• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Greedy Gourmet | Food & Travel Blog

Greedy Gourmet is an award winning food and travel blog. Eclectic recipes from all over the world are regularly published, satisfying the blog's audience of adventurous eaters' needs.

  • Home
  • Recipes
  • Travel
  • Pantry
    • Ingredient Substitutes
    • Q & A
    • Recipe Compilations
    • Cook By Ingredient
    • Quizzes
  • About
  • Work With Me
  • Contact
You are here: Home / Cooking Times / c) 1 - 2 hrs / Vegan Sweet Potato Gnocchi

Vegan Sweet Potato Gnocchi

12th October 2018 - By Michelle Minnaar
This post may contain affiliate links.

Facebook6TweetPin10YummlyShares16
Jump to Recipe

Have you ever tried a vegan version of gnocchi using sweet potatoes? Well, these vegan sweet potato gnocchi will knock your socks off once you taste them. Sweet potato gnocchi are vibrant, colourful and soft.

This filling alternative to pasta is generally associated with being quite a heavy dish. However, these vegan sweet potato gnocchi are not your traditional potato gnocchi. Sweet potatoes will leave nutty and sweet notes. You can make these vegan sweet potato gnocchi into a simple savoury dish or even turn them into a dessert! Keep reading to find out how. Altogether, it is a very festive Italian dish.

A bowl of vegan sweet potato gnocchi with tomatoes and nuts as garnish

quick and easy vegan sweet potato gnocchi

Vegan sweet potato gnocchi are small dumplings made out of flour and sweet potatoes. Traditionally, gnocchi are made out of potato, flour, eggs, and sometimes call for the addition of ricotta for consistency purposes. Since these sweet potato gnocchi are vegan, to control consistency you will need to dilute the dough with water or vegan milk, but the egg and cheese elements will need to be omitted.

Vegan sweet potato gnocchi is an excellent low-calorie choice and a lower fat option to the original gnocchi. If you’re looking for something sinful, check out this cheesy potato gnocchi. The latter is a calorie-bomb, but so worth it! You will need to hit the gym afterward though.

Sweet Potato being ground up onto some white flour

origin and history of gnocchi

Gnocchi originated from Italy. The term gnocchi comes from the word nocchio, which in Italian means “knot”. Others argue that gnocchi comes from the Italian word nocca, which means “knuckle”.

Historically speaking, gnocchi is an ancient Roman dish. Back then, it was prepared with semolina and mixed into a porridge-like consistency with eggs. As you know, ancient Roman dishes were very heavy at the time, like the traditional cacio e pepe recipe. The purpose of these heavy dishes was to feed and energise the legions of Roman soldiers who were marching to battle in their European conquests.

It’s only today that we see various interpretations of the traditional gnocchi recipe. For example, people started to experiment with different variations, like these vegan sweet potato gnocchi. However, there are also spinach gnocchi, truffle gnocchi, beetroot gnocchi, squid ink gnocchi and many more!  Also, let’s not forget the favourite, gnocchi alla sorrentina.

In modern Italy, gnocchi is traditionally served as aprimi or first course. I still can’t grasp the fact that Italians can eat starters anti pasti, first course (primi), second course (secondi>), and desserts(dolci), and yet be so slender! That’s why, if you are going to serve these vegan sweet potato gnocchi as a first course, don’t overdo it in terms of portion size. However, if it’s the only thing you’re eating for your meal, then double up and enjoy.

Raw orange pasta dough on a counter

how to make vegan sweet potato gnocchi

Although this process might sound like a complicated one, it is fairly easy. You only need two ingredients – sweet potatoes and flour! However, first you’ll need to peel the sweet potatoes then parboil them. Once they cool down, mash them until smooth and combine with the flour!

Here comes the vegan aspect! There are two vegan alternatives you can use to bind the dough together instead of using egg. Firstly, you can use unsweetened almond milk or soy milk. Hazelnut milk will also work. However, for a more egg-like substitute, the best vegan alternative is to use aquafaba. The latter is the name of the liquid that comes from chickpeas. It is known as an excellent binding agent for other vegan recipes too. It is one of the best substitutes for eggs and egg whites.

Next, work your dough and let it rest for a while. For extra flavour, you can incorporate seasoning into your gnocchi dough. For example, I love to add just a hint of nutmeg or sage. These two work hand-in-hand with any sweet potato recipe. Even though traditional potato gnocchi is available in stores, you can’t purchase these vegan sweet potato gnocchi anywhere! You’ll have to make these yourself and see how delicious they really are.

