From healthy to delicious, this easy 3-ingredient Vegan Sweet Potato Gnocchi recipe has it all! This dish is nutritious and extremely easy to make. This recipe uses only whole grain flour, sweet potatoes and salt to make soft, pillowy dumplings.
Whether you’re looking for a quick lunch or dinner option, or simply wanting to try something new, this recipe is perfect for you. And the best part? The leftovers taste just as good (if not better) the next day. So go ahead and give it a try-your taste buds will thank you!
Sweet Potato Gnocchi can be made gluten-free and is excellent for batch cooking. It freezes very well. I’ll show you how to make the sage brown butter sauce in this recipe or try some of my other sauces like Vegan Cauliflower Cream Sauce or my personal favourite Creamy Tomato Sauce.
Watch A Live Recipe Demo On Youtube
Click here to watch me demonstrate this recipe from my kitchen! Make sure to like and subscribe to my channel to watch future demos.
How Does This Vegan Sweet Potato Gnocchi Differ From Traditional Gnocchi?
If you’re a fan of traditional gnocchi you’ll know that they are typically made with bleached white flour, eggs or cheese and white potatoes. Are they delicious? Absolutely! Are they nutritious? Not so much. Since our daughter, Carrington absolutely loves gnocchi I wanted to create a recipe I felt good about giving her.
Whole wheat flour adds fibre and sweet potatoes are rich in vitamin C and vitamin B6, which are important for brain and nervous system health. They’re also a good source of potassium and magnesium, which help improve heart health by helping to regulate blood pressure.
You’ll find this recipe makes slightly denser gnocchi due to the whole wheat flour which I don’t mind at all. Feel free to experiment with other flour or use gluten-free if that’s your preference.
How To Make Vegan Sweet Potato Gnocchi
- Bake, steam or boil the sweet potato. I prefer the method of baking because it intensifies the flavour of the sweet potato. To bake: wrap your potatoes in tin foil and bake at 425 for 45 minutes or until fully cooked. Allow cooling fully before handling.
- Use a potato ricer or a handheld potato masher and fork to create a smooth mash with very little to no lumps. If your find large lumps throughout the process remove them by hand.
- Turn mashed potatoes onto a clean floured surface. Add 2 tsp salt and flour 1 cup at a time. Knead until a smooth dough is formed adding flour as necessary until dough is no longer sticky.
- Once the dough is formed cut it into 8 pieces. Roll each piece into ropes about 1/2 inch thick. Cut gnocchi from the rope into 1-inch size pieces.
- You can leave it as is or use a gnocchi board or to make grooves. These grooves help to trap the yummy sauce in the gnocchi. Tip: I leave a small pile of flour at the base of my gnocchi board so the dumplings get a light coating of flour as they go down the slide. This prevents them from sticking together.
- To cook: Boil a pot of salted water. Add gnocchi being careful not to overcrowd. It is best to cook in batches. Once they begin to float to the surface allow them to cook for one minute longer. Use a slotted spoon to remove.
- You can eat it as is covered in your favourite sauce. I like frying mine in a non-skillet until the outside gets crispy. I add some vegan butter, fresh sage and Himalayan salt. Delish!
Can I Freeze This Vegan Sweet Potato Gnocchi?
This recipe freezes very well! I always make an extra big batch so I have frozen gnocchi for days when I don’t feel like cooking. To freeze: Lay the gnocchi on a parchment-lined baking sheet. Place the sheet in the freezer for at least 4 hours before transferring to a freezer container. They will keep for up to 6 months.
Get Your Kids Involved
Your kids will love helping you roll the ropes of dough. If you let them use wooden gnocchi board I would suggest buying two boards! You can let them play with their dough and you can get your work done. If you have picky eaters in your house, watch them gobble up their hand-made masterpieces!
Carrington loves being in the kitchen with me. It’s so satisfying watching her learn about food and the love that goes into making it. I hope this habit will be with her into adulthood and contribute to good eating habits and healthy living.
More Recipes To Try
If you enjoyed this Sweet Potato Gnocchi recipe try my:
Vegan Pumpkin Spaghetti Alfredo
Sharing Is Caring!
When you make your first batch of Sweet Potato Gnocchi share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
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Don’t forget to leave a comment on the recipe below and give this recipe a star rating.
Thanks for the love, my friends!
Susan xox
Vegan Sweet Potato Gnocchi
This easy 3-ingredient sweet potato gnocchi recipe uses whole grain flour, sweet potatoes and salt to make a savoury, pillowy dumpling. It is a recipe that will have you coming back for seconds-and feeling good about it!
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2–4 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
For Sweet Potato Gnocchi:
- 2 large or 3 medium sweet potatoes
- 3–4 cups whole wheat flour (more if needed)
- 2 tsp salt
For Brown Butter Sage Sauce:
- 4 tbsp vegan butter
- 10–12 leaves of fresh sage
- Himalayan sea salt to finish
Instructions
- Preheat oven to 425F. Poke several holes in the sweet potato with a fork. I wrap mine in tinfoil but this is optional. Place on baking sheet.
- Bake for 45 min or until fully cooked and tender. Inserting a knife into the centre should be easy.
- Allow to cool completely before handling. Once cooled remove skin. Use a potato ricer or add potatoes to a large bowl and mash very well. There should be no to very little lumps.
- Combine flour and salt on a clean dry surface. Begin working the sweet potato into the flour. Continue to knead and work the mixture until it’s fully combined. You do not want the dough to be moist or sticky. Keeping adding as much flour as needed until you get a nice dry dough. Click here to watch me demonstrate.
- Once fully combined, roll the dough into a ball. Cut into about 8 pieces or strips. Roll each piece into a rope thats about 1/2 inch thick. From the rope cut the gnocchi pieces into 1 inch pieces. Option to roll the pieces in flour so they don’t stick together.
- Leave gnocchi as is or use a fork or gnocchi board to make grooves.
- Bring a medium/large pot of salted water to boil. Add gnocchi to the boiling water taking care not to overcrowd. May need to cook in batches. Once they float, cook for 1 minute longer. Remove with slotted spoon.
- Meanwhile, heat vegan butter in a skillet over medium heat. Add sage leaves and cooked gnocchi. Fry the gnocchi for 4-5mins or until the outside is brown and crispy and the butter has darkened slightly and the sage is fragrant. Remove from heat and finish with a sprinkle of Himalayan sea salt
