This vegan gnocchi is made with Yukon gold potatoes and sweet potatoes, and dyed with spinach and tomato for an all-natural rainbow of pasta!

Jump to:

🌈 Pride Pasta
🥗 Menu
🥔 Ingredients
🔪 Instructions
🧊 Freezing Instructions
🥟 Cooking instructions
📖 Recipe
💬Comments

🌈 Pride Pasta

This recipe is part of a collaboration I'm doing with Robin of Vegan Dollhouse for Pride month called Pride Pasta. I made this Rainbow Gnocchi and she made a recipe for colorful ravioli using the colors of the trans pride flag. The ravioli are blue, pink, and white and filled with a zesty tofu and mushroom filling.

While colorful food and drinks are all well and good, Pride month is more than rainbows, parades, and celebrations. We have the rights we have today in part because of the Stonewall riots and decades of struggle. There's still a lot more work to do, especially in communities of color. Veganism is inherently political—and must be intersectional.

Before moving onto the recipe, I would like to encourage you to learn about and if you can, donate to one or more of the following organizations that support the LGBT and Black communities:

Bowl of gnocchi with tomato sauce in table setting with wine and bread and cheese

Rainbow Gnocchi

Robin and I came up with a full menu to go with our pastas using each other's existing recipes. If you're making my gnocchi or her ravioli (or both!), here are my recommendations for a full meal.

Starters/Sides

Main Dish

Vegan Rainbow Gnocchi (this recipe!)
Vegan Trans Pride Ravioli

Dessert

Drink

Cocktail: Aquafaba Whiskey Sour
Mocktail: Aronia Berry Moscow Mule Mocktail or Basil Watermelon Agua Fresca
Drink your dessert: Vegan Unicorn Frappuccino

Pink, blue, and white heart-shaped ravioli in a bowl with marinara sauce

Vegan Trans Pride Ravioli / Courtesy: Vegan Dollhouse

Now onto the gnocchi! In all the years on my blog, I can't believe I've never shared a gnocchi recipe. I have a bunny named Gnocchi. He even came to my living room wedding! Vegan rainbow gnocchi really brings it full circle.

🥔 Ingredients

The gnocchi gets its rainbow colors from the natural colors of the potatoes, and the addition of spinach and tomato.

Yukon gold potatoes
Sweet potatoes
Spinach
Tomato paste
Aquafaba (the liquid from a can of chickpeas—used as an egg replacer)
Salt
All-purpose flour

🔪 Instructions

Clean the potatoes, leaving the skin on.

Boil the potatoes whole over medium high heat, or until easily pierced with a fork. The Yukon gold potatoes will take about 20 mins, whereas the sweet potato will take 30 or more.

Let the potatoes cool, then peel and mash the the sweet potato and Yukon gold potatoes separately.

Take out 4 bowls and place the mashed sweet potato in one bowl, and 1 cup mashed Yukon gold potato in each of the remaining 3 bowls.

Mix 2 tablespoons aquafaba and ¼ teaspoon salt into each bowl of mashed potato.

Tomato dough

Mix the tomato paste into one of the bowls of Yukon gold mashed potato, mixing until it's pinkish red.

Spinach dough

Combine the spinach and the contents of the last bowl of Yukon gold potato mixture in a food processor.

Blend until green.

Add ½ cup-1 cup flour to each bowl of mashed potato, forming a non-sticky dough.

Lightly flour a baking sheet, and set aside. Sprinkle a clean counter with flour, and roll baseball-sized portions of each dough into 1-inch wide logs.

You may need to pat more flour on the dough as you go since the moisture of the potatoes and veggies may make the dough wetter as it sits.

Cut 1-inch pieces of dough off the logs. You can line up the logs of dough and cut them all at once to make this process go faster.

Take each piece and press it on the tines of a fork to make the signature ridges on the gnocchi. Set it on the baking sheet. Continue with each piece of gnocchi.

Repeat until all of the dough is gone. You'll have about 2 full trays of gnocchi. At this point, you can freeze one tray if you're not planning on cooking all of the gnocchi at once.

🧊 Freezing Instructions

Freeze the tray of prepared gnocchi dough (before boiling). When fully frozen, transfer the gnocchi to a freezer bag or container. You don't need to defrost the frozen gnocchi before boiling, but it may take a few minutes longer to cook.