A close of of raw vegan sweet potato gnocchi cut into sqaures

how to make homemade gnocchi pasta

Making gnocchi pasta dough is a piece of cake. In fact, Italians often refer to making gnocchi as difficolta bassa preparazione, which translates to very low preparation difficulty. Once you have your gnocchi flour ready, roll the dough into long and thin tubes of dough. Next, take your knife and cut the tube into small pieces. Roll the pieces into small sweet potato pasta balls. Next, take one into your hand and gently push your thumb into it. As a finishing touch, take a fork and press it on the dented area.

See? Making homemade vegan sweet potato gnocchi is not complicated at all! The shape of gnocchi doesn’t vary too much, only the size. However, gnocchi is generally the same size almost everywhere you try them. However, when it comes to texture and consistency it is a whole other story. The best homemade gnocchi should always be airy, light and fluffy!

A close up of vegan sweet potato gnocchi

sweet potato gnocchi recipe vegan

Again, you can turn these vegan sweet potato gnocchi into a savoury dish. My version calls for coconut oil, pecans, and fresh chilli to lift the dish. You can also combine them with a simple simmered fresh tomato sauce or a vegan spaghetti Bolognese sauce. For a more elegant version, purchase black truffle and shave it on top of the vegan sweet potato gnocchi with some olive oil.

However, the best part about these vegan sweet potato gnocchi is that you can turn them sweet. Sprinkle with walnuts and drown the gnocchi in maple syrup.

What is your favourite vegan recipe?

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Gnocchi

Vegan Sweet Potato Gnocchi


★★★★★

5 from 8 reviews

  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hours 30 minutes
  • Yield: 4 1x
Print Recipe
Pin Recipe

Description

Vegan sweet potato gnocchi are a simple and easy to make Italian gnocchi recipe. Make sweet potato gnocchi from scratch and combine with aromatic herbs.


Scale

Ingredients

  • 500ml (2 cups) mashed sweet potatoes
  • 250ml (1 cup) all-purpose flour
  • 5ml (1 tsp) salt

Instructions

  1. Preheat oven to 200°C/180°C fan/gas mark 6.
  2. Prick the sweet potatoes in several places and bake for 45 mins until soft.
  3. Remove from the oven and wait for the vegetables to be cool enough to handle.
  4. Slice open the sweet potatoes, scoop out the flesh and mash until smooth.
  5. Dust a clean working surface with flour.
  6. Mix the flour and salt together then create a small mountain and make a hole in the center.
  7. Place the sweet potato mash in the center and, using your hands, incorporate the two ingredients thoroughly together.
  8. If the dough is sticky, as a light dusting of flour. Don’t be tempted by adding more and more flour because the end result will be very heavy and doughy gnocchi. Keep it light!
  9. Form a dough ball then split it evenly into four pieces.
  10. Roll each piece out into a log of 2.5cm (1in) thick.
  11. Each piece should be 2.5cm (1in) long. Once cut, push down with a fork to create gnocchi’s trademark grooved look.
  12. Cook the gnocchi in a large pot full of salted water. Cooked gnocchi with rise to the surface. It usually takes a few minutes.
  13. Drain and serve with your favourite sauce. See suggestion below.

Notes

  • To make the sweet potato mash, bake 1kg (2lbs) sweet potatoes in a preheated oven (200°C/180°C fan/gas mark 6) for 45 minutes. When cool enough to handle, scoop out the flesh and mash until smooth. Measure out 500ml (2 cups) of sweet potato mash and use the remainder for something else. Proceed with the recipe.
  • Fresh gnocchi stores in the fridge for 3 days and also freezes well.
  • In this recipe, I gave the gnocchi dish a autumnal, Far Eastern twist. Gently fry the cooked gnocchi in coconut oil and sprinkle with pecan nuts, fresh chillies and cilantro. Enjoy.
  • Category: Main Course
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 256
  • Sugar: 7.4 g
  • Sodium: 416 mg
  • Carbohydrates: 56.4 g
  • Fiber: 3.2 g
  • Protein: 6.1 g

Did you make this recipe?

Tag @greedygourmet on Instagram and hashtag it #greedygourmet

save the recipe to your pinterest board

vegan sweet potato gnocchi pin

Facebook6TweetPin10YummlyShares16

RECEIVE FAB RECIPES, WIN EXCLUSIVE PRIZES + MORE

Subscribe to my free newsletter and receive an eCookbook of my most popular recipes!

