25+ Delicious Saturday Vegan Gnocchi Recipes for a Perfect Dinner

There’s something incredibly comforting about a plate of gnocchi, and when it’s vegan, it’s even more rewarding!

Whether you’re looking for a rich, creamy dish or something light and fresh, gnocchi can be the perfect centerpiece for your Saturday dinner.

With its pillowy texture and versatility, gnocchi pairs beautifully with an endless variety of sauces, veggies, and seasonings to create a meal that’s both satisfying and nourishing.

We’ve compiled over 25 vegan gnocchi recipes that will make your Saturdays feel extra special.

From hearty, creamy dishes to light and zesty combinations, these recipes are sure to impress.

Whether you’re cooking for yourself, family, or friends, you’ll find something perfect for every occasion.

So, grab your ingredients and get ready to make your weekend dinners more delicious with these mouth-watering vegan gnocchi recipes!

25+ Delicious Saturday Vegan Gnocchi Recipes for a Perfect Dinner

With so many incredible flavors and combinations, these 25+ Saturday vegan gnocchi recipes are the perfect way to elevate your weekend meals.

Whether you prefer a creamy cashew-based sauce, a spicy arrabbiata, or a simple drizzle of olive oil with herbs, these recipes offer a wide range of options to suit every taste and occasion.

Vegan gnocchi is versatile, easy to prepare, and utterly satisfying — it’s the ideal comfort food for any Saturday.

So, next time you find yourself wondering what to make for a relaxing weekend dinner, why not try one (or more!) of these vegan gnocchi recipes?

Creamy Spinach and Mushroom Gnocchi

This vegan gnocchi recipe features pillowy gnocchi tossed in a creamy spinach and mushroom sauce. It’s a hearty, flavorful dish that combines earthy mushrooms with the richness of cashew cream and the freshness of spinach. Perfect for a cozy Saturday night, it’s quick to make and sure to satisfy.

Ingredients:

• 1 lb potato gnocchi (store-bought or homemade)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced (such as cremini or button)
• 4 cups spinach, fresh
• 1 cup canned coconut milk or cashew cream
• 1 tbsp nutritional yeast
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.
2. While the gnocchi is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
3. Add the garlic and sliced mushrooms to the skillet, cooking for another 5-7 minutes until the mushrooms are tender.
4. Add the spinach to the skillet and cook until wilted, about 2 minutes.
5. Pour in the coconut milk or cashew cream and stir in the nutritional yeast. Season with salt and pepper to taste, allowing the sauce to simmer for a few minutes until thickened.
6. Gently toss the cooked gnocchi into the sauce, ensuring each piece is coated.
7. Serve hot, garnished with fresh parsley if desired.

This creamy gnocchi dish is the perfect balance of rich flavors and satisfying textures. The coconut or cashew cream gives the sauce a velvety smoothness, while the mushrooms and spinach add layers of umami and freshness. It’s the ideal comfort food for a Saturday evening, especially if you’re craving something both indulgent and nourishing. The recipe is simple enough for a weeknight but luxurious enough to serve guests.

Roasted Butternut Squash and Sage Gnocchi

Roasted butternut squash pairs perfectly with crispy sage leaves in this savory vegan gnocchi recipe. The sweetness of the squash balances the richness of the dish, while the sage adds an aromatic, earthy depth. This dish is full of autumn-inspired flavors and works well as a cozy weekend dinner.

Ingredients:

• 1 lb potato gnocchi
• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup vegan butter
• 1/4 cup fresh sage leaves, chopped
• 1 tbsp maple syrup (optional for added sweetness)
• 1/4 tsp ground nutmeg (optional)
• Vegan parmesan (optional for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized.
2. While the squash is roasting, cook the gnocchi according to package instructions. Drain and set aside.
3. In a large skillet, melt the vegan butter over medium heat. Add the chopped sage leaves and cook for 2-3 minutes until fragrant and crispy. Be careful not to burn the sage.
4. Once the butternut squash is done, add it to the skillet with the sage and butter. Use a fork or potato masher to lightly mash the squash, keeping some texture.
5. Add the cooked gnocchi to the skillet, tossing gently to combine. If desired, drizzle in a bit of maple syrup and a pinch of nutmeg to enhance the sweetness of the squash.
6. Serve the gnocchi topped with vegan parmesan or additional crispy sage leaves if desired.

