside to cool.
2. In a large bowl, mix the mashed potatoes, flour, and salt. Add the sautéed mushrooms and leeks to the dough and combine until smooth.
3. Roll the dough into ropes and cut into 1-inch pieces, pressing each piece lightly with a fork.
4. Boil a large pot of salted water, and cook the gnocchi until they float, about 2-3 minutes. Remove with a slotted spoon.
5. In a small pan, melt the dairy-free butter over medium heat. Add the garlic and thyme, and cook until fragrant, about 2 minutes.
6. Toss the cooked gnocchi in the herb butter sauce, seasoning with salt and pepper to taste.

Dairy-free mushroom and leek gnocchi with herb butter sauce is a rich and satisfying dish that feels indulgent without the use of dairy. The earthy mushrooms and leeks give the gnocchi a hearty flavor, while the buttery sauce brings everything together with an aromatic, savory finish. This dish is perfect for a comforting dinner and will please even those who typically shy away from dairy-free meals.

Dairy-Free Spinach and Ricotta Gnocchi with Pesto Sauce

This dairy-free spinach and ricotta gnocchi is a delightful twist on the classic recipe. The combination of spinach and dairy-free ricotta gives the gnocchi a rich, creamy texture while keeping it light and flavorful. Paired with a fresh basil pesto sauce, this dish is both satisfying and aromatic. Perfect for a dairy-free, herb-infused meal, this gnocchi is a great way to enjoy a comforting, vegetarian-friendly dish.

Ingredients:

• 2 cups fresh spinach, wilted and chopped
• 1 cup dairy-free ricotta cheese
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup fresh basil leaves
• 2 tablespoons pine nuts
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• Salt and pepper, to taste

Instructions:

1. Sauté the spinach in olive oil until wilted, about 3-4 minutes. Let it cool, then squeeze out excess moisture and chop it finely.
2. In a bowl, mix the spinach, dairy-free ricotta, flour, and salt to form a dough. If the dough is sticky, add more flour as needed.
3. Roll the dough into ropes and cut them into 1-inch pieces, pressing each piece lightly with a fork.
4. Boil a large pot of salted water, and cook the gnocchi until they float, about 2-3 minutes. Remove with a slotted spoon.
5. For the pesto sauce, combine the basil, pine nuts, nutritional yeast, lemon juice, salt, and pepper in a food processor. Slowly add olive oil while blending until smooth.
6. Toss the cooked gnocchi in the pesto sauce and serve hot.

Dairy-free spinach and ricotta gnocchi with pesto sauce is an ideal dish for those looking for a flavorful, plant-based meal. The creamy ricotta and spinach gnocchi are complemented by the fragrant, herbaceous pesto, making it both fresh and indulgent. This dish is perfect for dinner gatherings or a cozy night in, offering a satisfying and wholesome dairy-free option.

Dairy-Free Zucchini and Sweet Corn Gnocchi with Tomato Basil Sauce

This dairy-free zucchini and sweet corn gnocchi is a fresh and vibrant dish that combines the sweetness of corn with the subtle flavor of zucchini. Paired with a tangy tomato basil sauce, it’s a delicious and comforting meal that’s perfect for warmer months. The zucchini adds moisture and lightness to the gnocchi, making it both soft and flavorful.

Ingredients:

• 1 medium zucchini, grated and excess moisture squeezed out
• 1 cup sweet corn kernels (fresh or frozen)
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 can (14 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Sauté the grated zucchini and corn in olive oil for about 5 minutes until tender. Set aside to cool.
2. In a large bowl, mix the zucchini, corn, flour, and salt to form a dough. If the dough is sticky, add more flour until it reaches the right consistency.
3. Roll the dough into ropes and cut them into 1-inch pieces, pressing each piece lightly with a fork.
4. Boil a large pot of salted water, and cook the gnocchi until they float, about 2-3 minutes. Remove with a slotted spoon.
5. For the tomato basil sauce, sauté garlic in olive oil for 2 minutes. Add the crushed tomatoes, dried basil, salt, and pepper, and simmer for 10 minutes.
6. Toss the gnocchi in the tomato basil sauce and garnish with fresh basil leaves.

Dairy-free zucchini and sweet corn gnocchi with tomato basil sauce is a light and flavorful dish that is perfect for the summer months. The combination of sweet corn and zucchini creates a tender, moist gnocchi, while the tangy tomato basil sauce brings the dish together. It’s a great choice for a healthy, comforting, and dairy-free meal that the whole family will enjoy.

Dairy-Free Butternut Squash Gnocchi with Brown Butter Sage Sauce

This dairy-free butternut squash gnocchi is a rich and comforting dish that combines the natural sweetness of butternut squash with a delicate texture. Paired with a fragrant brown butter sage sauce (using dairy-free butter), this gnocchi is a perfect fall or winter dish. The combination of sweet squash and the nutty, savory butter sauce creates a cozy, satisfying meal.

Ingredients:

• 1 cup roasted butternut squash puree
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 tablespoons dairy-free butter
• 10 fresh sage leaves
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste

Instructions:

1. Roast the butternut squash until tender, about 30-40 minutes. Mash it into a puree and let it cool.
2. In a large bowl, mix the butternut squash puree, flour, and salt to form a dough. Add more flour if necessary to achieve a smooth dough.
3. Roll the dough into ropes and cut them into 1-inch pieces, pressing each piece lightly with a fork.
4. Boil a large pot of salted water, and cook the gnocchi until they float, about 2-3 minutes. Remove with a slotted spoon.
5. In a pan, melt the dairy-free butter over medium heat. Add the sage leaves and cook until the butter turns golden brown, about 3 minutes.
6. Toss the gnocchi in the brown butter sage sauce and season with nutmeg, salt, and pepper.

Dairy-free butternut squash gnocchi with brown butter sage sauce is a rich and flavorful dish that perfectly highlights the natural sweetness of the squash. The brown butter sage sauce adds a nutty and savory finish that complements the soft, pillowy gnocchi. It’s a perfect dish for a cozy dinner, offering a comforting and dairy-free alternative that doesn’t skimp on flavor.

Note: More recipes are coming soon!