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5 from 40 votes

Vegan Homemade Gnocchi with Creamy Tomato Sauce

Prep Time30 mins
Cook Time25 mins
Resting time30 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Italian
Keyword: gnocchi, sour cream, Tomatosauce
Servings: 6
Author: Carlo Cao


  • 1 kg floury or all-purpose potatoes ((35 oz))
  • 300 g all-purpose flour plus more for dusting ((10½ oz))
  • 1 tsp salt
  • 400 g datterino tomatoes ((14 oz))
  • 1 handful basil
  • 3-4 tbsp olive oil
  • 150 g vegan sour cream ((5⅓ oz))
  • salt and pepper to taste


  • Wash the potatoes thoroughly and place them in a pot. Cover with water and bring to a boil. Boil the potatoes for about 20 minutes until soft.
  • Let the potatoes cool down a little. Then peel and mash them with a potato masher.
  • Add salt and flour a little at a time and quickly knead into a smooth dough.
  • Dust a clean working surface with flour and roll out the dough with a rolling pin to a rectangle about 2cm (¾ inch) thick, dusting the rolling pin if necessary.
  • Then cut 2cm (¾ inch) wide strips and roll up with your hands.
  • Cut 2 cm (¾ inch) long pieces with a knife.
  • Place gnocchi on a clean kitchen towel and let dry for 30 minutes.
  • In the meantime, prepare the sauce. Put the tomatoes together with the basil, a pinch of salt and a generous dash of olive oil in a cast iron pan or casserole dish. Bake for 30 minutes at 200 °C (392 °F). Then put cooked tomatoes and sour cream in a blender, puree with salt and pepper and set aside.
  • Cook gnocchi in boiling salted water until they float to the surface, then drain and serve immediately with the sauce.