Sweet Potato Gnocchi Recipe
Meet your new favorite carb crush — this Sweet Potato Gnocchi is soft, dreamy, and dangerously addictive. It’s cozy, golden, and tastes like autumn decided to move in permanently. You’ll mash, mix, and roll your way to pure comfort while pretending you’re in a fancy Italian kitchen. Each pillowy bite melts like self-care on a plate — minus the drama. Perfect for dinner dates, lazy weekends, or impressing yourself (again). Grab your fork, channel your inner chef, and let’s make pasta magic — no eggs, no dairy, just 100% vegan goddess energy.

Sweet Potato Gnocchi Recipe
Ingredients
Method
- Boil sweet potatoes until soft, about 15 minutes. Drain, peel, and mash them until smooth.
- Let them cool slightly — patience, darling, it’s worth it.
- Add salt, pepper, olive oil, and nutritional yeast (if using). Mix well.
- Gradually add flour, combining until a soft dough forms — not sticky, not dry, just perfect.
- Transfer to a floured surface and divide into smaller portions.
- Roll each portion into a long rope about ½ inch thick.
- Cut into small 1-inch pieces and use a fork to gently press ridges.
- Bring a pot of salted water to boil and drop the gnocchi in batches.
- When they float to the surface, they’re done — rescue them immediately!
- In a pan, melt vegan butter and sauté the cooked gnocchi until lightly golden.
- Garnish with fresh sage and serve hot with confidence.
Notes
Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 8 g
- Saturated Fat: 2 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 6 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 210%
- Iron: 9%
- Calcium: 6%
- Vitamin C: 15%
- Magnesium: 7%
Additional Notes / Tips
- Bake the sweet potatoes instead of boiling for a deeper flavor.
- Don’t overwork the dough — soft hands make soft gnocchi.
- Toss with pesto, marinara, or garlic “butter” sauce for variety.
- These freeze beautifully — make extra for lazy days.
- Pairs perfectly with wine, candles, and your favorite playlist.








