25+ Easy and Flavorful Friday Vegan Gnocchi Recipes to Perfect Meal

Friday nights are the perfect time to unwind and indulge in a delicious, comforting meal after a busy week.

If you’re following a plant-based lifestyle, there’s no better way to enjoy your Friday dinner than with a bowl of soft, pillowy gnocchi paired with vibrant, flavorful sauces.

Whether you’re in the mood for something light and fresh, rich and creamy, or bold and savory, we’ve got you covered with over 25 vegan gnocchi recipes that will elevate your Friday night dinners.

We’ll take you through an array of vegan gnocchi ideas, each bursting with unique flavors and easy-to-follow steps.

From classic Italian-inspired dishes to innovative new takes, these recipes are perfect for vegans and anyone looking for a comforting yet plant-based dinner option.

Prepare to explore a variety of sauces, from tangy lemon and garlic to rich pesto and spicy tomato, all designed to make your Friday evenings feel extra special.

25+ Easy and Flavorful Friday Vegan Gnocchi Recipes to Perfect Meal

With so many delicious and creative ways to enjoy vegan gnocchi, there’s no excuse not to try something new and exciting each Friday night.

These 25+ recipes prove that you don’t have to sacrifice flavor when choosing plant-based options.

Whether you prefer hearty, rich sauces or lighter, fresher meals, there’s a gnocchi recipe for every taste and occasion.

So, next time Friday rolls around, skip the takeout and whip up one of these incredible vegan gnocchi dishes.

You’ll not only be treating yourself to a delicious dinner but also embracing the joy of cooking with wholesome, plant-based ingredients.

Sweet Potato Gnocchi with Sage and Walnut Butter

This recipe transforms humble sweet potatoes into a comforting, pillowy dish perfect for a cozy Friday night. Infused with earthy sage and the crunch of toasted walnuts, it’s both hearty and satisfying. A dash of vegan butter ties the flavors together beautifully.

Ingredients:

• 2 medium sweet potatoes
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 tsp salt
• 2 tbsp vegan butter
• 1 tbsp olive oil
• 6 fresh sage leaves
• ¼ cup chopped walnuts
• Black pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake for about 45 minutes or until soft. Let them cool, then peel and mash them until smooth.
2. Combine the mashed sweet potatoes with the flour and salt in a bowl. Mix gently until a dough forms. Avoid overmixing to keep the gnocchi tender.
3. Divide the dough into 4 portions. Roll each portion into a thin log on a floured surface and cut into 1-inch pieces. Optionally, roll each piece over a fork to create ridges.
4. Bring a large pot of salted water to a boil. Cook the gnocchi in batches; they’re done when they float to the surface (2–3 minutes). Remove with a slotted spoon and set aside.
5. In a large skillet, heat the vegan butter and olive oil over medium heat. Add the sage leaves and cook until crisp. Toss in the walnuts and toast for 1–2 minutes.
6. Add the cooked gnocchi to the skillet and toss gently to coat. Season with black pepper and serve warm.

This sweet potato gnocchi balances sweetness and earthiness, making it ideal for a relaxed, flavorful evening meal. Serve with a side salad or roasted vegetables for a complete plate.

Spinach Gnocchi with Creamy Cashew Alfredo

Spinach gnocchi paired with a velvety cashew Alfredo sauce creates a luxurious, plant-based meal that feels indulgent yet light. The spinach adds vibrant color and nutrients, while the creamy sauce adds richness.

Ingredients:

• 2 cups fresh spinach
• 1 cup mashed potatoes
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 tsp salt

For the Cashew Alfredo Sauce:

• 1 cup raw cashews (soaked for 4 hours)
• 1 cup unsweetened plant milk
• 2 tbsp nutritional yeast
• 1 clove garlic
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Blanch the spinach in boiling water for 1 minute, then transfer to an ice bath. Drain and blend into a smooth puree.
2. In a mixing bowl, combine the spinach puree, mashed potatoes, flour, and salt. Mix until a dough forms.
3. Divide the dough into portions and roll into logs on a floured surface. Cut into 1-inch pieces and create ridges if desired.
4. Bring a pot of salted water to a boil and cook the gnocchi until they float. Drain and set aside.
5. Blend all the sauce ingredients until smooth. Adjust consistency with more plant milk if needed.
6. In a pan, gently heat the Alfredo sauce. Add the cooked gnocchi and toss to coat.

This dish is as nutritious as it is elegant, offering a creamy, comforting experience with every bite. A sprinkle of fresh parsley or vegan Parmesan can elevate it even further.

