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!
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.
Oil-free Sweet Potato Gnocchi
- Prep Time: 45
- Cook Time: 15
- Total Time: 60
- Yield: 62 1x
Description
Soft and pillowy egg-free, oil-free gnocchis that are just begging to soak up some delicious, savory sauce!
Ingredients
- 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
Instructions
- 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.
- 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.
- 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).
- 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.
- 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.
- Dress the gnocchis immediately with your favorite sauce and serve.
Notes
- 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.
Nutrition
- 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
I really want a gnocchi board in my life! looks so comforting, i’m jealous!
Isn’t it fun? My mom bought that for me as a joke, but it turns out, it’s great!
Can I say I didn’t even know those existed? Lol!
Sarah, meet gnocchi. Gnocchi, this is Sarah. 🙂
Those look yummy!
They go down real easy!
I like gnocchi but I’ve never heard of it being made with sweet potato before, it sounds and looks delicious!
Didn’t have a potato around :-).
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!
The sage w/ the sweet potato is wonderful! I don’t go that route very often because of the fat in the vegan butter – but every once in a while it really hits the spot.
I loveee gnocchi, it’s so soft and pillowy! I haven’t had it in foreverrr. This recipe sounds great, and I love the sweet potato swap out!
It’s just fun saying gnocchi. One of my cousins calls it knock-lee. Not sure where that came from…
YUM! Those look soooo delicious!!! Pardon my ignorance, but what is AP flour? Also, is whole wheat *pastry* flour important or could I use regular whole wheat flour?
Sorry, Susmitha! I should spell it out, but I’m lazy! AP=all purpose. I think you’d have no problems using whole wheat flour.
They are so beautiful Annie ! Sweet potato gnocchi, yum- what a great idea to use sweet potatoes! Another must try recipe 🙂
I love the color :-)!
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… 🙂
Whoa – THAT sounds incredible! Perfect w/ these little guys!
These look amazing! Going to have to add it to my list of things to make.
Hey – coincidentally, I made your chocolate cupcakes today (minus the red wine frosting, cuz I can’t ice to save my life)! Soooo chocolatey!
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.
You continue to inspire me with your recipes. Btw, that’s a neat gnocchi roller!
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.
Yum!!!
That sums it up nicely ;-)!
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
Thanks, lady! You’ll love making your own – so much better than what you can get in the store.
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…. 😉
Dude, that’s hilarious, cuz I coulda sworn that you commented, too! Hehe – guess I’m just programmed.
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!
Nope, no need for anything fancy for gnocchi. True peasant food! But so much tastier than store-bought.
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
I’ve seen those – yes, exactly! I wonder if it was purely decorative or if there was some other reason?
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? 😉
Yes, yes and yes to all of your gnocchi ideas!! Maybe for the Virtual Vegan Potluck ;-)??
Imagine garlic, tomato, spinach, pumpkin, rocket all mixed together in a bowl with some gorgeous sundried tomato pesto swirled through…EMMM! 🙂
Haha, I’m calling them knuckles from now on! 🙂
Hehe :-)!
LOL I am NOT buying a gnocchi board!!! But it did make them look so pretty. I am already imagining these with pesto, or a chilli and tomato sauce and lots of toasty pinenuts. 😀 xx
Hehe, no – skip the gnocchi board. They taste just as good without the fancy lines.
I’m figuring I’ll just squish em a little with a fork! 😀 xx
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:)
Aren’t gnocchi the best?!
You’re welcome :-)!
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