30+ Heartwarming Sunday Vegan Gnocchi Recipes You Must Try

When Sunday rolls around, it’s the perfect time to gather with family or unwind with a comforting, home-cooked meal.

What better way to do that than with a delicious plate of vegan gnocchi?

Gnocchi, those little potato pillows of happiness, are versatile, hearty, and ideal for plant-based cooking.

From creamy sauces to roasted veggies, there are endless ways to enjoy this Italian classic.

In this collection of 30+ Sunday Vegan Gnocchi Recipes, you’ll find an incredible array of options to suit every mood and taste.

Whether you prefer bold flavors like spicy red pepper sauces or crave comforting classics like mushroom cream sauce, we’ve got you covered.

These recipes are perfect for impressing dinner guests, enjoying a romantic night in, or simply treating yourself to something special.

Dive in and discover your new favorite way to enjoy vegan gnocchi!

30+ Heartwarming Sunday Vegan Gnocchi Recipes You Must Try

Whether you’re cooking for yourself or sharing the table with loved ones, these 30+ Sunday Vegan Gnocchi Recipes will make your weekend meals unforgettable.

From indulgent creamy sauces to fresh and zesty combinations, there’s something here for every palate.

Gnocchi’s adaptability ensures that it pairs wonderfully with various flavors and ingredients, making it a delightful base for vegan creations.

So, next Sunday, skip the takeout and treat yourself to a homemade vegan gnocchi feast.

With these recipes, you’re not just preparing a meal; you’re creating a moment of comfort, joy, and delicious memories.

Creamy Spinach and Tomato Vegan Gnocchi

This comforting Creamy Spinach and Tomato Vegan Gnocchi is a wholesome dish perfect for Sunday family meals. With its rich and creamy tomato sauce, nutrient-packed spinach, and tender gnocchi, this recipe combines simplicity and gourmet flavors in one pan. Whether you’re hosting friends or enjoying a quiet meal, this recipe delivers a warm, satisfying experience that everyone will love.

Ingredients

• 1 pound store-bought or homemade vegan gnocchi
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 1 can (14 oz) diced tomatoes
• 1 cup unsweetened almond or oat milk
• 3 cups fresh spinach
• 2 tablespoons nutritional yeast
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Cook the gnocchi according to the package instructions, drain, and set aside.
2. Heat olive oil in a large skillet over medium heat. Sauté garlic and onion until fragrant and translucent, about 2-3 minutes.
3. Add the diced tomatoes, almond milk, nutritional yeast, dried basil, and oregano. Stir well and let it simmer for 5 minutes.
4. Toss in the fresh spinach and let it wilt in the sauce. Season with salt and pepper.
5. Add the cooked gnocchi to the skillet and stir to coat it evenly in the sauce.
6. Serve warm, garnished with fresh basil leaves.

This Creamy Spinach and Tomato Vegan Gnocchi brings indulgence to your Sunday dinner table while keeping it healthy and plant-based. The creamy sauce complements the pillowy gnocchi perfectly, offering a meal that’s both nourishing and indulgent. Pair it with a simple side salad for an unforgettable vegan feast.

Vegan Pesto and Roasted Veggie Gnocchi

Vegan Pesto and Roasted Veggie Gnocchi is a vibrant, flavor-packed dish perfect for lazy Sundays. The freshness of homemade vegan pesto combined with roasted seasonal vegetables and tender gnocchi makes this meal a feast for the senses. It’s a great way to use up vegetables and introduce bold, herbaceous flavors to your table.

Ingredients

• 1 pound store-bought or homemade vegan gnocchi
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow squash, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup vegan pesto (store-bought or homemade)

For the Vegan Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 2 cloves garlic
• 1/4 cup olive oil
• 2 tablespoons nutritional yeast
• Juice of 1/2 lemon
• Salt to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss zucchini, bell pepper, yellow squash, and cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes, stirring halfway.
3. While the vegetables roast, prepare the vegan pesto. Blend basil, nuts, garlic, olive oil, nutritional yeast, lemon juice, and salt in a food processor until smooth. Adjust seasoning as needed.
4. Cook the gnocchi according to package instructions, drain, and set aside.
5. In a large bowl, combine the cooked gnocchi, roasted veggies, and pesto. Toss to coat evenly.
6. Serve warm with a sprinkle of nutritional yeast or vegan Parmesan.

