25+ Delicious Holiday Vegan Gnocchi Recipes for Every Occasion

The holiday season is the perfect time to indulge in rich, flavorful meals that bring people together.

For those seeking a plant-based feast, vegan gnocchi offers an exquisite alternative to traditional holiday dishes.

Whether you’re hosting a vegan dinner or simply looking for a deliciously different way to celebrate, gnocchi can be a comforting, satisfying, and versatile dish.

From the sweet warmth of sweet potato gnocchi to the earthy richness of beetroot and cauliflower versions, there’s a recipe for every palate.

With its tender, pillowy texture and endless flavor combinations, vegan gnocchi is sure to be a hit on your holiday table.

We’ve gathered over 25+ holiday vegan gnocchi recipes that will make your celebration both festive and nourishing.

25+ Delicious Holiday Vegan Gnocchi Recipes for Every Occasion

Vegan gnocchi is an exceptional choice for holiday meals, offering a creative and nourishing twist on traditional dishes.

With so many variations to explore—ranging from hearty vegetable-based gnocchi to indulgent sauces and vibrant toppings—the possibilities are endless.

Whether you choose to showcase the flavors of sweet potato, cauliflower, or beets, or elevate your gnocchi with rich sauces like pesto or balsamic glaze, each recipe provides a delicious opportunity to enjoy plant-based comfort food.

These 25+ holiday vegan gnocchi recipes will inspire you to create unforgettable dishes that everyone at your table will enjoy.

Holiday Vegan Sweet Potato Gnocchi with Sage Butter

This sweet potato gnocchi is a festive twist on the classic, featuring a hint of sweetness and the earthy warmth of sage butter. It’s perfect for a holiday table, offering a comforting dish that’s as satisfying as it is elegant.

Ingredients
For the gnocchi:

• 2 medium sweet potatoes, baked and mashed
• 1 ½ cups all-purpose flour (plus extra for dusting)
• ½ teaspoon salt

For the sage butter sauce:

• 3 tablespoons vegan butter
• 6 fresh sage leaves, chopped
• Salt and pepper to taste

Instructions

1. In a mixing bowl, combine the mashed sweet potatoes, flour, and salt. Mix until a soft dough forms.
2. Dust a clean surface with flour and divide the dough into four sections. Roll each section into a long rope about ½ inch thick.
3. Cut the ropes into 1-inch pieces and press lightly with a fork for texture.
4. Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float, about 2-3 minutes. Remove with a slotted spoon and set aside.
5. In a skillet, melt the vegan butter over medium heat. Add the sage leaves and cook until fragrant, about 1-2 minutes.
6. Toss the cooked gnocchi in the sage butter. Season with salt and pepper. Serve warm.

This dish balances the sweetness of sweet potato with the aromatic richness of sage butter, creating a holiday-worthy centerpiece. The vibrant orange gnocchi is not only delicious but also visually striking on your festive table.

Holiday Vegan Beet Gnocchi with Walnut Pesto

Bright and festive, beet gnocchi delivers stunning color and subtle earthiness. Paired with a creamy walnut pesto, it’s a crowd-pleasing vegan option for your holiday gathering.

Ingredients
For the gnocchi:

• 2 medium beets, roasted and pureed
• 1 ½ cups all-purpose flour (plus extra for dusting)
• ½ teaspoon salt

For the walnut pesto:

• 1 cup walnuts
• 2 cups fresh basil leaves
• 2 garlic cloves
• ¼ cup olive oil
• 3 tablespoons nutritional yeast
• Salt and pepper to taste

Instructions

1. In a mixing bowl, combine the beet puree, flour, and salt. Mix until a smooth dough forms.
2. On a floured surface, divide the dough into sections and roll each into a long rope about ½ inch thick.
3. Cut into 1-inch pieces and press lightly with a fork for texture.
4. Boil a large pot of salted water and cook the gnocchi in batches. Once they float, transfer to a plate.
5. For the pesto, blend the walnuts, basil, garlic, olive oil, and nutritional yeast in a food processor until smooth. Adjust seasoning with salt and pepper.
6. Toss the cooked gnocchi with the walnut pesto and serve immediately.

The beet gnocchi’s vibrant pink hue brings a festive flair to your plate, while the creamy walnut pesto offers a rich and nutty flavor. It’s a dish that’s as stunning as it is satisfying.