This roasted butternut squash and sage gnocchi is a perfect comfort dish for a cozy Saturday dinner. The roasted squash adds a beautiful sweetness that complements the savory sage and rich vegan butter. The gnocchi provides a pillowy texture that absorbs all the flavors, making each bite a satisfying experience. It’s a great way to embrace the flavors of fall and enjoy a hearty, plant-based meal.

Pesto Gnocchi with Cherry Tomatoes and Arugula

A vibrant, fresh pesto sauce elevates this gnocchi dish, while the burst of cherry tomatoes and peppery arugula adds a lively, refreshing element. It’s a simple yet elegant recipe that’s perfect for a quick Saturday lunch or dinner.

Ingredients:

• 1 lb potato gnocchi
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 1/2 cup olive oil
• Juice of half a lemon
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• 2 cups fresh arugula

Instructions:

1. Cook the gnocchi according to package instructions. Drain and set aside.
2. In a food processor, combine the basil, pine nuts, garlic, nutritional yeast, olive oil, and lemon juice. Blend until smooth, adding salt and pepper to taste. If the pesto is too thick, add a bit more olive oil to reach your desired consistency.
3. In a large skillet, toss the cooked gnocchi with the pesto sauce over medium heat, ensuring the gnocchi is evenly coated.
4. Add the halved cherry tomatoes and arugula to the skillet, gently stirring to combine. Cook for 1-2 minutes until the tomatoes are softened but still vibrant and the arugula has just wilted.
5. Serve immediately, garnished with extra pine nuts or a drizzle of olive oil if desired.

This pesto gnocchi with cherry tomatoes and arugula is a light and flavorful dish that brings a burst of freshness to your plate. The pesto, with its rich basil and nutty flavor, coats the gnocchi perfectly, while the cherry tomatoes add juiciness and the arugula offers a peppery contrast. It’s a wonderfully balanced meal that’s full of color, taste, and nutrients. If you’re looking for a quick yet impressive dish to whip up on a Saturday, this pesto gnocchi is an excellent choice.

Vegan Gnocchi with Tomato Basil Sauce

A classic tomato basil sauce gets a vegan twist in this simple yet flavorful gnocchi recipe. The rich, tangy tomato sauce paired with tender gnocchi makes for a satisfying meal that’s easy to prepare, perfect for a relaxed Saturday dinner.

Ingredients:

• 1 lb potato gnocchi
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups crushed tomatoes (canned)
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper, to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Cook the gnocchi according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the crushed tomatoes, tomato paste, oregano, and dried basil. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
5. Season with salt and pepper to taste, and stir in the fresh basil leaves just before serving.
6. Toss the cooked gnocchi into the sauce, ensuring they are well-coated.
7. Serve hot, garnished with extra basil if desired.

This vegan gnocchi with tomato basil sauce is a timeless favorite that never goes out of style. The simple yet robust tomato sauce, made with fresh herbs, pairs beautifully with the soft gnocchi. It’s a flavorful, satisfying meal that captures the essence of Italian comfort food, all while being completely plant-based. Whether you serve it with a side of garlic bread or enjoy it as a standalone dish, this recipe is perfect for a laid-back Saturday dinner.

Lemon Garlic Vegan Gnocchi with Asparagus and Peas

A fresh, zesty lemon garlic sauce brings out the best in this vibrant vegan gnocchi dish. With the addition of asparagus and peas, this recipe delivers a perfect balance of brightness and earthiness, making it an ideal choice for a Saturday meal that’s both nourishing and refreshing.

