Gnocchi with Pink Sauce

Italian-Inspired Vegan Meals Budget friendly frommybowl

5 from 5 reviews


  • 4 Small Gold Potatoes
  • 1 1/2+ cup All Purpose Flour
  • 1/2 tsp Salt
  • 1 cup Marinara Sauce
  • 2/3 cup Unsweetened Soy Milk
  • 3 cloves Garlic, minced
  • 1 cup Frozen Peas
  • Nutritional Yeast, to sprinkle on top


  1. Place your potatoes on a lined baking sheet (do not rinse), and bake at 400F for 30-40 minutes, until tender.
  2. Once cool enough to touch, scoop the insides of the potatoes into a large bowl and discard the skins. Mash the potatoes with a fork, until no large clumps remain.
  3. Add in 1/2 cup of Flour and 1/2 tsp of Salt to the bowl and stir well. Continue to add flour to the potato mixture until a smooth and slightly damp dough forms (this will vary based on your potatoes, but you will probably add more than you expect).
  4. Let the dough rest for 10 minutes, then roll it out into thin logs about 1″ wide. Slice each log into 1/2″ pieces to form your gnocchi (Note: if you have too much gnocchi, store the “raw” dough pieces in the freezer at this point for later use)
  5. Bring a pot of salted water to a boil, and add the Gnocchi to a pot; they have finished cooking once they rise to the top of the boiling water. I find it easiest to use a slotted spoon to remove the gnocchi for this step, as they will not all cook at the same rate.
  6. Add a splash of water to a large pan over medium heat. Add in the minced garlic and peas and cook until the garlic is fragrant, about 2-3 minutes.
  7. Add in the Marinara Sauce and Soy Milk, stirring to combine. Once this mixture is heated, add the cooked Gnocchi to the pan and mix well.
  8. Place your Gnocchi and Pink Sauce into serving bowls, then top with Nutritional Yeast.


I have not tested this recipe with any other flours, and therefore cannot recommend any substitutions

Soy Milk may be substituted for any other plant milk of choice