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.
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.
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.
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.
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!
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?
PrintVegan Sweet Potato Gnocchi
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hours 30 minutes
- Yield: 4 1x
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.
Ingredients
- 500ml (2 cups) mashed sweet potatoes
- 250ml (1 cup) all-purpose flour
- 5ml (1 tsp) salt
Instructions
- Preheat oven to 200°C/180°C fan/gas mark 6.
- Prick the sweet potatoes in several places and bake for 45 mins until soft.
- Remove from the oven and wait for the vegetables to be cool enough to handle.
- Slice open the sweet potatoes, scoop out the flesh and mash until smooth.
- Dust a clean working surface with flour.
- Mix the flour and salt together then create a small mountain and make a hole in the center.
- Place the sweet potato mash in the center and, using your hands, incorporate the two ingredients thoroughly together.
- 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!
- Form a dough ball then split it evenly into four pieces.
- Roll each piece out into a log of 2.5cm (1in) thick.
- Each piece should be 2.5cm (1in) long. Once cut, push down with a fork to create gnocchi’s trademark grooved look.
- Cook the gnocchi in a large pot full of salted water. Cooked gnocchi with rise to the surface. It usually takes a few minutes.
- 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
Rena Plumridge says
Feta chees parcels
Keith Hunt says
vegan chilli burgers
iain maciver says
Sweet Potato Gnocchi
★★★★★
Ritchie Dee says
Falafel
pete c says
simple though it is, I enjoy a baked potato with cottage cheese and chives
Sue Bielewicz says
3 bean soup
Rebecca John says
Risotto
Solange says
Sweet Potato & Black Bean Veggie Burgers.
Claire Woods says
Vegan chilli
Sadiyya Maryam says
Vegan chickpea curry my mum taught me which is delicious.
Sheena Batey says
Sweet potato and chickpea curry
Amy Bondoc says
I love Falafel made into burger shape served in roll with salad nd a tofu slice its yummy
Victoria Sparrow says
Mushroom risotto
Kim Murray says
Like vegetable curry x
Tina H says
These look great. I have all the ingredients so I might make them tonight. My fave vegan meal is sweet potato and kale curry.
Simone Griffin says
I love a vegan bolognese – home made and it’s so tasty x
Andrea Upton says
I have a lovely nut roast recipe, I love
Jessica Powell says
I like baked squash.
Ruth Harwood says
Vegan Lasagne is tasty and easy to make and cook xx
★★★★★
Jane Willis says
I love vegan curries – cauliflower and chickpea is a favourite
Jade Jones says
vegan lasagne
★★★★★
Maxine G says
Caponata – a really tasty aubergine, caper, olive stew from Italy
Kelly Hirst says
Pesto pasta is delicious
★★★★★
Danielle Cresswell says
Really simple but I love Ratatouille x
Jazmine Higgins says
Sweet Potato and Red Pepper Parcels are my favourite vegan food 😌
★★★★★
Lynda Graham says
I make great vegan curries – lots od fresh vegetables and spices.
Super Autunn/Winter fuel against the chills.
Maria Gill says
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)
Rachael Sexey says
I love vegan chilli ❤
Sara Goodman says
I love Lentil Bake, lentil soup, honestly anything with lentils in it.
Thanks for a beautiful giveaway x
Lyn Geddes says
My Cranks nut roast recipe. Easy and really tasty
janine atkin says
ive not really tried any vegan dishes… id like to though
Amy says
This looks yummy, my favourite is a thai sweet potato Buddha bowl
SarahP says
Vegan frittata is very hard to beat, really tasty and filling and so colourful too!
richard field says
Baked potato
Jade Jones says
mushroom ricotta
stephanie says
vegan chilli
Carole Nott says
i like vegetable lasagne served with more fresh vegetables
Carolyn E says
Mexican bean chili soup.
★★★★★
jo liddement says
I love a bulgur & lentil salad and i make this for my lunch quite regularly.
★★★★★
hannah igoe says
I love stuffed peppers
Sheri Darby says
Chick Pea Curry
Julie Edwards says
Vegan chili
paula cheadle says
stir-fry
jacqui rushton says
I love sweet potato and black bean burgers!
gaynor Vincent says
Chia balls
Maria P says
I love stuffed peppers with cheesy rice/mushroom filling.
Tracey S Anderson says
Cherry tomatoes in an almond sauce 🙂
★★★★★
A.E. ADKINS says
Spinach and sweet potato curry is our current fav.
Angela Macdonald says
I love a spinach dhal
katie smith says
I love making my sweet potao, lentil and chickpea curry. Yum!
Alison says
We make a lovely chickpea curry
Kay Broomfield says
I make a winter sausage casserole with vegan sausages and lots of paprika!
Vicky Allum says
A vegetable chow mein
Jessica Barber says
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!
Tammy Neal says
Stir-fry
Lynn Neal says
Vegetable curry!
Adrian Bold says
Mushroom Risotto
sharon martin says
a 3 bean chilli and pasta
Stacey O’Brien says
Would have to be a rich tomato sauce with pasta – but having recently discovered gnocchi this seems really appealing!
Natalie Crossan says
Mushroom Risotto 🙂 xx