Ingredients:

• 1 lb potato gnocchi
• 1 tbsp olive oil
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup frozen peas, thawed
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup vegetable broth
• 1 tbsp nutritional yeast (optional for cheesy flavor)
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Cook the gnocchi according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the asparagus and sauté for 3-4 minutes, until slightly tender but still crisp.
3. Add the garlic and cook for an additional minute until fragrant.
4. Stir in the peas, lemon zest, and lemon juice. Cook for another 2-3 minutes until the peas are heated through and the asparagus is tender.
5. Pour in the vegetable broth and stir in the nutritional yeast, if using. Season with salt and pepper to taste.
6. Add the cooked gnocchi to the skillet, tossing everything together until well combined and heated through.
7. Serve hot, garnished with fresh parsley.

This lemon garlic gnocchi with asparagus and peas is a light, fresh, and bright dish that offers a perfect balance of tangy citrus and savory vegetables. The crisp asparagus and sweet peas complement the soft, pillowy gnocchi, while the lemon garlic sauce adds a zesty kick that ties it all together. It’s a great option for a Saturday meal that feels both indulgent and light, leaving you feeling nourished without being overly full.

Smoky Chipotle Gnocchi with Avocado and Lime

For those who love bold, smoky flavors, this vegan gnocchi recipe with a chipotle-infused sauce is a must-try. The smoky heat from the chipotle is balanced by creamy avocado and a squeeze of lime, creating a unique and exciting flavor profile for a fun Saturday meal.

Ingredients:

• 1 lb potato gnocchi
• 1 tbsp olive oil
• 1/2 red onion, thinly sliced
• 2 cloves garlic, minced
• 1-2 chipotle peppers in adobo sauce, chopped (adjust to spice preference)
• 1/4 cup tomato sauce
• 1/2 cup coconut milk (or another non-dairy milk)
• Salt and pepper, to taste
• 1 ripe avocado, diced
• Juice of 1 lime
• Fresh cilantro, chopped (optional for garnish)

Instructions:

1. Cook the gnocchi according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the red onion and sauté for 3-4 minutes, until softened.
3. Add the garlic and chipotle peppers to the skillet and cook for 1-2 minutes until fragrant.
4. Stir in the tomato sauce and coconut milk, then bring the mixture to a simmer. Let the sauce cook for 5-7 minutes until it thickens slightly.
5. Season with salt and pepper to taste.
6. Toss the cooked gnocchi into the chipotle sauce, ensuring they are well-coated.
7. Gently fold in the diced avocado and lime juice.
8. Serve immediately, garnished with fresh cilantro if desired.

This smoky chipotle gnocchi is a flavorful and exciting dish that packs a punch. The heat from the chipotle peppers, combined with the creamy coconut milk and avocado, creates a rich and comforting sauce. The fresh lime and cilantro add a burst of freshness, making this dish feel vibrant and satisfying. If you’re looking for a Saturday meal that’s bold, unique, and full of flavor, this chipotle gnocchi is the perfect choice.

Vegan Gnocchi with Roasted Garlic and Cauliflower Cream Sauce

This recipe takes creamy gnocchi to the next level with a roasted garlic and cauliflower cream sauce. The cauliflower blends into a smooth, velvety sauce, while the roasted garlic adds a deep, rich flavor. It’s a creamy, comforting dish that’s perfect for a weekend dinner.

Ingredients:

• 1 lb potato gnocchi
• 1 medium cauliflower, chopped into florets
• 6 cloves garlic, unpeeled
• 2 tbsp olive oil
• 1/2 cup vegetable broth
• 1/2 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• Salt and pepper, to taste
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cauliflower florets and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
2. While the cauliflower and garlic roast, cook the gnocchi according to package instructions. Drain and set aside.
3. Once the cauliflower and garlic are done, remove the garlic cloves from their skins and place both the cauliflower and garlic in a blender or food processor. Add the vegetable broth, almond milk, and nutritional yeast. Blend until smooth, adding more broth or milk if necessary to reach a creamy consistency.
4. Pour the cauliflower cream sauce into a skillet over medium heat. Season with salt and pepper to taste.
5. Toss the cooked gnocchi into the sauce, stirring gently to coat.
6. Serve hot, garnished with fresh thyme or parsley.

