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2-Ingredient Sweet Potato Gnocchi

This is a super simple recipe for 2-Ingredient Sweet Potato Gnocchi. They are vegan and you’ll only need sweet potatoes and all-purpose flour! No kneading required, you can make the dough in your food processor.

Vegan Sweet Potato Gnocchi (2 ingredients)

My mom brought me a whole box of sweet potatoes (huge ones!) and I wanted to put them to good use. So this is the first one of the recipes made with the lovely sweet potatoes: Sweet Potato Gnocchi with only 2-ingredients.

Gnocchi are such a comfort food for me. And I don’t even care if they are smothered in a creamy sauce or pan-fried until crispy. I like them both ways.

If you have never made gnocchi from scratch, you can start with this basic vegan gnocchi recipe or jump right to these Sweet Potato Gnocchi – they aren’t hard to make at all. 2 ingredients. No kneading. You can make the dough in a food processor. No fancy equipment required. I also have a recipe for Crispy Pumpkin Gnocchi on the blog if you’re looking for more fall-inspired gnocchi recipes.

2-Ingredient Sweet Potato Gnocchi (vegan)

The Ingredients for Sweet Potato Gnocchi

These gnocchi are made with sweet potatoes (duh!) and all-purpose flour. I haven’t added any salt into the gnocchi dough, but rather added salt when pan-frying them with olive oil and cremini mushrooms. That way you have better control over how much salt you add.

I also added a few sprigs of fresh dill on top because 1) this is the only herb I have at the moment (I just moved and am still settling in!) and 2) sweet potato and dill is such a great combo.

How to make Vegan Sweet Potato Gnocchi

boiling sweet potato chunksStep 1: Peel the sweet potato, cut it in cubes and boil it until soft (it’s better to overcook than undercook!). Drain it. Rinse with cold water. Drain again.

boiled sweet potato in food processorStep 2: Add the sweet potato to your food processor.

mashed sweet potatoesStep 3: Pulse until mashed.

mashed sweet potatoes and flourStep 4: Add the flour and pulse again until it comes together in a ball.

sweet potato gnocchi doughStep 5: Feel free to add more flour if it’s too sticky.

sweet potato gnocchi dough Step 6: Transfer the dough onto a floured surface. Be generous with the flour. Form a ball.

making sweet potato gnocchiStep 7: Cut the dough into 8 pieces. Roll each piece into a rope.

making sweet potato gnocchiStep 8: Cut the individual gnocchi and roll them over a gnocchi board or fork to create the authentic look

sweet potato gnocchi pillows(or skip this step and make cute gnocchi pillows instead).

boiled sweet potato gnocchi Step 9: Bring a large pot with water to a boil. Transfer the gnocchi into the boiling water (work in batches) and let them cook until they swim on top. Use a skimming spoon to drain them, if you are not using them immediately rinse them under cold water and set aside.

2-Ingredient Sweet Potato Gnocchi (vegan)Now you can use the sweet potato gnocchi however you like. I pan-fried them until crispy in olive oil, added sliced cremini mushrooms, salt, and fresh dill. DELICIOUS.

Gnocchi FAQ

Can you freeze gnocchi?

Absolutely! After boiling them, drain them, rinse them under cold water, let them cool off, fill them into a ziplock bag or freezer-safe glass container and freeze for up to a couple of months. 

How to reheat frozen gnocchi?

If you want to use your frozen gnocchi, boil them in a pot of water again until they float on top (make sure to try one gnocchi so that they are not frozen in the middle), then pan-fry or add the sauce.  They are good as new! 

More Vegan Gnocchi Recipes

I hope you’ll enjoy this gnocchi dish as much as I do! You can always experiment with adding different herbs, spices, and add-ins!

Let me know if you give this recipe a try! I’d love to hear how it turns out for you.

If you don’t want to miss out on new recipes, subscribe to my weekly newsletter and follow me on Instagram and Facebook!

