Vegan Sweet Potato Gnocchi

Homemade Vegan Sweet Potato Gnocchi is one of my favorite dishes to make and eat. They’re surprisingly easy yet so delicious. Finished in an herbed butter sauce, these gnocchi are bursting with fall flavors.

Traditional gnocchi are made with flour, egg, and potato. This plant-based twist omits the egg entirely and uses only 3 basic ingredients – sweet potato, flour, and salt. So easy.

This recipe may look and sound intimidating, but I promise anyone can make it.

Serve with homemade Vegan Italian Bread or Vegan Garlic Bread for a complete meal. 

For more delicious vegan pasta dishes, try this Roasted Chickpea Lemon Pasta, Vegan Cacio e Pepe, or Easy Vegan Lasagna.

Why You’ll Love Vegan Sweet Potato Gnocchi

• Simple yet impressive – All you really have to do is mix cooked sweet potato and flour together and you have a beautiful gnocchi dough ready to cook. No fancy skills required.
• Customizable – Get creative with which herbs you use for the butter if you want a different vibe. Or change up the potato all altogether – ube anyone? Yum!

Ingredients For Vegan Sweet Potato Gnocchi

• Sweet Potato – You can swap for purple or any potatoes. You could even swap for pumpkin if you are looking for an even more fall-vibes flavor.
• Flour – I prefer all-purpose flour for these even though you will see some recipes suggest 00 flour or semolina flour. Because the sweet potato contains so much moisture, I find that the finer flours require much higher amounts to create a workable dough, so I stick with all-purpose.
• Salt – Just a pinch in the dough to liven the flavors.
• Vegan Butter – Any vegan butter works. Swap for regular butter if you are not vegan.
• Sage & thyme – I always prefer fresh herbs for dishes like this, but you can swap dried in a pinch.

Helpful Equipment For Vegan Sweet Potato Gnocchi

• Large mixing bowl
• Potato masher
• Large baking sheet – For baking the sweet potatoes
• Large stock pot – For boiling the gnocchi
• High-walled Sauté pan
• Herb Roller (optional)
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How to Make Vegan Sweet Potato Gnocchi

Cook the Sweet Potatoes

I prefer baking my sweet potatoes for the best flavor. To do so, scrub the sweet potatoes and pat dry with a towel. Pierce in several places with a fork and place on a parchment-lined baking sheet. Bake at 400 degrees Fahrenheit for 30-35 minutes.

If you are short on time, you can also cook the sweet potatoes in the microwave. Again, wash and pat the potatoes dry, then pierce in several places with a fork. Microwave for 5 minutes. If the potatoes are not done after 5 minutes, continue to heat in 30-second increments until they are tender throughout.

I do not recommend boiling your sweet potatoes as that will add more moisture and require significantly more flour to make a workable dough.

Make the Gnocchi Dough

Once the potatoes are cooked, remove them from the oven and allow them to cool just long enough that you can handle them comfortably.

Remove the skins and place the potatoes in a large mixing bowl. Mash the sweet potatoes until they are smooth.

Add the flour 1/2 cup at a time, mixing with a spoon or kneading by hand until a cohesive dough has formed.

Form the Gnocchi

Once the dough has formed, shape it roughly into a ball and divide the ball into 4 equal pieces.

Roll each piece of dough into a long, thin tube. Cut each tube into 1-inch sections.

You can leave the gnocchi as is after cutting or roll each on the back of a fork for the traditional ridged look.

While you are shaping the gnocchi, bring a large pot of salted water to a boil.

Cook the Gnocchi

Once you have shaped all of your gnocchi, drop them carefully into the boiling water in sections. Cook for 2-3 minutes or until the gnocchi float to the top of the water.

Make the Herb Butter

In a high-walled sauté pan, melt the vegan butter. Use an herb roller to mince the fresh herbs, then add them to the butter.

Mix it all up

Once all the vegan butter is melted and the herbs have cooked down for 1-2 minutes, add the cooked gnocchi to the pan and saute for 3-5 minutes on each side until the gnocchi get a nice, slightly browned, crispy outside.

Serve and enjoy!

How to Serve Vegan Sweet Potato Gnocchi

These Sweet Potato Gnocchi are delicious all on their own. You can skip the herbed butter sauce and go for a traditional pasta sauce or try my Garden Veggie Pasta Sauce.

Serve with Homemade Italian Bread or Vegan Garlic Bread to complete the meal.

How to Store Vegan Sweet Potato Gnocchi

• Fridge: Store for 3-5 days in an air-tight container in the refrigerator.

More Tips for Making Vegan Sweet Potato Gnocchi

• Not Vegan? Add 1 egg to the dough. You will need to adjust the amount of flour used as well. Or serve with parmesan cheese.
• Gluten-Free? I have not tried this with gluten-free flour, but I suspect a 1:1 gluten-free baking flour replacement would work. If you try it, let me know how it works out!

Frequently Asked Questions About Vegan Sweet Potato Gnocchi

What can I use instead of sweet potatoes?

You can use regular potatoes, purple potatoes, or even another type of squash like pumpkin or mashed acorn squash. You will need to adjust the amount of flour used depending on the type of potato or squash used.

Can I freeze gnocchi?

Yep! Freeze these bad boys up to 3 months in an air-tight container. Thaw in the refrigerator, then pan fry or air fry to reheat with a crispy finish.

Last Updated on February 14, 2025