Vegan Pesto Stuffed Gnocchi

Vegan Pesto Stuffed Gnocchi is homemade gnocchi stuffed with vegan homemade or store bought pesto. It’s a delicious warm and satisfying meal to end a long, busy day.

Recipe Contributor – The Vegan Sara (Instagram)

Are you familiar with non vegan gnocchi? Gnocchi are a variety of pasta consisting of various thick, small, and soft dough dumplings. Theses dumplings may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal or similar ingredients. And at times gnocchi include flavorings of herbs, vegetables, cocoa or prunes. Vegan gnocchi of course uses no eggs or cow’s milk butter. In other words, no animal products of any kind.

Sidenote – Have you seen the new movie coming out in September named “The Game Changers?” For anyone who believes in eating plants, and especially for those on the edge of deciding “do I or don’t I change to a plant based diet,” you have got to watch the trailer for this movie. I can’t wait to see it!

If you love gnocchi and you love pesto this stuffed gnocchi is definitely a must try. And pesto is readily easy to come by. Just make sure that the parmesan in it is vegan parmesan, or that it doesn’t have any parmesan at all. If you’d like to try a good pesto recipe, take a look at Basil Pesto Pasta. The Pesto is absolutely delish and would work well with this recipe!

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5 from 1 vote

Vegan Pesto Stuffed Gnocchi

Vegan Pesto Stuffed Gnocchi is homemade gnocchi stuffed with vegan homemade or store bought pesto. It's a delicious warm and satisfying meal to end a long, busy day.
Prep Time30 mins
Cook Time40 mins
Resting Time15 mins
Course: Appetizer, Main Course, Snack
Cuisine: American, Italian
Keyword: Appetizer, pesto, Potato, Snacks
Servings: 4
Calories: 378kcal


  • 1.5 lbs russet potatoes about 2 to 3 large potatoes
  • 1 cup flour
  • 1 tsp olive oil
  • 1 tsp kosher salt
  • pepper
  • 1/2 cup vegan pesto
  • vegan butter


  • In a large pot cover potatoes with cold water, bring to a boil, then simmer 30 minutes until fork tender, drain, and peel the skin off with a fork while still warm. 
  • On your work surface put potato through a ricer (preferred method) or mash, spread riced potato out, wait 5 minutes until less hot, then sprinkle with salt and pepper. Gently combine using your hands or a bench scraper. Give a taste, adjust until it tastes good to you.
  • Next add flour a bit at a time, drizzle in oil, gently working it into a dough. Fold the dough in overlapping layers. The dough should be soft. Let rest 15 minutes.
  • Cut ball into 4 equal pieces. On a floured surface, gently roll into a long rope about 1 inch thick, then gently flatten until about 2 inches wide.
  • Using a piping bag with 1/4 in opening, or a plastic bag with bottom corner cut, pipe pesto across the length of rope in the middle leaving a border at the top and the bottom of the dough.
  • Seal the gnocchi by bringing the top of the dough to the bottom of dough, and pinch dough together the length of the rope, then give it a nice roll back and forth to ensure seal.
  • Cut into 1 inch pieces. Place on parchment lined tray, repeat with remaining dough. 
  • On stovetop, bring well salted pot of water and cook gnocchi in batches over a slow boil. The gnocchi will rise to the top in 2-3 minutes. Using a slotted spoon to drain water. 
  • Next, using a nonstick pan cook gnocchi in batches using a pat of vegan butter on medium heat. Cook 4-5 minutes on each side or until crisp. Season as desired. Serve with more pesto!! 
  • Enjoy!


Calories: 378kcal | Carbohydrates: 57g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 880mg | Potassium: 743mg | Fiber: 4g | Sugar: 2g | Vitamin A: 625IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 3mg

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