This Vegan Pesto and Roasted Veggie Gnocchi is a delightful medley of fresh, roasted, and herbaceous flavors that come together effortlessly. It’s a dish that celebrates simplicity and boldness, offering a fulfilling meal perfect for enjoying with loved ones on a relaxing Sunday evening.

One-Pan Vegan Mushroom Alfredo Gnocchi

For a creamy, indulgent, and easy-to-make dish, this One-Pan Vegan Mushroom Alfredo Gnocchi is a must-try. The earthy mushrooms, garlicky alfredo sauce, and tender gnocchi make it a hearty and rich meal that feels like a hug in a bowl. Perfect for cozy Sundays, this recipe is a great way to bring warmth and comfort to your table.

Ingredients

• 1 pound store-bought or homemade vegan gnocchi
• 2 tablespoons vegan butter or olive oil
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1/2 cup unsweetened coconut cream
• 1/2 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat vegan butter in a large skillet over medium heat. Sauté garlic until fragrant, about 1 minute.
2. Add the mushrooms and cook until softened and slightly golden, about 5 minutes.
3. Stir in the coconut cream, almond milk, nutritional yeast, onion powder, and thyme. Let the sauce simmer for 3-4 minutes.
4. Add the uncooked gnocchi directly into the sauce. Stir well, cover, and cook for 5 minutes or until the gnocchi is tender and cooked through. Stir occasionally to prevent sticking.
5. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This One-Pan Vegan Mushroom Alfredo Gnocchi is the epitome of comfort food, combining creamy textures and earthy flavors in a single skillet. It’s a quick yet luxurious recipe that’s perfect for unwinding and enjoying a hearty vegan meal on Sundays. Pair with a glass of vegan wine for a truly decadent experience.

Lemon Asparagus Vegan Gnocchi

This Lemon Asparagus Vegan Gnocchi is a zesty and light dish that will brighten up your Sunday dinner table. With tender gnocchi coated in a tangy lemon sauce and complemented by fresh asparagus, it’s the perfect balance of citrusy freshness and savory comfort. Ideal for those who want a satisfying yet refreshing meal, this recipe delivers springtime flavors all year round.

Ingredients

• 1 pound store-bought or homemade vegan gnocchi
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1 tablespoon nutritional yeast (optional)

Instructions

1. Cook the gnocchi according to package instructions, drain, and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the asparagus and sauté for about 5 minutes until tender but still crisp.
3. Add the garlic and cook for another minute, until fragrant.
4. Stir in the lemon zest and juice, and then add the cooked gnocchi to the skillet. Toss everything to combine.
5. Season with salt, pepper, and nutritional yeast (if using).
6. Garnish with fresh parsley and serve warm.

This Lemon Asparagus Vegan Gnocchi is a light yet flavorful dish that brings brightness and zest to your Sunday meal. The combination of fresh asparagus and tangy lemon makes it the perfect way to enjoy a refreshing, plant-based dinner without sacrificing comfort. It’s easy to make and perfect for those seeking a lighter, satisfying option to enjoy on a lazy weekend.

Vegan Gnocchi with Roasted Garlic and Kale

Vegan Gnocchi with Roasted Garlic and Kale is a hearty and savory dish that brings together earthy greens, sweet roasted garlic, and pillowy gnocchi in a savory blend of flavors. It’s the perfect dish for a cozy Sunday evening, combining simplicity with satisfying depth. The roasted garlic provides a fragrant base, while kale adds a boost of nutrients, making this an ideal balance of comfort and nutrition.

