Get ready to have your mind blown because this Gluten Free Sweet Potato Gnocchi recipe is as tasty as it is easy! Pillowy soft, bite sized pieces of delicious with melt-in-your-mouth texture and only 6 ingredients. Once you try this homemade sweet potato gnocchi you won’t ever go back!

Just like everyone else, my love for gnocchi was sparked by Trader Joe’s and I just knew I had to make my own version. I’m happy to say that this gnocchi recipe tastes even better than the frozen brands out there and are made with better-for-you ingredients too.

And if you want a sauce to serve with this Sweet Potato gnocchi, it would go really well with this 6 Ingredient Vegan Alfredo Sauce. Otherwise, if you’re looking for another tasty and easy meal idea, this Stuffed Acorn Squash is a bit more seasonal.

Two ceramic bowls are filled with gluten free sweet potato gnocchi topped with rosemary fronds and with forks in each bowl. There are two glasses of wine in the background as well as more rosemary sprigs. On the left side is another partial bowl of gnocchi and in the upper left corner is a small bowl of parmesan cheese.

Ingredients

Sweet Potato – Acts as the base for this vegan sweet potato gnocchi and creates a beautiful orange color.

Garlic – Fresh garlic cloves are best for the pop of flavor they create for the sweet potato base. If you only have garlic powder, I would suggest 1/2 – 3/4 tsp.

Olive Oil – Softens and flavors the sweet potatoes while they roast. It also later helps to keep the gnocchi from sticking to each other while boiling.

Gluten Free Flour – Acts as a binder for the gluten free gnocchi and helps to hold their shape. My go-to gluten free flour blend is the 1:1 GF flour blend from Bob’s Red Mill which worked perfectly in this recipe. You can experiment with other gluten free flours too!

Salt – Enhances the flavor of the sweet potato gnocchi.

Water – Helps the roasted sweet potato and flour mixture blend together to form the dough.

Shredded Parmesan Cheese – This is optional but I highly recommend it for that pop of salty, cheesy flavor! Add it right before you bake these for some cheesy goodness. It’s a nice finishing touch to this already delicious gnocchi.

A blue ceramic bowl is filled with sweet potato gnocchi garnished with fresh rosemary fronds and a whole sprig on the side. Two forks lay in the bowl with gnocchi pierced gnocchi ready to eat. In the background there are two glasses of wine, a small bowl with more rosemary fronds, and a small bowl of parmesan cheese.

How to Make Sweet Potato Gnocchi

Preheat the oven to 350F and line a baking tray with parchment paper.
In a large bowl, add peeled + cubed sweet potato, garlic cloves and olive oil in a large mixing bowl. Stir to combine.
Spread in a single layer on the parchment-lined baking tray, and move to the oven. Bake at 350F for 40 minutes. Or until you can easily pierce sweet potatoes with a fork. Remove from the oven and let cool completely.
In a large food processor, blend sweet potatoes and garlic until a ball forms and there are no large pieces of potato visible. Add flour and salt and blend until there are no dry spots. If mixture doesn’t form a ball, add water, 1 tablespoon at a time until a ball forms. You may not use all the water.
When a ball forms, remove dough from the food processor and form into a flattened ball, approximately 1 ½” thick. Dough should not be sticky and should be easy to handle. Cut shape into equal quarters. Role each quarter into a ¾” diameter rope. Cut each rope into ¾” lengths. If desired, use a fork to imprint and flatten each length. These are your gnocchi!
Bring a medium sized pot of water to boil. Add 15-20 pieces at a time to the boiling water. Remove from water into a colander once all the pieces are floating on top (2-3 min.) Add drained gnocchi to a large bowl and toss with a tablespoon of olive oil. Repeat this process until all gnocchi have been boiled. Use enough olive oil so that all gnocchi are lightly coated and don’t stick to each other.
Spread gnocchi in a single layer on a parchment lined baking tray. Optional: sprinkle shredded parmesan or other cheese over top of gnocchi. Move to the oven and bake at 450F, or until gnocchi begins to brown (~15-20 min.)