Holiday Vegan Spinach Gnocchi with Creamy Cashew Sauce

This spinach gnocchi is light, fluffy, and festive green—ideal for holiday feasts. The creamy cashew sauce adds decadence without dairy, creating a wholesome yet indulgent vegan treat.

Ingredients
For the gnocchi:

• 2 cups fresh spinach, steamed and pureed
• 1 ½ cups all-purpose flour (plus extra for dusting)
• ½ teaspoon salt

For the cashew sauce:

• 1 cup raw cashews, soaked overnight
• 1 cup water
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 garlic clove
• Salt and pepper to taste

Instructions

1. Combine the spinach puree, flour, and salt in a mixing bowl to form a soft dough.
2. Dust a surface with flour, divide the dough into sections, and roll into ropes about ½ inch thick.
3. Cut into 1-inch pieces and press with a fork to shape.
4. Bring a large pot of salted water to a boil and cook the gnocchi until they float. Remove with a slotted spoon.
5. Blend the soaked cashews, water, nutritional yeast, lemon juice, garlic, salt, and pepper in a high-speed blender until smooth.
6. Toss the gnocchi with the cashew sauce and serve warm.

The earthy spinach and velvety cashew sauce make this dish a standout. Its festive green color and rich flavors create a comforting, plant-based meal perfect for any holiday celebration.

Holiday Vegan Pumpkin Gnocchi with Brown Butter Sage Sauce

Pumpkin gnocchi adds a festive and warm flavor to your holiday table. Paired with a nutty brown butter sage sauce, it delivers a perfect balance of sweet and savory that will impress your guests.

Ingredients
For the gnocchi:

• 1 cup pumpkin puree
• 1 ½ cups all-purpose flour (plus extra for dusting)
• ½ teaspoon salt

For the brown butter sage sauce:

• 3 tablespoons vegan butter
• 5-6 sage leaves, chopped
• 1 tablespoon maple syrup
• Pinch of nutmeg
• Salt and pepper to taste

Instructions

1. In a bowl, mix pumpkin puree, flour, and salt until a dough forms. Avoid overmixing to keep the gnocchi light.
2. On a floured surface, roll the dough into ropes about ½ inch thick and cut into small pieces. Use a fork to create ridges.
3. Cook the gnocchi in salted boiling water until they float, about 2-3 minutes. Remove and set aside.
4. In a skillet, melt the vegan butter over medium heat until it starts to brown slightly. Add sage leaves, maple syrup, and nutmeg, cooking for 1-2 minutes.
5. Toss the gnocchi in the sauce, ensuring even coating. Season with salt and pepper, and serve warm.

The soft, tender pumpkin gnocchi combined with the nutty and aromatic sauce makes this dish a cozy yet elegant addition to your holiday spread.

Holiday Vegan Chestnut Gnocchi with Mushroom Ragu

Rich, earthy chestnut gnocchi paired with a savory mushroom ragu creates a decadent and warming holiday meal. This dish showcases the flavors of the season in every bite.

Ingredients
For the gnocchi:

• 1 cup chestnut puree
• 1 ½ cups all-purpose flour (plus extra for dusting)
• ½ teaspoon salt

For the mushroom ragu:

• 2 tablespoons olive oil
• 2 cups mixed mushrooms, diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• ½ cup vegetable broth
• ½ cup canned diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. In a bowl, combine chestnut puree, flour, and salt to form a soft dough.
2. Roll the dough into ropes on a floured surface and cut into small pieces. Use a fork to add texture.
3. Boil the gnocchi in salted water until they float. Drain and set aside.
4. Heat olive oil in a pan and sauté onions and garlic until translucent. Add mushrooms and cook until tender.
5. Stir in vegetable broth, tomatoes, thyme, salt, and pepper. Simmer for 10 minutes.
6. Toss the gnocchi in the ragu and serve hot.

This gnocchi dish combines nutty chestnuts with the umami depth of mushrooms, making it a showstopper for your holiday feast.

Holiday Vegan Carrot Gnocchi with Dill Cream Sauce

Bright and flavorful, carrot gnocchi brings a touch of sweetness and vibrant color to your holiday table. The dill cream sauce complements the gnocchi with its refreshing and herby notes.

