VEGAN SWEET POTATO GNOCCHI.
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!
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.
Some more awesome things to know about this VEGAN sweet potato gnocchi recipe:
- GET SAUCY. Use any sauce you like! Enjoy with red sauce, white sauce, or even a simple olive oil and garlic sauce over a bed of greens.
- FREEZES WELL. This recipe also freezes incredibly well. You can store uncooked gnocchi in your freezer and boil them, ready to eat in just 5 minutes.
- EASY TO MAKE. This recipe comes together fairly quickly by simply boiling the sweet potatoes and mixing them once mashed with the rest of the ingredients.
If you’re looking for a delicious sauce to enjoy these vegan sweet potato gnocchi with, try this one! Our vegan sage brown butter sauce is the perfect complement.
Easy flavorful Vegan Sweet Potato Gnocchi using less than 10 ingredients.
- 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
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.
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.*
Add flour. Using a large spoon, stir to combine. Knead with your hands just until the flour is fully incorporated, not a moment longer. If your dough is getting too sticky, then you are probably kneading too much.
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.
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).
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.
Store remaining uncooked gnocchi in the freezer in an airtight container. You can store cooked gnocchi in the refrigerator for up to a week.
*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.