Ingredients

• 1 pound store-bought or homemade vegan gnocchi
• 2 tablespoons olive oil
• 1 head garlic, roasted
• 4 cups kale, chopped
• 1/2 cup vegetable broth
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, wrap it in foil, and roast for about 30 minutes, or until soft.
2. Cook the gnocchi according to the package instructions, drain, and set aside.
3. Heat olive oil in a large skillet over medium heat. Squeeze the roasted garlic out of its skin and mash it into the skillet.
4. Add the chopped kale and sauté for about 5 minutes, until it wilts down.
5. Pour in the vegetable broth and let it simmer for a few minutes to combine the flavors.
6. Stir in the cooked gnocchi and nutritional yeast. Season with salt, pepper, and optional red pepper flakes.
7. Serve warm, garnished with extra nutritional yeast or a drizzle of olive oil.

The Vegan Gnocchi with Roasted Garlic and Kale is a soul-warming dish that offers both flavor and nutrition. The sweet roasted garlic pairs beautifully with the earthy kale and soft gnocchi, making each bite a perfect combination of textures and tastes. This dish is ideal for a Sunday night dinner when you want something hearty yet easy to prepare.

Vegan Gnocchi with Creamy Butternut Squash Sauce

Vegan Gnocchi with Creamy Butternut Squash Sauce is a rich and comforting dish that’s perfect for those cozy Sundays when you crave something indulgent yet plant-based. The smooth butternut squash sauce envelops the gnocchi in a creamy, slightly sweet, and savory blend, making it a satisfying meal for the entire family. This dish is ideal for fall but delicious year-round!

Ingredients

• 1 pound store-bought or homemade vegan gnocchi
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1/2 cup coconut milk (or any preferred plant-based milk)
• 1/4 cup vegetable broth
• 1 teaspoon dried sage
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 25-30 minutes, or until tender and caramelized.
2. Cook the gnocchi according to package instructions, drain, and set aside.
3. In a blender or food processor, combine the roasted butternut squash, coconut milk, vegetable broth, dried sage, nutmeg, salt, and pepper. Blend until smooth and creamy.
4. In a large skillet, heat the sauce over medium heat. Add the cooked gnocchi and toss to coat in the creamy butternut squash sauce.
5. Garnish with fresh sage leaves and serve warm.

This Vegan Gnocchi with Creamy Butternut Squash Sauce is the perfect combination of comfort and rich flavors. The creamy squash sauce gives a beautiful velvety texture to the gnocchi, making it feel indulgent and satisfying. Ideal for a Sunday dinner, it’s a warming dish that’s sure to be a family favorite, especially when paired with a glass of vegan white wine.

Spicy Vegan Gnocchi with Roasted Red Pepper Sauce

Spicy Vegan Gnocchi with Roasted Red Pepper Sauce is a flavorful, bold dish that will spice up your Sunday dinner. The creamy roasted red pepper sauce is enhanced with a kick of heat from red pepper flakes, making it the perfect combination of creamy and spicy. With pillowy gnocchi soaking up the sauce, this dish is hearty, satisfying, and bursting with vibrant flavors.

Ingredients

• 1 pound store-bought or homemade vegan gnocchi
• 2 red bell peppers, roasted and peeled
• 1/2 cup unsweetened almond milk
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• 1/2 teaspoon smoked paprika
• 2 tablespoons nutritional yeast
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Roast the red bell peppers by placing them under the broiler for 10-12 minutes, turning occasionally, until the skin is blackened. Place them in a bowl and cover with a towel to steam. Once cooled, peel off the skin and discard the seeds.
2. Cook the gnocchi according to package instructions, drain, and set aside.
3. In a blender, combine the roasted red peppers, almond milk, red pepper flakes, smoked paprika, nutritional yeast, salt, and pepper. Blend until smooth.
4. Heat olive oil in a skillet over medium heat and sauté garlic until fragrant, about 1 minute.
5. Pour in the roasted red pepper sauce and bring it to a simmer. Let it cook for 5 minutes to thicken slightly.
6. Add the cooked gnocchi to the skillet and toss to coat in the sauce.
7. Serve warm, garnished with fresh parsley.