This roasted garlic and cauliflower cream gnocchi is a comforting, creamy dish that feels indulgent but is surprisingly light. The cauliflower sauce provides a silky texture while being dairy-free, and the roasted garlic adds a rich depth of flavor. The gnocchi absorbs the creamy sauce beautifully, making each bite feel luxurious. It’s a great Saturday dinner option for those looking for a plant-based meal that’s both creamy and satisfying.

Vegan Gnocchi with Lemon-Cashew Cream and Broccoli

A creamy, tangy lemon-cashew sauce pairs perfectly with hearty gnocchi in this refreshing dish. The addition of broccoli adds texture and a burst of green, making it a nutritious yet indulgent vegan meal. This is a light, satisfying option for a cozy Saturday dinner.

Ingredients:

• 1 lb potato gnocchi
• 1 cup raw cashews, soaked in water for 4 hours or overnight
• 1/2 cup water (for the sauce)
• 2 tbsp lemon juice
• Zest of 1 lemon
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 2 cups broccoli florets
• Salt and pepper, to taste
• Fresh basil for garnish (optional)

Instructions:

1. Cook the gnocchi according to package instructions. Drain and set aside.
2. In a blender or food processor, combine the soaked cashews, water, lemon juice, lemon zest, nutritional yeast, and a pinch of salt. Blend until smooth, adding more water as necessary to reach a creamy consistency.
3. Heat olive oil in a large skillet over medium heat. Add the broccoli florets and sauté for 5-7 minutes, until tender but still crisp.
4. Pour the cashew cream over the broccoli and let it simmer for a few minutes to heat through.
5. Toss the cooked gnocchi into the skillet, gently mixing to coat the gnocchi with the sauce.
6. Serve immediately, garnished with fresh basil if desired.

This vegan gnocchi with lemon-cashew cream and broccoli is a wonderfully bright and creamy dish. The cashew cream offers a rich and velvety texture, while the tangy lemon adds a refreshing zing. The broccoli complements the sauce beautifully, providing a slight crunch and balancing the richness of the cream. It’s the perfect combination of light yet comforting, ideal for a Saturday meal that feels indulgent without being overly heavy.

Vegan Gnocchi with Roasted Red Pepper Sauce

This vegan gnocchi is paired with a smoky and flavorful roasted red pepper sauce, creating a vibrant and comforting dish. The sweetness of roasted peppers blended with garlic and herbs makes for a savory, creamy sauce that’s perfect for gnocchi.

Ingredients:

• 1 lb potato gnocchi
• 2 red bell peppers, roasted and peeled
• 2 cloves garlic, minced
• 1/2 cup canned coconut milk (or any non-dairy milk)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh basil for garnish (optional)

Instructions:

1. Cook the gnocchi according to package instructions. Drain and set aside.
2. Roast the red bell peppers by placing them under a broiler or on a grill, turning occasionally until the skin is charred. Remove the skins, stems, and seeds, then set aside.
3. In a blender, combine the roasted peppers, garlic, coconut milk, balsamic vinegar, smoked paprika, and a pinch of salt and pepper. Blend until smooth.
4. Heat olive oil in a large skillet over medium heat. Pour the roasted red pepper sauce into the skillet and let it simmer for 5-7 minutes until heated through.
5. Add the cooked gnocchi to the skillet and toss gently to coat them with the sauce.
6. Serve immediately, garnished with fresh basil if desired.

The roasted red pepper sauce brings a deep, smoky flavor to the gnocchi, creating a rich and indulgent meal without the use of dairy. The coconut milk adds creaminess, while the balsamic vinegar gives the sauce a subtle tang. This dish is an excellent choice for those who enjoy bold, savory flavors and want to enjoy a plant-based twist on a classic gnocchi dish.

Vegan Gnocchi with Zucchini and Lemon Tahini Sauce

This light yet creamy vegan gnocchi dish features a tangy tahini sauce with a burst of lemon, paired with sautéed zucchini for a fresh, vibrant meal. It’s a great option for those seeking a dairy-free, nut-free, and flavorful twist on a classic gnocchi recipe.

