I remember the first time I rolled sweet potato gnocchi — the kitchen smelled like roasted fall evenings and the dough felt impossibly soft under my palms. This Vegan Sweet Potato Gnocchi is a simple, cozy dish that swaps eggs and dairy for plant-friendly ingredients without losing the pillowy texture you want from gnocchi. It works for a relaxed weeknight dinner, a casual holiday side, or a weekend project when you have an afternoon to play with dough. If you want to experiment with different sweet potato varieties for texture and color, try using Murasaki sweet potatoes — they’re drier and creamier when mashed, which can help the dough come together.
Why you’ll love this dish
This gnocchi is quick, budget-friendly, and universally appealing — even picky eaters tend to like its neutral, comforting sweetness. With just a few pantry staples you can make small batches that freeze well, so it’s practical for meal prep or dinner parties.
“Light, pillowy gnocchi with a hint of sweet potato — my kids asked for seconds and couldn’t believe it was vegan.” — a repeat fan of this recipe
Reasons to make it:
- Minimal ingredients and easy technique: mash, mix, roll, and boil.
- Versatile for sauces: marinara, herbed olive oil, or a vegan browned butter sage.
- Uses cooked sweet potatoes you can roast ahead to deepen flavor.
How this recipe comes together
This is a short, forgiving process: mash cooked sweet potato, stir in flour and salt to form dough, roll into ropes, cut into bite-size pieces, then cook until they float. The dough should be soft, slightly tacky but not overly sticky — a little more flour helps, but too much makes the gnocchi dense. Plan for about 30–45 minutes total if your sweet potatoes are already cooked.
- Cooked sweet potato provides moisture and sweetness.
- Flour binds the pieces; add just enough to bring the dough together.
- Boiling briefly cooks them through; finish in a skillet if you want a golden exterior.
What you’ll need
- 2 cups sweet potato, cooked and mashed (about 1 large or 2 medium)
- 1 cup all-purpose flour (plus more as needed)
- 1 teaspoon salt
- 1/4 teaspoon nutmeg (optional — warms the flavor)
- 1 tablespoon olive oil
- Vegan sauce of choice for serving (marinara, pesto, or browned sage butter)
Notes and substitutes:
- For a slightly lighter gnocchi, you can replace up to 1/4 cup of all-purpose flour with 00 flour or fine semolina. If you need a gluten-free version, try a tested blend of gluten-free flour + xanthan gum and expect texture changes.
- If you want a crunchy, fun dessert pairing after the meal, consider ending with something playful like chocolate-covered potato chips — surprising, salty-sweet contrast.
Step-by-step instructions
- Make sure your sweet potato is cooked, cooled slightly, and mashed until smooth. Excess lumps lead to inconsistent dough.
- In a large bowl, combine the mashed sweet potato, 1 cup flour, 1 teaspoon salt, and 1/4 teaspoon nutmeg (if using). Add 1 tablespoon olive oil.
- Mix until a soft dough forms. It should hold together but be slightly tacky. If it’s too sticky, add flour 1 tablespoon at a time until manageable.
- Divide dough into 4 portions. On a lightly floured surface, roll each into a rope about 3/4-inch (2 cm) thick.
- Cut ropes into 1-inch pieces. If desired, press each piece gently with a fork to create ridges that hold sauce.
- Bring a large pot of salted water to a rolling boil. Add gnocchi in batches so they don’t stick. Cook 2–3 minutes or until they float.
- Remove floating gnocchi with a slotted spoon; drain briefly. For a golden finish, sauté the boiled gnocchi in a skillet with a little olive oil until edges are lightly crisp.
- Toss with your favorite vegan sauce and serve immediately.
Timing tip: If you plan to brown them in a skillet, drain them thoroughly so they don’t steam and get soggy.
Best ways to enjoy it
- Classic pairing: marinara with fresh basil and a sprinkle of nutritional yeast.
- Elegant: brown the gnocchi in olive oil, add crispy sage leaves, lemon zest, and toasted walnuts.
- Weeknight comfort: toss with a garlicky kale sauté and a drizzle of chili oil.
- For a brunch twist: pan-sear gnocchi, top with roasted cherry tomatoes and a smear of herbed vegan ricotta.
Plate it in shallow bowls to show off sauce and garnishes. A few toasted seeds or chopped herbs on top add texture and color.
Storage and reheating tips
- Refrigerator: Store cooked gnocchi in an airtight container for up to 3–4 days. Keep sauce separate to avoid sogginess.
