Vegan Sweet Potato Gnocchi (gluten free!)
Soft, pillowy vegan sweet potato gnocchi made with roasted sweet potato and gluten-free rice, tapioca and chickpea flours. Egg-free, dairy-free and freezer-friendly, they're perfect with your favorite sauce.
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Servings: servings
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.
Video
Notes
Flour amounts: Sweet potatoes vary in moisture, so add the chickpea flour gradually. The dough should be soft and slightly tacky, not stiff. Test-cook one gnocchi before shaping the whole batch; if it falls apart, knead in another tablespoon of chickpea flour.
Gluten-free: All the flours are naturally gluten-free. For celiac-safe gnocchi, choose flours labeled certified gluten-free.
To freeze: Freeze the uncooked, shaped gnocchi on a floured tray until firm, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding 1 to 2 minutes.
Nutrition (Estimate per Serving)
Calories: 269kcalCarbohydrates: 57gProtein: 6gFat: 2gSaturated Fat: 1gSodium: 645mgPotassium: 465mgFiber: 5gSugar: 5gVitamin A: 15082IUVitamin C: 3mgCalcium: 45mgIron: 1mg
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