Authentic Italian Homemade Vegan Sweet Potato Gnocchi

Sweet Potato Gnocchi is a delightful twist on traditional Italian gnocchi, offering an authentic and innovative culinary experience. Made with just three simple ingredients and no eggs, these homemade sweet potato gnocchi are a world apart from what you'll find in stores. Light, pillowy, and irresistibly fluffy, they capture sweet potatoes' rich, earthy essence, making them a standout choice for any dinner party or festive gathering.

Jump to:

• Ingredients
• Equipment
• Instruction
• Serving Suggestions
• Mains you can serve with gnocchi
• Storage and Reheating
• Common Pitfalls and How to Avoid Them
• Variation
• More gnocchi recipes
• 📋 Authentic Italian Homemade Vegan Sweet Potato Gnocchi

Embodying the Italian philosophy of "cucina povera," this dish proves that you don't need a long list of ingredients to create something truly delicious.

Just a few fresh, high-quality components come together to form these small, delicate dumplings bursting with flavor.

Unlike traditional gnocchi, sweet potatoes lend a unique, slightly sweet profile that sets them apart, allowing their natural goodness to shine.

The star ingredient, sweet potato, provides the best texture and offers a depth of flavor that pairs beautifully with a range of sauces.

Whether you opt for a simple garlic and olive oil drizzle or a more complex sage and brown butter sauce, this sweet potato gnocchi recipe is versatile enough to handle it all.

So, if you're in search of a great recipe that can elevate your festive menu, look no further.

These vegan sweet potato gnocchi are not just easy dinners; they're a culinary adventure waiting to happen.

With their unique taste and texture, they're sure to become one of your favorite pasta recipes, offering a delicious gnocchi experience that's as unforgettable as it is satisfying.

For more special gnocchi recipes you can checkfluffly gnocchi, how to make Italian gnocchi, sweet potato gnocchi, purple potato gnocchi, Pumpkin gnocchi and butternut squash gnocchi

Ingredients

• Sweet Potatoes: The star of the dish, providing a unique flavor and vibrant color. Choose ones that are firm and free of blemishes.

• Regular Potato: Russet or Yukon Gold potatoes work best for their starchy content, which helps in binding the gnocchi.

• All-Purpose Flour: Use sparingly; too much flour will make the gnocchi dense rather than light and fluffy.
• Semolina Flour (Optional): Add this if you prefer your gnocchi to have a firmer, more substantial texture.

• Salt: Needed for boiling the potatoes to infuse them with flavor, and also for the boiling water for the gnocchi.

Seasoning Options

Feel free to use your favorite sauce, but here are some suggestions to elevate the dish:

• Fresh Sage Leaves: Pairs wonderfully with the sweetness of the potatoes.
• Olive Oil: For a lighter, more Mediterranean touch.
• Brown Butter Sauce: Adds a nutty, rich flavor that complements the sweet potatoes well.
• Parmesan Cheese: For a salty, umami kick.
• Black Pepper: To add a bit of spice and complexity.

Equipment

• Potato Ricer or Masher: A must-have for achieving lump-free, smooth sweet potatoes mash.
• Spacious Mixing Bowl: Ideal for blending the sweet and regular potatoes with the flours.
• Kitchen Scale: Crucial for exact measurements, which contribute to the lightness of the gnocchi.
• Smooth Work Surface: A sanitized countertop or expansive cutting board is needed for shaping and slicing the gnocchi.
• Sharp Kitchen Knife: To segment the gnocchi into individual, bite-sized pieces.
• Bench Scraper (Optional): Excellent for portioning the dough and keeping your work area tidy. It streamlines the gnocchi shaping process.
• Slotted Spoon: Useful for lifting the cooked gnocchi out of the boiling water without any hassle.
• Capacious Pot: Required for boiling both types of potatoes as well as the gnocchi.
• Skillet or Frying Pan: To sauté the gnocchi in your choice of seasoning, be it brown butter or tomato sauce.
• Baking Sheet or Parchment Paper: Convenient for setting out the gnocchi pre-boil.
• Gnocchi board: A gnocchi board gives your gnocchi special lines that help them hold sauce better. If you don't have one, you can use the back of a fork to make similar marks.

Optional: KitchenAid Vegetable Strainer

For those looking to simplify the preparation, consider using a KitchenAid vegetable strainer attachment. This nifty accessory removes the need for peeling hot potatoes manually. Just cook and process the potatoes through the strainer, which will automatically discard the skins, leaving smooth potatoes ready for your dough. It's a time-saving and efficient way to focus on perfecting your sweet potato gnocchi.