Reader Interactions

Comments

  1. Rena Plumridge says

    14th October 2018 at 1:43 pm

    Feta chees parcels

    Reply
  2. Keith Hunt says

    14th October 2018 at 1:57 pm

    vegan chilli burgers

    Reply
  3. iain maciver says

    14th October 2018 at 1:58 pm

    Sweet Potato Gnocchi

    ★★★★★

    Reply
  4. Ritchie Dee says

    14th October 2018 at 2:12 pm

    Falafel

    Reply
  5. pete c says

    14th October 2018 at 3:26 pm

    simple though it is, I enjoy a baked potato with cottage cheese and chives

    Reply
  6. Sue Bielewicz says

    14th October 2018 at 6:24 pm

    3 bean soup

    Reply
  7. Rebecca John says

    14th October 2018 at 7:12 pm

    Risotto

    Reply
  8. Solange says

    14th October 2018 at 8:23 pm

    Sweet Potato & Black Bean Veggie Burgers.

    Reply
  9. Claire Woods says

    14th October 2018 at 9:01 pm

    Vegan chilli

    Reply
  10. Sadiyya Maryam says

    14th October 2018 at 11:35 pm

    Vegan chickpea curry my mum taught me which is delicious.

    Reply
  11. Sheena Batey says

    15th October 2018 at 11:02 am

    Sweet potato and chickpea curry

    Reply
  12. Amy Bondoc says

    15th October 2018 at 2:52 pm

    I love Falafel made into burger shape served in roll with salad nd a tofu slice its yummy

    Reply
  13. Victoria Sparrow says

    15th October 2018 at 3:38 pm

    Mushroom risotto

    Reply
  14. Kim Murray says

    15th October 2018 at 3:54 pm

    Like vegetable curry x

    Reply
  15. Tina H says

    15th October 2018 at 3:56 pm

    These look great. I have all the ingredients so I might make them tonight. My fave vegan meal is sweet potato and kale curry.

    Reply
  16. Simone Griffin says

    15th October 2018 at 8:02 pm

    I love a vegan bolognese – home made and it’s so tasty x

    Reply
  17. Andrea Upton says

    15th October 2018 at 8:38 pm

    I have a lovely nut roast recipe, I love

    Reply
  18. Jessica Powell says

    15th October 2018 at 9:45 pm

    I like baked squash.

    Reply
  19. Ruth Harwood says

    16th October 2018 at 9:00 am

    Vegan Lasagne is tasty and easy to make and cook xx

    ★★★★★

    Reply
  20. Jane Willis says

    16th October 2018 at 1:50 pm

    I love vegan curries – cauliflower and chickpea is a favourite

    Reply
  21. Jade Jones says

    17th October 2018 at 5:45 pm

    vegan lasagne

    ★★★★★

    Reply
  22. Maxine G says

    17th October 2018 at 7:01 pm

    Caponata – a really tasty aubergine, caper, olive stew from Italy

    Reply
  23. Kelly Hirst says

    17th October 2018 at 7:26 pm

    Pesto pasta is delicious

    ★★★★★

    Reply
  24. Danielle Cresswell says

    18th October 2018 at 2:00 pm

    Really simple but I love Ratatouille x

    Reply
  25. Jazmine Higgins says

    18th October 2018 at 4:38 pm

    Sweet Potato and Red Pepper Parcels are my favourite vegan food 😌

    ★★★★★

    Reply
  26. Lynda Graham says

    19th October 2018 at 6:59 am

    I make great vegan curries – lots od fresh vegetables and spices.
    Super Autunn/Winter fuel against the chills.

    Reply
  27. Maria Gill says

    19th October 2018 at 12:29 pm

    I love to make my own spicy Lentil Dahl in my slow cooker, it is so tasty paired with brown rice and vegan chappatis (also homemade)

    Reply
  28. Rachael Sexey says

    20th October 2018 at 9:37 am

    I love vegan chilli ❤

    Reply
  29. Sara Goodman says

    22nd October 2018 at 1:03 pm

    I love Lentil Bake, lentil soup, honestly anything with lentils in it.
    Thanks for a beautiful giveaway x

    Reply
  30. Lyn Geddes says

    26th October 2018 at 4:25 pm

    My Cranks nut roast recipe. Easy and really tasty

    Reply
  31. janine atkin says

    31st October 2018 at 9:31 pm

    ive not really tried any vegan dishes… id like to though

    Reply
  32. Amy says

    3rd November 2018 at 11:25 am

    This looks yummy, my favourite is a thai sweet potato Buddha bowl

    Reply
  33. SarahP says

    3rd November 2018 at 3:46 pm

    Vegan frittata is very hard to beat, really tasty and filling and so colourful too!

