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If there’s one complaint we’ve ever had about gnocchi, it’s that those soft little heavenly pillows could be BIGGER. And maybe, stuffed with plant-based cheese, please? This recipe delivers just that.

You will need

Serves 5

For the gnocchi:

  • 4 Dutch creams or non-waxy potatoes
  • 3 tablespoons all-purpose flour
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon Dijon mustard
  • Salt and pepper
  • 2 tablespoons plant-based butter
  • 1 tablespoon soy milk
  • 1 block plant-based mozzarella, cut into 1-inch cubes

For the mayo:

  • 100ml aquafaba (chickpea tin liquid)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons liquid from the capers*
  • 1 teaspoon smoked paprika
  • 350ml grapeseed oil
  • Pinch of salt

For the salad:

  • 200g mixed salad leaves
  • 2 tablespoons capers
  • 2 tomatoes, diced
  • 1/2 red onion, finely sliced
  • 3 tablespoons olive oil
  • 1 lemon, juice only
  • Salt and pepper to taste

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15 mins to prep

30 mins to cook

  1. Step 1

    Preheat the oven to 180℃ and line a baking tray with baking paper.

  2. Step 2

    For the gnocchi, place the potatoes in cold water with salt and bring to boil. Cook until they are soft / breaking down. Drain and then place in a large mixing bowl.

  3. Step 3

    Dust over the flour, then add the onion & garlic powders, mustard, salt and pepper and mash it all up together. Then add your butter and soy milk and continue mashing until well combined.

  4. Step 4

    Roll a ball of mash in your hand (roughly palm-sized, but really it’s up to you!) and press your thumb into the centre. Place a square of cheese in the hole, and cover up with a little more mash.

  5. Step 5

    Place each potato ball in baking tray, drizzle with a little oil and bake in the oven for 20 minutes.

  6. Step 6

    For the mayonnaise, place all the ingredients in a high jug and with a stick blender starting from the bottom, slowly lift it up to the top until the sauce has thickened.

  7. Step 7

    Mix all the salad ingredients together in a bowl.

  8. Step 8

    Plate up some salad next to a potato ball (or two!), along with a generous dollop of your spiced mayo. Enjoy :)


*You can use lemon or vinegar for this too if you don’t have enough liquid from your capers!

Recipe: Simon Toohey

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