Instruction

Boiling the Potatoes

3. Test the potatoes by piercing them with a sharp knife. If the knife goes in smoothly, they're done.
4. Drain the potatoes and set them aside.

Note: as sweet potatoes and regular potatoes can have different boiling times due to their size and texture, I prefer not to boil them together

Mashing the Potatoes

An Easier Way to Mash Potatoes

Preparing the Dough

3. Mix until a soft dough forms.

Note: To get softer gnocchi, use all-purpose flour instead of semolina. Just be sure to add it slowly so you use only as much as you really need, making your gnocchi extra light.

Shaping the Gnocchi

Cooking the Gnocchi

1. Bring a large pot of salted water to a boil.
2. Gently drop the gnocchi into the boiling water in batches.
3. Once the gnocchi float to the top of the water, they are done.
4. Use a slotted spoon to transfer the cooked gnocchi to a large skillet preheated over medium heat.
5. Add your favorite sauce, such as sage butter or olive oil, and cook for 1 minute until golden brown.

6. Transfer them to a serving dish and serve immediately

Serving Suggestions

A sage butter sauce is ideal for a classic and simple experience that lets the sweet potato flavor shine. However, if you're looking for alternative ways to enjoy your sweet potato gnocchi, here are some options:

• Spicy Tomato Sauce: A spicy tomato sauce can add a zesty kick for those who like a bit of heat.
• Creamy Pesto: A basil or spinach pesto can add a fresh, herby twist to your dish.
• Garlic and Olive Oil: Sometimes, simplicity is key. A drizzle of good quality olive oil and some minced garlic can be all you need.

Mains you can serve with gnocchi

In Italy, gnocchi is traditionally served as a first course, not a side dish. You can read more about this in my article "Italian Sunday dinner: a 6-Course Sunday Meal".

However, if you're looking to incorporate gnocchi into a larger meal, they can also serve as a wonderful side dish for Sunday roasts, turkey, or pork.

Storage and Reheating

While sweet potato gnocchi are best enjoyed fresh, you may find yourself with leftovers. Here's how to handle them:

Storage: Place the cooked gnocchi in an airtight container and store them in the refrigerator. They will keep for up to 2 days.

Reheating: Place the gnocchi in a large skillet over medium heat. Add a tiny bit of butter or olive oil and reheat them. Stir occasionally until heated through.

Note: I do not recommend freezing fresh homemade gnocchi, as the texture can change, making them less enjoyable when reheated.

By following these guidelines, you can extend the life of your leftover gnocchi and enjoy them for another meal.

Common Pitfalls and How to Avoid Them

Making gnocchi can be a rewarding experience, but it's not without its challenges. Here are some common mistakes and solutions to help you achieve gnocchi perfection:

• Too Much Flour: Using excessive flour can make your gnocchi dense and heavy. Stick to the measurements and adjust only if the dough is too sticky to handle.
• Overcooking the Potatoes: Boiling the potatoes for too long can make them waterlogged. It's crucial to boil the potatoes in their skin to prevent them from absorbing too much water. Choose the right type of potato for best results.
• Not Enough Seasoning: Gnocchi dough can be bland. Make sure to season the boiling water and the dough itself adequately.
• Skipping the Test Batch: Before cooking all your gnocchi, boil a couple of pieces to see if they hold together. If they fall apart, you may need to adjust your dough.
• Inconsistent Size: Unevenly sized gnocchi will cook at different rates. Use a bench scraper or a sharp knife to cut uniform pieces.
• Cooking All at Once: Overcrowding the pot can cause gnocchi to stick together. Cook in batches to ensure even cooking.
• Not Using a Slotted Spoon: A slotted spoon is essential for removing the gnocchi from the boiling water without breaking them.
• Ignoring the Float: Gnocchi are done when they float to the top of the boiling water. Remove them immediately to prevent overcooking.

By being aware of these common pitfalls, you'll be better equipped to make delicious, foolproof gnocchi.

Variation

While this recipe focuses on sweet potato gnocchi, the beauty of gnocchi is its versatility.

You can easily swap out the sweet potatoes for other vegetables to create a variety of flavors and colors.

For instance, the vibrant orange of sweet potatoes or butternut squash pairs beautifully with the deep purple of purple potato gnocchi, making for a visually stunning dish.

For a fun and colorful plate, consider mixing different types of gnocchi together.

Just be mindful of cooking times, as different vegetables may require slightly different boiling times.

Feel free to explore and get creative! You can find more inspiration and variations in my other gnocchi recipes.

If you want to make fluffy gnocchi, skip the semolina flour and adjust the all-purpose flour accordingly.

You can check out my fluffy gnocchi recipes for details on how to do this.

More gnocchi recipes

If you are making any of these sweet potato gnocchi, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.