Crispy Gnocchi with Tomato-Basil Sauce

A crispy twist on traditional gnocchi, this recipe features golden-brown gnocchi paired with a fresh, aromatic tomato-basil sauce. It’s a delightful combination of textures and flavors for a Friday feast.

Ingredients:

• 1 lb store-bought vegan gnocchi
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 4 medium tomatoes, diced
• 1 tbsp tomato paste
• ½ tsp sugar
• ½ tsp red pepper flakes (optional)
• ¼ cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Add the gnocchi and cook until crispy and golden on all sides. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining olive oil. Add the minced garlic and cook until fragrant.
3. Add the diced tomatoes, tomato paste, sugar, red pepper flakes, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
4. Stir in the fresh basil.
5. Return the crispy gnocchi to the skillet, tossing gently to coat with the sauce.

This crispy gnocchi recipe is a wonderful departure from the usual boiled version. The tomato-basil sauce adds brightness, making it a well-rounded and satisfying dinner.

Each of these recipes offers a unique twist on vegan gnocchi, ensuring your Friday meal is both delicious and memorable. Whether you crave comfort, indulgence, or texture, these dishes are sure to impress!

Lemon and Garlic Gnocchi with Roasted Vegetables

This vibrant dish is bursting with fresh flavors and makes for a light yet satisfying Friday dinner. The zingy lemon and garlic sauce pairs perfectly with the roasted vegetables, making each bite a balance of bright, savory, and earthy goodness.

Ingredients:

• 1 lb store-bought vegan gnocchi
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Place the zucchini, bell pepper, and cherry tomatoes on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes until tender and slightly caramelized.
2. Meanwhile, cook the gnocchi according to the package instructions. Once cooked, drain and set aside.
3. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Add the roasted vegetables to the skillet and toss gently to combine.
5. Add the cooked gnocchi to the pan along with the lemon zest, lemon juice, and fresh parsley. Toss everything together until well coated.
6. Serve immediately, garnished with additional parsley if desired.

This dish is perfect for those looking for a refreshing, wholesome meal. The roasted vegetables add a rich depth of flavor while the lemon and garlic give it a fresh, lively kick. It’s an ideal choice for a quick yet impressive dinner on a Friday night.

Pesto Gnocchi with Sun-Dried Tomatoes

A classic pairing of pesto and gnocchi, but with the added richness of sun-dried tomatoes to elevate the flavor. This pesto gnocchi is an easy, flavorful dish that packs in bold Italian-inspired tastes while being completely plant-based.

Ingredients:

• 1 lb store-bought vegan gnocchi
• ½ cup vegan pesto (store-bought or homemade)
• ½ cup sun-dried tomatoes, chopped
• 2 tbsp pine nuts, toasted
• 2 tbsp nutritional yeast
• Fresh basil for garnish
• Salt and pepper to taste

Instructions:

1. Cook the gnocchi according to the package instructions, then drain and set aside.
2. In a large skillet, heat the pesto over medium heat. Once heated, add the sun-dried tomatoes and gently stir for a few minutes to combine.
3. Add the cooked gnocchi to the skillet and toss until well coated with the pesto sauce.
4. Stir in the toasted pine nuts and sprinkle with nutritional yeast.
5. Season with salt and pepper to taste. Serve with a few fresh basil leaves for garnish.

This pesto gnocchi offers an incredibly flavorful, rich meal with the tang of sun-dried tomatoes. The pine nuts provide a wonderful crunch, and the nutritional yeast adds a cheesy flavor that ties everything together. It’s a quick and easy dish that is perfect for any Friday night gathering.

Mushroom and Thyme Gnocchi in Vegan Cream Sauce

For mushroom lovers, this gnocchi recipe is a dream. The earthy flavors of mushrooms combined with the savory cream sauce create a rich and comforting meal that is perfect for a cozy evening.

Ingredients:

• 1 lb store-bought vegan gnocchi
• 2 tbsp olive oil
• 2 cups mixed mushrooms (cremini, shiitake, button), sliced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup unsweetened plant milk
• ¼ cup vegan cream (or coconut cream)
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Cook the gnocchi according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the mushrooms, onion, and garlic, and sauté until the mushrooms are browned and the onions are softened, about 8–10 minutes.
3. Pour in the plant milk and vegan cream, stirring to combine. Bring to a simmer and cook for 5 minutes until the sauce thickens.
4. Add the cooked gnocchi to the skillet and toss to coat with the creamy sauce. Stir in the fresh thyme and season with salt and pepper to taste.
5. Serve hot, garnished with additional thyme or vegan Parmesan if desired.

