Sweet Potato Gnocchi

Vegan Sweet Potato Gnocchi by Pasta-based. Overhead photo of two white plates with cooked sweet potato gnocchi. Two small wooden bowls filled with cashew parmesan and red pepper flakes on the side.


These Vegan Sweet Potato Gnocchi are a great twist to your regular Potato Gnocchi. Did you know that sweet potatoes are healthier for you than white potatoes are. Actually, most vegetables that are darker in color are healthier than the lighter versions because they have more antioxidants – think red onions vs. white onions, red bell peppers vs. green bell peppers, dark leafy greens vs. iceberg lettuce. Isn’t that so freaking interesting!?

Sweet potatoes have more than double the fiber as white potatoes. They are among the richest sources of beta-carotene, a nutrient your body converts to vitamin A. Also, the more orange your sweet potato is, the more rich it is in nutrients!

Vegan Sweet Potato Gnocchi by Pasta-based. On the left, a photo cutting raw dough into gnocchi pieces with a sharp knife. On the right, shaping raw sweet potato gnocchi dough using a fork.

This recipe comes together fairly quickly by simply boiling the sweet potatoes and mixing them once mashed with the rest of the ingredients. Roll the dough into skinny tubes and cut inch-long pieces. You can shape them into more traditional gnocchi pieces by rolling a fork over them. It might seem unnecessary, but the grooves actually help the sauce stick to the pasta.

Vegan Sweet Potato Gnocchi by Pasta-based. Raw sweet potato gnocchi shaped with a fork, with ridges, on a grey countertop.

Enjoy with red sauce, white sauce, or even a simple olive oil and garlic sauce over a bed of greens. This recipe also freezes incredibly well. You can store uncooked gnocchi in your freezer and boil them, ready to eat in just 5 minutes.


Vegan Sweet Potato Gnocchi by Pasta-based. Orange gnocchi on a white plate garnished with greens, and nutritional yeast cashew parmesan.

Tag us on social media or hashtag #pastabased if you decide to try this recipe. Don’t be afraid to comment or rate it, too.

4.5 from 8 votes
Vegan Sweet Potato Gnocchi by Pasta-based. Overhead photo of two white plates with cooked sweet potato gnocchi. Two small wooden bowls filled with cashew parmesan and red pepper flakes on the side.
Vegan Sweet Potato Gnocchi
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins

Easy flavorful Vegan Sweet Potato Gnocchi using less than 10 ingredients.

Course: Dinner, Entree, Pasta
Cuisine: Italian, Vegan
Servings: 4 servings
Calories per Serving: 152 kcal
Author: Pasta-based
  • 1 medium/large sweet Potato
  • 1/4 cup unsweetened almond milk (or other plant milk)
  • 1.25 cups all-purpose flour
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  1. Peel the sweet potato and cut into 1 inch chunks.  Add to a medium-sized pot and cover with cold water.  Bring to a boil.  Boil for 15-20 minutes, or until fork tender.

  2. Once the sweet potato is done, drain water and add sweet potato to a large mixing bowl.  Add almond milk, nutritional yeast, salt, black pepper, and nutmeg.  Using a masher or hand mixer, mash until very smooth.*

  3. Add flour. Using a large spoon, stir to combine.  Knead with your hands for a minute or so until a soft dough forms.

  4. Place dough onto a lightly floured work surface.  Using your hands, roll out sections of the dough into long "snakes".  With a sharp knife, cut into 1-inch "pillows".  Roll the pillows on a fork to form ridges in the dough.

  5. Bring a medium/large pot of salted water to a boil.  Drop 10-15 gnocchi at a time into the water.  Once they start to float, boil for an additional 2 minutes (about 5 minutes total).

  6. Using a slotted spoon, remove boiled gnocchi. You can add cooked gnocchi directly to a pan with heated olive oil to crisp or you can serve them soft. Cook additional gnocchi in boiling water as desired. Serve warm with desired sauce.

  7. Store remaining uncooked gnocchi in the freezer in an airtight container. You can store cooked gnocchi in the refrigerator for up to a week.

Recipe Notes

*I like to use my hand mixer when mashing the sweet potatoes. I'll push down on the sweet potato chunks with the beaters to do the initial mash and then turn the hand mixer on until it's extra smooth. You want to make sure there aren't any little chunky pieces left.

Nutrition Facts
Vegan Sweet Potato Gnocchi
Amount Per Serving
Calories 152
% Daily Value*
Sodium 311mg 13%
Potassium 79mg 2%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Protein 5g 10%
Vitamin A 0.7%
Calcium 2.5%
Iron 10.7%
* Percent Daily Values are based on a 2000 calorie diet.

November 18, 2017
November 30, 2017



  1. Reply


    November 28, 2017

    What’s a good sauce for these

  2. Reply


    December 6, 2017

    my dough stays incredibly sticky, is there anything that can be done to combat that?

    • Reply


      December 14, 2017

      I’d just add a little more flour, a tablespoon at a time and knead until the consistency is right. It should be soft, but not super sticky.

  3. Reply


    December 26, 2017

    What kind of flour?

  4. Reply


    December 29, 2017

    Can you use gluten free flour to make these?

  5. Reply


    January 5, 2018

    Could I use strong white bread flour? Thanks

    • Reply


      January 5, 2018

      Hi Rosanna, I haven’t tried using bread flour before but I think it should work out just fine! Let me know if you do try it and how it goes.

  6. Reply


    March 31, 2018

    How long in advanced can I make/roll the dough before cooking? Is it better to cook it and reheat it the next day or should I leave the dough raw and just boil before serving?

    • Reply


      March 31, 2018

      Hi Tasha, you can make the dough in advance before rolling – it should last a few days. If you roll the gnocchi in advance, freeze the raw gnocchi on a floured baking sheet (to prevent sticking). If you reheat boiled gnocchi the next day, lightly heat them in a skillet instead of boiling again.

  7. Reply


    May 21, 2018

    Hey Tasha, could I use a Nut flour as an alternative to wheat-based flour? Like almond or coconut flour? Or do you have any suggestions for alternatives?

    • Reply


      May 21, 2018

      I haven’t tried this recipe with alternative flours so I can’t say for sure. However, I do know that if you’re using gluten-free flour, you need to add tapioca starch or arrowroot starch to keep the right texture. If you try it, let me know how it goes.