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