I’ve been eating Italian food for as long as I can remember. These vegan sweet potato gnocchi are definitely satisfying that craving. They are filling, melt in your mouth goodness.
Out of everything that I found difficult when I became vegan, Italian food was certainly one of the things that I’ve missed the most. Pizza. Good Italian wood-fired pizza. But now with places like Gigi Pizzeria in Sydney, it’s all possible!
If you live in Sydney or are visiting there, you will not regret visiting this amazing Italian eatery. The inevitable long line is totally worth it.
Over the years, I’ve had my fair share of different types of gnocchi, and I must say that there’s nothing quite like making it from scratch at home. I didn’t think that it would be possible to make it using gluten-free flour, as they all have different consistencies, textures, and flavours.
I do use an all-purpose gluten-free flour for most of my dishes that call for it these days and find that it works well every time. I’ll typically use the Bob’s Red Mill all-purpose blend.
I normally make gnocchi when I have leftover mash but using sweet potato gives it more depth in flavour especially when you bake the potatoes whole first.
A few tips to make these vegan sweet potato gnocchi
The secret to a great smooth consistency is to blend it in a food processor. I used to do it by hand, but it turns out much better when blended.
If you have children, this is a great dish to get them involved in! You can also use regular plain flour for this recipe; it will work just as well.
I originally posted this recipe with roasted cherry tomatoes and fresh rocket, but as we are going through our archives and based on our goal for the year shared in this post, I felt that this recipe needed a refresh.
The red pepper tomato sauce is so simple, but the flavours achieved are amazing. It doesn’t take extra time to make it as it’s done during the time when the sweet potatoes are in the oven.
Can you freeze these gnocchi?
Yes you can easily freeze these sweet potato gnocchi. After you have cut them into size and before boiling them, pop them in the freezer. When you’re ready to use them, pop them straight into the pot of boiling water and cook as instructed in the recipe.
Just keep in mind that if you don’t freeze them flat, they will stick together. An idea is to freeze them for around an hour first on a backing tray and then add them to your freezer-friendly container. That way they will not stick together into a clump.
It’s pretty simple, right? Try experimenting with adding herbs or spices into the dough mix for some extra flavour. This would have to be one of my favourite Italian dishes.
How about you? What Italian dish have you transformed into a vegan dish and is a staple in your home?
Last updated 26/01/2018 from the original recipe on 20/03/2015.