A sheet pan is filled with unbaked gluten free sweet potato gnocchi pieces sitting in a pool of olive oil. A slightly blurred out hand is pouring more oil overtop the gnocchi.

Is Gnocchi Gluten Free?

Traditionally, gnocchi is made with a flour to bind the ingredients and hold the shape together. And while recipes vary, the flour used is most often *not* gluten free. That’s why I set out to create this gluten free gnocchi recipe so that everyone could enjoy these tasty bites!

I used my favorite Bob’s Red Mill 1-to-1 Baking Flour because it’s what I had on hand and I love the quality of it. You could experiment with other gluten free flour blends though or even test out something like almond or cassava flour – although the ratios would definitely be off and you’d want to play around with how much you add! If you do test anything out, be sure to leave a comment below this recipe! That way others can give it a try too 🙂

What to Serve with Vegan Sweet Potato Gnocchi

The options here are endless and truly depend on what you’re looking for. I think these are perfectly delicious as is or with some melted cheese overtop, sometimes simple is best you know? But if you are looking for something a little bit extra, these are delicious served with any pasta sauce, or you could even make an easy brown butter herb sauce for additional flavor.

If you want to get creative, you could serve these with my Creamy Cilantro Lime Dressing from my Southwestern Burrito Bowl recipe, a creamy and fresh choice. Or for something a little out there yet delicious, try this Peanut Sauce recipe from my Shrimp Spring Rolls! I think the flavors would be a neat contrast, especially if you add some extra chili flakes on top for a bit of heat. Get creative with what sounds good to you and explore new flavors!

Is Gnocchi Made From Potato?

Gnocchi is traditionally known as potato dumplings with an origin beginning in Italy. The basis for the recipe is creating a dough from mashed potato, eggs, and flour that is then rolled out and cut into bite sized pieces. Most gnocchi is made with white potatoes but I wanted to add a touch of sweetness and color to mine so I went for sweet potato as my base!

The final result is fluffy and beautiful bites of delicious that perfectly satisfy all my gnocchi cravings. I think the roasted and blended sweet potato is actually a tad bit creamier than typical potatoes, making this gluten free gnocchi recipe even better!

A blue ceramic bowl is filled with vegan sweet potato gnocchi garnished with fresh rosemary fronds and a whole sprig on the side. Two forks lay in the bowl with gnocchi pierced gnocchi ready to eat. In the background there are two glasses of wine, a small bowl with more rosemary fronds, and a small bowl of parmesan cheese. There is another partial bowl of gnocchi in the lower right corner.

Why I Love this Sweet Potato Gnocchi

The real question is what’s not to love about this gnocchi! I can’t say this enough but making homemade gnocchi truly will change your perspective on these pillowy bites of delicious.

It’s vegan! Traditionally gnocchi is made with eggs but I knew I wanted this recipe to be friendly to all so it’s made without any eggs. It’s also gluten + dairy free, making these gnocchi perfect for any occasion.

You can switch things up and make this into a mushroom gnocchi with a few simple steps. Before blending the sweet potato add 1/2 cup cooked mushrooms, 1/4 cup gluten free flour, and 1/4 tsp salt to the mixture and then blend. Carry on with the rest of the recipe as it is!

With only six ingredients and minimal prep, this easy gnocchi recipe makes for a fun kitchen project. Grab a friend or family member and take time together to cook together.

The flavor is more fresh and vibrant than pre-made gnocchi. By roasting the sweet potatoes fresh with garlic and salt, it seals in allll the flavor and makes these 10x tastier then any refrigerated or freezer brand out there. Dare I say they’re even better than the Trader Joe’s Sweet Potato Gnocchi?!

A sheet pan is filled with sweet potato gnocchi in a pool of olive oil. There are fresh rosemary sprigs on either side of the pan and a small bowl of rosemary fronds above the pan.

If you’re looking for more classic recipe remakes with better-for-you ingredients, be sure to check out my Vegetarian French Onion Soup or this Homemade Vegan Hamburger Helper Recipe. Both are cozy comfort food remakes to satisfy your cravings while fueling your body properly. The best of both worlds!

And if you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Gluten Free Sweet Potato Gnocchi 🙂