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Introducing this simple 2 ingredient Homemade Sweet Potato Gnocchi. Yes… you can make your own gnocchi with just 2 ingredients you’ll most likely have in the cupboards at home!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Not only are these gnocchi gluten-free, dairy free and vegan (no egg needed) and simple to make, they taste delicious and I can guarantee you’ll be making them time and time again!
My favourite ways to serve them up is either simply fried in a large skillet with butter/vegan butter (or sage butter if you’re feeling fancy) or served mixed through my Cherry Tomato Pasta Sauce or use it in my Gnocchi Bake.
Whether your looking for a quick and simple mid-week dinner recipe, or simply bored of your meals on a current weekly rotation and fancy some comfort food, I’ve got you covered. This hassle-free, sweet potato gnocchi recipe is going to transform your meal tonight!
Ingredients to make Sweet Potato Gnocchi
- Sweet Potato – I love the flavour that sweet potato adds! It is mild and sweet yet starchy enough to work as substitute for the standard white potatoes that are normally used when making gnocchi. If you have any spare then make my Sweet Potato Fries, Sweet Potato Soup or Sweet Potato Brownies.
- Flour – this helps bind the sweet potato gnocchi dough together and stops it from sticking. I’ve used gluten free white flour, but if you aren’t gluten free, then standard plain white flour would also work well.
See recipe card for full information on ingredients and quantities.
Substitutions
- Sweet Potato – You could use standard white potato instead (this is usually how gnocchi is made) but will need less flour as white potatoes have less water content.
- Flour – I’ve used gluten free white flour as I am gluten free. However, if you aren’t gluten free, you could use standard plain all purpose flour and this would work exactly the same.
Variations
- Kid-friendly – most children tend to love sweet potato so this is a great family recipe! However if the bright orange colour puts your child off, feel free to make this recipe using standard white potatoes instead. You could serve this gnocchi with the sauce from my Vegan Mushroom Pasta.
- Spicy – These Homemade Sweet Potato Gnocchi are mild and sweet. If you wanted to up the heat, add some chilli flakes or freshly chopped chillies to the recipe below.
- Deluxe – To take these homemade gnocchi’s to the next level, toss through your favourite tomato sauce, cream sauce, sage sauce, or simply a whipped ricotta cheese and top with parmesan cheese, fresh herbs, black pepper and crispy sage leaves. You could also serve it on a bed of cauliflower mash with grilled chicken for a complete meal.
How to make Sweet Potato Gnocchi
Step 1: Firstly, pre-heat your oven to 180C (360F). Prick 2 sweet potatoes with a fork and place in a baking dish. Place in the oven for 60 minutes (turn after 30 minutes).
Hint: Alternatively, you can microwave each potato for 8 minutes if you prefer. Once cooked, remove the sweet potatoes from the oven and carefully peel off the skin.
Step 2: Then add the sweet potato flesh to a large mixing bowl and mash with the back of a fork, potato masher or potato ricer. Once mashed, allow to cool for approximately 10 minutes.
Step 3: Then, slowly add in the flour and gently kneed with your hands until a gnocchi dough has formed.
Step 4: Once formed, transfer the gnocchi dough to a floured worktop and form a ball.
Hint: you may need extra flour!
Step 5: Cut the dough into 4 parts, hand pressing each part into a flatbread shape.
Hint: The parts should be about ½ inch thick.
Step 6: Then cut into small square pieces as seen in the photo above.
Step 7: Finally, roll with your hands into gnocchi shapes. Now place into a large pot over a medium heat with salted boiling water and boil the Sweet Potato Gnocchi until they start to float off the bottom (roughly 2-3 minutes)
Hint: don’t add them all at once, give them space to boil.
Once boiled remove from the pot with a slotted spoon and place into a bowl lined with kitchen roll, this helps to absorb any leftover liquid.
Leftovers
These Homemade Gnocchis are perfect for batch cooking as they freeze really well. I personally prefer to freeze my gnocchi after boiling. Allow the gnocchi to dry and cool before adding to an air tight container and place in the freezer. Allow to thaw completely and then pan fry before mixing into sauce.
Recipe FAQs
Yes, this recipe would also work with white potato. As white potato isn’t as “wet” you may need less flour.
Absolutely, I personally prefer to freeze my gnocchi after boiling it. Allow the gnocchi to dry and cool before adding to an air tight container and place in the freezer. Allow to thaw completely and then pan fry before mixing into sauce.
More Sweet Potato Recipes
- Sweet Potato Brownies
- Air Fryer Sweet Potato Wedges
- Sweet Potato Satay Curry
- Sweet Potato Fries
- Sweet Potato & Black Bean Stew
- Sweet Potato & Chickpea Curry
You might also like…
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Sweet Potato Gnocchi
Equipment
- roasting tin
- large mixing bowl
- fork
- Knife
- large saucepan
- Colander
- kitchen roll
- Chopping Board (if making Homemade Gnocchi Sauce)
- large non stick frying pan (if making Homemade Gnocchi Sauce)
Ingredients
- 2 Sweet Potatoes , (680-700g)
- 180g Plain white flour + more for dusting, (Roughly 1 ½ cups) I use gluten-free
- Pinch Salt, (optional)
Instructions
- Pre-heat your oven to 180C (360F).
- Prick your 2 sweet potatoes with a fork and place in a baking dish. Place in the oven at 180C for 60 minutes (turn after 30 minutes). You can microwave each potato for 8 minutes if you prefer.
- Remove the sweet potatoes from the oven and carefully peel off the skin and place the inside flesh into a bowl and mash with a fork. Allow to cool for 10 minutes.
- Slowly add in the 180g flour and gently kneed with your hands.
- Transfer the dough to a floured worktop and form a ball (you may need extra flour!). Cut into 4 parts, hand pressing each part into a flatbread shape (½ inch thick). Cut into small pieces and roll with your hands into gnocchi shapes (follow the photo above in the blog post)
- Now place into a large pot with salted boiling water, don't add them all at once (give them space to boil) and boil until they start to float off the bottom (or 2-3 minutes).
- Once boiled remove from the pot with a slotted spoon and place into a bowl lined with kitchen roll, this helps to absorb any leftover liquid.
- Finally, you can either fry them in a pan with butter or olive oil to make them crispy or just add directly into your favourite pasta sauce!
Hi James, another amazing recipe, thank you!
I am not a big fan of sweet potato, but as we have a fortnightly delivery of odd fruit and veg that supermarkets don’t want we can get a glut of them. I wanted to find a recipe to use them rather than lose them and here it is.
The gnocchi is just delicious and does freeze really well. We made a pesto sauce with mushrooms and onions to add to the gnocchi and it was amazing.
Thank you Stef 🙂
Very easy to make and so delicious. They freeze well too. Will definitely make these again
Glad you enjoyed them!
These are so good and fun!! We made these with a little garlic, butter, red pepper, Parmesan, and parsley, plus some side salad—so good! Excited to try more of your recipes. 🙂
Really easy to make and cook this gnocchi. It fried up a treat with some sausage & chorizo. I made the spicy tomato sauce, added some petit pois then poured over the gnocchi. Very filling and enough gnocchi for another meal for 2.
Truly a simple and beautiful recipe. Easy to make and not time consuming. Four portions of lovely Gnocchi and with the suggested sauce it is a very satisfying filling meal. Thanks James your a star. ❤️✨