VEGAN SWEET POTATO GNOCCHI

Looking for a homemade pasta recipe for dinner? What about an easy, healthy, and yummy Sweet Potato Gnocchi? It sounds great, isn’t it?

Today I’m sharing this recipe with only 2 main ingredients! Yes, that’s it: flour and sweet potatoes.

It’s the perfect meal for cold days in fall and winter.

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Gnocchi always brings me good childhood memories of Sundays with pasta. We also have the tradition in Argentina (where I was born) of eating them monthly every 29th.

However, my mom’s recipe included no vegan ingredients, and I was missing this comforting meal. So, I’m glad I tried to make it without eggs, and it worked perfectly!

RECIPE AND INSTRUCTIONS

VEGAN SWEET POTATO GNOCCHI

This Vegan Sweet Potato Gnocchi recipe is so easy to make and so delicious, and the best part: you only need two main ingredients! Yes, that's it: flour and sweet potatoes.

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Prep Time 55 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Italian-Inspired, Vegan

Servings 4 servings

Ingredients

  

• 3 sweet potatoes medium-sized
• 1 1/2 cups whole wheat pastry flour and ½ extra for dusting the counter. *See notes for substitution options
• 1/4 tsp salt Optional (Depending on your dietary needs, you can substitute with italian seasonning)
• 1/2 tsp grated nutmeg Optional for extra flavor

Instructions

 

• Pre-heat oven to 400 degrees F.
• Prepare a baking tray with parchment paper.
• Poke each sweet potato with a fork around 6-8 times and place them on the oven tray and bake for about 55-65 minutes (times can vary depending on the size). They are done when you can easily insert a fork into them. You can also microwave them for about 8-10 minutes or until the inside is soft (flip them halfway through).
• When the sweet potatoes are done, peel them (or scoop the inside of the sweet potatoes) and mash them when they are still warm.
• In a bowl, add the sweet potatoes, nutmeg, and salt (if using), and stir to combine.
• Start adding the flour ½ cup at a time, working the mixture until it’s no longer sticky and holds well together (you might have to add more or less flour). Use as little flour as possible.
• Dust the counter with flour. Divide the dough into 8 pieces. Using the palms of your hands, start rolling each piece into a long rope (1/2 inch thick). Cut the gnocchi about 1 inch long and keep them on a floured surface.
• Optionally, you can make indentations on each gnocchi using a gnocchi paddle or a fork.
• Fill a pot with water, bring to a boil and add a little bit of salt. Add the gnocchi to the boiling water in small batches. They are ready when they float to the top.
• When they are ready, scoop them out into a mixing bowl or serving platter.
• Serve them with your favorite sauce.

Notes

*Substitutions:
– Whole wheat flour works perfectly; it will just taste a little bit earthy. We love it at home.
– Regular flour and gluten-free options work well.