📋 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.

Course Pasta

Cuisine Italian

Diet Vegan

Keyword Italian gnocchi, sweet potato gnocchi, vegan gnocchi

Prep Time 20

Cook Time 30

Resting time 30

Total Time 1 20

Servings servings

Calories 306kcal

Author Laura Tobin

Equipment

Ingredients

Sweet potato gnocchi

4 medium potatoes about 1 lb - 500 gr
2 sweet potatoes
1 cup semolina flour
1 cup all-purpose flour
½ tablespoon salt

Sauce to serve

¼ cup extra virgin olive oil or butter for non vegan option
6 sprig sage

US Customary - Metric

Instructions

Boil the potatoes

In a large pan boil for 20 to 25 minutes the regular potatoes
Pierce one of the potatoes with a knife to check if they are done. The knife should pierce the potato smoothly all the way into the center.
Drain them
Boil the 2 sweet potatoes for 20 minutes and drain when done
2 sweet potatoes

Mashing the potatoes

If you have a KitchenAid vegetable strainer, strain the potatoes while they are still warm. The skin is automatically separated.
If you don't have it, peel the potatoes while still warm and strain them with a hand strainer.

Preparing the sweet potato gnocchi dough

Strain the sweet potatoes and ½ of the regular potatoes while still warm
Wait until the mashed potatoes have cooled down
Once they are cold, mix them with 1 cup - 170 g of semolina flour, 1 cup - 120 g of regular all-purpose flour, and ½ tablespoon of salt
1 cup semolina flour, ½ tablespoon salt, 1 cup all-purpose flour
Place it on a well-floured surface and cover with flour

Shaping the gnocchi

To shape the gnocchi, take a piece of dough, the size that fits in your fist.
Roll it into long strips
Cut the logs into small pieces, the size of a grape
Roll each piece of dough over the back of a fork to indent them
Place the gnocchi in a plate or cutting board dusting them with flour

Cooking the gnocchi

In a large pasta pan, bring to boil salted water
Pour in the gnocchi in the boiling water, a batch of 10 or 20 at a time, depending on how big is the pan
When the gnocchi float they are ready
Remove them with a colander strainer spoon
Place them in a pan with the sauce and keep them warm until all the gnocchi are cooked
¼ cup extra virgin olive oil, 6 sprig sage
Place them on a serving dish and serve

Video

Notes

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.

Nutrition