Vegan Gnocchi from Berry Good for You
Life,  Recipes


Gnocchi is a traditional Italian dish often made by combining potato and flour to create small dumplings that are used in a similar way to pasta. Filling, delicious and featuring an interesting mix of flavours, this recipe is perfect for Spring.

This great recipe comes from local vegan blogger Freya of, a site packed with amazing vegan recipes, advice, information and recommendations on great places to eat in the UK and around the world. Make sure to follow her on Instagram, Twitter and Facebook!

The stunning photos you see here were taken by vegan photographer Martin Zaple. You can follow him on Instagram and see more of his work on his website.

Vegan Gnocchi from Berry Good for You

Berry Good For You Recipe: Gnocchi in Spring Sauce
Serves: Serves 4
This recipe has been reproduced by kind permission of its creator Freya Saunders Martin, founder of Berry Good For You with photographs by Martin Zaple Photography.
  • 2 large potatoes, we recommend the Lady Balfour variety
  • 2 cups plain flour
  • Salt and pepper to taste
  • 2 cloves garlic, crushed
  • 3 spring onions (1 for a garnish), finely chopped
  • 2 handfuls fresh spinach, finely chopped
  • 1 cup sweetcorn
  • ½ cup peas
  • 250 ml soya cream
  • 100 ml water
  • 1 vegetable stock cube
  • Squeeze of fresh lemon
  • Small handful fresh flat-leaf parsley
  • Small handful fresh chives
For the sauce
  1. In a large frying pan, fry the crushed garlic and chopped spring onion. After a couple of minutes, add the sweetcorn, peas and spinach.
  2. When the spinach has wilted, stir in the soya cream, water, vegetable stock and lemon juice and simmer gently. Set aside until you are ready to cook the gnocchi.
For the gnocchi
  1. Peel and cut up the potatoes and add them to a large pan of water. Bring to the boil and then cook on a low heat until the potatoes are soft enough to mash. Drain the water before seasoning the potatoes and mashing them into a smooth consistency. Set aside to cool.
  2. Once the mashed potato is cool enough to handle, slowly mix in the flour. Depending on the type of potato you use, you may need to add more flour until the mixture can be easily shaped into gnocchi (small oval shapes that are about 1.5 cm long and 1 cm wide).
  3. When you have finished shaping all of the gnocchi, bring a large pan of water to the boil and add them. Cook for a couple of minutes, or until the gnocchi float to the surface. Drain and set aside while you heat some oil in a large frying pan or wok. Add the gnocchi and fry for about 5 minutes until they turn golden brown.
  4. Toss the gnocchi in the sauce and garnish with spring onion, parsley, chives, a generous dash of pepper and an extra drizzle of soya cream.