Sweet Potato Gnocchi (Vegan)

A step-by-step guide to making this 4-ingredient, vegan sweet potato gnocchi recipe.

Course Main Course, Side Dish

Cuisine Dairy-free, Egg-free, Gluten-free, Italian, Nut-free, Soy-free, Vegan, Vegetarian

Keyword sweet potato gnocchi, vegan sweet potato gnocchi

Prep Time 5

Cook Time 15

Total Time 25

Servings servings

Calories 394kcal

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!

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

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*.

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.

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!

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.