Ingredients:

• 1 lb potato gnocchi
• 2 zucchinis, sliced into half-moons
• 1 tbsp olive oil
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/4 cup water (or more for desired sauce consistency)
• 2 tbsp fresh parsley, chopped
• 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 heat. Add the sliced zucchini and sauté for 5-7 minutes, until tender and slightly browned.
3. In a small bowl, whisk together tahini, lemon juice, lemon zest, and water. Add salt and pepper to taste, adjusting the consistency with more water if needed.
4. Add the cooked gnocchi to the skillet with the zucchini and toss gently to combine.
5. Pour the tahini sauce over the gnocchi and zucchini, stirring to coat everything evenly.
6. Serve immediately, garnished with fresh parsley.

This vegan gnocchi with zucchini and lemon tahini sauce is fresh, creamy, and bursting with flavor. The tahini sauce adds a rich, nutty creaminess, while the lemon juice brightens the dish, making it feel light and vibrant. The sautéed zucchini adds a tender texture and a slight sweetness that complements the creamy sauce. It’s an ideal Saturday meal for those looking for something easy, healthy, and satisfying.

Vegan Gnocchi with Sweet Potato and Black Bean Sauce

A hearty and nutritious vegan gnocchi dish, featuring a rich sweet potato and black bean sauce. The sweetness of the roasted sweet potato and the earthiness of the black beans create a comforting, flavorful base for the gnocchi, making this dish perfect for a filling, satisfying meal.

Ingredients:

• 1 lb potato gnocchi
• 1 large sweet potato, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed sweet potato on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
2. Cook the gnocchi according to package instructions. Drain and set aside.
3. In a large skillet, heat a little olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
4. Stir in the roasted sweet potato, black beans, cumin, and smoked paprika. Add the vegetable broth and simmer for 5-7 minutes, mashing the sweet potato slightly to create a sauce.
5. Season with salt and pepper to taste.
6. Add the cooked gnocchi to the skillet, tossing gently to combine with the sweet potato sauce.
7. Serve immediately, garnished with fresh cilantro if desired.

This vegan gnocchi with sweet potato and black bean sauce is a hearty, filling dish with layers of flavor. The roasted sweet potato adds natural sweetness and depth, while the black beans bring protein and a savory earthiness to the sauce. This is the perfect meal for a cozy Saturday night, offering both comfort and nourishment in every bite.

Vegan Gnocchi with Spinach and Pesto Cream Sauce

A delightful twist on the classic gnocchi and pesto pairing, this dish features a creamy pesto sauce made with cashews for a dairy-free option. The addition of fresh spinach brings a healthy, vibrant touch to this dish, making it a great choice for a satisfying Saturday meal.

Ingredients:

• 1 lb potato gnocchi
• 2 tbsp olive oil
• 4 cups fresh spinach, roughly chopped
• 1/2 cup unsweetened almond milk
• 1/4 cup raw cashews (soaked for 4 hours or overnight)
• 1/4 cup nutritional yeast
• 1/4 cup fresh basil leaves
• 2 cloves garlic
• 2 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Cook the gnocchi according to package instructions. Drain and set aside.
2. In a blender, combine the soaked cashews, almond milk, nutritional yeast, basil, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy, adding more almond milk if needed to achieve a sauce-like consistency.
3. In a large skillet, heat olive oil over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes.
4. Pour the pesto cream sauce over the spinach and stir to combine.
5. Add the cooked gnocchi to the skillet and toss gently to coat with the creamy pesto sauce.
6. Serve immediately, garnished with extra fresh basil if desired.

This creamy spinach and pesto gnocchi is a beautiful balance of rich and fresh flavors. The pesto cream sauce made from cashews is velvety smooth and full of flavor, and the spinach adds a burst of color and nutrients to the dish. It’s the perfect choice for a delicious, wholesome Saturday dinner that feels both indulgent and light.