This Spicy Vegan Gnocchi with Roasted Red Pepper Sauce delivers a satisfying combination of creamy and spicy flavors. The sweetness of the roasted peppers is balanced by the heat from the red pepper flakes, creating a dish that’s comforting yet exciting. It’s perfect for those who love a little spice and want a meal that feels indulgent but still plant-based.

Vegan Gnocchi with Caramelized Onion and Balsamic Glaze

Vegan Gnocchi with Caramelized Onion and Balsamic Glaze is an elegant and savory dish that makes for a perfect Sunday dinner. The sweetness of caramelized onions paired with tangy balsamic glaze creates a harmonious balance of flavors. The soft gnocchi soaks up all the delicious goodness, resulting in a simple yet flavorful meal that will impress your guests or satisfy your cravings.

Ingredients

• 1 pound store-bought or homemade vegan gnocchi
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
• 2 tablespoons nutritional yeast
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sliced onions and sauté for 10-12 minutes, stirring frequently, until they are golden brown and caramelized.
2. While the onions cook, prepare the gnocchi according to package instructions, drain, and set aside.
3. Once the onions are caramelized, stir in balsamic vinegar and maple syrup. Let the mixture cook for another 2-3 minutes, allowing the sauce to reduce slightly.
4. Add the cooked gnocchi to the skillet and toss everything to combine, ensuring the gnocchi is coated with the balsamic glaze and caramelized onions.
5. Season with salt, pepper, and nutritional yeast.
6. Serve warm, garnished with fresh thyme leaves.

This Vegan Gnocchi with Caramelized Onion and Balsamic Glaze is a beautiful, rich dish that combines sweetness, tang, and savory flavors. The caramelized onions bring a deep, rich sweetness that perfectly complements the soft gnocchi, while the balsamic glaze adds an elegant finish. It’s a wonderful choice for a Sunday meal when you want something that feels both comforting and refined.

Vegan Gnocchi with Broccoli and Lemon Tahini Sauce

Vegan Gnocchi with Broccoli and Lemon Tahini Sauce is a bright, healthy, and nourishing dish that’s perfect for a Sunday lunch or dinner. The crispy broccoli, combined with the creamy lemon tahini sauce, creates a wholesome balance of flavors that complements the pillowy gnocchi. This meal is quick to make but feels like a special treat for anyone looking for a plant-based meal full of flavor and nutrients.

Ingredients

• 1 pound store-bought or homemade vegan gnocchi
• 1 bunch broccoli, cut into florets
• 2 tablespoons olive oil
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1/4 cup warm water
• 1 garlic clove, minced
• Salt and pepper to taste
• Lemon zest for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the broccoli florets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes, or until crispy and tender.
2. Cook the gnocchi according to package instructions, drain, and set aside.
3. In a small bowl, whisk together tahini, lemon juice, warm water, garlic, salt, and pepper until smooth. Add more water if needed to achieve a creamy consistency.
4. In a large bowl, toss the cooked gnocchi and roasted broccoli together. Pour the lemon tahini sauce over the mixture and toss again to coat evenly.
5. Garnish with lemon zest and serve warm.

This Vegan Gnocchi with Broccoli and Lemon Tahini Sauce is a fresh and flavorful dish that brings a healthy twist to your Sunday meals. The roasted broccoli adds a deliciously crispy texture, while the creamy lemon tahini sauce ties everything together with its zesty and nutty flavor. It’s a light yet filling meal that’s perfect for any time of the year, offering both nourishment and satisfaction in every bite.

Vegan Pesto Gnocchi with Cherry Tomatoes

Vegan Pesto Gnocchi with Cherry Tomatoes is a vibrant and summery dish that combines the fresh flavors of basil pesto with the juicy sweetness of roasted cherry tomatoes. This recipe is perfect for a Sunday dinner when you want a quick yet elegant meal that’s bursting with flavor. The creamy vegan pesto clings beautifully to the pillowy gnocchi, while the tomatoes add a tangy, caramelized touch.