Ingredients
For the gnocchi:

• 1 cup carrot puree
• 1 ½ cups all-purpose flour (plus extra for dusting)
• ½ teaspoon salt

For the dill cream sauce:

• 1 cup raw cashews, soaked overnight
• 1 cup water
• 1 teaspoon lemon juice
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste

Instructions

1. Mix carrot puree, flour, and salt in a bowl until a dough forms.
2. Roll the dough into ropes, cut into small pieces, and shape with a fork.
3. Cook the gnocchi in boiling salted water until they float. Remove and set aside.
4. Blend soaked cashews, water, lemon juice, dill, salt, and pepper until creamy. Adjust consistency with more water if needed.
5. Toss the gnocchi with the dill cream sauce and serve warm.

This dish’s cheerful color and refreshing flavors make it a standout at any holiday meal. The balance of sweet carrots and tangy dill sauce ensures a delightful dining experience.

Holiday Vegan Potato Gnocchi with Cranberry Glaze

Classic potato gnocchi gets a festive twist with a tangy cranberry glaze. This dish combines traditional textures with a seasonal flavor, creating a unique and eye-catching holiday recipe.

Ingredients
For the gnocchi:

• 2 large russet potatoes, boiled and mashed
• 1 ½ cups all-purpose flour (plus extra for dusting)
• ½ teaspoon salt

For the cranberry glaze:

• 1 cup fresh or frozen cranberries
• ½ cup orange juice
• 2 tablespoons maple syrup
• Pinch of cinnamon
• Salt to taste

Instructions

1. Combine mashed potatoes, flour, and salt to form a soft dough.
2. Roll the dough into ropes, cut into small pieces, and shape with a fork.
3. Boil the gnocchi in salted water until they float. Set aside.
4. In a saucepan, combine cranberries, orange juice, maple syrup, and cinnamon. Cook over medium heat until the cranberries burst and the sauce thickens. Blend for a smoother texture if desired.
5. Toss the gnocchi in the cranberry glaze and serve.

The tart cranberry glaze adds a festive flair to the soft, pillowy gnocchi, creating a dish that’s as delicious as it is visually appealing. This recipe is a perfect holiday centerpiece for your vegan guests.

Holiday Vegan Roasted Garlic Gnocchi with Lemon Thyme Sauce

This roasted garlic gnocchi is savory and aromatic, with the subtle sweetness of roasted garlic blending perfectly with a bright and herby lemon thyme sauce. It’s a perfect dish for a holiday meal that feels both cozy and fresh.

Ingredients
For the gnocchi:

• 1 head garlic, roasted
• 1 ½ cups all-purpose flour (plus extra for dusting)
• ½ teaspoon salt

For the lemon thyme sauce:

• 3 tablespoons olive oil
• 1 teaspoon lemon zest
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic bulb and roast in foil for 30-40 minutes, until soft and golden. Squeeze the garlic out and mash it.
2. In a bowl, mix the mashed roasted garlic, flour, and salt to form a dough.
3. Roll the dough into ropes on a floured surface and cut into 1-inch pieces. Press lightly with a fork to shape.
4. Boil the gnocchi in salted water until they float. Remove and set aside.
5. In a skillet, heat olive oil and sauté the thyme until fragrant. Add lemon zest, lemon juice, salt, and pepper, and cook for another minute.
6. Toss the gnocchi in the sauce and serve warm.

This dish combines the rich, mellow flavors of roasted garlic with the brightness of lemon and thyme. The gnocchi is tender and flavorful, making it a great choice for a holiday dinner that’s both light and indulgent.

Holiday Vegan Mushroom and Leek Gnocchi with Vegan Cream Sauce

Earthy mushrooms and sweet leeks bring a savory depth to this gnocchi, while the creamy vegan sauce adds richness and indulgence. It’s a hearty and satisfying vegan option perfect for a festive holiday spread.

Ingredients
For the gnocchi:

• 1 ½ cups mashed potatoes
• 1 ½ cups all-purpose flour (plus extra for dusting)
• ½ teaspoon salt

For the mushroom and leek topping:

• 2 tablespoons olive oil
• 1 leek, cleaned and sliced
• 2 cups mushrooms, sliced
• 2 garlic cloves, minced
• ½ cup vegetable broth
• Salt and pepper to taste

For the vegan cream sauce:

• 1 cup raw cashews, soaked overnight
• 1 cup water
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Combine mashed potatoes, flour, and salt to form a soft dough.
2. Roll the dough into ropes, cut into small pieces, and shape with a fork.
3. Boil the gnocchi in salted water until they float, then set aside.
4. In a skillet, heat olive oil and sauté the leek and garlic until softened. Add mushrooms and cook until tender. Pour in vegetable broth, salt, and pepper, then simmer for 5 minutes.
5. For the sauce, blend soaked cashews, water, nutritional yeast, garlic powder, salt, and pepper until smooth and creamy.
6. Toss the gnocchi with the mushroom and leek topping, then drizzle with the vegan cream sauce before serving.

