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
Scale
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