Sweet Potato Gnocchi (Vegan, Gluten-free)
A step-by-step guide to make this 4-ingredient, gluten-free and vegan sweet potato gnocchi recipe.
Servings 2 servings
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 in our video. However, if you prefer the authentic traditional gnocchi look, you should get gnocchi strippers*.
Turn them into crispy pillows
- Don't use warm sweet potato! The cooked sweet potato has to be cooled down completely before adding the flours. 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 start by adding only half of the rice flour indicated in the recipe card and see whether the dough holds together or not.
Serving: 1serving without sauce | Calories: 394kcal | Carbohydrates: 80g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 2408mg | Potassium: 752mg | Fiber: 8g | Sugar: 6g | Vitamin A: 18869IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 3mg