Sweet Potato Gnocchi (Vegan)
A step-by-step guide to making this 4-ingredient, vegan sweet potato gnocchi recipe.
Servings 2 servings
Calories 394kcal
Equipment
- Stockpot
- Non-stick frying pan (10.5 inch / 26 cm)
- Fine mesh strainer
Ingredients
- 2 cup Sweet potato
- 1/2 cup Oat flour
- 1/2 cup Brown rice flour
- 1/4 cup Potato starch
- 2 tsp Salt
- Pepper (to taste)
Instructions
Cooking sweet potatoes
- Peel and cut the sweet potato and cook them in boiling water until soft. The smaller you cut it, the shorter the boiling time is. I found that for 1-inch cubes, it takes approx. 10-15 minutes.
- Now, cool them down completely!
Making the gnocchi dough
- Smash the sweet potato with a fork and use your hand to combine it with oat flour, brown rice flour, potato starch, salt, and pepper. Don't overwork it! See tips in Notes
Rolling and shaping
- Take a small piece and form long tubes. Then cut the tubes into inch-long pieces. You can add stripes to your gnocchi by pushing them against a fork, as we did in one of the photos and video. However, if you prefer the authentic traditional gnocchi look, you should get gnocchi strippers*.
Boiling
- Cook your vegan sweet potato gnocchi in boiling water. It takes about 1 minute for the gnocchi pieces to rise to the surface. Wait another 2 minutes, and you can take them out with a strainer.
Turn them into crispy pillows
- As the last step, I like to fry them for a bit in oil. This way, the gnocchi will not stick together but get a nice golden brown and crispy crust.
- Serve it with your favorite pasta sauce like vegan alfredo sauce or vegan marinara, sauce or vegetable pasta sauce. For more sauce inspiration check out the best 20 gnocchi sauces!
Video
[adthrive-in-post-video-player video-id="xOYaavR3" upload-date="2021-01-18T08:11:48.000Z" name="Easy Gluten-free Sweet Potato Gnocchi" description="Making vegan and gluten-free gnocchi is super easy especially if you make them with sweet potatoes. No special ingredients or expensive gluten-free flour mix is needed, only pantry staples. Are you curious to try our 4-ingredient homemade sweet potato gnocchi recipe?" player-type="collapse" override-embed="true"]
Notes
- Don't use warm sweet potatoes! The cooked sweet potato must be completely cooled down before adding the flour. Why? Because if it is still warm, it will likely absorb more flour, and your sweet potato gnocchi will be rather hard and stiff.
- Don't overwork the dough! You should mix the ingredients until they are combined, then stop. If you start working on the dough as if you're kneading bread dough, the sweet potato moistens it up again. And you will end up with a hard and stiff sweet potato gnocchi again.
- Boiling vs Roasting? If you roast sweet potatoes to make gnocchi, you need to add less flour due to less moisture. I would add only half of the rice flour indicated in the recipe card and see whether the dough holds together.