This mushroom and thyme gnocchi recipe is a comforting, indulgent dish that is perfect for those cool Friday nights when you want something warm and savory. The creamy sauce and earthy mushrooms bring depth to every bite.

Roasted Garlic and Kale Gnocchi with Lemon Tahini Sauce

A wholesome, nutrient-packed option, this gnocchi recipe combines roasted garlic and kale with a rich lemon tahini sauce. It’s an excellent choice for a nourishing, plant-based meal that doesn’t compromise on flavor.

Ingredients:

• 1 lb store-bought vegan gnocchi
• 4 cloves garlic, unpeeled
• 1 cup kale, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

For the Lemon Tahini Sauce:

• ¼ cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp water (or more for desired consistency)
• Salt to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Place the garlic cloves on a baking sheet and roast for 20–25 minutes until soft and caramelized. Once cool enough to handle, peel and mash the garlic.
2. While the garlic is roasting, cook the gnocchi according to package instructions. Drain and set aside.
3. Heat olive oil in a skillet over medium heat. Add the chopped kale and sauté for 2–3 minutes until wilted. Season with salt and pepper.
4. To make the tahini sauce, whisk together tahini, lemon juice, maple syrup, and water until smooth. Adjust the consistency with more water if needed. Season with salt.
5. In the skillet, add the roasted garlic and the cooked gnocchi. Toss gently to combine. Drizzle with lemon tahini sauce and serve warm.

This roasted garlic and kale gnocchi dish is not only comforting but also loaded with nutrients. The lemon tahini sauce provides a creamy and tangy contrast that elevates the earthy flavors of the kale and garlic. It’s a balanced and vibrant dish that’s perfect for a cozy and healthy Friday dinner.

Each of these recipes is designed to be easy, flavorful, and satisfying, ensuring your Friday meal is both delicious and nutritious. With options from creamy to light and tangy, there’s a dish for every preference to close out the week in style.

Butternut Squash Gnocchi with Brown Butter and Sage

This autumn-inspired dish is all about the sweet, nutty flavor of roasted butternut squash, paired with a fragrant brown butter and crispy sage sauce. It’s a comforting and elegant meal for a Friday night, blending simple ingredients into a delightful experience.

Ingredients:

• 2 cups roasted butternut squash, mashed
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 tsp salt
• 1 tbsp olive oil
• ½ cup vegan butter
• 10–12 fresh sage leaves
• Freshly ground black pepper, to taste
• Vegan Parmesan for garnish (optional)

Instructions:

1. Roast the butternut squash: Preheat the oven to 400°F (200°C). Slice the squash in half, remove the seeds, and place on a baking sheet. Roast for 30–40 minutes until tender. Once cooled, scoop out the flesh and mash until smooth.
2. In a large bowl, combine the mashed butternut squash, flour, and salt. Gently mix until a dough forms. Be careful not to overwork the dough to keep the gnocchi tender.
3. Roll the dough into logs and cut into 1-inch pieces. Optionally, roll each piece over the tines of a fork to create ridges.
4. Bring a large pot of salted water to a boil and cook the gnocchi in batches. They are ready when they float to the surface (about 2–3 minutes).
5. In a separate skillet, melt the vegan butter over medium heat. Add the sage leaves and cook until crisp, about 2–3 minutes.
6. Add the cooked gnocchi to the skillet with the brown butter and sage. Toss gently to coat, then season with black pepper.
7. Serve with a sprinkle of vegan Parmesan, if desired.

This butternut squash gnocchi is a rich and satisfying dish with the perfect balance of sweetness from the squash and richness from the brown butter sauce. It’s perfect for those chilly evenings when you crave something cozy and indulgent.

Puttanesca Gnocchi

Inspired by the classic Italian puttanesca sauce, this gnocchi version adds a rich, savory twist with bold flavors of olives, capers, and tomatoes. It’s a hearty and flavorful dish that comes together in no time for a delightful Friday dinner.

Ingredients:

• 1 lb store-bought vegan gnocchi
• 2 tbsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• ¼ cup Kalamata olives, pitted and sliced
• 2 tbsp capers
• 1 tsp red pepper flakes (optional)
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the gnocchi according to the package instructions, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until fragrant.
3. Add the cherry tomatoes and cook for another 5 minutes, until they start to soften and release their juices.
4. Stir in the olives, capers, red pepper flakes (if using), and oregano. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
5. Add the cooked gnocchi to the skillet and toss gently to combine, ensuring the gnocchi is coated in the sauce. Season with salt and pepper to taste.
6. Garnish with fresh parsley and serve hot.

