Vegan Sweet Potato Gnocchi
There’s something to admire about simple Italian food. Yes, these vegan sweet potato gnocchi might take some time to prepare, but they’re simple to make and are worth the wait.
The older I get, the more I appreciate and enjoy slow creation. This isn’t just in food but in other areas of my life. During the pandemic, I think many of us have taken a step back to ponder what is important to us and what makes us happy.
Slow creation and traditional cooking are some of the things that make me happy. Learning how to cook from previous generations and taking the time to appreciate the simplicity in flavours, textures and smells is what it’s all about, in my opinion.
This is certainly not a dish to whip up for a weeknight dinner, but when you make a batch, you can easily freeze it for later. So, in the end, it can be made possible. This is what makes midweek dinners healthier and faster—no need to reach for the phone to order some takeaway.
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Finding little pockets of opportunity where you can batch make something and save for a later date can really make you feel like you’re winning in life. It’s the small things.
Homemade food will always be a better option and much more satisfying.
I first shared this recipe back in 2015 and had updated it multiple times. However, I don’t think I was ever quite satisfied with the results that I was getting. It was a gluten-free variation, and it felt like the dough required much more flour.
I’ve decided to use traditional 00 flour for this recipe to get the best results. I wanted to create the best fluffy, soft and pillowy vegan sweet potato gnocchi recipe out there. So I had to do what the Italian nonna would do.
This recipe only uses 3 ingredients! It can’t get more basic than that!
Kitchen tools needed to make this sweet potato gnocchi
The tools that you’ll need to craft this dish are the following:
- Flat sheet pan/s
- Potato ricer or masher
- Bowl to mash the potatoes in if using a masher
- Measuring spoons and cups
- Dough scraper or knife
- Gnocchi board (optional)
- Large saucepan
- Slotted spoon or spider strainer
Tips for making this vegan gnocchi
There are a few tips and tricks to help you get the best results. Please take the time to read these before you get started. It will help you understand why I do certain things in the instructions.
- The best way to make gnocchi is by hand. I’ve done it in the food processor before, but when you do it by hand, you get a much better feel for how much flour the dough needs. Otherwise, you can easily add too much flour, and your gnocchi will turn out chewy and rubbery. No thanks!
- Make sure you use a potato ricer or a potato masher to mash the baked potatoes. This will give the potatoes the right consistency and texture for the best results. You want the sweet potato as smooth as possible.
- Please don’t boil your potatoes! The reason we bake them is that we don’t need extra water in them. You’ll need more flour if you boil them. Gnocchi aims to use as little flour as possible.
- Make sure when you roll, cut and shape the gnocchi that all surfaces, including your hands, have flour on them. This will prevent the gnocchi from sticking and making a mess. They’ll also retain their shape better if slightly floured.
- Most people forget this step when making gnocchi, but it’s important to let the gnocchi rest before boiling them. That way, they won’t stick to each other and will come out softer.
Can you freeze gnocchi?
Yes, you can easily freeze these vegan sweet potato gnocchi. Just before boiling them, pop them in the freezer. When you’re ready to use them, add them straight into the pot of salted boiling water and cook as instructed in the recipe.
Just keep in mind that if you don’t freeze them flat, they will stick together. Freeze them for around an hour first on a baking tray or something similar that fits in your freezer (flour the surface first) and then add them to your freezer-friendly container/bag. That way, they will not stick together and form a clump when you’re ready to use them.
You’ll love this recipe because it’s:
- Easy to eat
I love how versatile gnocchi is. You can pair it with the simplest of sauces or the most complex flavours, and they carry it so well.
When shaping the gnocchi, you create a nice pocket for the sauce to catch. That way you will get some sauce with every bite! This is great if you feel like going that extra step, but not necessary.
Sweet potato gnocchi is just that, sweet
Don’t be caught off guard when you devour these gnocchi and realise that they’re sweeter than their traditional counterpart. This is what makes these dumplings a little different. They can be balanced out with a savoury sauce or dressing.