The combination of mushrooms, leeks, and creamy sauce creates a flavorful, comforting dish that’s perfect for a holiday celebration. The gnocchi itself is light and fluffy, making this a truly satisfying meal for vegan guests.

Holiday Vegan Butternut Squash Gnocchi with Sage Cashew Cream

Butternut squash brings a sweet and savory depth to this gnocchi, while the creamy sage-infused cashew sauce adds richness and warmth. This dish is a perfect choice for a vegan-friendly holiday feast.

Ingredients
For the gnocchi:

• 1 ½ cups butternut squash puree
• 1 ½ cups all-purpose flour (plus extra for dusting)
• ½ teaspoon salt

For the sage cashew cream:

• 1 cup raw cashews, soaked overnight
• 1 cup water
• 2 tablespoons fresh sage, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. In a bowl, mix the butternut squash puree, flour, and salt until a soft dough forms.
2. Roll the dough into ropes and cut into small pieces. Press lightly with a fork to form ridges.
3. Boil the gnocchi in salted water until they float. Remove and set aside.
4. For the sage cashew cream, blend soaked cashews, water, sage, lemon juice, salt, and pepper until smooth and creamy.
5. Toss the gnocchi in the sage cashew cream and serve warm.

The sweetness of the butternut squash pairs beautifully with the creamy sage cashew sauce, making this dish a comforting and elegant choice for a vegan holiday meal. It’s a festive and wholesome way to celebrate the season.

Holiday Vegan Ricotta Gnocchi with Cranberry Orange Sauce

Light and fluffy ricotta-style gnocchi is the perfect base for a tangy and slightly sweet cranberry orange sauce. This dish is a unique and festive take on traditional gnocchi, bringing a bright pop of color and flavor to your holiday table.

Ingredients
For the gnocchi:

• 1 cup vegan ricotta cheese
• 1 ½ cups all-purpose flour (plus extra for dusting)
• ½ teaspoon salt

For the cranberry orange sauce:

• 1 cup fresh or frozen cranberries
• ½ cup fresh orange juice
• 1 tablespoon maple syrup
• 1 teaspoon orange zest
• Salt to taste

Instructions

1. In a bowl, combine the vegan ricotta, flour, and salt to form a dough.
2. Roll the dough into ropes and cut into small pieces. Press with a fork to shape the gnocchi.
3. Boil the gnocchi in salted water until they float, then drain and set aside.
4. In a saucepan, combine cranberries, orange juice, maple syrup, and orange zest. Cook over medium heat until the cranberries burst and the sauce thickens.
5. Toss the gnocchi in the cranberry orange sauce and serve warm.

The ricotta gnocchi provides a light and airy texture, while the cranberry orange sauce adds a festive, tangy sweetness. This dish is a perfect addition to any holiday menu, offering a unique vegan option that’s both visually stunning and delicious.

Holiday Vegan Sweet Potato Gnocchi with Brown Butter Sage Sauce

Sweet potatoes bring a naturally sweet and hearty flavor to this gnocchi, which pairs wonderfully with a rich brown butter sage sauce. This dish is perfect for the holidays, with its comforting flavors and elegant presentation.

Ingredients
For the gnocchi:

• 1 cup sweet potato puree
• 1 ½ cups all-purpose flour (plus extra for dusting)
• ½ teaspoon salt

For the brown butter sage sauce:

• 3 tablespoons vegan butter
• 10 fresh sage leaves
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Combine the sweet potato puree, flour, and salt in a bowl to form a dough.
2. Roll the dough into ropes, cut into small pieces, and shape them with a fork.
3. Boil the gnocchi in salted water until they float, then drain and set aside.
4. In a skillet, melt vegan butter over medium heat. Add the sage leaves and cook until the butter turns golden brown, and the leaves become crispy.
5. Drizzle the brown butter sage sauce over the gnocchi and toss to coat evenly.
6. Serve warm, garnished with extra sage leaves if desired.

The sweet potato gnocchi is soft and flavorful, providing a perfect contrast to the nutty richness of the brown butter sage sauce. This dish combines earthy, sweet, and savory elements to make it a festive and unforgettable holiday meal.

