Vegan sweet potato gnocchi
Vegan sweet potato gnocchi made from soft-cooked sweet potato and plain flour. An Italian dinner tossed in olive oil with sage.
At a glance
- Serves 2
- Prep time: 30 min
- Cooking time: 15 min
- Total time: 45 min
- Calories: 580 kcal per serving
- Protein: 12 g
- Fat: 16 g
- Carbs: 90 g
Ingredients
- 500g sweet potato
- 200g plain flour
- 1 tsp nutmeg
- 3 tbsp olive oil
- 1 bunch of sage
Method
You’ll need: frying pan · saucepan · chopping board · knife · sieve · potato masher
- Peel the sweet potatoes, cut them into cubes and cook them in lightly salted water until soft.
- Drain off the water, let the potatoes steam dry well and mash them with a potato masher to a smooth purée.
- Quickly knead the plain flour and grated nutmeg into the lukewarm purée until the dough is soft and easy to shape.
- Roll the dough into long ropes on a floured work surface and cut them into even gnocchi.
- Cook the gnocchi in simmering water until they float to the top. Then toss them in a frying pan with the olive oil and sage leaves.
Good to know
Making gnocchi yourself is really satisfying work. The sweet potato gives them not only a bright orange colour but also a great texture.
Swaps
Plain flour → spelt flour (for a slightly nuttier flavour; you shape the dough exactly the same way).
Cooking tips
Never knead the dough for too long. The more you work it, the more gluten develops and the gnocchi turn rubbery when cooked.
Storage
Raw gnocchi freeze really well. Lay them side by side on a board, freeze until firm, then put them all in a bag.
Allergens
Contains gluten. Completely lactose-free and nut-free.
Frequently asked questions
Can you freeze sweet potato gnocchi?
Raw gnocchi freeze really well.
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