Vegan Gnocchi Recipe (Gluten Free) – Jarastyle

Homemade vegan gnocchi is easily made in 30 minutes! This 6 ingredient recipe is pillowy soft and melts in your mouth. Bonus, it’s also gluten free!

This gnocchi recipe uses potatoes as a base to get that perfect fluffy texture. You can also pan fry them after to get the crisp around the edges. Pair with your favorite sauce for an incredible meal!

This post was originally published on September 17, 2020.

This is probably my family’s favorite meal. We love to top it with fresh tomato marinara, vegan Alfredo sauce or vegan bolognese!

Ingredients

Making your own vegan gnocchi is not as hard as you may think, so don’t be intimidated! It’s a great way to control the ingredients, keeping things on the healthier side. Plus, it’s a fun activity to get the kids involved in- they’ve had practice with Play-Doh I’m sure!

This recipe for sweet potato gnocchi uses a handful of healthy plant based ingredients:

• Sweet Potato – this particular recipe uses sweet potatoes for added flavor, however practically any potato will work. Russet potatoes are commonly used, as well as yukon golds. Cook and skin the potato, then use a potato masher, potato ricer, or fork to mash it up.
• Gluten-free flour – a blend of almond flour, brown rice flour, and tapioca starch stand in place of the all purpose flour.
• Garlic powder – this adds some extra flavor, you can leave it out if you prefer, or try other seasonings such as fresh herbs.
• Salt

Sweet Potato Gnocchi Sauce

One of the reasons gnocchi is so wonderful is because it’s so versatile! You can use almost any sauce for gnocchi. Try this recipe with any of the following vegan and gluten free sauces:

Preparation Tips

• If the dough is too sticky to handle while rolling it out you can knead in extra flour.
• Baking vs boiling: baking the potatoes is the best way to cook potatoes for gnocchi.
  • Boiling could introduce too much moisture to the potato which can affect the dough consistency.
  • Plus, after baking it’s easy to peel the skin away!
• If the fork flattens the gnocchi dough too much, simply pinch the sides to plump it back up.
• Sautéing isn’t necessary, but it does give a nice crispy texture on the outside while preserving the soft inside.
• If you prefer softer gnocchi, simply boil then mix with your sauce.
• Boil the dumplings just until they begin to float.

Make Ahead and Storage Tips

• Prepare the vegan sweet potato gnocchi ahead of time for an easy weeknight dinner by boiling and then storing in an airtight container in the refrigerator until you’re ready to serve.
• Store leftover gnocchi in an airtight container in the refrigerator for up to 5 days.
• It’s best to freeze gnocchi before it’s cooked.
  • Place the shaped dough on a cookie sheet in a single layer and freeze until solid.
  • Then transfer to an airtight freezer safe container and freeze for up to 6 weeks.
  • To cook, carefully place the frozen gnocchi directly in boiling water and boil until they float.
• The best way to reheat gnocchi is by sautéing in a pan with oil, then tossing in warm sauce!
• You can also reheat in a microwave safe dish at 30 second intervals until desired temperature is achieved.

Common Questions

What is gnocchi?

Gnocchi is an Italian pasta shaped into dumplings, traditionally made from potatoes, flour, and egg. This recipe is vegan and gluten-free, so there is no egg, and I’ve used gluten free flours.

Can you freeze gnocchi?

Yes! Gnocchi can be frozen for up to 6 weeks, see above for the best method.

Is potato gnocchi healthier than pasta?

Essentially, yes. Gnocchi gets much of its substance from potatoes instead of flour. Plus, since this gluten-free gnocchi recipe contains all whole food ingredients, it’s healthier than your standard pasta.

More Vegan Pasta Recipes

If you enjoy this sweet potato gnocchi recipe, check out these other plant based recipes:

Vegan Gnocchi Recipe (Gluten Free)

Sophia DeSantis

Homemade vegan gnocchi is easily made in 30 minutes! This 6 ingredient recipe is pillowy soft and melts in your mouth. Bonus, it’s also gluten free!

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Prep Time 25 minutes mins

Cook Time 5 minutes mins

Total Time 30 minutes mins

Course 30 Minutes or Less, Main Course

Cuisine Italian

Servings 4

Calories 169 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

• 1 cup cooked sweet potato , or regular potato
• ½ cup fine grained almond flour
• ¼ cup brown rice flour
• ¼ cup tapioca starch
• ¼ teaspoon garlic powder
• ¼ teaspoon sea salt

Shop Ingredients on Jupiter

Instructions 

• Add all ingredients into a bowl and mix with your hands until you get a nice ball of dough.

• Break the dough into 4 equal parts.

• Roll out each part into long pieces about ½ to ¾ inch thick. If your potato is on the wetter side you may need to add a little extra flour so it doesn’t stick. If it’s on the dry side, you can wet your hands and massage the dough until it is the perfect moisture. I didn’t need to roll with flour to prevent sticking as my dough was perfect in moisture.

• Cut each one in 1 inch pieces.

• Using a fork press down to get the lined texture on the top. You will need to pinch the piece back into a thicker shape as the fork will flatten it a bit.

• Bring a pot of water to a boil. Carefully drop gnocchi into the pot.

• When they are ready, they will rise to the top. This takes about 5 minutes or so. Using a slotted spoon get out the gnocchi that float up and place on a plate.

• If you want to get a crisper outer edge, sauté the gnocchi in a pan with a touch of oil, but this is fully optional.

• Serve with sauce or topping of choice!

Notes

• You can cook your potato in the microwave, oven or boil it. If you boil it keep in mind that it will be more wet and you may get too wet of a dough so you will need more flour. I recommend oven or microwave.
• I tested this with regular potato, white sweet potato and orange sweet potato with great results.
• If you want to make this nut free, I tried it using sorghum flour and got a pretty good result. The taste was a little different as was the texture, but an option for a nut free version
• This makes about 58 gnocchi.

Tips to prep ahead:

• Have your potato cooked and ready to use.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 169kcalCarbohydrates: 24gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 149mgPotassium: 141mgFiber: 3gSugar: 2gVitamin A: 4717IUVitamin C: 1mgCalcium: 39mgIron: 1mg

Nutrition and metric information should be considered an estimate.

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