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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!
The recipe is super easy to make and it tastes delicious. I swapped the gluten-free flour with spelt flour which also worked perfectly fine. I served the gnocchi with the creamy roasted pepper sauce which was lovely too. Definitely recommend it
Awesome Heidi, so pleased you enjoyed it!
Hello from Canada! I made these tonight for dinner and was FLOORED by how delicious they were! I did have to use quite a bit more flower as the dough was very sticky with only the recipe amount, but they turned out great. Only other comment would be to leave a good amount of time to form the gnocci if it is your first time- I found it took a bit of work but got the hang of it. I have also never fried gnocchi before and found it made a huge difference for the better. My family and I loved it- will be making again!
Thank you for leaving your review Jenna and for helping others out too 🙂 so pleased you enjoyed them.
Hi James, juste found out your page on Facebook and followed you as your recipes look great. I have a garden full of butternut and was wondering wether I could try with it instead of sweet potato during fall ?
Thanks !
That should work 🙂 let me know how you get on!
Sorry I didn’t reply earlier ! It works but butternut is more soggy so you have to adapt flour amount. I’ve already made the recipe with sweet potato twice since Thanks !
Super simple to make but super tasty!! Would recommend and would make again! Loved it!
Thank you Tam 🙂 so pleased you enjoyed the Gnocchi!
I really enjoyed making and eating this and it was super easy to do! I love Gnocchi so having a sweet potato version is ideal! The sauce was super simple too.
Amazing, thank you Sara 🙂
This was so easy to make and really, really tasty with a tomato-based sauce. I had some leftover sauce in my fridge I used with the gnocchi and even though I didn’t add any extra veg, the gnocchi itself was perfectly filling! I also have loads leftover in the freezer for a tasty mid-week meal!
I’ve never made gnocchi before but gave it a go following your recipe…it was amazing, everyone loved it! Thanks loads, it’ll definitely be made again soon!
Thank you Emily 🙂
Made these yesterday. So simple, soo tasty! My husband said we would never have to buy gnocchi again! Served half of it with pine nuts, spinach and a sprinkling of garlic granules. Froze the other half. Brilliant,
Awesome!! Thanks Sheila 🙂
Hey James, just made this for dinner for my family. My Italian mother used to make Gnocchis with her mom, and she said that these gnocchis are some of the best that she has ever had. I cannot wait to make these again!! Thanks for the post – we just so happened to have two cooked sweet potatoes leftover from the night before so this was perfect timing 🙂
Incredible feedback Ajay 🙂 thanks for sharing!
Made gnocchi yesterday for the first time ever with James’ Sweet Potato recipe (above). Super easy! And made even easier by microwaving the sweet potatoes as James suggested. I chose to use gf oats whizzed up fine to flour and initially thought the gnocchi would taste too oaty. But…when I fried some up today for lunch, with a homemade walnut pesto I had a go at making (again first time for that..all positive aspects of #stayathome), it was DELICIOUS!! Thanks James for another fab recipe!!
Thank you Charlotte, pleased to hear it worked with the oat flour too!
The best Ghnocci in town !