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.
Course Main Course
Cuisine Italian, Vegan
Prep Time 30minutes
Cook Time 30minutes
Total Time 50minutes
Author Elephantastic Vegan
2-Ingredient Sweet Potato Gnocchi
1very largesweet potato(about 400g)
2 1/2cupsall-purpose flour+ more flour for dusting the workspace (be generous with the flour to avoid sticky dough)
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.
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!