These vegan sweet potato gnocchi are soft, pillowy little dumplings made from roasted sweet potato and a trio of gluten-free flours, with no eggs, no dairy and no wheat. They're naturally sweet, a little chewy, and just right for tossing with whatever sauce you love on a cozy night in.
Squash and sweet potato pasta dishes are having a real moment, and homemade gnocchi is one of the most satisfying ways to join in. The dough comes together from just five pantry ingredients plus water, the shaping is simple (we roll ours into little balls), and a big batch freezes beautifully for quick dinners later. If you've only ever bought gnocchi in a vacuum pack, this is the version that will change your mind.
Key Ingredients & Substitutions
- Sweet potato. Roasting (rather than boiling) the sweet potatoes keeps them dry and concentrates their flavor, which means you need less flour and end up with lighter gnocchi. Orange-fleshed varieties give the prettiest color. Canned sweet potato puree is too wet for this recipe, so stick with fresh.
- Ground flaxseed. Mixed with water, ground flaxseed makes a flax egg that binds the dough in place of a real egg. Ground chia seeds work the same way if that's what you have.
- Rice flour. White rice flour is the main structure of the dough and keeps the recipe gluten-free. Use finely milled white rice flour rather than brown, which can make the gnocchi gritty.
- Tapioca flour. A little tapioca flour (also sold as tapioca starch) gives the gnocchi their signature chew and helps them hold together in the water. Arrowroot or potato starch are the best swaps.
- Chickpea flour. Chickpea flour adds a bit of protein and a savory note that balances the sweet potato. It's also the flour you'll adjust at the end, adding a spoonful at a time until the dough is soft but not sticky.
- Sea salt. Sweet potato needs a good pinch of salt to taste its best. Salt the cooking water too.
- A note on gluten. Every flour here is naturally gluten-free, but if you're cooking for someone with celiac disease, buy flours labeled certified gluten-free, since some are processed alongside wheat.
How to Make Sweet Potato Gnocchi
1. Bake the sweet potatoes
Prick the sweet potatoes a few times with a fork and bake them at 400°F (200°C) for 45 to 50 minutes, until they're completely soft and starting to caramelize at the edges. Let them cool until you can handle them comfortably, then peel off the skins.
2. Make the flax egg and mash
While the potatoes cool, stir the ground flaxseed with the water and let it sit for about 10 minutes to thicken. Mash the sweet potato until completely smooth using a masher or, even better, a potato ricer, which gives you the fluffiest, lump-free base.
3. Mix the dough
Add the sea salt and flax egg to the mashed sweet potato and stir well. Mix in the rice flour and tapioca flour, then add the chickpea flour and knead gently just until a soft dough forms. You may need a little more chickpea flour than the recipe lists, depending on how moist your potatoes are, but add it a spoonful at a time. Too much flour makes dense, dry gnocchi.
4. Shape the gnocchi
Turn the dough out onto a surface well dusted with rice flour and cut it into quarters. Roll each quarter into a long rope about ¾ inch thick, then cut it into 1-inch pieces. Roll each piece into a little ball, as we did here, or press it gently with a fork for the classic ridged shape.
5. Cook the gnocchi
Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches so they aren't crowded and cook for 3 to 5 minutes, until they float to the surface. Lift them out with a slotted spoon and set them aside while you cook the rest.
Helpful Tips
Roast, don't boil. Boiled sweet potatoes soak up water, and wet potatoes need extra flour to form a dough. Roasting drives off moisture, so the gnocchi stay light and tender.
Mash while warm, mix while cool. Warm sweet potato mashes more smoothly, but let it cool to room temperature before adding the flax egg and flours so the dough doesn't turn gummy.
Go easy on the flour. The dough should feel soft and slightly tacky, like play dough, not stiff. Test one gnocchi in the simmering water before shaping the whole batch. If it falls apart, knead in another tablespoon of chickpea flour.
Keep the water gentle. A hard rolling boil can knock soft gluten-free gnocchi apart. Keep it at a lively simmer and stir once, carefully, so nothing sticks to the bottom.
Crisp them up. For golden edges, pan-fry the boiled gnocchi in a little olive oil or vegan butter for 3 to 4 minutes after draining. It's the easiest way to add texture.
