These vegan stuffed gnocchi with truffled mushrooms (and CARAMELIZED ONIONS!) are utterly delicious. Sweet caramelized onions balance the earthy mushrooms and pungent truffle, all encased in pillowy homemade gnocchi.
Made from scratch, these gnocchi take a little time and attention, but the results are worth every minute. Serve them to impress dinner guests, to show meat-eaters what plant-based food can be, or simply enjoy a restaurant-quality meal at home.
If you prefer an easier gnocchi recipe, try a one-pan oven-baked version with tomato confit for a quicker option.
How to make vegan gnocchi dough
Start with cooked potatoes—baked, boiled, or microwaved with skins on. Baking is my preferred method because it cooks evenly and prevents excess moisture.
When cool enough to handle, peel and rice or finely grate the potatoes. Mix in the salt and optional garlic granules, then add the flour gradually, about 1/4 cup at a time, mixing thoroughly after each addition. Use the minimum amount of flour needed for the dough to come together; it should be soft and slightly tacky, not stiff.
Take handfuls of dough, roll into tubes roughly 1/2–3/4 inch thick, and cut into segments about an inch long. You could cook these straight away, but for stuffed gnocchi flatten each piece before filling.
Preparing the filling
You can prepare the filling before, during, or after making the dough. I usually make it while the potatoes are baking.
Heat olive oil over medium-high heat. Add the sliced and chopped onions. To speed up caramelization, sprinkle about 1/8 teaspoon baking soda over the onions once they start to soften and mix it in well. Cook the onions for around 7 minutes, stirring occasionally to prevent burning.
Add minced garlic and finely chopped shiitake mushrooms (reserve a few mushrooms sliced for garnish if you like). Increase the heat slightly and fry for about 8 minutes, stirring occasionally. Season with salt and cook for another 2 minutes, until the mixture is a glossy caramelized brown.
Finish by finely shaving or grating truffle into the mixture and stirring to combine. Set aside—the filling can also serve as the base for the sauce.
How to stuff gnocchi
Roll each dough segment into a ball and flatten it with your palm. Place about half a teaspoon of the mushroom-onion filling in the center, then fold the dough around it and pinch to seal. If the dough won’t stick, dampen the edges very lightly with water—the moisture will help it seal. Ensure there are no holes; otherwise the filling may leak during cooking.
Place finished gnocchi on a sheet of baking paper with space between them to avoid sticking. You will likely have leftover filling—keep this for the sauce.
How to cook stuffed gnocchi
Bring a large pot of salted water to a rolling boil. Gently drop the gnocchi in, working in batches—about 12 at a time to avoid overcrowding. When they float to the surface, set a timer and cook for 2 more minutes.
Remove cooked gnocchi with a slotted spoon and transfer them back onto the baking paper. Once all batches are cooked, heat a tablespoon of oil in a frying pan and fry the gnocchi in batches until golden and lightly toasted on both sides. This adds a pleasant texture and color.
Easy sauce
Keep the sauce simple so it doesn’t overpower the stuffed gnocchi. Reheat the pan that holds the leftover filling over high heat until it sizzles. Deglaze with white wine and a splash of balsamic vinegar, cooking for about two minutes on high to reduce slightly.
Remove from the heat and stir in full-fat coconut milk or a plant-based cream, then season with salt and freshly ground black pepper. Shave any remaining truffle over the sauce for extra aroma. Plate the gnocchi, either gently toss them in the sauce or spoon the sauce over each portion, and garnish with the reserved fried mushroom slices if you saved any.
Storing your stuffed gnocchi
Leftovers keep in the refrigerator for up to five days and reheat best in a frying pan until warmed through. You can also prepare the stuffed gnocchi ahead of time and refrigerate them un-fried for up to two days; when ready to serve, boil, then pan-fry and add the sauce.
If you try this recipe I’d love to see how it turns out—share photos or comments if you make it.
📖 Recipe
Stuffed Gnocchi with Truffled Mushroom & Caramelized Onion
Golden gnocchi filled with shiitake mushrooms, caramelized onions and shaved truffle, finished in a quick white wine and coconut cream sauce. Vegan and elegant.
20 minutes
40 minutes
1 hour
Ingredients
Gnocchi
- 500 g potatoes, peeled and cooked
- 1 cup plain white flour, scant (100–120 g)
- 1 teaspoon salt
- ½ teaspoon garlic granules/powder (optional)
- 1 tablespoon olive oil
Filling
- 2 tablespoons olive oil
- 3 medium onions, finely sliced
- About 1/8 teaspoon baking soda (two pinches)
- 300 g shiitake mushrooms
- 2 cloves garlic, minced
- ¼ teaspoon salt
- 10 g truffle
Sauce
- ½ cup dry white wine
- 120 ml full-fat coconut milk
- Splash of balsamic vinegar
- 5 g truffle
- Salt and freshly ground black pepper to taste
Instructions
Make the gnocchi dough
- Rice or finely grate cooked potatoes. Mix in the salt and garlic powder if using.
- Add flour in 1/4 cup increments, incorporating thoroughly until the dough just comes together (about 100–120 g total).
- Roll portions into ropes about 3/4 inch thick and cut into 3/4–1 inch pieces.
Make the filling
- Finely chop the mushrooms; reserve a few slices for garnish if desired.
- Cook onions in olive oil over medium-high heat with the baking soda for about 7 minutes.
- Add mushrooms, garlic and salt and cook until the mixture is deeply caramelized, about 8–10 minutes. Stir in shaved truffle.
Stuff the gnocchi
- Flatten each dough piece, place about 1/2 teaspoon of filling in the center, fold and seal. Keep finished gnocchi on baking paper with space between them.
Cook the gnocchi
- Boil in salted water in batches (about 12 at a time). When they float, cook 2 more minutes then remove with a slotted spoon.
- Pan-fry boiled gnocchi in a tablespoon of oil until golden on both sides.
Make the sauce
- Heat the pan with leftover filling until sizzling. Deglaze with wine and a splash of balsamic, cooking for 2 minutes.
- Remove from the heat, stir in coconut milk, season, and add shaved truffle. Serve gnocchi tossed with or drizzled with the sauce.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 484
Total Fat 19g
Saturated Fat 8g
Trans Fat 0g
Unsaturated Fat 10g
Cholesterol 2mg
Sodium 943mg
Carbohydrates 67g
Fiber 7g
Sugar 9g
Protein 10g