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    Home > Vegan Entrees

    Vegan Sweet Potato Gnocchi

    By Emese Maczko on 10/02/2024 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    This vegan sweet potato gnocchi is a must-try recipe for anyone looking for a comforting meal. It is super easy, requiring only 4 pantry staple ingredients, and results in perfectly cooked gnocchi that are incredibly delicious.

    Orange rectangle pasta with white sauce on a green plate topped with fresh green basil leaves

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    Gnocchi is a great comfort food, and making it vegan is not difficult at all. This vegan sweet potato gnocchi is just as good as the traditional version and is much healthier too.

    If you are looking for more delicious vegan pasta recipes, then check out 15-minute cashew alfredo sauce, vegan spaghetti bolognese, or eggplant meatballs.

    Jump to:
    • ❤️ Why you’ll love it
    • 🧾 Key ingredients
    • 🥘 Equipment
    • 👩‍🍳 Instructions
    • 💡 Expert tip
    • 🔄 Variations
    • ❄️ Storing tips
    • 🤔 FAQs
    • More vegan Italian recipes
    • Vegan Sweet Potato Gnocchi

    ❤️ Why you’ll love it

    I absolutely love how the sweet potato not only adds extra sweetness to the gnocchi but also gives it a lovely orange color. Plus, it has a great texture that I find absolutely irresistible. Using sweet potatoes in this recipe is a great way to switch things up from the traditional potato gnocchi.

    This recipe is also much quicker to cook than traditional gnocchi recipes. Thanks to the sweet potato, the gnocchi cooks in just about 3 minutes. This not only saves time but also makes it a perfect go-to recipe for busy weeknights or whenever you are craving a comforting meal.

    The best part is that you can serve this gnocchi with your favorite pasta sauce. I love to pair it with a creamy vegan alfredo sauce or a simple vegan marinara sauce, but you can use any sauce you like. It is a versatile dish that is sure to become a favorite in your home.

    From above orange rectangle pasta with white sauce on a green plate topped with fresh green basil leaves.
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    🧾 Key ingredients

    This vegan sweet potato gnocchi recipe calls for simple, vegan-friendly ingredients that you can easily find at your local grocery store.

    Sweet potatoes are the star of this recipe, adding a natural sweetness and a beautiful, vibrant color to the gnocchi.

    Oat flour and brown rice flour are gluten-free alternatives to traditional wheat flour. They help to bind the gnocchi dough while keeping it light and pillowy.

    Potato starch is essential for achieving the perfect, soft texture of gnocchi. It also helps with the binding of the dough.

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    🥘 Equipment

    To make this vegan sweet potato gnocchi, the most important piece of equipment you will need is a good potato masher. Since the recipe’s base is sweet potato, mashing it to the right consistency is crucial for the texture of your gnocchi.

    👩‍🍳 Instructions

    Preparing the ingredients

    STEP 1
    Peel and cut the sweet potato into small pieces. The smaller you cut it, the shorter the boiling time will be.

    STEP 2
    Boil the sweet potato pieces in water until they are soft. This should take around 10-15 minutes for 1-inch cubes.

    STEP 3
    Once the sweet potato is soft, cool it down completely.

    Making the vegan sweet potato gnocchi

    STEP 1
    Smash the sweet potato with a fork. Then, in a large bowl, combine the sweet potato, oat flour, brown rice flour, potato starch, salt, and pepper. Use your hands to mix the ingredients. Be careful not to overwork the dough.

    Glass bowl with mashed orange puree and heaps of flours and powders.

    STEP 2
    Take a small piece of the dough and roll it into a long tube. Then, cut the tube into inch-long pieces.

    STEP 3
    To give the gnocchi its traditional shape, press each piece against a fork to make ridges. This step is optional, but it adds texture to the gnocchi.

    Brown wooden board with soft orange gnocchi dusted with floour and a fork leaving an imprint.

    STEP 4
    Bring a pot of water to a boil. Cook the gnocchi in the boiling water. It takes about 1 minute for the gnocchi to rise to the surface. Wait another 2 minutes before taking them out with a strainer.

    STEP 5
    In a separate pan, heat some oil. Fry the cooked gnocchi in the hot oil. This will give the gnocchi a crispy crust and prevent them from sticking together.

    Frying pan with crispy orange gnocchi pillows.

    STEP 6
    Serve the vegan sweet potato gnocchi with your favorite vegan pasta sauce, such as vegan alfredo sauce, vegan marinara sauce, or spinach pesto.

