Sweet potato gnocchi with a creamy (vegan) sauce is happening. Not only is this recipe vegan, but it’s also paleo and whole 30! It’s such a great dinner recipe the whole family will love.
Have you ever had sweet potato gnocchi? Most people have had traditional gnocchi so I can’t wait to share this recipe with you today! You’re going to love this sweet potato version.
What is sweet potato gnocchi?
Sweet potato gnocchi is a potato-based pasta recipe. Traditional gnocchi is made with russet or yukon gold potatoes, but this recipe is made with sweet potatoes so it’s packed with fiber and vitamins/minerals.
Because sweet potatoes are also whole30 and paleo, I wanted to make this recipe that way too. Traditional gnocchi is made with bleached flour, but I used cassava flour here to make it extra healthy.
Who sells sweet potato gnocchi?
If you don’t want to make your own sweet potato gnocchi, you can buy it from the store. Trader Joes has a great option, but it isn’t dairy free or gluten free. You can use the pre made version if you want to save some time, but it will not be paleo approved!
Is sweet potato gnocchi good for you?
I’ve shared this already, but yes, this sweet potato gnocchi recipe is very good for you! It’s packed with healthy carbs, healthy fat, vegetables and protein. It’s definitely a complete meal that will warm you up and keep you satisfied. I don’t even think anyone will realize it’s healthy!
If you follow a vegan, paleo, gluten free, or whole30 diet, this recipe is for you!
How do you make sweet potato gnocchi?
Start by boiling the potatoes with the skin off. Then mix it with the flour and turn out onto a well-floured surface. Divide the dough into quarters then roll into 1-inch ropes and then cut into one inch pieces.
Bring the large pot to a boil with more water and drop the gnocchi in. Once the gnocchi floats to the top (about 1 minute), remove and place it on a baking sheet. Repeat until all the gnocchi is boiled.
Next, heat a large skillet with olive oil over medium heat. Place the gnocchi in the pan and sear on both sides for 1-2 minutes, or until each side is golden brown. Remove from pan and set aside.
To make the sauce, saute onion and garlic in a pan until translucent. Add the rest of the ingredients and bring the sauce to a boil for 1-2 minutes to thicken. Stir in spinach and cook until it wilts then add the gnocchi back in and stir to coat.
Read this step by step guide on how to make gnocchi.
What sauce is gnocchi served with?
The best sauce to serve with gnocchi is a creamy sauce. You can also serve a tomato sauce if you want. This DF creamy arrabbiata sauce would be great with it too.
I love this sweet potato gnocchi sauce because it’s thick and flavorful. It pairs so well with the rosemary and thyme! The thick sauce coats the gnocchi and makes it such a healthy comfort food!
What do you eat gnocchi with?
In addition to the cream sauce, I like to eat my gnocchi with some protein and veggies to make it a complete meal. This recipe is made with onion, spinach, mushrooms, fresh herbs and kielbasa sausage for a creamy, veggie-filled sauce.
If you want to make this vegan: just leave out the kielbasa sausage!
If you make sweet potato gnocchi with a creamy sauce, veggies and protein you can’t go wrong!
Can you freeze sweet potato gnocchi?
Yes you can freeze sweet potato gnocchi! You can either freeze it before you boil it or freeze it after you boil it and let it cool down. If you want to make a portion of this recipe ahead of time, I recommend doing this.
If you freeze the sweet potato gnocchi after you mix it with the sauce, the sauce could separate after being thawed. If you make the gnocchi ahead of time and freeze it, this recipe only takes about 20 minutes to put together!
If you love this recipe, don’t forget to follow me on Pinterest and save this pin for later!
More sweet potato recipes:
- How to make gnocchi with two ingredients
- Taco stuffed sweet potatoes
- Slow cooker sweet potato beef stew
- 2 tablespoon olive oil
- 1/2 yellow onion chopped
- 1 cup mushrooms (optional)
- 3 large garlic cloves
- 1 can full fat coconut milk
- 1 tablespoon tapioca flour
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 1/2 teaspoon sea salt
- ¼ tsp pepper
- 2 cups fresh spinach
- 4 Aidelle’s Andouis sausages
To make the gnocchi, start by boiling your potatoes. Remove the skins from 4 pounds (about 4 large) potatoes. Cut into chunks and place in a large stock pot. Add warm water until all of the potatoes are completely submerged. Bring the water and potatoes to a boil over high heat then let them boil, uncovered, for 18-20 minutes, or until the potatoes are easily pierced with a fork. Strain the potatoes and place them in a large mixing bowl.
Next, combine the steamed potatoes and flour in the large mixing bowl. Stir together using a wooden spoon. When it gets difficult to stir, switch to using your hands. Mix and knead until all the flour is combined and the dough starts to form a ball. Dough will be somewhat sticky.
Turn the dough out onto a well floured surface. Use either more oat flour or cassava flour, depending on which one you're making! Divide the dough into 4 equals parts. Take one part and set the other three aside. Roll the dough into a long rope with a 1 inch diameter. Starting at one end, cut the dough into 1 inch pieces and set aside. Repeat this process with the other 3 portions of dough. You can make mini fork marks on each gnocchi at this point if you want to, but it's optional.
Fill the same stock pot from the potatoes with water about half way full. Add a pinch of salt and heat on high, uncovered until boiling. While it's heating, place a large baking sheet next to the stove to set the cooked gnocchi on. Once it's boiling, add 1/4 of the gnocchi to the water. The gnocchi will sink to the bottom. Once they float to the top of the water remove them with a slotted spoon and place on the prepared baking sheet. Repeat the process with the rest of the gnocchi.
Heat a large skillet over medium heat and add 1-2 tablespoons of olive oil, coconut oil or ghee to it. When it's hot, add the gnocchi and allow to sear on one side for 1-2 minutes, or until golden brown. Flip over and repeat the process on the other side. Remove from pan and set aside.
To make the sauce, add olive oil to a large saute pan and turn to medium-high heat. Add the onion and garlic and cook until translucent, 2-3 minutes. Add the rest of the ingredients and bring the sauce to a boil for 2-3 minutes to thicken. Stir in spinach and cook until it wilts then add the gnocchi back in and stir to coat.
Serve immediately or store in an airtight container in the refrigerator for 3-5 days.
If you use the oat flour and tapioca flour, the recipe is not paleo and whole30 but it is gluten free. You must use the cassava flour option for the whole30 version. You can usually find cassava flour in your local health food store or WholeFoods.
This recipe was inspired by Paleo Gluten Free Eats!