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Sweet Potato Gnocchi in black frying pan. Pan is displayed on white background.
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4.91 from 55 votes

Sweet Potato Gnocchi

Not only are these 2 ingredient Homemade Sweet Potato Gnocchi gluten-free, vegan and simple to make, they taste delicious and I can guarantee you'll be making them time and time again!
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Dinner, Lunch
Cuisine: British, Italian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 Servings
Author: James Wythe

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)
Metric - US Customary

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!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In a sealed container in the fridge for up to 3 days. Reheat in the pan before adding sauce.
To Freeze: These Sweet Potato 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.
Tip 1: If you don't have time to roast the sweet potato then stick it in the microwave for 8 minutes.
Tip 2: Make sure to mash the sweet potato flesh really well to remove any lumps.
Tip 3: Using a floured work surface helps to stop it sticking.

Nutrition

Calories: 355kcal | Carbohydrates: 36g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Fiber: 0.4g | Sugar: 11g