This puttanesca gnocchi is packed with bold flavors that come together quickly. The combination of olives, capers, and tomatoes makes for a savory, tangy sauce that perfectly complements the soft gnocchi. It’s a fantastic, no-fuss meal for a flavorful Friday dinner.

Coconut Curry Gnocchi with Spinach

For a tropical twist on gnocchi, this coconut curry sauce envelops the gnocchi with rich, fragrant flavors. Paired with spinach for a fresh contrast, this dish is a delightful fusion of creamy curry and soft gnocchi.

Ingredients:

• 1 lb store-bought vegan gnocchi
• 1 tbsp coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 can (14 oz) full-fat coconut milk
• 1 ½ cups fresh spinach, chopped
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• Fresh cilantro for garnish

Instructions:

1. Cook the gnocchi according to package instructions, then drain and set aside.
2. In a large skillet, heat coconut oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 3–4 minutes until fragrant.
3. Stir in the curry powder and cook for 1 minute to toast the spices.
4. Add the coconut milk, soy sauce, and maple syrup to the skillet, stirring to combine. Bring to a simmer and cook for 5–7 minutes, allowing the sauce to thicken slightly.
5. Stir in the chopped spinach and cook until wilted, about 2 minutes.
6. Add the cooked gnocchi to the skillet, tossing gently to coat with the curry sauce.
7. Garnish with fresh cilantro and serve immediately.

The coconut curry gnocchi is a creamy, comforting dish with a hint of sweetness from the maple syrup. The spinach adds a fresh, vibrant note, balancing the rich coconut milk. This dish is perfect for a cozy Friday dinner with a bit of an exotic flair.

Caramelized Onion and Beet Gnocchi

This vibrant and flavorful gnocchi recipe combines the earthy sweetness of beets with the rich flavor of caramelized onions. Tossed in a savory sauce, it’s a beautiful and unique dish to brighten up any Friday night dinner.

Ingredients:

• 1 large beet, peeled and grated
• 1 large potato, mashed
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 tsp salt
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 1 tbsp balsamic vinegar
• 1 tsp thyme leaves
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the grated beet, mashed potato, flour, and salt. Mix to form a dough. Be sure not to overwork the dough to keep the gnocchi light.
2. Roll the dough into logs and cut them into 1-inch pieces. Optionally, roll them over a fork to create ridges.
3. Bring a pot of salted water to a boil. Cook the gnocchi in batches, removing them as they float to the surface. Set aside.
4. In a skillet, heat olive oil over medium heat. Add the sliced onions and cook, stirring frequently, for about 15 minutes until they are caramelized and golden brown.
5. Add the balsamic vinegar and thyme to the onions and cook for an additional 2 minutes, stirring to combine.
6. Add the cooked gnocchi to the skillet with the caramelized onions, tossing gently to coat.
7. Garnish with fresh parsley and serve warm.

This beet and caramelized onion gnocchi is visually stunning with its vibrant color and rich, sweet flavor. The balsamic vinegar adds a touch of acidity to balance the sweetness of the onions, making this a hearty, comforting meal for a memorable Friday night.

Each of these gnocchi recipes provides a unique and satisfying meal, perfect for wrapping up the week with bold, comforting flavors. Whether you’re craving sweetness, spiciness, or richness, these dishes will leave you feeling satisfied and delighted.

Vegan Gnocchi with Roasted Red Pepper and Cashew Cream Sauce

This creamy, rich gnocchi dish is inspired by the flavors of roasted red pepper and cashew cream. The sweet, smoky peppers combine with the richness of the cashews to create a luxurious sauce that pairs beautifully with soft, pillowy gnocchi.

Ingredients:

• 1 lb store-bought vegan gnocchi
• 2 red bell peppers, roasted and peeled
• 1 cup cashews, soaked for at least 4 hours
• 1 clove garlic
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the gnocchi according to package instructions, then drain and set aside.
2. To make the sauce, blend the roasted red peppers, soaked cashews, garlic, lemon juice, smoked paprika, and salt and pepper with a little water until smooth. Adjust the consistency with more water if necessary.
3. In a large skillet, heat the olive oil over medium heat. Add the sauce and simmer for 3–4 minutes until heated through.
4. Add the cooked gnocchi to the sauce and toss to coat.
5. Garnish with fresh basil and serve immediately.