    💡 Expert tip

    The key to perfect vegan sweet potato gnocchi is to not overwork the dough. Once you have combined the cooked sweet potato with the oat flour, brown rice flour, potato starch, and seasonings, mix it only until everything is just combined. Overworking the dough can result in gnocchi that is too dense and not as light and pillowy as it should be.

    🔄 Variations

    Try adding different herbs and spices to your gnocchi dough for a flavor twist. I recommend incorporating a teaspoon of dried thyme or rosemary into the dough. These herbs will not only add a wonderful aroma to your gnocchi but also a delicious earthy flavor that pairs perfectly with the sweet potato.

    If you are looking for a slightly different texture, consider swapping out the oat flour with almond flour. This will add a subtle nutty flavor to the gnocchi and a slightly different texture, making your dish more interesting.

    For a pop of color and added nutrients, consider using purple sweet potatoes instead of the traditional orange ones. This will give your gnocchi a vibrant purple color and a slightly different flavor.

    A fork is leaving an imprint on an orange gnocchi.

    🥣 Serving ideas

    Vegan sweet potato gnocchi is a versatile dish that can be enjoyed in various ways. One of my favorite ways to serve it is with a delicious vegan alfredo sauce. The creamy texture of the sauce pairs perfectly with the pillowy gnocchi, and the nutty flavors of the sweet potato shine through.

    If you prefer a lighter option, consider serving it with a simple vegetable pasta sauce. The fresh, tangy flavors of the sauce complement the sweetness of the sweet potato, resulting in a well-balanced and satisfying meal.

    You can also turn these gnocchi into crispy pillows by frying them for a bit in oil. This way, the gnocchi will not stick together but get a nice golden brown and crispy crust. This adds a whole new dimension to the dish, making it perfect for a fun and delicious appetizer or a unique side dish.

    And if you are a fan of traditional Italian cuisine, you can never go wrong with a classic vegan marinara sauce. The rich tomato flavors of the sauce are a perfect match for the sweet potato gnocchi, and the vibrant colors make for a stunning presentation.

    Orange rectangular-shaped pasta drizzled with white sauce on a green plate. A fork is taking one piece.

    ❄️ Storing tips

    Storing and reheating vegan sweet potato gnocchi is a simple process that doesn’t compromise the dish’s flavor or texture. In fact, the flavors tend to meld and become even more delicious over time.

    To store the leftovers, allow them to cool completely. Once cooled, place them in an airtight container and store them in the refrigerator. They should stay fresh for 3 to 5 days.

    If you want to freeze the gnocchi, it is best to do so before boiling them. Simply place the uncooked gnocchi on a baking sheet and put the sheet in the freezer. Once the gnocchi are frozen, transfer them to a resealable freezer-safe bag or container. They can be kept in the freezer for up to 3 months.

    To reheat the gnocchi, you can do so on the stove or in the microwave. If they are in a sauce, the stove is the best option. Pour the gnocchi and sauce into a pan and heat them over medium heat, stirring occasionally, until they are heated through.

    Orange rectangular-shaped pasta drizzled with white sauce on a green plate.

    🤔 FAQs

    Can you use all-purpose wheat flour instead of the listed gluten-free flour?

    If you do not need to eat gluten-free, you can certainly use all-purpose wheat flour in this recipe. However, please note that the texture and consistency of the gnocchi may vary. The gluten-free flours and starches listed are specifically chosen to achieve the desired light and pillowy texture of the gnocchi.

    Why are my sweet potato gnocchi too dense?

    If your sweet potato gnocchi turned out too dense, it is likely that you overworked the dough. It is important to handle the dough gently and not to over-mix it. Only combine the ingredients until they are just mixed, as this will ensure your gnocchi turn out light and fluffy.

    What is the purpose of adding potato starch to the gnocchi dough?

    Potato starch is added to the gnocchi dough to improve its texture. It helps to make the gnocchi light and airy, achieving the desired pillow-like texture. While you may be able to substitute it with other starches, such as tapioca or cornstarch, the texture of the gnocchi may vary.

    More vegan Italian recipes

    Italian cuisine is delicious. I have been converting all my Italian favorites to vegan from frittata to lasagna.

    • White bowl with a red soup full of red kidney beans, chickpeas, potatoes, carrots and shell pasta. It is topped with fresh parsley. A spoon is taking a carrot.
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    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

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    Vegan Sweet Potato Gnocchi

    Emese Maczko
    This vegan sweet potato gnocchi is a must-try recipe for anyone looking for a comforting meal. It is super easy, requiring only 4 pantry staple ingredients, and results in perfectly cooked gnocchi that are incredibly delicious.
    4.8 from 16 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Main Course, Side Dish
    Servings 2 servings
    Calories 394kcal

    Equipment

    • Stockpot
    • Non-stick frying pan (10.5 inch / 26 cm)
    • Fine mesh strainer

    Ingredients
     
     

    • 2 cup Sweet potato
    • ½ cup Oat flour
    • ½ cup Brown rice flour
    • ¼ cup Potato starch
    • 2 tsp Salt
    • Pepper (to taste)
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    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!
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    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. 

