Sweet Potato Gnocchi
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.
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.
Notes
If you want a slightly lighter gnocchi, you can replace up to 1/4 cup of all-purpose flour with 00 flour or fine semolina. For gluten-free options, use a tested blend of gluten-free flour + xanthan gum.