Vegan Sweet Potato Gnocchi

4 People
35 min

You’ll love this guilt free Vegan Sweet Potato Gnocchi, it has only 2 ingredients and absolutely no grains! Best part is that it takes only a few minutes to prepare and its fun to make.

There’s nothing more comforting than a bowl of pasta 🍝 except perhaps a bowl of potato gnocchi. If there’s anything I miss after going plant based its pizza and pasta. So this recipe is the perfect remedy. These little gnocchi balls are the ultimate comfort food. They’re warm, pillowy and soft. 

I love serving them in a brown butter sauce or vegan pesto. Sweet potato gnocchi also pairs well with green veggies like broccoli Rabb, cauliflower, spinach and kale.

What an impressive easy meal! At that point I made a mental note to figure out how to make a grain free gnocchi. 5 years later I finally got to it. After much experimenting and consulting with other chef friends of mine, I’ve come up with the perfect combination for fluffy sweet potato gnocchi.

Vegan Sweet Potato Gnocchi
Recipe details
  • 4  People
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients
For the Sweet Potato Gnocchi
  • 1 1/2 C Mashed Sweet Potato 3 sweet potatoes
  • 1/2 C Cassava Flour
For the Sautéed Spinach
  • 3-4 C Raw Spinach
  • 2 tbsp Butter or Olive Oil
  • 1 Lemon juiced
Instructions
Sweet Potato Gnocchi
Microwave sweet potato for 15 minutes. Allow it to cool. Then Scoop out the flesh and mash with a fork until its completly smooth. Meanwhile boil a pot of salted water.
To make the dough add a tiny bit of flour at a time and work the dough. When it's no longer sticky, turn it out onto a floured surface. Work the dough until it's smooth. Try not to work it too much!
With a knife divide the dough into four quadrents. Roll out each quadrent into logs about 1 inch in diameter. Slice the log into little 1 by 1 inch pieces.
Drop the gnocchi into the boiling water. They will automatically sink to the bottom. When they rise up to the top they are ready. Remove them wiht a slotted spoon.
Sautéed Spinach
Melt butter in a large skillet over medium heat. Add spinach and lemon juice. Rotate with tongs until the spinach is wilted.
Add the gnocchi and saute for 4 minutes and serve.
Tips
  • Uncooked Gnocchi will keep in the refrigerator for up to 1 week. Make sure to store them in an air tight container. Try not to pack them tightly together so that they don’t loose their shape!
  • Cooked gnocchi will stay good for up to 3 days in the fridge.
  • You can also Freeze uncooked gnocchi for up to 6 months!
Eating Works @eatingworks
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