- Freezing: Arrange uncooked gnocchi in a single layer on a baking tray, freeze until firm (about 1–2 hours), then transfer to a freezer bag for up to 2 months. Cook from frozen — add an extra 30–60 seconds to boiling time.
- Reheating: Gently sauté refrigerated or boiled gnocchi in a nonstick skillet with a bit of oil to re-crisp edges, or warm in a sauce on low heat. Avoid microwaving for long periods, which makes them gummy.
Food safety: always cool cooked gnocchi quickly before refrigerating and consume within recommended times.
Pro chef tips
- Drying: If your mashed sweet potato is very wet, spread it on a tray and let it sit in the fridge uncovered for 15–30 minutes to reduce moisture before adding flour.
- Measure by feel: Dough should be soft and just shy of sticky. Too much flour = dense gnocchi; too little = falling apart in the pot.
- Test batch: Cook 2–3 gnocchi first. If they dissolve or fall apart, add a touch more flour and re-roll.
- Keep surfaces floured but not dusted: Excess flour will weigh down the dough when rolling.
- Knife vs. bench scraper: A bench scraper makes faster, neater cuts if you’re making a large batch.
Creative twists
- Beet or pumpkin: Swap some sweet potato for roasted beet or pumpkin for color and subtle flavor change.
- Herb-infused: Stir in finely chopped rosemary or thyme into the dough for an aromatic note.
- Gluten-free option: Use a tested gluten-free blend designed for pasta; add xanthan gum for elasticity.
- Crispy toppings: Toasted breadcrumbs, crushed roasted hazelnuts, or fried shallots make great textural contrasts.
Common questions
Q: How much time does this take from start to finish?
A: If your sweet potatoes are already cooked, expect 30–45 minutes including shaping and boiling. If roasting sweet potatoes from raw, add 40–50 minutes for roasting and cooling.
Q: Can I use canned or instant mashed sweet potato?
A: Canned works in a pinch but may be wetter and saltier; adjust flour and salt accordingly. Homemade roasted and mashed sweet potato gives the best texture and flavor.
Q: My gnocchi fell apart in the pot — what went wrong?
A: Likely too little flour or excessive moisture in the mash. Add a few tablespoons of flour to firm the dough and test a small batch. Overworking the dough can also make them dense; handle gently.
Q: Can I make these ahead and freeze them?
A: Yes. Freeze uncooked gnocchi on a tray, then transfer to a bag for up to 2 months. Boil from frozen, adding a bit of extra cook time.
Q: Is nutmeg necessary?
A: No — nutmeg adds warmth and depth, but you can omit it if you prefer a simpler taste.
Q: What vegan sauces pair best?
A: Simple marinara, sage-browned vegan butter, pesto (nut-free or with nuts), or a roasted red pepper sauce are all excellent choices.
If you want more plant-forward recipes or ideas for using root vegetables in new ways, these tips and tricks will keep your weeknights interesting. Enjoy the gentle sweetness and soft texture — and don’t be afraid to experiment with color, herbs, and finishes.
Sweet Potato Gnocchi
Ingredients
Gnocchi ingredients
- 2 cups sweet potato, cooked and mashed (about 1 large or 2 medium) Provides moisture and sweetness.
- 1 cup all-purpose flour (plus more as needed) Binds the pieces; add more if needed.
- 1 teaspoon salt
- 1/4 teaspoon nutmeg (optional) Adds warmth to the flavor.
- 1 tablespoon olive oil
- to taste vegan sauce of choice for serving (marinara, pesto, or browned sage butter) Versatile for various sauces.
Instructions
Preparation
- Make sure your sweet potato is cooked, cooled slightly, and mashed until smooth. Excess lumps lead to inconsistent dough.
- In a large bowl, combine the mashed sweet potato, 1 cup flour, 1 teaspoon salt, and 1/4 teaspoon nutmeg (if using). Add 1 tablespoon olive oil.
- Mix until a soft dough forms. It should hold together but be slightly tacky. If it’s too sticky, add flour 1 tablespoon at a time until manageable.
- Divide dough into 4 portions. On a lightly floured surface, roll each into a rope about 3/4-inch (2 cm) thick.
- Cut ropes into 1-inch pieces. If desired, press each piece gently with a fork to create ridges that hold sauce.
Cooking
- Bring a large pot of salted water to a rolling boil. Add gnocchi in batches so they don’t stick. Cook 2–3 minutes or until they float.
- Remove floating gnocchi with a slotted spoon; drain briefly. For a golden finish, sauté the boiled gnocchi in a skillet with a little olive oil until edges are lightly crisp.
- Toss with your favorite vegan sauce and serve immediately.