Gluten-free vegan sweet potato gnocchi! Make egg-free and dairy-free gnocchi from scratch using just 5 ingredients and serve with a sauce of your choice for comforting, hearty deliciousness. Gluten-free, oil-free, simple and wholesome.
We need to discuss gnocchi. Aka, my new favourite thing to make. Gluten-free vegan gnocchi is pretty readily available across health food stores and supermarkets, but there's a certain joy in making something like gnocchi from scratch. And it tastes better too! Especially to a sweet potato lover like myself - I've seriously been all over them recently.
So, set aside a little bit of time, make your gnocchi, pick a delicious sauce of your choice, and a gourmet at-home dinner is ready to go!
About these gluten-free vegan sweet potato gnocchi
Homemade gnocchi is definitely my new obsession. Or just gnocchi in general - an underrated food! I love the soft texture, the chewiness, and the versatility of serving suggestions too.
It's surprisingly easy to make, too. Granted, gnocchi does require a little bit more 'hands-on' involvement than a lot of my dinners, but it's worth it 100%. As you can see, I simply rolled my gnocchi into little balls instead of a common gnocchi shape to keep it as easy and fuss-free as possible. In general, sweet potato gnocchi can be a little harder to shape than gnocchi made from white potatoes, but it will taste amazing regardless.
How to make vegan sweet potato gnocchi
First, bake your sweet potatoes until soft and caramelised - this usually takes around 45-50 minutes, depending on the size of the potato.
Leave to cool until cool enough to handle and remove the skin and use this time to prepare the flax egg by sitting together ground flaxseed and water and leaving to soak for around 10 minutes. Then, mash the potato using either a potato ricer or a masher.
Add good quality sea salt and the flax egg, stirring together thoroughly. Next, combine in the same way with the rice flour and tapioca flour.
Add the chickpea flour and knead the dough, making sure not to overdo it. You may need to add more chickpea flour than the recipe states, but don't add too much as this will result in gnocchi that are too dry.
Transfer the dough to a well-floured surface and cut it into quarters. Roll a segment into a long tope and cut it into 1 inch segments, subsequently shaping them as you wish. As you can see, I simply rolled mine into little spheres.
How to cook vegan gnocchi
Bring a pot of salted water to a very light simmer. Submerge the gnocchi in the water, working in batches if necessary. Cook for 5 minutes, until they start to rise to the surface. Remove with a slotted spoon and set aside before moving onto the next batch.
Storing and freezing sweet potato gnocchi
Gnocchi is great for batch cooking ahead of time and freezing. You can keep it in an airtight container in the fridge for around a week, and freeze for even longer.
To freeze, arrange them over a floured baking tray and freeze for a few hours. Then, transfer them to a freezer bag or a freezer-friendly container. When ready to serve, simply cook them from frozen in boiling water as normal.
Gnocchi serving suggestions
- Oftentimes, I like to keep it as simple as possible by tossing with vegan butter and a pinch of salt, or dipping in ketchup.
- Here, as you can see, I served them with vegan sour cream.
- Vegan cashew cream is a great versatile sauce. Simply add a couple tbsps, thinning it out with water if necessary.
- You can even stir it into vegan lentil bolognese!
- Avocado and sweet potato go really well together, so how about some chunky guacamole?!
- Pesto also works really well - if buying from the store, ensure it's vegan quite a few brands contain dairy.
You will love this recipe!
The gnocchi are:
- Soft and fluffy
- Chewy
- Perfect for batch cooking
- Easy to make
- Versatile
- Perfect for a comforting dinner
- Hearty and satisfying
- Gluten-free and oil-free
Let me know in the comments: have you ever made gnocchi from scratch? If you give this gluten-free vegan sweet potato gnocchi a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!
Recipe
Gluten-free Vegan Sweet Potato Gnocchi
Equipment
- Conventional oven
- Mixing bowl
- Potato masher
- Saucepan
Ingredients
- 15 oz sweet potato
- 1 teaspoon sea salt
- 1 tablespoon ground flaxseed
- ¾ cup rice flour + 2 tbsp
- ¼ cup tapioca flour
- ¼ cup chickpea flour
Instructions
- Preheat the oven to 200 degrees C/400 F and then bake the potatoes for around 45-50 minutes, until soft and caramelised.
- Leave the potatoes cool until cool enough to handle and remove the skin and use this time to prepare the flax egg by sitting together ground flaxseed and water and leaving to soak for around 10 minutes. Then, mash the potato using either a potato ricer or a masher.
- Add good quality sea salt and the flax egg, stirring together thoroughly. Next, combine with the rice flour and tapioca flour.
- Add the chickpea flour and knead the dough, making sure not to overdo it. You may need to add more chickpea flour than the recipe states, but don't add too much as this will result in gnocchi that are too dry.
- Transfer the dough to a well-floured surface and cut it into quarters. Roll a segment into a long tope and cut it into 1 inch segments, subsequently shaping them as you wish.
- Bring a pot of salted water to a very light simmer. Submerge the gnocchi in the water, working in batches if necessary. Cook for 5 minutes, until they start to rise to the surface. Remove with a slotted spoon and set aside before moving onto the next batch.
Video
Nutrition (Estimate per Serving)
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