Name: Sweet Potato Gnocchi
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 ½ pounds (700g) orange sweet potatoes; 1 ¾ cups (220g) all-purpose flour, plus more for dusting; ½ teaspoon salt; Optional: pinch of nutmeg or black pepper for added flavor

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Soft, pillowy, and naturally vegan, sweet potato gnocchi is one of those dishes I love making when I want something cozy and comforting without too much fuss. With just sweet potatoes, flour, and a pinch of salt (plus optional spices), this Italian-inspired recipe comes together with minimal ingredients and maximum flavor. It’s perfect for chilly nights or when I want a homemade meal that feels special but is easy enough to whip up from scratch.

Sweet Potato Gnocchi

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ pounds (700g) orange sweet potatoes

1 ¾ cups (220g) all-purpose flour, plus more for dusting

½ teaspoon salt

Optional: pinch of nutmeg or black pepper for added flavor

Directions

I preheat my oven to 400°F (200°C). After washing the sweet potatoes, I pierce them with a fork and bake them directly on the oven rack for about 45 minutes, until they’re completely tender.

Once the sweet potatoes are cool enough to handle, I peel and mash them until smooth, then transfer the mash to a large mixing bowl.

I stir in the salt and any optional seasoning (a bit of nutmeg or black pepper is lovely), then slowly mix in the flour, forming a soft, slightly sticky dough. I try not to overwork it to keep the gnocchi tender.

On a lightly floured surface, I divide the dough into four portions. I roll each one into a long rope about ¾-inch thick.

I cut the ropes into 1-inch pieces, and if I feel fancy, I roll each piece over a fork or gnocchi board to create those classic ridges.

I bring a large pot of salted water to a boil and drop in the gnocchi in batches. When they float to the surface (after 2–3 minutes), I scoop them out with a slotted spoon.

I either serve them right away with my favorite sauce or give them a quick pan-fry in vegan butter with fresh sage for a golden, crispy finish.

Servings and timing

Servings: 4 servings

Prep Time: 25 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 15 minutes

Calories per serving: 230 kcal

Variations

I like adding a pinch of cinnamon or smoked paprika for a twist on the traditional flavor. Sometimes I mix in a little whole wheat flour or spelt flour for a heartier texture. If I want to make them gluten-free, I use a 1:1 gluten-free flour blend, although I have to adjust the amount slightly depending on how much moisture is in the sweet potatoes. For a protein boost, I occasionally stir in a spoonful of nutritional yeast or hemp seeds into the dough.

Storage/Reheating

If I have leftovers, I store cooked gnocchi in an airtight container in the fridge for up to 3 days. To reheat, I sauté them in a skillet over medium heat until they’re warmed through and slightly crispy. I can also freeze uncooked gnocchi: I lay them out on a baking sheet to freeze individually, then transfer to a freezer bag. When I’m ready to cook, I boil them straight from frozen—no thawing needed.

FAQs

How do I prevent the gnocchi from becoming too sticky?

I find that baking the sweet potatoes (instead of boiling) helps reduce moisture. I also add flour gradually, only as much as needed to form a soft dough. Too much flour will make the gnocchi dense, while too little can make them sticky.

Can I make the dough ahead of time?

Yes, I can prepare the dough a few hours in advance and keep it wrapped tightly in the fridge. I just try to use it the same day to keep the texture fresh.

What sauces pair well with sweet potato gnocchi?

I love using sage brown butter (vegan), a creamy cashew Alfredo, or even a light tomato sauce. The natural sweetness of the gnocchi pairs well with both savory and slightly sweet sauces.

Why are my gnocchi falling apart in the water?

This usually happens if the dough is too soft or not enough flour is added. I make sure to let the sweet potatoes cool and release steam before mashing so they’re not too wet.

Can I bake or air fry gnocchi instead of boiling?

I boil them first to set the shape, but then I sometimes toss them in a bit of oil and bake or air fry until golden and crispy—it gives them a great texture.

Conclusion

Sweet potato gnocchi is one of those recipes that looks impressive but is surprisingly simple to make. With just a couple of ingredients, I can enjoy a satisfying, plant-based meal that’s versatile and delicious. Whether I serve them with a rich sauce or keep things light and crispy, they always hit the spot. It's a perfect way to cozy up with something homemade and hearty.

📖 Recipe:

Sweet Potato Gnocchi

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Author: Cheryl
Total Time: 1 hour 15 minutes
Yield: 4 servings
Diet: Vegan

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Description

Soft, pillowy, and naturally vegan, sweet potato gnocchi is a cozy and comforting Italian-inspired dish made with just sweet potatoes, flour, and a pinch of salt. Easy to prepare and endlessly versatile, it’s perfect for chilly nights or when you're craving a homemade meal with minimal ingredients.

Ingredients

1 ½ pounds (700g) orange sweet potatoes

1 ¾ cups (220g) all-purpose flour, plus more for dusting

½ teaspoon salt

Optional: pinch of nutmeg or black pepper for added flavor

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Instructions

Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake directly on the oven rack for about 45 minutes, until completely tender.
Let the sweet potatoes cool slightly, then peel and mash until smooth. Transfer to a large mixing bowl.
Stir in salt and optional seasoning (nutmeg or black pepper), then gradually mix in the flour to form a soft, slightly sticky dough. Do not overmix.
On a lightly floured surface, divide the dough into four portions and roll each into a long rope about ¾-inch thick.
Cut each rope into 1-inch pieces. Optionally, roll each piece over a fork or gnocchi board to create ridges.
Bring a large pot of salted water to a boil. Cook gnocchi in batches; once they float (after 2–3 minutes), remove with a slotted spoon.
Serve immediately with your favorite sauce, or sauté in vegan butter with sage for a golden, crispy finish.