Vegan Gnocchi all'arrabbiata

I love to eat out, but I noticed that I rarely go to Italian restaurants. I even know the reason for this and I'll share it with you today. There are usually three vegan sauces you can get at an Italian restaurant: aglio e olio (garlic and olive oil), al Pomodoro (tomato sauce) and all’arrabbiata (the spicy version). I love all three of them and if someone from my family asks to go to an Italian restaurant, I'm fine with this knowing that I'll definitely find something vegan to eat there. However, I dare to say that I can cook all these sauces at home in a way that they taste better (to me).

'Wait, she didn't say that, did she???!?'
'I beg your pardon?'

Please don't get me wrong. I'm not saying that my sauces are any better than the ones from any Italian place, I'm only saying that they taste better to me, personally. And I also have to make one exception here: Mani in Pasta is my favorite Italian restaurant in Berlin and I sometimes dream of their homemade pasta all arrabbiata.

But besides this first brash statement, there are also other things I love about a homemade arrabbiata. For example, I can clean my flat while the sauce is simmering and I can use as much chili as I want. And on top, I can use an alternative to penne that an arrabbiata is usually served with in a restaurant.

As much as I like all'arrabbiata, as little I like penne. There's not even a reason for this, I just do not like them which is the next brashness in this article, I get it. So before I enmesh myself in this even more, I'll just eat my gnocchi all'arrabbiata and be quite, okay? Only one last thing: If you prefer to do the vegan gnocchi homemade, too, here's our recipe.

R402 Vegan Gnocchi all arrabbiata
R401 Vegan Gnocchi all arrabbiata
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Gnocchi all'arrabbiata

2 servings
40 minutes


  • 350 g (12.5 oz) vegan gnocchi
  • 1 onion
  • 2 garlic cloves
  • 3 tbsp olive oil
  • 1 tbsp chili flakes
  • 400 g (14 oz) canned, chopped tomatoes
  • 1 tsp red vine vinegar
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • basil for serving
  • salt
  • pepper


  1. Peel and finely dice onion and garlic. Heat oil in a large frying pan and add garlic and chili flakes to flavor them for 2 - 3 minutes.
  2. Add onion and keep frying for approx. 3 minutes, or until translucent. Now add the tomato paste and fry for another 2-3 minutes, or until the paste gets darker.
  3. Add chopped canned tomatoes and red vine vinegar. Season with salt, pepper, and sugar. Let the sauce simmer over low heat for approx. 30 minutes.
  4. Approx. 10 minutes before the sauce is 'done', bring a pot with salted water to a boil. Cook gnocchi according to package instructions.
  5. As soon as the gnocchi appear on the water surface, use a spoon to directly transfer them to the sauce. It's actually desired to get some of the cooking water to the sauce as well. It helps to create a smooth sauce.
  6. Once all the gnocchi are in the sauce, stir to combine and add as much of the cooking liquid as needed to toss gnocchi in the arrabbiata sauce. Serve with fresh basil and vegan Parmesan cheese!
R401 Vegan Gnocchi all arrabbiata
R401 Vegan Gnocchi all arrabbiata

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