2-Ingredients Vegan Sweet Potato Gnocchi
2-ingredients, filling and hearty – these vegan sweet potato gnocchi are a perfect meal for long autumn evenings! We always enjoy it with my favorite, creamy mushroom sauce. Just try it, you won’t regret it!
Servings Prep Time
4 20minutes
Cook Time Passive Time
15minutes 1hour
Servings Prep Time
4 20minutes
Cook Time Passive Time
15minutes 1hour
  • 3medium sweet potatoes(± 1kg)
  • 2-3cups plain/whole grain flour
  • nutritional yeast(optional)
  • salt(optional)
  • Pepper(optional)
Mushroom sauce
  • 2 big portobello mushrooms
  • 1medium *onion
  • 2gloves garlic
  • 400g soy cream(I use thick like sour cream)
  1. Preheat your oven to 180°C
  2. Poke potatoes with a fork a few times and bake wrapped in foil (or place in an oven bowl with a lid) for around an hour. It should be nicely cooked (you can check with a fork – it should easily glide in)
  3. When potatoes are baked, peel them. Don’t wait until it cools down! The hotter the potatoes are – the less flour you will need, that means fluffier and lighter gnocchi.
  4. Mash the potatoes with food processor or a potato masher. Then I add nutritional yeast, salt and pepper and starting with ONE cup add in the flour (all potatoes and flours are different, so you should look and carefully add in more flour if needed).
  5. I aim for a dough, that is still slightly sticky, but then I place it on the table, sprinkle some more flour and just form long pieces which then I cut into gnocchi (I just try to avoid kneading as much as possible).
  6. After you cut them into small pieces that look like a tiny pillows, you also can roll it through the fork to make those stereotypically looking gnocchi, but I think it’s just unnecessary work.
  7. Place them in a lightly greased and heated pan (I use a silicone brush to spread as little oil as possible). And heat them on all sides until it’s nice and crispy (around 15min)
Mushroom sauce
  1. Chop onion and place in the heated and lightly greased pan. Add minced garlic.
  2. Finely chop portobello mushrooms and add to the same pan. Cook until onion is nicely brown.
  3. Add soy cream. Mine is of thicker consistency, just like sour cream, so I usually add a tablespoon of water or soy milk.
  4. Let it cook for another 5 min until flavors blend together.
  5. Pour over gnocchi and top it with twig of rosemary.
Recipe Notes

Tip 1: For healthier version you can use whole grain flour.

Tip 2: I always make more. You can keep it in the fridge for about 3-5 days, or simply freeze it.