I had tried gnocchi (or gnocchi in Italian) on occasion in Italian restaurants, but had never cooked it at home. I have to admit that I have bought them already made, I have simply prepared them and added our vegan kale pesto, plus other ingredients, but I’d like to make them from scratch in the future.

Some packaged gnocchi contain eggs or even cheese, so it is important to read the ingredients. In addition, they are gluten-free, since they are basically made from potatoes and flour, but I don’t know if you can find a gluten-free alternative in an herbalist. That’s one of the reasons I want to make a gluten-free version on the blog.



  • 250 g de ñoquis veganos, ver notas
  • 1/2 taza de guisantes congelados (70 g)
  • 12 setas shiitake, troceadas
  • Pesto de kale vegano (toda la receta)
  • 1 cucharada de aceite de oliva virgen extra
  • 3 cucharadas de agua


  1. Cook the gnocchi and peas separately following the instructions on each package. Set aside.
  2. In a skillet, sauté the shiitake mushrooms with the oil over medium-high heat for about 5 minutes or until golden brown.
  3. Add the gnocchi and sauté 1-2 minutes to brown, stirring occasionally to prevent sticking. Add more oil, water, or broth if needed.
  4. Add the cooked peas, pesto, and water, stir, and cook for 2-3 minutes. If the sauce is too thick, add more water.
  5. Serve immediately or store leftovers in an airtight container in the fridge for 4-5 days.


  • Some gnocchi are made with eggs or cheese, so read the ingredients to make sure they’re vegan.
  • If you can’t find gnocchi or can’t eat them because they contain gluten, you can make the recipe using pasta with or without gluten.
  • If you want you can eliminate the peas and mushrooms or substitute them with other ingredients.
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