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