This roasted red pepper and cashew cream sauce provides a smoky, sweet, and creamy finish to the gnocchi, creating a comforting, satisfying meal. The roasted peppers add depth, and the cashew cream adds a velvety texture. It’s perfect for a cozy, indulgent Friday night.

Lemon-Pepper Gnocchi with Asparagus and Peas

A fresh, light, and zesty gnocchi dish that combines the brightness of lemon with the crunch of asparagus and the sweetness of peas. It’s a vibrant, plant-based dish that feels elegant and spring-like, perfect for a lighter Friday night meal.

Ingredients:

• 1 lb store-bought vegan gnocchi
• 1 bunch asparagus, chopped into 1-inch pieces
• 1 cup frozen peas, thawed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• ½ tsp black pepper
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Cook the gnocchi according to package instructions, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped asparagus and garlic, and sauté for 5–7 minutes until the asparagus is tender but still bright green.
3. Add the peas and cook for another 2–3 minutes until heated through.
4. Stir in the lemon zest, lemon juice, and black pepper.
5. Add the cooked gnocchi to the skillet and toss gently to combine.
6. Garnish with fresh parsley and serve warm.

This lemon-pepper gnocchi is a refreshing and healthy choice for a Friday night. The bright flavors of lemon and the freshness of the asparagus and peas create a balanced and light dish, while the gnocchi adds the comforting element. It’s perfect for those looking for a vibrant, nutrient-packed dinner.

Vegan Gnocchi with Spicy Tomato and Eggplant Sauce

A hearty, flavorful dish, this spicy tomato and eggplant sauce is a perfect pairing for gnocchi. The rich, savory sauce made from roasted eggplant, tomatoes, and a kick of spice is balanced by the soft gnocchi, making it an ideal choice for a satisfying Friday meal.

Ingredients:

• 1 lb store-bought vegan gnocchi
• 1 medium eggplant, diced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• ½ tsp red pepper flakes (or more for extra heat)
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced eggplant with 1 tablespoon of olive oil, salt, and pepper. Roast the eggplant on a baking sheet for 20–25 minutes, until tender and slightly browned.
2. While the eggplant roasts, cook the gnocchi according to package instructions. Drain and set aside.
3. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
4. Stir in the crushed tomatoes, tomato paste, red pepper flakes, and oregano. Simmer for 10 minutes to allow the flavors to meld together.
5. Add the roasted eggplant to the sauce and stir to combine.
6. Add the cooked gnocchi to the skillet and toss gently to coat.
7. Garnish with fresh basil and serve immediately.

This spicy tomato and eggplant sauce brings a rich, savory depth of flavor to the dish, complemented by a gentle heat. The gnocchi soaks up all the delicious sauce, creating a filling, satisfying meal perfect for a cozy Friday night dinner.

Vegan Gnocchi with Miso and Roasted Cauliflower

This recipe features the umami richness of miso paired with roasted cauliflower to create a savory, flavor-packed dish. The gnocchi soaks up the miso sauce, making each bite deeply satisfying. It’s a wonderful choice for a unique, nourishing Friday night meal.

Ingredients:

• 1 lb store-bought vegan gnocchi
• 1 medium head of cauliflower, cut into florets
• 2 tbsp olive oil
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1 tsp sesame oil
• 1 tbsp sesame seeds
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes, until golden brown and tender.
2. While the cauliflower roasts, cook the gnocchi according to package instructions. Drain and set aside.
3. In a small bowl, whisk together the miso paste, soy sauce, rice vinegar, maple syrup, and sesame oil until smooth.
4. In a large skillet, heat the miso sauce over medium heat. Add the cooked gnocchi and toss gently to coat with the sauce.
5. Once the cauliflower is roasted, add it to the skillet and toss to combine.
6. Garnish with sesame seeds and fresh cilantro before serving.

This vegan gnocchi with miso and roasted cauliflower offers a savory umami punch that’s rich and satisfying. The miso sauce adds depth, while the roasted cauliflower contributes a lovely texture. It’s a unique, comforting dish that’s perfect for a Friday evening.

These additional gnocchi recipes offer a variety of flavors, from spicy and savory to light and bright, ensuring that your Friday dinner will always be exciting and delicious. Whether you’re in the mood for something hearty or refreshing, these dishes will provide satisfying meals for any taste.

Note: More recipes​ are coming soon!