Variations
- Butternut squash gnocchi. Swap the sweet potato for the same weight of roasted, well-drained butternut or kabocha squash. You may need a bit more chickpea flour.
- Herbed gnocchi. Knead 1 to 2 tablespoons of finely chopped fresh sage, thyme or rosemary into the dough.
- Warmly spiced. Add a pinch of nutmeg, smoked paprika or cinnamon to play up the sweet potato.
- Cheesy gnocchi. Mix 2 tablespoons of nutritional yeast into the dry flours for a savory, parmesan-like flavor.
- Classic potato-style. Replace half the sweet potato with a baked russet potato for a milder, more traditional gnocchi.
Serving Ideas
Sweet potato gnocchi are wonderful kept simple: toss them in melted vegan butter with fresh sage and a pinch of salt, or crisp them in a skillet and finish with a squeeze of lemon. Here we served them with vegan sour cream, then topped them with fresh dill, sliced green onion, toasted hazelnuts and a few chili flakes for crunch and heat.
For a heartier dinner, spoon them into a bowl of vegan bolognese sauce, toss them with basil pesto (the one from our vegan pesto pasta is perfect), or coat them in a creamy vegan alfredo sauce. A green salad or some roasted broccoli on the side rounds out the meal.
Looking for more ways to use the season's favorite root vegetable? Browse our collection of vegan sweet potato recipes, or our round-up of vegan gluten-free recipes if you're cooking for a gluten-free table.
Storing & Freezing
Store cooked gnocchi in an airtight container in the refrigerator for up to 3 days. Toss them with a little oil first so they don't stick together. Reheat them in a skillet with a splash of oil or vegan butter, which also crisps them nicely, or warm them through in your sauce. Uncooked, shaped gnocchi are best frozen rather than refrigerated, since the dough softens as it sits.
Gnocchi freeze exceptionally well, which makes this a great batch-cooking recipe. Arrange the uncooked, shaped gnocchi on a floured baking sheet so they aren't touching and freeze for 2 to 3 hours, until firm. Transfer them to a freezer bag or container and freeze for up to 3 months. Cook them straight from frozen in gently boiling salted water, adding a minute or two to the cooking time. There's no need to thaw first.
More Vegan Gnocchi & Pasta Recipes
If you loved this recipe, here are a few more you might enjoy:
- Gnocchi with Vegan Sausage and Gravy
- Quick Gnocchi with Beans and Greens
- Vegan Pumpkin Mac and Cheese
- Roasted Butternut Squash and Pasta Casserole
Recipe
Vegan Sweet Potato Gnocchi (gluten free!)
Equipment
- Conventional oven
- Mixing bowl
- Potato masher
- Saucepan
Ingredients
- 15 oz sweet potato about 2 medium
- 1 teaspoon sea salt
- 1 tablespoon ground flaxseed
- 3 tablespoon water for the flax egg
- ¾ cup rice flour + 2 tbsp, plus more for dusting
- ¼ cup tapioca flour
- ¼ cup chickpea flour plus more as needed
Instructions
- Preheat the oven to 400°F (200°C). Prick the sweet potatoes a few times with a fork, place them on a lined baking sheet and bake for 45 to 50 minutes, until completely soft and caramelized at the edges.
- While the potatoes cool, stir the ground flaxseed and water together in a small bowl and let it sit for about 10 minutes to thicken. Once the potatoes are cool enough to handle, peel off the skins and mash the flesh in a mixing bowl with a potato ricer or masher until completely smooth. Let it cool to room temperature.
- Add the sea salt and flax egg to the mashed sweet potato and stir well. Mix in the rice flour and tapioca flour until combined.
- Add the chickpea flour and knead gently just until a soft dough forms. If the dough is very sticky, add more chickpea flour a tablespoon at a time, but don't overdo it or the gnocchi will be dry and dense.
- Turn the dough out onto a surface well dusted with rice flour and cut it into quarters. Roll each quarter into a rope about ¾ inch thick and cut it into 1-inch pieces. Roll each piece into a ball, or press gently with a fork for ridges.
- Bring a large saucepan of salted water to a gentle boil. Add the gnocchi in batches so the pot isn't crowded and cook for 3 to 5 minutes, until they float to the surface. Remove with a slotted spoon and repeat with the remaining gnocchi. Serve with your favorite sauce.
Leave a Comment!