This sweet potato gnocchi recipe without eggs is a delicious option for traditional potato gnocchi. The nutrient-rich sweet potato provides this gnocchi a sweet note and fluffy texture.
Watch How it's Done
Watch the recipe recap with the Sweet Potato Gnocchi Web Story. It's done in the blink of an eye!
Or take the time to make it your own with the video below.
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Why this Recipe Rocks
Ok, friend, let me tell you about a recipe that will change your culinary life: sweet potato gnocchi. This dish combines originality, flavors, and unique textures. It's not just a twist on traditional potato gnocchi. No, this orange tuber brings a subtle sweetness and shimmering color, turning this dish into a completely different taste experience.
But the qualities of this dish don't stop there.
This recipe is also good for your health, thanks to the nutrient richness of the sweet potato. It's also suitable for people with dietary restrictions or allergies, as it does not contain eggs. In fact, that's what cooks would do in Veneto, Italy. Finally, preparing these little balls of happiness is a fun and friendly activity you can share with your family or friends.
And now, let's talk about the texture. Sweet potato gnocchi is deliciously tender; each lump melts in your mouth while slightly firm to the bite. The orbs' ribbed surface retains sauce perfectly, allowing you to fully enjoy every bite. And what about their taste? The sweet potato gives them a delicate sweet note, which goes wonderfully with savory sauces like tomato, cheese, or mushrooms.
And if simplicity is your modus operandi, a butter sauce mixed with crispy sage will also take you to 7th heaven.
This recipe is now part of my culinary repertoire. These little globes were able to brighten up my taste buds and seduce me, as they are so charming.
What Goes in it?
Ingredients Notes
- Sweet Potato. Choose firm and free of blemishes or bruises with smooth, shiny skin. Make sure the sweet potatoes are of similar size for even cooking. Avoid those that are too soft or have dark spots on the skin, as this may indicate deterioration or a change in quality. Smaller sweet potatoes are also better for this recipe, as they tend to be sweeter and more tender.
- All-purpose flour. Take it unbleached.
- Non dairy butter. I really love Myoko's Creamery, Vegan Cultured Butter.
- Sage. Get fresh herbs.
- Grated vegan parmesan cheese. Choose a kind with excellent taste. I love the one from the Canadian brand Nafsika's Garden.
Simple Substitutions and Add-ins
- Make traditional gnocchi. Choose regular potatoes that are more or less round and good for boiling. According to Marcella Hazan, Idaho/Russet potatoes might prove too mealy (but only according to a few); new potatoes will be too wet. Yukon Golds would be perfect.
- Play with types of flour. If you want, use durum wheat or semolina flour, also called special flour for gnocchi.
- Add fresh herbs. Combine crispy sage or fresh sage to the mix.
The Special Diets Corner
If you have food intolerances, here are some ideas for making this dish…
- Low FODMAP vegan. Substitute all-purpose flour for spelled or rice flour.
- Gluten-free. Use gluten-free flour instead.
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How to Make Sweet Potato Gnocchi Step by Step
Usually, I explain the steps briefly, but I will be detailed here to accompany you well and remove any doubt. I know making gnocchi can appear as intimidating (read my memoir behind the recipe) as trying to build IKEA furniture without instructions.
But I assure you, it’s not. Also, making them will take some trial and error before you become an expert, so don't worry, don't set the bar high, don't stress yourself out creating perfectly fluffy, silky gnocchi. Have fun making them.
Step #1: make the sweet potato gnocchi dough.
After piercing the sweet potatoes through their skin ①, I put them in the oven until tender. I peel them with my fingers while they are still hot, but not so hot they burn them (see notes below.) I puree them immediately afterward using a food mill ②. (A potato ricer or masher will also work. Whereas a food processor could make the dough too elastic, so avoid it). I add most of the flour to the mashed sweet potatoes and knead everything until I get a nice dough ③. When I feel the mixture becoming soft and smooth while remaining sticky ④, I stop adding more.
Notes: To speed things up, peel them before cooking, cut them into cubes, roast them in the oven on a baking sheet lined with parchment paper until tender, anyway.
Step #2: shape the gnocchi.
At this point, on a surface lightly dusted with flour, I divide the dough into quarters ①, then shape them into sausage-like rolls about 2 cm thick ②. I slice them into 1 cm long sections ③ ④, remembering repeatedly dusting my hands and the work surface with flour. Skipping this step will quickly lead to frustration, so act with due diligence.
Using a Gnocchi Board
To give the gnocchi a regular shape and speed things up, I used a special tool called rigagnocchi; it's a gnocchi board.
Using a Fork
If you don't have this tool, you can also use a table fork with long, thin, and, if possible, round teeth. To do this, take a table fork with long, slim, and, if possible, round tines and hold it more or less parallel to the work surface, above it, with the convex side (the back of the fork, the domed side) downwards and the concave side (the hollow side of the fork) facing you ⑤. Take one of the cut pieces and, using the index finger of your other hand, hold it against the inside curve of the fork, just below the tips of the prongs ⑥. As you press the piece against the groves, flip it over, moving away from the ends and toward the handle of the fork ⑦. Your finger should flip the piece and not drag it. As the piece rolls away from the prongs, drop it onto the counter.
