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.

🧾 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.

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.

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.

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.

🥣 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.

❄️ 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.

🤔 FAQs

More vegan Italian recipes

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

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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

 

US CustomaryMetric

 

1x2x3x

• ▢ 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!

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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.