Oil-free Vegan Sweet Potato Gnocchi

Sweet Potato Gnocchi by An Unrefined Vegan

Gnocchi are pillowy-soft, plump little dumplings that love to soak up savory sauces – though the Italian translation, either knot, lump or knuckle doesn’t exactly make my mouth water. Gnocchi is a good pasta to make if you are like me and can’t seem to master the rolling out and cutting of typical pastas. I end up with goofy-shaped scraps, tangles of noodles and flour all over the place.

These dumplings are quite forgiving, freeze beautifully and cook very quickly. They’re delicious with a tomato-based sauce or with a light and buttery sage drizzle. And they are perfect for my Chik’n Soup with Greens & Sweet Potato Gnocchi

Vegan Chik'n Soup with Greens & Sweet Potato Gnocchi by An Unrefined Vegan

I call for one VeganEgg in this recipe, but I’ve also made this using a flaxseed “egg” with good results. For extra authenticity, get yourself one of those gnocchi boards.

Sweet Potato Gnocchi by An Unrefined Vegan

Sweet Potato Gnocchi by An Unrefined Vegan

Sweet Potato Gnocchi by An Unrefined Vegan

Sweet Potato Gnocchi by An Unrefined Vegan



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Oil-free Sweet Potato Gnocchi

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  • Author: Annie
  • Prep Time: 45
  • Cook Time: 15
  • Total Time: 60
  • Yield: 62 1x


Soft and pillowy egg-free, oil-free gnocchis that are just begging to soak up some delicious, savory sauce!


  • 2 sweet potatoes, baked, cooled and peeled
  • 6-ounces unsweetened non-dairy yogurt (I use homemade soy)
  • 1 VeganEgg egg* or 1 Tbsp. flaxseed meal + 3 tbsp. water (whisk together and set aside for a few minutes)
  • 1/4 cup nutritional yeast
  • 1 1/2 tsp. dried thyme
  • 1 tsp. ground black pepper
  • 1 1/2 tsp. salt
  • ~2 1/2 cups AP flour
  • 1/4 cup whole wheat pastry flour


  1. In a large bowl, mash the sweet potato and then add the yogurt and flaxseed meal mixture. Stir in the remaining ingredients – you may not need all of the AP flour, or you may need a little more – until a soft dough forms. Cover dough and let rest for about 15 minutes.
  2. Line two baking sheets with parchment paper. If you are going to cook the gnocchis right away, fill a big pot with water and bring to a rolling boil.
  3. Dust a work surface lightly with flour. Divide the dough into four pieces. Cover three pieces and roll the fourth into a log that is about 3/4″ in diameter (you may need to break the log down further to make handling easier).
  4. Now cut the log into pieces that are about 1-inch long. You can either roll each piece over the tines of a fork or on one of those handy-dandy gnocchi rollers. Alternatively, don’t use either method. They’ll cook up just fine without the lines. Place the dumplings on the prepared baking sheets. Proceed with the remaining pieces of dough.
  5. If cooking immediately, carefully drop the dumplings into the boiling water. They will sink, then rise as they finish cooking. Fresh gnocchi cooks fast. Scoop the dumplings up and drain them. It’s a good idea to cook gnocchi in batches so you don’t overcrowd the pot.
  6. Dress the gnocchis immediately with your favorite sauce and serve.


  • If you are going to freeze the gnocchis for later, first freeze the dumplings right on the pan – then transfer them to gallon freezer bags. (You can cook them directly out of the freezer – no need to thaw.)
  • *1/2 cup cold water + 1 Tbsp. VeganEgg powder.


  • Serving Size: 6
  • Calories: 305
  • Sugar: 3
  • Sodium: 644
  • Fat: 3
  • Saturated Fat: 1
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 58
  • Protein: 12
  • Cholesterol: 35

 These homemade gnocchi are perfect for my Creamy Chik'n Soup with Sweet Potato Gnocchi & Kale!

These homemade gnocchi are perfect for my Creamy Chik'n Soup with Sweet Potato Gnocchi & Kale!


45 thoughts on “Oil-free Vegan Sweet Potato Gnocchi

  1. biggsis

    Gorgeous! I’m impressed. They sound so good – especially like the sound of sage drizzle… and looking forward to the soup recipe! It’s cold and rainy here today so that would be perfect!

  2. Eileen

    These gnocchi look amazing! Now I’m dreaming of a bowl of fragrant garlic broth with wilted spinach and lots and lots of gnocchi floating around… 🙂

  3. infinebalance

    You have out down yourself! I’ve never attempted gnocchi — but it is one of my favourite pastas. Not sure I beleive you when you say they are “forgiving” I’m pretty sure they wouldn’t forgive me for the mess I might make.

  4. Cadry's Kitchen

    Gorgeous!! I just love gnocchi. I’ve made them from scratch a couple of times and was amazed, like you said, at how forgiving they are. But then I got lazy and started getting them from the freezer of my grocery store again! But oh my gosh, your pillowy sweet potato gnocchi are stunning and take them to another level.

  5. Sophie33

    Your sweet potato gnocchi look amazing, tasty & appetizing too! You know, I never made gnocchi from scratch before but I must change that & make your tasty looking recipe first! xxx

  6. Somer

    Saw this in the Temptivists Group and had to come back and look at it again. I thought I commented yesterday. I swear I typed something… Sorry, I’m lame! Seriously been thinking about gnocchi! I keep seeing butternut versions pop up. I think I like the sweet potato even better! That gnocchi board! Yeah… food blogger tools…. 😉

  7. thecrueltyfreereview

    I am always longing for the equipment and space to make my own pasta but I never think to make gnocchi, which requires only a little space and a fork. Thanks for the inspiration, and I can’t wait to see the recipe that you use them in!

  8. bridget

    Those gnocchi rollers look like the paddles my Mother used for butter making years ago. She would roll the butter into shapes just like your gnocchi.
    Bridget x

  9. narf77

    YUM! Wish I had seen this before I ate my very last sweet potato steamed with some veggie soup last night…I do have pumpkin though and am going to rustle up some pumpkin gnocchi for tonights soup. Cheers for a fantastic vegan version…I might have to mess about with it and see if I can’t make carrot gnocchi, spinach vegan gnocchi, and how about tomato gnocchi? Garlic gnocchi? or is that a step too far? 😉

      1. narf77

        Imagine garlic, tomato, spinach, pumpkin, rocket all mixed together in a bowl with some gorgeous sundried tomato pesto swirled through…EMMM! 🙂

  10. celestedimilla

    Gnocchi is my all time favorite Italian dish! I’ve only had sweet potato gnocchi once and it was lovely. I bet homemade sweet potato gnocchi is even better! I also want to thank you for checking out my blog and for following – I really appreciate it. Celeste:)

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