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.

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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