Vegan Gnocchi with Mushrooms and Marsala Wine Sauce

This dish features sautéed mushrooms in a rich, savory Marsala wine sauce, perfectly complemented by the tender gnocchi. It’s an earthy, elegant vegan dish that’s ideal for those looking to enjoy a comforting meal with sophisticated flavors.

Ingredients:

• 1 lb potato gnocchi
• 2 tbsp olive oil
• 3 cups mushrooms, sliced (button, cremini, or your choice)
• 2 cloves garlic, minced
• 1/2 cup Marsala wine
• 1/2 cup vegetable broth
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Cook the gnocchi according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, until they release their moisture and become golden brown.
3. Add the minced garlic and sauté for another minute until fragrant.
4. Pour in the Marsala wine and vegetable broth. Stir in the soy sauce and thyme. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to reduce and thicken slightly.
5. Season with salt and pepper to taste.
6. Add the cooked gnocchi to the skillet, tossing gently to coat them in the mushroom Marsala sauce.
7. Serve hot, garnished with fresh parsley if desired.

This vegan gnocchi with mushrooms and Marsala wine sauce is a rich, savory, and satisfying dish. The deep flavor of the Marsala wine enhances the earthy mushrooms, while the tender gnocchi absorbs the sauce beautifully. This is a great option for a cozy Saturday dinner, offering an elevated, restaurant-style meal that is both comforting and flavorful.

Vegan Gnocchi with Spicy Arrabbiata Sauce

For those who enjoy a bit of heat, this spicy arrabbiata sauce paired with soft gnocchi is a delicious and fiery combination. The bold flavors of garlic, tomatoes, and red chili flakes make this dish exciting and flavorful, perfect for a Saturday dinner that packs a punch.

Ingredients:

• 1 lb potato gnocchi
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes (adjust to taste)
• 2 cups crushed tomatoes (canned)
• 1 tbsp tomato paste
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Cook the gnocchi according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant but not burnt.
3. Stir in the crushed tomatoes, tomato paste, oregano, salt, and pepper. Bring the sauce to a simmer and cook for 10-15 minutes, until it thickens slightly and the flavors meld together.
4. Add the cooked gnocchi to the skillet, tossing gently to coat them with the arrabbiata sauce.
5. Serve hot, garnished with fresh parsley if desired.

This spicy arrabbiata gnocchi is a bold and exciting dish that’s perfect for those who love a little heat. The red pepper flakes give the sauce its fiery kick, while the crushed tomatoes and garlic provide a savory, rich base. It’s a quick and easy dish that delivers big on flavor, making it a great choice for a lively and satisfying Saturday meal.

Vegan Gnocchi with Roasted Butternut Squash and Sage Brown Butter

A warm, autumn-inspired dish that combines the sweetness of roasted butternut squash with the richness of a vegan brown butter sauce. The crispy sage leaves add a delightful crunch and herbaceous flavor, making this gnocchi dish a perfect comfort meal for a chilly Saturday evening.

Ingredients:

• 1 lb potato gnocchi
• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1/4 cup vegan butter (or coconut oil)
• 6-8 fresh sage leaves
• Salt and pepper, to taste
• 1/4 cup roasted pumpkin seeds (optional for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, until tender and caramelized.
2. Cook the gnocchi according to package instructions. Drain and set aside.
3. In a large skillet, melt the vegan butter over medium heat. Once melted, add the fresh sage leaves and cook for 2-3 minutes, allowing the butter to brown slightly and the sage to crisp up.
4. Add the roasted butternut squash to the skillet and gently mash it with a fork, creating a chunky sauce.
5. Toss the cooked gnocchi into the skillet with the butternut squash and sage brown butter. Stir to coat the gnocchi in the sauce.
6. Serve hot, garnished with roasted pumpkin seeds if desired.

This roasted butternut squash and sage brown butter gnocchi is the epitome of fall comfort food. The sweet, roasted squash and crispy sage leaves pair perfectly with the nutty richness of the brown butter, creating a dish that is both hearty and satisfying. It’s a perfect option for a cozy, indulgent Saturday dinner that captures the essence of autumn flavors.

Note: More recipes​ are coming soon!