• Tori Cannella

vegan lemon butter gnocchi

I've been cooking plant based meals for quite awhile, but was always too scared to stray from recipes I'd saved. The past few months, as I've gotten the hang of it, I've started to test out my own and this one has been a favorite of mine and my family. For this recipe I used the Trader Joe's Cauliflower Gnocchi but you can use regular gnocchi as well.

For 5 people as a side dish, I used 3 bags of the gnocchi. The recipe's simplicity is almost too good to be true, and honestly I eyeball most of these's fool proof!



Author: Tori Cannella

Prep Time: 10 mins

Cook time: 1 hour

Yield: 5 side servings / 3 main dish

Diet: Plant based


3 packages cauliflower gnocchi from Trader Joe's

1/4 cup vegan butter

2 tbsp. flour

1 cup almond milk (or more to consistency you prefer)



Onion Powder

Garlic Powder

1 lemon

For the Gnocchi:

In a large bowl, drizzle olive oil on the frozen gnocchi and add to baking sheet. Place in oven for 30 minutes at 425°. Flip after 30 minutes and lower oven to 375°. Bake for 20 more minutes. They should be golden brown, crispy on the outside and pillowy on the inside.

For the Sauce:

Melt 1/4 cup of butter in a sauce pan over medium heat. Once melted add 2 heaping spoonfuls of flour (you're basically matching the flour to butter ratio to make a roux). Whisk until it's a smooth pasta, lower heat. Add 1/2 cup of almond milk and whisk until smooth and thickened. Add remaining almond milk and repeat. Cycle the heat from low to high to thicken, add additional almond milk to get a thinner consistency. Season the sauce with salt, pepper, onion and garlic powder. Add the juice of 1 lemon. If you added extra milk, you can do an addition 1/2 of a lemon's juice. Whisk until smooth. Add the baked gnocchi and enjoy!

Side note: I added shiitake mushrooms to mine, my family had scallops with theirs.

This gnocchi is sure to be a crowd pleaser, and is so versatile! If you re-make it, be sure to leave a comment!

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