Description
A comforting, plant-based twist on a classic Italian favorite pillowy vegan sweet potato gnocchi, simple to make and full of flavor.
Ingredients
Scale
- 2 large sweet potatoes (about 500g)
- 1 ½ cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1/2 teaspoon nutmeg (optional)
- 1 tablespoon nutritional yeast (optional)
- 1 tablespoon olive oil (optional)
- Freshly ground black pepper, to taste
- Fresh sage leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and place on a baking sheet. Bake for 45–60 minutes until tender.
- Let sweet potatoes cool slightly, then peel and mash until smooth.
- On a clean surface, mix mashed sweet potatoes with flour, salt, and nutmeg. Knead gently into a soft, slightly sticky dough.
- Divide dough into four parts. Roll each into a long rope about ¾ inch in diameter.
- Cut ropes into 1-inch pieces. Optionally, roll pieces over a fork to create ridges.
- Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float, about 2–3 minutes. Remove with slotted spoon.
- Optional: Heat olive oil in a skillet over medium heat. Sauté gnocchi until golden brown on both sides.
Notes
Avoid over-kneading the dough for tender gnocchi. Cool sweet potatoes completely before mixing to prevent stickiness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan, sweet potato, gnocchi, Italian, plant-based, healthy