Benno & Lara's
Vegan Recipes

"Nothing will benefit human health and
increase chances for survival of life on Earth
as much as the evolution to a vegetarian diet."

Albert Einstein

Gnocchi Italiano

Index » Mains » Gnocchi Italiano


  • 500g potatoes (3 large)
  • 1 1/4 cup plain flour
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 2 tomatoes (or 1 cup tinned tomato)
  • 1/2 red capsicum, chopped into cubes
  • 1 zucchinni, diced
  • 1 onion, diced
  • dried italian herbs (e.g. oregano, basil, thyme)


  1. To make the gnocchi, peel and boil the potatoes in boiling water for 10-15 minutes for until soft.
  2. Drain the water off and mash the potatoes until smooth. Allow to cool a little.
  3. Using your hands, kneed the flour, salt and oil into the mashed potatoes until a soft dough is formed.
  4. Divide the dough into 3 pieces. Roll each piece into a sausage shape about 2 cm thick. Cut 2.5cm pieces and squash one side against a fork to create ridges in the gnocchi.
  5. Bring salted water to the boil in a saucepan and cook the gnocchi in batches for about 2 minutes or until they rise to the top. Lift out with a slotted spoon and keep warm.
  6. Meanwhile, to make to tomato sauce, heat some oil in a frypan and cook the onion for one minute.
  7. Add the vegetables (capsicum and zucchini OR carrot and celery OR whatever you like!) and cook, stirring for 5 minutes.
  8. Add the tomatoes (tinned or fresh) and the herbs and heat through for another 5 minutes.
  9. To serve, gently toss the drained gnocchi through the tomato sauce until all are coated deliciously (serves 2-3).