2-Ingredient Sweet Potato Gnocchi (Vegan)

Updated Aug 20, 2021Published Nov 13, 2016 By Julia 37 CommentsThis post may contain affiliate links.

Summary:

Sweet potatoes and flour are all you need for this simple recipe. With just 2 ingredients, you’ll make soft and pillowy homemade sweet potato gnocchi that rivals any store-bought gnocchi.

Sweet Potato Gnocchi

4.8 from 11 votes

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Prep: 30 minutes mins

Cook: 15 minutes mins

Yield: 2 servings

INGREDIENTS

▢ 2 large sweet potatoes (totaling at least 1 pound)
▢ 1/2 cup all-purpose flour (Note 1)

INSTRUCTIONS

Cook Sweet Potato: Prick each sweet potato a few times with fork. Microwave until fork-tender, 5 to 10 minutes. Set aside until cool enough to handle, 15 to 30 minutes.
Mash Sweet Potato: Prepare clean working surface. Slice each sweet potato in half and use spoon to scoop out insides, discarding skins. Use potato masher to mash insides. Measure amount of mashed sweet potato and use 1 cup for this recipe.
Form Dough: Spread out mashed sweet potato in thin layer on working surface. Evenly distribute flour over sweet potato layer. Starting at one end, use fingers to mix sweet potato and flour to form dough, making your way to other end as flour and sweet potato are incorporated into dough. Do not knead any further after dough ball is formed (Note 2).
Form Gnocchi: Divide dough ball into 4 pieces. Take one piece and form into long log about 1/2 inch wide, rolling on working surface if too sticky. Cut log into pieces about 1 inch long, which will become individual gnocchi pieces. Optionally, use fork to press grooves into each gnocchi. Repeat for remaining dough pieces, ending up with about 40 total gnocchi pieces. If making ahead of time, cover and refrigerate (Note 3).
Cook Gnocchi: Boil water in large pot. Add gnocchi to boiling water and cook until gnocchi floats to surface and is cooked through, a few minutes. Use slotted spoon to transfer gnocchi to plate and serve with sauce (Note 4).

NUTRITION

Makes 2 Servings

Amount Per Serving:

Calories 330 (2% from fat)
Total Fat 1g	1%
Saturated Fat 0g	1%
Cholesterol 0mg	0%
Sodium 90mg	4%
Net Carb 64g
Total Carb 72.5g	24%
Dietary Fiber 8.5g	35%
Sugars 15.5g
Protein 8g

Vitamin A 903% · Vitamin C 77% · Calcium 9% · Iron 17%

PHOTOS

NOTES & TIPS

(1) Flour. I haven’t tested alternative flours. If you’re interested, several readers have shared their experiences with other flours in the Comments section below.

(2) Kneading. After a dough ball is formed, you should not knead further orthe dough may get too sticky. For visual guidance, please refer to the step-by-step photos on this page.

(3) Making Ahead. Refrigerate the uncooked gnocchi in an airtight container. When ready to serve, boil the gnocchi according to the recipe’s instructions.

(4) Serving. Sweet potato gnocchi pairs well with a variety of sauces, such as homemade pesto. My favorite sauce is a homemade spicy chipotle sauce, as shown in photos on this page. To make this sauce, you’ll need:

2 chipotles in adobo, diced, with 2 teaspoons of adobo sauce
1/2 cup water
6 ounces grape tomatoes, sliced (about 1 cup sliced)
5 garlic cloves, minced
2 tablespoons finely chopped basil
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon table salt

First, heat olive oil in a saucepan over medium heat. Add remaining ingredients to saucepan except for water. Stir and cook for 5-10 minutes, then add water. Breakup tomatoes with large wooden spoon and simmer until sauce thickens a bit. Then pour sauce over cooked sweet potato gnocchi.

(5) Increasing Yield. You can double the recipe amount to make more gnocchi, but only work with the amount specified at a given time so that the dough remains manageable.

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About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.

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Rhiannon Hanson

I love this recipe! Thank you so much for sharing. I substituted garbanzo flour for the regular flour and it worked like a dream. I tried that because I saw all the questions about gluten free flours. I thought the recipe was so easy it wouldn’t even cost me much to try, and a new family favorite was born. You rock, Julia. I really appreciate this new and fun meal.

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5 years ago

Mindy D'Addario

Hi!! These were so stinking easy and my whole family enjoyed! Would definitely make a double batch next time though! I even created a coconut cream, sage, brown sugar and butter sauce to go with it, and steamed asparagus on the side. Thank you for the recipe!

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4 years ago

Jaz

I made this but I boiled my sweet potato so for 1 cup potato I had to use 2 cups flour and 1tsp corn starch. They turned out GREAT though! For the sauce I used vegan butter and browned it in a pan with sage, nutmeg, garlic, and nutritional yeast. It was awesome!

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3 years ago

Jane

Hi Julia, I made this today and it was divine! Soft plump, pillowy yumminess! But I’m going to admit I had to add about 4 – 5 tbsp more flour. I was terrified to do so because you’d warned so strongly against it but with the original proportions i just had ‘slop’. Since my gnocchi turned out so excellently I’m going to venture to suggest that sweet potatoes vary, flours vary and you probably need to just work a little intuitively when making this recipe!