Step #3: cook the gnocchi.
So I don’t ruin all my gnocchi, I test three (3) of them in a large pot of salted water brought to a boil. Four seconds after the gnocchi float to the surface, I pick them up and taste them to see if I should add or subtract two (2) minutes. ①. I place the gnocchi in the pan in batches of about two dozen ②. Since the small globes float on the surface quickly, I let them cook for more or less 4 minutes, depending on the previously determined time, until they float to the surface ③. I then collect them with a colander or a large slotted spoon and transfer them to a warm serving dish ④.
Step #4: serve the gnocchi with sauce
Now it's time to make the gnocchi shine. I spread the top of the gnocchi with a sauce: a little vegan melted butter or any sauce and a little grated vegan parmesan cheese ①. At the same time, I continue to cook the other batches of gnocchi — about two dozens — placing more in the large pan ②. I repeat the whole operation with a bit more sauce ③. When all the gnocchi is cooked, I pour all the sauce on top ④.
The Keys to Success: My Top Tips
A well-chosen sweet potato, a successful recipe. Choose a firm sweet potato with no spots or bruises. Make sure it's the same size for even cooking.
A well-cooked sweet potato, for a seductive texture. To ensure the sweet potato purée is cooked, pierce the sweet potatoes thoroughly. They should be cooked just enough to be easily mashed with a fork.
Knead just enough, for flawless gnocchi. Once the flour is added to the sweet potato mash, do not to over-knead the dough. This can make it sticky and difficult to work with. Knead just enough to obtain a homogeneous and smooth dough.
Flour without moderation, for gnocchi without frustration. To prevent the dough from sticking to the work surface and the gnocchi from deforming, generously flour the work surface before rolling and cutting the dough.
Essential Equipment
- A baking sheet lined with parchment paper for roasting the sweet potatoes;
- An optional peeler to peel the sweet potato so you don't have to do it by hand;
- A food mill or potato ricer to mash the sweet potato.
- A large bowl to mix the mashed sweet potato and the flour;
- A well-floured work surface for rolling and cutting the dough into gnocchi;
- A knife to cut the gnocchi;
- A fork or gnocchi board to make grooves in the gnocchi;
- A large pot for cooking the sweet potato with
- A slotted spoon to drain the gnocchi after cooking ;
- A skillet for sautéing the gnocchi, if desired;
- A wooden spoon for mixing the ingredients and stirring the gnocchi in the pan.
Answers to Your Burning Questions
You can use all-purpose flour or special flour for gnocchi. However, the special flour for gnocchi (durum wheat flour or semolina flour) will give your gnocchi a firmer and more consistent texture.
To avoid overly moist mash, the sweet potato should be cooked until tender but not overcooked. Check the cooking by pricking the sweet potato with a fork.
If it can easily be mashed, it's ready.
Put the amount of flour recommended in the recipe to prevent the dough from sticking too much during kneading. Flour your work surface and your hands to prevent the dough from sticking.
To prevent the gnocchi from falling apart during cooking, use a large quantity of salted boiling water and avoid handling them too roughly.
Yes, you can use another variety of sweet potatoes. However, this can affect the texture and color of your gnocchi.
Be sure not to overcook the sweet potato to prevent the gnocchi from becoming too tough or rubbery during cooking. Also, use the amount of flour recommended in the recipe and carefully handle the dough.
How to Store this Dish
Sweet potato gnocchi can be stored in the fridge in an airtight container for about 3 days. To reheat them, it is recommended to sauté them in a pan with a little vegan butter or olive oil until warm and golden.
Gnocchi can also be frozen. To do this, spread them on a baking sheet and place them in the freezer until firm. Then, transfer them to a freezer bag and store them in the freezer for up to 3 months. To reheat them, cook them straight from frozen in plenty of salted boiling water for about 3-4 minutes or until they reach the surface.
What to Serve this Dish with
We can serve the gnocchi with a sauce of your choice, such as tomato sauce, cheese sauce, or cream-based sauce.
Sweet potato gnocchi is deliciously served on its own or with a simple sauce made with butter and sage. It can also be accompanied by more elaborate sauces such as a homemade tomato sauce, a (fresh) cream sauce, and vegan cheese and mushrooms.
Add grilled vegetables, such as zucchini, peppers, and mushrooms, for extra flavor. Try serving them with a crisp green salad for a balanced and delicious meal.
Sauces that go particularly well with sweet potato gnocchi are pesto sauce, butter, sage sauce, tomato sauce with onions and butter, tomato and basil sauce, and creamy mushroom sauce.
More Sweet Potato Recipes
Make this Dish Now
Now that you have a delicious and healthy sweet potato gnocchi recipe, you can enjoy this comforting and colorful dish any time of the year.
Whether you serve this gnocchi as a main course or as a side dish, they will surely please any diner with their mild taste and fluffy texture.
