Homemade Thyme Gnocchi Recipe (Gluten-Free + Vegan)
Today we are making a Homemade Thyme Gnocchi Recipe (Gluten-Free + Vegan)! If you’ve never made gnocchi from scratch, this homemade thyme gnocchi recipe is the perfect place to start! These pillowy-soft dumplings are infused with the earthy aroma of dried thyme, giving them a subtle herbal depth that pairs beautifully with a variety of sauces. Whether you’re tossing them in a simple olive oil and garlic drizzle, a creamy cashew sauce, or a rich tomato-based ragù, these gluten-free and vegan gnocchi are a comforting, satisfying meal made with just a handful of pantry-friendly ingredients.
Traditional gnocchi recipes often rely on eggs and wheat flour for structure, but this version keeps things entirely plant-based and gluten-free without compromising on texture. Russet potatoes provide the perfect light and fluffy base, while a touch of olive oil helps bind everything together. The addition of dried thyme elevates the gnocchi with a hint of warm, savory flavor, making each bite just a little more special. Plus, with only four main ingredients, this recipe proves that homemade pasta doesn’t have to be complicated.
Once you taste the difference between homemade and store-bought gnocchi, you’ll never go back! Not only is this recipe easy to prepare, but it’s also a fun way to experiment in the kitchen. You can shape the gnocchi traditionally with fork ridges or keep them smooth for a rustic, handmade feel. Whether you’re making a cozy dinner for yourself or impressing guests with a homemade meal, these thyme-infused gnocchi will be a hit every time.
Why You’ll Love This Homemade Thyme Gnocchi
Packed with Flavor Without Extra Effort – The dried thyme in this recipe adds a layer of rich, earthy flavor right into the dough, so you don’t need to rely on heavy sauces to make it taste amazing. Even with just olive oil, garlic, and a sprinkle of vegan parmesan, these gnocchi are irresistibly delicious.
Soft, Fluffy, and Naturally Gluten-Free – Many gluten-free pastas can be dense or gummy, but these gnocchi are wonderfully light thanks to the starchy russet potatoes. They hold their shape beautifully while staying soft and delicate—just like traditional gnocchi but without the gluten!
Substitutions
Gluten-Free All-Purpose Flour: I used Bob’s Red Mill gluten-free all-purpose flour for this recipe. You can swap in regular all-purpose flour instead (although the recipe will not be gluten-free then).
Potatoes: For the best gnocchi, it’s recommended to use russet potatoes (also known as Idaho potatoes). They are high in starch and have a dry, fluffy texture once cooked, which helps create light and airy gnocchi. Avoid waxy potatoes like red potatoes or new potatoes, as they have too much moisture and can make the gnocchi dense. Stick with russets for that perfect pillowy texture!
Homemade Gnocchi Recipe Notes
- Gnocchi is versatile! This recipe is with thyme, but you can make just the base without the extra thyme and oil. Instead, serve with tomato sauce, vegan white sauce or a simple olive oil and garlic mix!
More Recipes You’ll Love
One Pot Vegan Lentil Bolognese
No-Knead Olive & Onion Focaccia
If you make this Homemade Thyme Gnocchi Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Homemade Thyme Gnocchi Recipe (Gluten-Free + Vegan)
Equipment
- Large Stovetop Pot
- Strainer
- Potato Masher
- Slotted Spoon
- Large Saucepan
Ingredients
- 2 medium (~1 lb) russet potatoes boiled and peeled
- 1 cup gluten-free all-purpose flour
- 1 tsp pink salt
- 1 tbsp extra-virgin olive oil
- 1 tsp dried thyme
Instructions
- Bring a large pot of water to a boil with a few large pinches of salt. Once boiling, add in the potatoes.
- Cook for 10-15 minutes. Then drain through a strainer and let the potatoes cool down for 10 minutes.
- Use a potato masher to mash the boiled potatoes until smooth. Let the mashed potatoes cool for another 5 minutes before adding the flour.
- On a clean surface, place the mashed potatoes and sprinkle with the flour and salt. Gently mix the ingredients in to form a dough. If it feels sticky, add a bit more flour as needed.
- Knead the dough gently for about 2-3 minutes until it comes together. Make sure not to over mix it.
- Roll the dough into a long log (about 1-inch in diameter). Using a sharp knife, cut the log into small bite-sized pieces. For the traditional gnocchi shape, gently roll each piece over the tines of a fork to create ridges.
- Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in small batches, making sure not to overcrowd the pot.
- Keep a bowl ready to add the hot gnocchi into.
- Once they float to the top (in about 2-3 minutes), use a slotted spoon to remove them and place in the bowl. You might have to do it in batches, depending how big the pot is.
- Once all the gnocchi is ready, place a large saucepan over medium heat. Add in the 1 tbsp of olive oil.
- Once hot, evenly add the gnocchi into the pan. Let it cook and crisp up for a few minutes, flipping over to cook both sides.
- Add the thyme in, making sure to coat all the gnocchi. Let it cook for another minute per side. Then remove from the heat and serve hot with fresh herbs on top!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.
