Vegetarian Vegan Gnocchi with Sage Brown Butter

Total time1 hr 10 min

Prep time40 min

Cook time30 min

Vegetarian Vegan Gnocchi with Sage Brown Butter

Pillowy potato gnocchi made from scratch, riced tender and blended with just enough flour to hold together without turning gummy — this is the kind of pasta that rewards a little patience. Once boiled and bobbing, the gnocchi get tossed straight into a skillet where butter turns deep amber and nutty, with crisp fried sage leaves and toasted pine nuts adding texture and earthy flavor throughout. A finishing splash of lemon juice and nutritional yeast brings brightness and a savory, almost cheesy depth to every bite. Finished with flaky sea salt, this bowl is rustic, comforting, and full of contrast between the soft dumplings and the crackly, golden bits clinging to them. It's a satisfying plate that fits easily into a vegetarian spread, whether you're serving it as a main course or a starter worth savoring slowly.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the gnocchi

2 lbs russet potatoes (about 3 medium)
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
1 cup all-purpose flour, plus more for dusting
1 tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp freshly grated nutmeg

For the sage brown butter

6 tbsp vegan butter
16 fresh sage leaves
2 tbsp pine nuts
2 tbsp nutritional yeast
½ tsp kosher salt, or to taste
1 tbsp fresh lemon juice

For serving

flaky sea salt, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Pierce the potatoes all over with a fork and place them directly on the oven rack. Bake for 50–60 minutes, until a skewer slides through the center with no resistance.
2
While the potatoes are still hot, halve them and scoop the flesh through a potato ricer or grate it on the large holes of a box grater onto a clean work surface. Spread the riced potato out and let it steam for 2–3 minutes until no visible steam rises — dry potato makes lighter gnocchi.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!