Cheers, Bianca

2-Ingredient Sweet Potato Gnocchi (vegan)

2-Ingredient Sweet Potato Gnocchi

Elephantastic Vegan
This is a super simple recipe for 2-Ingredient Sweet Potato Gnocchi. They are vegan and you'll only need sweet potatoes and all-purpose flour! No kneading required, you can make the dough in your food processor.
5 from 3 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Italian, Vegan
Servings 3 people
Calories 581 kcal

Ingredients
 
 

2-Ingredient Sweet Potato Gnocchi

  • 1 very large sweet potato (about 400g)
  • 2 1/2 cups all-purpose flour + more flour for dusting the workspace (be generous with the flour to avoid sticky dough)

Additional ingredients

  • 4 cremini mushrooms (per serving)
  • 1 tablespoon olive oil
  • salt to taste
  • fresh dill

Instructions
 

  • Peel the sweet potato, cut it in cubes and boil it until soft (it's better to overcook than undercook!). Drain it. Rinse with cold water. Drain again.
  • Add the sweet potato to your food processor. Pulse until mashed. Add the flour and pulse again until it comes together in a ball. Feel free to add more flour if it's too sticky. 
  • Transfer the dough onto a floured surface. Be generous with the flour. Form a ball. Cut the dough into 8 pieces. Roll each piece into a rope. Cut the individual gnocchi and roll them over a gnocchi board or fork to create the authentic look (or skip this step and make cute gnocchi pillows instead). 
  • Bring a large pot with water to a boil. Transfer the gnocchi into the boiling water (work in batches) and let them cook until they swim on top. Use a skimming spoon to drain them, if you are not using them immediately rinse them under cold water and set aside. 
  • Now you can use the sweet potato gnocchi however you like. I pan-fried them until crispy in olive oil, added sliced cremini mushrooms, salt, and fresh dill. 

Notes

Can you freeze gnocchi? Absolutely! After boiling them, drain them, rinse them under cold water, let them cool off, fill them into a ziplock bag or freezer-safe glass container and freeze for up to a couple of months. 
How to reheat frozen gnocchi? If you want to use your frozen gnocchi, boil them in a pot of water again until they float on top (make sure to try one gnocchi so that they are not frozen in the middle), then pan-fry or add the sauce.  They are good as new!

Nutrition

Calories: 581kcalCarbohydrates: 111gProtein: 15gFat: 8gSaturated Fat: 1gSodium: 617mgPotassium: 1155mgFiber: 6gSugar: 1gVitamin A: 2815IUVitamin C: 20.5mgCalcium: 87mgIron: 7.4mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Recipe Rating




Ariella

Sunday 22nd of March 2020

This was easy to follow but just tasted like straight up flour to me. I didn't go overboard with the flour but did have to reflour my work surface nonstop. Mixed feelings about this recipe, may try again. Making gnocchi may just not be for me.

Maria

Tuesday 15th of October 2019

Hi! Can I use sweet potatoes that I baked a couple days ago, i.e. leftovers that I need to use up?

Bianca

Monday 21st of October 2019

sure! I don't see why that wouldn't work :)

Cherrill wilson

Monday 30th of September 2019

Hi, i know you have listed a recipe for pumpkin gnocci, but could it work following the two ingredient recipe above? I have a mega glut of pumkins 😂

Lou

Friday 31st of May 2019

Perfect consistency - as recommended had to add a little flour but the pictures here helped because i knew what colour i was aiming for. Great recipe - gnocchi freezes well and recipe is easily multiplied to make batches!

Bianca

Monday 3rd of June 2019

Awesome! I'm so glad you liked them! :)

Ash

Wednesday 13th of February 2019

Hi there! Can this be frozen?

Bianca

Monday 4th of March 2019

Yes, you can! I just tried it out. I've added instructions on how to freeze and reheat frozen gnocchi in the post :)