Vegan Sweet Potato Gnocchi
Sweet potato gnocchi gets its warm color and mild sweetness from roasted sweet potatoes, with whole wheat flour giving the dough a nutty, substantial bite. The gnocchi are pan-seared until golden, then tossed in a sage-infused olive oil sauce. Plan on about 1 hour from start to finish — well suited to a weekend dinner.
Equipment
- Potato ricer or masher
- Mixing bowl
- Bench scraper or knife
- Large pot
- Slotted spoon
- Non-stick skillet
Ingredients
Sweet Potato Gnocchi Dough
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes) Roasted until tender; avoid boiling to prevent sogginess
- 1 cup whole wheat flour plus extra for dusting
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Sage Garlic Olive Oil Sauce
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic thinly sliced
- 8 leaves fresh sage torn or finely sliced
- ¼ teaspoon red pepper flakes optional for a light heat
Instructions
- Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork, place on a baking sheet, and roast for 45-60 minutes until completely tender. Let cool, then remove skins and mash thoroughly until smooth.
- Make the gnocchi dough: In a large mixing bowl, combine 2 cups of mashed, cooled sweet potatoes with 1 cup of whole wheat flour, 1/2 tsp sea salt, and 1/4 tsp black pepper. Mix gently with hands until a soft dough forms. Avoid overworking to keep them tender.
- Shape the gnocchi: Lightly flour a clean surface. Divide dough into 4 equal parts. Roll each into a rope about 3/4-inch thick. Cut into 1-inch pieces. Optionally, roll each piece along the back of a fork to create classic grooves that hold sauce.
- Boil the gnocchi: Bring a large pot of salted water to a boil. Working in batches, cook gnocchi for 2-3 minutes until they float to the surface. Remove with a slotted spoon and transfer to a paper-towel-lined tray.
- Crisp the gnocchi (optional): Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Sauté boiled gnocchi in batches until golden and crisp on each side, about 2 minutes per side.
- Prepare sage garlic oil: In a small skillet over medium-low heat, warm 2 tablespoons of olive oil. Add garlic slices and cook until golden and fragrant, about 1–2 minutes. Add sage leaves and red pepper flakes, stir gently for 30 seconds, then remove from heat.
- Serve: Pour the warm sage garlic oil over sautéed gnocchi. Toss gently to coat. Plate and serve immediately.
Notes
- Instead of whole wheat flour, you may use all-purpose or gluten-free flour for a lighter or allergy-friendly version.
- Roasting sweet potatoes enhances caramelization and flavor — avoid boiling which introduces excess moisture.
- Use a potato ricer for the smoothest gnocchi dough texture; avoid using a blender or food processor.
- Cooked gnocchi can be frozen before crisping. Flash-freeze on a baking sheet then store in a freezer bag for up to 2 months.
Nutrition
Calories: 257kcalCarbohydrates: 36gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 331mgPotassium: 350mgFiber: 5gSugar: 3gVitamin A: 9475IUVitamin C: 3mgCalcium: 37mgIron: 2mg
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