    Video

    Nutrition

    Nutrition Facts
    Vegan Sweet Potato Gnocchi
    Amount Per Serving (1 serving without sauce)
    Calories 394 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Sodium 2408mg105%
    Potassium 752mg21%
    Carbohydrates 80g27%
    Fiber 8g33%
    Sugar 6g7%
    Protein 10g20%
    Vitamin A 18869IU377%
    Vitamin C 4mg5%
    Calcium 56mg6%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    563 shares

    Reader Interactions

    Comments

      4.82 from 16 votes (8 ratings without comment)

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    1. Dia

      April 08, 2022 at 9:46 am

      5 stars
      I just did this recipe and it was the first time that I made sweet potato gnocchi and it was just perfect! I will make it over and over.
      Your tips are so important! I let the sweet potato cool down before mixing it with the flour. I grounded the oats to make my own flour and used tapioca flour instead of potato flour and it was perfect!

      I used the sweet potato gnocchi with the chickpea bolognese and marinara sauce from your blog! My partner loved it! This combo is a keeper!

      Reply
      • My Pure Plants

        April 26, 2022 at 8:38 am

        Hi Dia, thank you so much for trying our recipe. We are so glad to hear it went well.

        Reply
    2. Caroline

      February 20, 2022 at 12:15 pm

      Hi, I’ve just made your sweet potato gnocchi for the first time and it turned out really well. What I did do was weigh all of the flour, I did not use cups. Had to make my own oat flour as I did not have this ingredient, I also used half of the rice flour in the mixture and used the rest for flouring and rolling the dough. I roasted the sweet potato and left it in the fridge overnight. I also made the gnocchi bigger and did not crowd the saucepan when boiling. So thank you for sharing the recipe.

      Reply
    3. Priya Shiva

      June 28, 2020 at 5:41 am

      5 stars
      I’m glad it it gluten free. I can pass on this recipe of sweet potato gnocchi to my mother-in-law..

      Reply
    4. Alexandra

      June 28, 2020 at 4:36 am

      5 stars
      How delicious. I am a huge sweet potato fan, and I am sure I will make this over and over! Love the sauce suggestions too – I have already made a note of several I would love to try.

      Reply
    5. Nart at Cooking with Nart

      June 28, 2020 at 3:31 am

      5 stars
      This gnocchi dish looks so delicious and beautiful. I’ve never made my own gnocchi but you’ve definitely inspired me!

      Reply
    6. Christie Gagnon

      June 28, 2020 at 12:10 am

      5 stars
      My family and I have been eating a lot of gnocchi lately. I’ve never tried making it myself, but just may now. I love how they are made with sweet potato!

      Reply
    7. Emily

      June 27, 2020 at 10:59 pm

      5 stars
      I love sweet anything with sweet potatoes and I love gnocchi so this recipe was really a treat for me! So delicious!

      Reply
    8. Dianne

      June 25, 2020 at 9:12 pm

      5 stars
      I can’t wait to give this recipe a try! Thank you so much for including my romesco sauce recipe!

      Reply
    9. Selina

      May 28, 2020 at 11:49 am

      Hi there – I just tried your recipe and for some reason when combining the ingredients, it kept crumbling and wouldn’t come together. Have u come across this problem at all?

      The only way I could end up getting it to come sort of together was by adding water in splashes and and a bit of oil. But when I cooked them, it ended up feeling a bit dense (but they tasted good overall)

      Reply
      • My Pure Plants

        May 28, 2020 at 5:20 pm

        Hi, I never had that problem. I tend to have the other way around. The dough is too moist, which means I overworked it and the sweet potato released more moisture. Have you changed anything compared to the recipe? Different flour? Roasted not boiled sweet potatoes? You can send me an email any time [email protected]

        Reply
    10. Delaine

      March 08, 2019 at 1:14 pm

      This looks yummy! I can’t wait to try it! ?

      Reply
    11. Gabriella

      February 06, 2019 at 10:09 am

      5 stars
      I just made sweet potato gnocchi last week using a different recipe, which looked super simple but made me age 5 years by the time I finished and it turned out like a rock hard chewing gum. After reading your notes here I can see what went wrong with mine. Will have to give it an other try following your instructions as my kids are big gnocchi fans and the store-bought version is both boring and costly.

      Reply

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    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

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    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

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