    Reply
  34. richard field says

    9th November 2018 at 10:55 am

    Baked potato

    Reply
  35. Jade Jones says

    11th November 2018 at 6:49 pm

    mushroom ricotta

    Reply
  36. stephanie says

    12th November 2018 at 9:18 am

    vegan chilli

    Reply
  37. Carole Nott says

    15th November 2018 at 4:00 pm

    i like vegetable lasagne served with more fresh vegetables

    Reply
  38. Carolyn E says

    19th November 2018 at 3:45 pm

    Mexican bean chili soup.

    ★★★★★

    Reply
  39. jo liddement says

    20th November 2018 at 10:42 am

    I love a bulgur & lentil salad and i make this for my lunch quite regularly.

    ★★★★★

    Reply
  40. hannah igoe says

    24th November 2018 at 2:09 pm

    I love stuffed peppers

    Reply
  41. Sheri Darby says

    27th November 2018 at 10:03 pm

    Chick Pea Curry

    Reply
  42. Julie Edwards says

    28th November 2018 at 1:57 pm

    Vegan chili

    Reply
  43. paula cheadle says

    29th November 2018 at 12:49 am

    stir-fry

    Reply
  44. jacqui rushton says

    29th November 2018 at 3:08 am

    I love sweet potato and black bean burgers!

    Reply
  45. gaynor Vincent says

    29th November 2018 at 7:57 am

    Chia balls

    Reply
  46. Maria P says

    29th November 2018 at 9:14 am

    I love stuffed peppers with cheesy rice/mushroom filling.

    Reply
  47. Tracey S Anderson says

    29th November 2018 at 10:00 am

    Cherry tomatoes in an almond sauce 🙂

    ★★★★★

    Reply
  48. A.E. ADKINS says

    29th November 2018 at 10:24 am

    Spinach and sweet potato curry is our current fav.

    Reply
  49. Angela Macdonald says

    29th November 2018 at 10:48 am

    I love a spinach dhal

    Reply
  50. katie smith says

    29th November 2018 at 11:15 am

    I love making my sweet potao, lentil and chickpea curry. Yum!

    Reply
  51. Alison says

    29th November 2018 at 4:26 pm

    We make a lovely chickpea curry

    Reply
  52. Kay Broomfield says

    29th November 2018 at 5:36 pm

    I make a winter sausage casserole with vegan sausages and lots of paprika!

    Reply
  53. Vicky Allum says

    29th November 2018 at 5:42 pm

    A vegetable chow mein

    Reply
  54. Jessica Barber says

    29th November 2018 at 6:25 pm

    Ooh my favourite vegan recipe has got to be stuffed portobello mushrooms! I fill them with caramelised onions, toasted almonds, garlic, quinoa and breadcrumbs and top with lots of chilli and nutritional yeast. Served along with a crunchy salad. Yum!

    Reply
  55. Tammy Neal says

    29th November 2018 at 6:32 pm

    Stir-fry

    Reply
  56. Lynn Neal says

    29th November 2018 at 7:02 pm

    Vegetable curry!

    Reply
  57. Adrian Bold says

    29th November 2018 at 7:05 pm

    Mushroom Risotto

    Reply
  58. sharon martin says

    29th November 2018 at 7:38 pm

    a 3 bean chilli and pasta

    Reply
  59. Stacey O’Brien says

    29th November 2018 at 8:35 pm

    Would have to be a rich tomato sauce with pasta – but having recently discovered gnocchi this seems really appealing!

    Reply
  60. Natalie Crossan says

    29th November 2018 at 10:01 pm

    Mushroom Risotto 🙂 xx

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Recipe Rating




Primary Sidebar

RECEIVE FAB RECIPES, WIN EXCLUSIVE PRIZES + MORE

Subscribe to my free newsletter and receive an eCookbook of my most popular recipes!

Footer

 

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

 

  • Home
  • About
  • Work With Me
  • Contact
  • Copyright, Privacy & Disclosure Policy
  • Food Photography
  • Recipe Development
  • Food Videography
  • Site Map

All photos found on Greedy Gourmet are available for licensing. Contact me for quotes. Alternatively, go to Stock Photos to see what's available.

Copyright Greedy Gourmet© 2007–2021