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Vegan lemon & parsley gnocchi

Vegan lemon & parsley gnocchi


Gnocchi can be naturally vegan if you leave out the egg, but many recipes don’t. All you need are potatoes, olive oil and flour!

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1973kj 469kcal
  • Fat
    Med 21%
  • Saturates
    Med 6%
  • Sugar
    Low 3%
  • Salt
    Low 9%

% of adult’s reference intake | Carbohydrates per serving : 73g

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Big Bag Option


  • 600g floury potatoes, peeled and cut into chunks
  • 1 tbsp Co-op olive oil
  • 4 tbsp cold pressed rapeseed oil
  • 275g Co-op plain white flour, plus extra for dusting
  • 2 garlic cloves, finely chopped
  • Pared zest and juice of 1 lemon
  • 30g drained jarred capers
  • ½ x 25g pack flat leaf parsley, roughly chopped


  1. Steam the potatoes for around 15 mins, or until completely tender
  2. Drain and leave to cool a little, then mash. Season, then mix in the olive oil and flour to make a dough
  3. If it’s very soft and wet, add a little more flour until the dough is pliable and has a texture a little like soft playdough
  4. Divide the mixture into quarters
  5. Roll each quarter out on a floured work surface into a sausage shape around 40cm long, then cut into 2cm pillows
  6. Bring a large pan of water to the boil and cook the gnocchi in batches, for 2-3 minutes.
  7. Once they have risen to the surface, cook for another minute, then scoop out with a slotted spoon, leave to drain and continue with the next batch
  8. Once all the gnocchi are cooked, heat the rapeseed oil in a large frying pan. Add the garlic, lemon zest and capers and fry briefly, until fragrant
  9. Add the drained gnocchi and fry for a couple of minutes, then season and stir in the lemon juice and parsley to serve

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