So don't hesitate to try this simple and delicious sweet potato gnocchi recipe for a successful meal full of flavors!
If you try this recipe, I want to know about it! I always appreciate your feedback. Leave a star rating in the recipe card right below and/or a review in the comment section further down the page. You can also follow me on Pinterest, Facebook, or Instagram. Sign up for my email list, too!
Sweet Potato Gnocchi
Equipment
- 1 Baking sheet lined with parchment paper
- 1 Peeler (optional)
- 1 Food mill or potato ricer
- 1 Large bowl
- 1 Work surface
- 1 Knife
- 1 Fork or gnocchi board
- 1 Large pot
- 1 Slotted spoon
- 1 Skillet
- 1 Wooden spoon
Ingredients
- 1 ½ lb (685 g) sweet potato
- 1 ½ cup (180 g) unbleached all-purpose flour
- Salt
- Black pepper, to taste
Sage butter
- ½ cup (4 oz/113 g) non-dairy butter
- 2 tablespoons fresh sage leaves about 2 large sage sprigs
- ½ cup grated vegan parmesan cheese
Instructions
- Poke several deep holes in the sweet potatoes with a fork. Place on a parchment-lined baking sheet and bake until tender, about 30 to 40 minutes. When ready, peel them with your fingers or a peeler while hot. While hot, puree them using a food mill or potato ricer in a bowl or on a work surface.
- Add most of the flour to the pureed sweet potatoes and knead until smooth. Some sweet potatoes absorb less flour than others, so it's best not to add it all unless you know exactly how much they absorb. Stop adding flour when the dough becomes soft and smooth but still sticky.
- Sprinkle the surface lightly with flour. Divide the dough into four parts and shape them into sausage-like rolls about 1 inch/2 cm thick. Slice the dough into ½ inch/1 cm long pieces. When working with the gnocchi, repeatedly dust your hands and your work surface with flour.
- Shape the gnocchi so that they cook evenly and hold the sauce well.
- Using a fork: Choose a fork with long, thin, and, if possible, round tines. Standing over the work surface, hold the fork more or less parallel to the work surface with the convex side (the back, domed side) down and the concave side (the hollow of the fork) up. With the index finger of your other hand, hold one of the cut pieces against the inner curve of the fork, just below the ends of the prongs. Pressing the piece against the prongs, turn it away from the ends and toward the fork handle. The finger should turn the piece over and not slide it. Drop it on the counter as the piece rolls away from the prongs.
- Using the gnocchi board: Hold the gnocchi board with your usual working hand. Hold one of the cut pieces against the grooves with the index finger of the other hand. Pressing the piece against these, turn it over, then drop it on the counter.
- If done correctly, it will have ridges on the side formed by the tines and a depression on the side formed by your finger. When the gnocchi is shaped this way, the middle section is thinner and becomes more tender, while the ridges become grooves for the sauce to adhere to.
- If possible, choose a large pan, 6 quarts (5.68 liters) and 12 inches (10.5 cm) in diameter. The larger, the better; it will hold more gnocchi at once. Put about 4 quarts (3.78 liters) of water, bring to a boil and add salt generously.
- Test the gnocchi. Before placing the first batch of gnocchi, put only two (2) or three (3) in the water. When the dumplings float to the surface 4 minutes later, retrieve them and taste them. If they taste too floury, add two (2) minutes to the cooking time; if they are almost dissolved, remove two (2).
- Place the first whole batch of gnocchi, about two dozen. In a few minutes they will float to the surface. Let them cook for about 4 minutes, depending on the time determined earlier, then remove them with a slotted spoon or a large spoon and transfer them to a warm serving dish.
- Prepare the sage butter. Melt butter in a large skillet. Add sage and cook until crisp. Pour the gnocchi on top, distributing it evenly and sprinkle lightly with grated Parmesan cheese.
- Stored in an airtight container, this Sweet Potato Gnocchi will keep for 3 days and in the freezer for 3 months.
Notes
- Pierce the sweet potatoes thoroughly to ensure the sweet potato meat is cooked. They should be cooked just enough to be easily mashed with a fork.
- Once the flour is added to the sweet potato purée, do not to over-knead the dough. This can make it sticky and difficult to work with. Knead just enough to obtain a homogeneous and smooth dough.
- To prevent the dough from sticking to the work surface and the gnocchi from deforming, generously flour the work surface before rolling and cutting the dough.
Variants
- Potato Gnocchi: choose regular potatoes that are more or less round and good for boiling. According to Marcella Hazan, russet potatoes (aka Idaho) might prove too mealy (but only according to a few); the new potatoes will be too wet. The Yukon Golds would be perfect. When cooking, wait until pieces float to the surface 10 seconds later, retrieve and taste. If they taste too floury, add two (2) or three (3) seconds to the cooking time; if they are almost dissolved, remove two (2).
- Low-FODMAP or Gluten-Free Sweet Potato Gnocchi: replace all-purpose flour with spelt flour, rice flour, or gluten-free flour.
Nutrition
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