Alternatively, you can leave out the nutritional yeast and make these a sweet treat! Just pop some walnuts, almonds, maple syrup and citrus rind into a food processor and pulse. Toss through the cooked gnocchi, and voila! You have yourself breakfast, dessert or an afternoon snack.
If you’d prefer a recipe for more traditional gnocchi, try this recipe!
Some other recipes you’ll love:
- Rustic Eggplant Patties in Tomato Sauce
- Creamy Vegan Mushroom Risotto
- 3-Ingredient Cabbage Pasta
- Vegan Moussaka
- Creamy Vegan Leek and Mushroom Pasta
- Wholesome Vegan Lentil Lasagna
- 20-Minute Creamy Vegan Red Pepper Pasta
If you try this recipe, let me know! We’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram, or share your photo of the recipe on Pinterest.Print
Vegan Sweet Potato Gnocchi
- Prep Time: 2 hours
- Cook Time: 12 minutes
- Total Time: 2 hours 12 minutes
- Yield: Serves 4
This recipe for vegan sweet potato gnocchi is simple, delicious and home cooking at its best. You’ll create fluffy, soft and pillowy little dumplings that can be paired with your favourite sauce.
- 2 medium / 850g / 1.87 pounds sweet potatoes (this should be around 2.5 cups when mashed)
- 2 cups / 240g 00 flour (Italian fine flour), plus extra for rolling and dusting
- 1 tablespoon nutritional yeast
- ½ teaspoon salt
- Garlic Parsley Sauce (optional)
- Preheat the oven to 200 degree Celcius (390 degrees Fahrenheit) fan-forced.
- Using a fork, poke the sweet potato all over and place it on a baking tray. Place in the oven to bake for 45-50 minutes or until you can put a knife or fork through it and it’s soft.
- Remove from the oven and cut it in half. Let it cool for about 10-15 minutes.
- Once cooled, scrape out the flesh and place in a mixing bowl.
- Using a potato ricer or masher, mash the potato really well.
- On a large bench surface, add the flour, nutritional yeast and salt.
- Add the mashed sweet potato and start to bring it together using your hands. Gently start kneading and rolling the dough. If it starts to stick to the benchtop, sprinkle some flour on the surface. If you incorporate all the flour well and the dough is still sticky, add 1-2 tbsp of flour at a time until it comes together. However, please don’t add too much flour. You want just enough for it not to stick to the surface or your hands.
- Using a dough scraper or knife, cut the dough into four even pieces. Take one of them and set the rest to the side.
- Remember to flour your surface and your hands. Roll the dough out into a rope around 1-inch thick.
- Line a tray with a tea towel and dust with flour to have it ready as you roll the gnocchi to place them there.
- Cut the dough into small bite-sized pieces. If you don’t want to shape them, go to the next step. If you do, use a fork or a gnocchi board to indent them. I roll each piece of dough into a ball and then indent it on the gnocchi board as I find that it gives me the nicest round shape.
- Leave the made gnocchi on the tray for around 30 minutes to rest.
- When you’re ready to cook them, bring a large pot of salted water to a boil.
- Using the slotted spoon or spider strainer, add about 10-15 gnocchi into the strainer and lower it into the water. This will prevent you from splashing boiling water on yourself. Do this one more time. You should have around 25 gnocchi in the pot at one time, depending on the size of your pot. Don’t overcrowd it.
- Cook them for 2-3 minutes until they’ve risen to the top. Remove with slotted spoon or strainer.
- Repeat the process until all the gnocchi is cooked.
- If you’re not adding them straight to a sauce or a dressing, make sure to drizzle a little bit of olive oil over them and toss to coat so that they don’t stick together.
- Serve immediately.
* Please read my tips and tricks further up in the post before you start making this recipe.
Here’s a link to the full recipe video.
You can also use our walnut pesto to toss through the gnocchi.
- Diet: Vegan