The best sweet potato gnocchi is vegan and made with only 2 ingredients. These sweet potato gnocchi recipe is easy to follow and great when served with greens. Easy to prepare in a pan or in the oven for the oil-free version.
- 1 medium (500 gram) sweet potato
- 1 1/2 cup (210 grams) flour (for gluten-free see notes)
- 1/2 teaspoon salt
- 2 tablespoons nutritional yeast*
Bake the sweet potato in the oven. Pierce the sweet potato a few times with a fork and bake in the oven for about an hour at 350°F (175°C).
Any method that will leave you with DRY sweet potato puree is great.
Place the sweet potato in a mixing bowl. If you are using salt and nutritional yeast add that to the sweet potato and mix until well combined.
When the sweet potato is still warm, add in the flour little by little. Knead gently. Don’t over knead it, otherwise you will have to use more flour and this will make the gnocchi very dense. The less flour you use the more fluffy and soft the gnocchi will be.
Transfer the mixture to a clean floured surface and form into a loaf.
Cut a piece off of the loaf and roll until you have a long rope-like shape.
Then cut the rope into smaller parts. This is in principal gnocchi and ready to be cooked. But for a gnocchi shape use the two fork method.
Use one fork to place the gnocchi on and one fork on the top of the gnocchi. Gently hold the gnocchi on the sides to keep in place. Then gently flip over and roll again with the fork on top over the gnocchi. The fork on the bottom stays put as a support.
Bring a large pot of water to boil, and add the gnocchi one by one. Boil until the gnocchi floats to the top of the water. This will typically only take a few minutes.
Drain and keep in the fridge or freezer for later. Or continue to make the gnocchi.
For the pan/skillet version. You will need to use oil or a very good non-stick skillet to prepare the gnocchi in the pan. Heat the skillet over medium to high heat. Add the gnocchi in batches and heat until golden brown on the outside.
For the oven version. Line a baking sheet with parchment paper and bake for about 10-15 minutes at 350°F (175°C) or until golden brown on the outside.
Serve immediately with (optionally) some salt, pepper, nutritional yeast, a squeeze of lime- or lemon juice and fresh herbs/greens.
You can use a gluten-free flour blend* to make these gnocchi’s gluten-free.
Keywords: gnocchi, side, lunch, main, sweet potato