I’ve heard so many praiseworthy things about gnocchi. It’s a potato-ey pasta that’s sweet, pilowy, tender, and melts in your mouth like the last drop of an ice cream scoop. So obviously I knew I just had to try it out! However, like many of you, I’m not one for long recipes. I love cooking, but I just don’t have the time to be in the kitchen all night long. Between school, homework, and playing basketball I’m completely swarmed! I know what you may be thinking: “Then how the heck are you motivated to cook all these recipes with so many other things going on?!” For me, cooking is like a form of therapy. It’s peaceful, involves creativity, allows your mind to focus, and you get to eat your results! I mean who doesn’t love that?
The other day I was looking into how to make gnocchi, and I realized that it really isn’t as complicated as it looks and sounds! In fact, it’s one of those dishes that you can present to your family and friends, and they’ll be all like: “Oh my gosh, pasta from scratch! You’re so talented!” Which of course is an obvious statement, but it’s nice to be reminded of it every once in a while. This is the kind of recipe that makes you look like you just walked off of Chopped, but really, you’re just a hungry hippo that was craving some healthy comfort food. Nobody will actually believe that you made your own homemade gnocchi, I’m serious! In fact, when I told my mom I’d be making sweet potato gnocchi, this was her response:
“Okay just send me a list of ingredients to get from the store and I’ll see if I can stop by.”
“What do you mean? We have all the ingredients.”
“No, we don’t have any gnocchi.”
“Mom, I’m making the gnocchi from scratch”
That’s right folks, I’m now a professional Italian chef after effortlessly making this amazing pasta dish, and you’re about to be too! But really, it’s so easy! It’s probably even quicker than boiling store bought pasta (as long as you have the sweet potatoes baked ahead of time).
Now’s probably the time that I should be telling you all about how I’ve been cooking gnocchi in my Grandma’s kitchen since I could walk. Then, I’ll happily list all of our memories that we’ve made as we’ve smiled at each other with flour-dusted hands – except that’s not true at all. While none of my “early cooking” stories involve Italian grandmothers, I have plenty about beloved order-out pizzas and pb&j sandwiches! If I’m being completely honest, I’ve never actually made pasta from scratch before. Crazy, isn’t it? Believe me I’ve definitely wanted to, but the whole process seems like a giant train wreck just waiting to happen. From the eggs, to the rising of the dough, to the precise cooking time – who knows what could go wrong! Good news: this recipe has no eggs in it, it cooks super quickly, and you don’t have to wait for the dough to rise! It’s almost too perfect!
I used spelt flour in this recipe because it’s rich in minerals, high in fiber and protein, provides all the benefits of ancient grains, and is easily digestible for people with wheat intolerance. If you don’t have spelt flour, it can easily be substituted with whole wheat flour, or even all-purpose flour (although that would strip away most of the health benefits). Unfortunately, spelt flour isn’t gluten free. But don’t worry! There’s plenty of gluten free flours that I recommend using for this recipe. Amaranth flour, brown rice flour, quinoa flour, and buckwheat flour all are excellent gluten free substitutes for spelt flour in this gnocchi.
One bite of this gnocchi and I could already feel my tastebuds swimming in my mouth, oozing with flavor! The warm spices melt perfectly into the filling, delicious sweet potato. It almost tastes like a bite-sized ball of french toast! This is definitely a new favorite recipe, and I’m so looking forward to many family homemade pasta nights to come! The best part is that these bites of pillowy sweetness are completely vegan, whole 30 approved, and paleo! But of course, no one needs to know :). All they’ll be tasting is pure deliciousness, and there’s nothing wrong with that!
If you make this recipe please tag me on Instagram @myplantedplate or email me at email@example.com! I’d love to see your delicious recreations, and I’ll make sure to feature some of them on my weekly email newsletter which you can subscribe to by clicking the button that says; “Click Here to be Updated With Every New Post!” On the top and bottom of this page 🙂 I hope you enjoy this delicious gnocchi as much as I did!
Vegan Sweet Potato Gnocchi
Yield 4 servings
Feed your pasta cravings with this melt-in-your-mouth sweet potato gnocchi! It only has 4 ingredients, but packs in a ton of health benefits!
- 2 baked sweet potatoes
- 2 cups spelt flour
- ⅛ tsp nutmeg
- ⅛ tsp cinnamon
- 1/2 tsp salt
- To bake the sweet potato, preheat your oven to 400º F. Pierce both sweet potatoes several times with a fork, wrap them in aluminum foil, and place them in the oven for 45 minutes. Don’t have the time? Pierce the sweet potatoes and put them in the oven for 8 minutes, flipping halfway.
- If you want to leave the skin on (like me) for extra nutrients, blend the sweet potato in a bowl with a hand-held blender. If not, scoop out the sweet potato and mash it with a fork. Then, add in the cinnamon and nutmeg.
- Add spelt flour to sweet potato mixture and knead dough with hands. Roll into a dough ball, then break into 4 quarters.
- On a floured surface with floured hands, roll each quarter of the dough into a long hot dog looking shape. Then, use a knife to slice the log into 1-inch long squares.
- Bring a large pot of salted water to a boil. Test with one piece of gnocchi. After 2-3 minutes it should float to the surface. After testing, drop in all of your gnocchi into the boiling water.
- After they float to the top, drain them using a slotted spoon, rinse under cold water, and set aside. If you want to make grooves in your gnocchi, press the tips of a fork onto each gnocchi square/ball.
- Serve them with whatever you wish and enjoy! Let me know if you want to see a recipe for healthy gnocchi sauces 🙂
- You can also use a regular blender to blend the sweet potatoes with their skin on. I prefer a hand held blender for this because it doesn't require the extra effort of scooping out the sweet potato from the blender to a bowl.
- I recommend leaving the skin on your sweet potatoes because that's where most of the nutrients are! Don't worry, it won't change the taste 🙂
- Spelt flour can be subbed for whole wheat flour or all purpose flour. For gluten free options amaranth flour, quinoa flour, brown rice flour, and buckwheat flour all work great.
Serving Size 1 bowl (about 15 pieces)
Amount Per Serving
% Daily Value
Total Fat 1.3 g
Saturated Fat 0.2 g
Sodium 314 mg
Total Carbohydrates 55.4 g
Dietary Fiber 9.3 g
Sugars 4 g
Protein 9.4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.