🥟 Cooking instructions

Bring a large pot of water to a boil, and transfer the uncooked gnocchi to the pot, 10-12 pieces at a time.

Cook the gnocchi until it floats to the top, about 2 minutes, then remove from the pot with a slotted spoon and transfer to a plate or glass dish.

Serve the gnocchi with marinara or your other favorite pasta toppings.

📖 Recipe

Vegan Rainbow Gnocchi with Sweet Potato, Tomato, and Spinach

Yield: 8 servings

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

This vegan gnocchi is made with Yukon gold potatoes and sweet potatoes, and dyed with spinach and tomato for an all-natural rainbow of pasta! You can freeze half of the gnocchi before cooking and use directly from the freezer for an easy weeknight meal.

Ingredients

¾ cup mashed sweet potato, about 1 large
3 cups mashed Yukon gold potatoes, about 8-10 potatoes
½ cup aquafaba, (liquid from a can of chickpeas), divided
1 teaspoon salt, divided
½ cup raw spinach leaves, packed
1 tablespoon tomato paste
4-5 cups all-purpose flour, plus more for dusting

Instructions

Clean the potatoes, leaving the skin on.
Boil the potatoes whole over medium high heat, or until easily pierced with a fork. The Yukon gold potatoes will take about 20 mins, whereas the sweet potato will take 30 or more.
Let the potatoes cool, then peel and mash the the sweet potato and Yukon gold potatoes separately.
Take out 4 bowls and place the mashed sweet potato in one bowl, and 1 cup mashed Yukon gold potato in each of the remaining 3 bowls.
Mix 2 tablespoons aquafaba and ¼ teaspoon salt into each bowl of mashed potato.

For the tomato dough (red)

Mix the tomato paste into one of the bowls of Yukon gold mashed potato, mixing until it's pinkish red.
Add ½-1 cup flour, or enough to form a non-sticky dough. Set aside.

For the sweet potato dough (orange)

Add ¾-1 cup flour to the sweet potato mixture, or enough to form a non-sticky dough. Set aside.

For the Yukon gold dough (yellow)

Add ½-3/4 cup flour to the second bowl of Yukon gold potato, or enough to form a non-sticky dough. Set aside.

For the spinach dough (green)

Combine the spinach and the contents of the last bowl of Yukon gold potato mixture in a food processor. Blend until green.
Add ¾-1 cup flour to the spinach and potato mixture, or enough to form a non-sticky dough. Set aside.

To form the gnocchi

Lightly flour a baking sheet, and set aside.
Sprinkle a clean counter with flour, and roll baseball-sized portions of each dough into 1-inch wide logs. You may need to pat more flour on the dough as you go since the moisture of the potatoes and veggies may make the dough wetter as it sits.
Cut 1-inch pieces of dough off the logs. You can line up the logs of dough and cut them all at once to make this process go faster.
Take each piece and press it on the tines of a fork to make the signature ridges on the gnocchi. Set it on the baking sheet. Continue with each piece of gnocchi.
Repeat until all of the dough is gone. You'll have about 2 full trays of gnocchi. At this point, you can freeze one tray if you're not planning on cooking all of the gnocchi at once.

To cook the gnocchi

Bring a large pot of water to a boil, and transfer the uncooked gnocchi to the pot, 10-12 pieces at a time.
Cook the gnocchi until it floats to the top, about 2 minutes, then remove from the pot with a slotted spoon and transfer to a plate or glass dish.
If the gnocchi starts to stick together, or to the plate, you can spoon some of the cooking water over it.
Serve the gnocchi with marinara or your other favorite pasta toppings.

Notes

Freezing instructions: freeze the tray of prepared gnocchi dough (before boiling). When fully frozen, transfer the gnocchi to a freezer bag or container. You don't need to defrost the frozen gnocchi before boiling, but it may take a few minutes longer to cook.
The sweet potato and spinach gnocchi doughs will require more flour than the regular potato and tomato gnocchi dough due to the moisture content.
Keep more flour on hand because the moisture in the dough will absorb some of the flour as it sits. You may need to knead more flour into the dough so it doesn't get sticky.
Avoid dusting the gnocchi with too much flour before boiling so it doesn't have white spots when you boil it.
If you'd like to make a blue/purple gnocchi, you can make a dough using mashed purple potato!