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.
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.
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
Gnocchi FAQ
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.
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.
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Cheers, Bianca
2-Ingredient Sweet Potato Gnocchi
Ingredients
2-Ingredient Sweet Potato Gnocchi
- 1 very large sweet potato (about 400g)
- 2 ½ 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.
Cassie says
Looks so good! Any recommendations for my gluten free people in the household?
Bianca says
Sorry, I haven't tried gf gnocchi yet!
Lisa says
I just made them with garbanzo flour (grain & gluten free). I may have added too much flour because the dough was crazy sticky but they did work! I will try green banana flour next time.
Ash says
Hi there! Can this be frozen?
Bianca says
Yes, you can! I just tried it out. I've added instructions on how to freeze and reheat frozen gnocchi in the post :)
Lou says
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 says
Awesome! I'm so glad you liked them! :)
Cherrill wilson says
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 😂
Maria says
Hi! Can I use sweet potatoes that I baked a couple days ago, i.e. leftovers that I need to use up?
Bianca says
sure! I don't see why that wouldn't work :)
Ariella says
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.