Ingredients

• 1 pound store-bought or homemade vegan gnocchi
• 2 cups cherry tomatoes, halved
• 1 tablespoon olive oil
• 1/2 cup vegan basil pesto (store-bought or homemade)
• 2 tablespoons pine nuts (optional, for garnish)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes, until they’re soft and slightly caramelized.
2. Cook the gnocchi according to package instructions, drain, and set aside.
3. In a large bowl, toss the warm gnocchi with the vegan basil pesto until evenly coated.
4. Gently fold in the roasted cherry tomatoes.
5. Serve warm, garnished with pine nuts and fresh basil leaves.

This Vegan Pesto Gnocchi with Cherry Tomatoes is a delightful combination of fresh and savory flavors. The pesto adds an herby richness, while the roasted tomatoes bring a pop of sweetness and acidity. This dish is ideal for those looking for a quick yet impressive Sunday meal that captures the essence of summer.

Creamy Mushroom Vegan Gnocchi

Creamy Mushroom Vegan Gnocchi is the ultimate comfort dish for a cozy Sunday evening. With a rich, velvety cashew cream sauce and earthy mushrooms, this recipe offers a luxurious dining experience without any dairy. The tender gnocchi soaks up the creamy sauce, making every bite indulgent and satisfying. It’s a dish that feels fancy but is surprisingly simple to prepare.

Ingredients

• 1 pound store-bought or homemade vegan gnocchi
• 2 tablespoons olive oil
• 3 cups mixed mushrooms, sliced (e.g., cremini, shiitake, or button)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup cashew cream (blend soaked cashews with water until smooth)
• 1/4 cup vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the gnocchi according to package instructions, drain, and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onions and garlic, cooking until fragrant and softened, about 2-3 minutes.
3. Add the mushrooms and sauté until golden and tender, about 8-10 minutes.
4. Stir in the cashew cream, vegetable broth, thyme, salt, and pepper. Let the sauce simmer for 3-4 minutes, thickening slightly.
5. Add the cooked gnocchi to the skillet and toss to coat in the creamy mushroom sauce.
6. Serve warm, garnished with fresh parsley.

This Creamy Mushroom Vegan Gnocchi is a rich and hearty dish that brings warmth and comfort to your Sunday dinner. The creamy sauce pairs perfectly with the earthy mushrooms and soft gnocchi, creating a dish that’s both decadent and wholesome. It’s a restaurant-quality meal you can easily make at home.

Vegan Gnocchi with Spinach and White Bean Sauce

Vegan Gnocchi with Spinach and White Bean Sauce is a protein-packed, wholesome meal that’s both delicious and nourishing. The creamy white bean sauce is blended with garlic and nutritional yeast for a savory flavor that complements the fresh spinach and tender gnocchi. This hearty yet light dish is perfect for a Sunday dinner that satisfies without feeling heavy.

Ingredients

• 1 pound store-bought or homemade vegan gnocchi
• 2 tablespoons olive oil
• 3 cups fresh spinach, roughly chopped
• 1 can (15 oz) white beans, drained and rinsed
• 1/2 cup unsweetened plant-based milk
• 2 tablespoons nutritional yeast
• 2 cloves garlic, minced
• Salt and pepper to taste
• Red pepper flakes (optional)
• Lemon wedges for serving

Instructions

1. Cook the gnocchi according to package instructions, drain, and set aside.
2. In a blender, combine the white beans, plant-based milk, nutritional yeast, garlic, salt, and pepper. Blend until smooth.
3. Heat olive oil in a large skillet over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes.
4. Pour the white bean sauce into the skillet and stir to combine with the spinach. Let it heat through for 2-3 minutes.
5. Add the cooked gnocchi to the skillet and toss to coat in the sauce. Adjust seasoning with additional salt, pepper, or red pepper flakes.
6. Serve warm with lemon wedges for a fresh burst of flavor.

This Vegan Gnocchi with Spinach and White Bean Sauce is a healthy and satisfying dish that doesn’t skimp on flavor. The creamy white bean sauce provides a protein boost, while the spinach adds freshness and nutrients. Perfect for a cozy Sunday meal, it’s a recipe you’ll want to make again and again.

Note: More recipes are coming soon!