Vegan Crispy Gnocchi Bowl Recipe
🌱 Vegan Crispy Gnocchi Bowl 🥔
This Vegan Crispy Gnocchi Bowl is a skillet dinner with golden pan-fried gnocchi, garlicky mushrooms, blistered tomatoes, wilted spinach, and a scoop of mashed avocado. The gnocchi get browned and chewy instead of boiled and soft. It’s colorful, filling, and ready in about 25 minutes.
I love how the avocado cools down the hot skillet mix. Every bite has crisp edges, juicy tomatoes, and that buttery green mash. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Gnocchi Bowl
- 🌱 Completely vegan
- 🥔 Crispy pan-fried gnocchi
- 🍄 Garlicky mushrooms
- 🍅 Blistered tomatoes
- 🥑 Creamy avocado
- ⏱️ One-pan weeknight bowl
The Secret to Gnocchi That Actually Gets Crisp
Don’t boil them first. Add the gnocchi straight to a hot oiled skillet and leave them alone until the bottoms brown. Crowding the pan makes them steam. A little salt at the end keeps the outside golden and the inside pillowy.
Frequently Asked Questions ❓
Are store-bought gnocchi vegan? 🛒
Many shelf-stable potato gnocchi are. Check the label for eggs or dairy.
Can I use frozen gnocchi? 🧊
Yes. Cook from frozen in the skillet and give them a couple extra minutes.
What can I use instead of avocado? 🥄
Hummus, vegan pesto, or a squeeze of lemon and olive oil.
🌱 Vegan Crispy Gnocchi Bowl
Ingredients 🛒
- 16 oz (450 g) potato gnocchi
- 2 tablespoons olive oil, divided
- 2 cups sliced mushrooms
- 1 cup cherry tomatoes
- 2 cups fresh spinach
- ½ small onion, diced
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 1 ripe avocado, mashed
- Lemon juice, to taste
Instructions 👩🍳
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the gnocchi in a single layer and cook 3–4 minutes per side, until golden. Set aside.
- Add the remaining oil. Cook the onion and mushrooms for 5 minutes, until browned.
- Add the tomatoes and garlic. Cook 3 minutes, until the tomatoes blister.
- Stir in the spinach, salt, pepper, and Italian seasoning until the spinach wilts.
- Mash the avocado with lemon juice and a pinch of salt.
- Divide the vegetables and gnocchi between bowls. Add a scoop of avocado and serve.
Nutrition
| Nutrient | Per bowl (1/2) |
|---|---|
| Calories | 520 |
| Protein | 12g |
| Net carbohydrates | 62g |
| Total carbohydrates | 72g |
| Fiber | 10g |
| Total fat | 22g |
| Sodium | 780mg |
Estimates based on potato gnocchi, sautéed vegetables, and avocado. Exact numbers may vary by gnocchi brand.
Notes & Tips 💡
- If the gnocchi stick, add a little more oil and wait before flipping.
- A pinch of chili flakes on the tomatoes is excellent.
- Keep the avocado separate until serving so it stays bright green.
- Leftover gnocchi re-crisp well in a hot skillet the next day.
This Vegan Crispy Gnocchi Bowl is golden, savory, and weeknight-easy. Skillet gnocchi, vegetables, and avocado. 🥔🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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