Holiday Vegan Spinach and Ricotta Gnocchi with Pesto Sauce

This spinach and ricotta gnocchi is delicate and satisfying, with a vibrant pesto sauce that brings out the freshness of the spinach and the creaminess of the ricotta. It’s a wonderful dish for any holiday gathering that will leave everyone asking for more.

Ingredients
For the gnocchi:

• 1 cup fresh spinach, blanched and chopped
• 1 cup vegan ricotta cheese
• 1 ½ cups all-purpose flour (plus extra for dusting)
• ½ teaspoon salt

For the pesto sauce:

• 1 cup fresh basil leaves
• 2 tablespoons pine nuts
• 2 garlic cloves
• ¼ cup nutritional yeast
• ¼ cup olive oil
• Salt and pepper to taste

Instructions

1. In a bowl, combine the spinach, ricotta, flour, and salt to form a dough.
2. Roll the dough into ropes, cut into small pieces, and shape with a fork.
3. Boil the gnocchi in salted water until they float, then drain and set aside.
4. For the pesto, blend the basil, pine nuts, garlic, nutritional yeast, olive oil, salt, and pepper until smooth.
5. Toss the gnocchi with the pesto sauce and serve warm.

This spinach and ricotta gnocchi provides a lovely balance of lightness and richness, while the vibrant pesto adds a punch of flavor that complements the soft gnocchi beautifully. It’s an elegant, plant-based dish that’s perfect for your holiday table.

Holiday Vegan Cauliflower Gnocchi with Roasted Red Pepper Sauce

Cauliflower-based gnocchi is a light yet hearty option that works wonderfully with the smoky sweetness of roasted red pepper sauce. This vegan holiday dish combines the savory depth of roasted vegetables with the comfort of homemade gnocchi.

Ingredients
For the gnocchi:

• 1 ½ cups cauliflower rice (steamed)
• 1 ½ cups all-purpose flour (plus extra for dusting)
• ½ teaspoon salt

For the roasted red pepper sauce:

• 2 red bell peppers, roasted and peeled
• 1 garlic clove
• 2 tablespoons olive oil
• ¼ cup vegetable broth
• Salt and pepper to taste

Instructions

1. Steam the cauliflower rice until tender, then mash it well.
2. In a bowl, mix the mashed cauliflower, flour, and salt to form a dough.
3. Roll the dough into ropes, cut into small pieces, and shape with a fork.
4. Boil the gnocchi in salted water until they float, then drain and set aside.
5. For the sauce, blend the roasted red peppers, garlic, olive oil, vegetable broth, salt, and pepper until smooth.
6. Heat the sauce in a skillet and toss the gnocchi in it until well coated.
7. Serve warm and garnish with fresh herbs if desired.

The cauliflower gnocchi is light and fluffy, and when paired with the rich, smoky roasted red pepper sauce, it creates a beautiful and satisfying dish. This is a great choice for a vegan holiday meal that will impress guests with its unique flavor combination.

Holiday Vegan Beetroot Gnocchi with Balsamic Glaze

Beetroot adds a beautiful color and earthy flavor to this gnocchi, which is paired with a tangy balsamic glaze. The sweetness of the beetroot shines through and makes this dish a visually stunning and delicious vegan holiday option.

Ingredients
For the gnocchi:

• 1 cup cooked beetroot, pureed
• 1 ½ cups all-purpose flour (plus extra for dusting)
• ½ teaspoon salt

For the balsamic glaze:

• ½ cup balsamic vinegar
• 1 tablespoon maple syrup
• Salt and pepper to taste

Instructions

1. Combine the beetroot puree, flour, and salt in a bowl to form a dough.
2. Roll the dough into ropes, cut into small pieces, and shape with a fork.
3. Boil the gnocchi in salted water until they float, then drain and set aside.
4. In a small saucepan, combine the balsamic vinegar and maple syrup. Simmer over medium heat until the sauce thickens, about 5-7 minutes.
5. Drizzle the balsamic glaze over the gnocchi and toss to coat evenly.
6. Serve warm, garnished with fresh herbs if desired.

The beetroot gnocchi has a subtle sweetness and vibrant color, making it a striking addition to any holiday meal. Paired with the tangy balsamic glaze, this dish is full of complex flavors and will be a highlight at your vegan-friendly holiday feast.

Note: More recipes​ are coming soon!