These pan-fried sweet potato gnocchi are slightly crispy on the outside and heavenly soft and pillowy on the inside. Naturally vegan and gluten-free, this easy recipe uses only 6 ingredients and is fun to make as well!
Name something more comforting than a warm bowl of fresh gnocchi from an authentic Italian restaurant. I'll wait...
But did you know that making homemade gnocchi is actually not only quick and easy, but also kind of fun? Rolling it over a gnocchi board (or using the back of a fork) to get the ridges is an activity the whole family can take part in - whether you're getting the kids involved or enjoying a romantic at-home dinner date.
So grab some sweet potatoes and flour and let's make our own gnocchi! It has become a family-favorite recipe in my house and is such an easy main dish to prepare!
Naturally Vegan and Gluten-Free
Gnocchi is traditionally made with wheat flour and egg, and the dough-like mixture is then rolled into a long rope, cut into small pieces and boiled. This version is different in terms of both the ingredients and the process (which I find easier!) and I'm proud to add it to my rotation of vegan and gluten-free pastas.
Made from just sweet potato and sweet white rice flour (and a few basic seasonings), this gnocchi is naturally sweet and the texture from sautéing (rather than boiling) is unmatched. Serve with fresh herbs or veggies, creamy or tomato-based sauces, or simply enjoy them on their own!
Ingredients
I purée the sweet potatoes to ensure the mixture is super easy to work with. This involves cooking the sweet potatoes and blending just the flesh (leaving behind the skin).
Do NOT substitute the sweet rice flour for a different flour! This one adds a very specific chewy texture. I like using Bob's Red Mill brand (not sponsored).
How to Make this Sweet Potato Gnocchi
1. Cook and purée the sweet potato.
2. Mix with the rice flour, salt, pepper and maple syrup to form the dough.
3. Form into small pieces, either by using your hands or rolling into a rope and then cutting (both options pictured below).
4. Make the ridges either by rolling along a gnocchi board or using the tines of a fork.
5. Sauté to pan-fry until golden brown on both sides.
6. Enjoy immediately. I either them with olive oil, garlic and fresh herbs or dress them in a white pasta sauce with cashew cream. My kids will eat them plain like nuggets and dip in ketchup!
Wait, So We're Not Boiling Them?
Nope! While traditional gnocchi is made by boiling in a large pot of water, pan-frying in a large skillet creates a slightly crisp exterior that you just won't get with boiling. You can certainly boil the gnocchi instead of pan-frying, but doing so creates a gummier texture that I don't prefer as much.
If you do choose to boil, do so in a large pot of salted water. Cook until the gnocchi floats to the top of the water and then remove the cooked gnocchi using a slotted spoon.
Recipe Tips
- Add more flour if the mixture is too wet/sticky. The longer the sweet potato cooks, the wetter and juicier it will be so adjust the flour accordingly. Add enough flour until a soft dough forms.
- Prevent sticking by adding flour to the gnocchi board. Dusting the board with the rice flour will help as you create the ridges. Using parchment paper is a great way to prevent sticking as well.
- Be generous with the olive oil. This is important for two reasons. It adds delicious flavor while also helping to create the perfectly crisp exterior while the inside remains super soft.
More Easy Dinners Featuring Sweet Potato
I hope you enjoy this homemade sweet potato gnocchi! Please rate it or leave a comment, and definitely feel free to share pics @eatingbyelaine so I can see your beautiful creations!
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Pan-Fried Sweet Potato Gnocchi (Vegan and Gluten-Free)
- Total Time: 1 hour 10 minutes
- Yield: 75 gnocchi 1x
- Diet: Vegan
Description
These pan-fried sweet potato gnocchi are slightly crispy on the outside and heavenly soft and pillowy on the inside. Naturally vegan and gluten-free, this easy recipe uses only 6 ingredients and is fun to make as well!
Ingredients
- 2 ¼ cup sweet potato purée
- 1 ⅔ cup sweet white rice flour (I use Bob's Red Mill brand)
- 1 ½ teaspoons fine salt
- ½ teaspoon ground black pepper
- 1 tablespoon maple syrup
- ⅓ cup extra virgin olive oil (for pan frying)
Instructions
- Cook and purée the sweet potato. Preheat the oven to 400 degrees F. Pierce the sweet potato several times with a fork and then bake for 50-60 minutes in a cast iron skillet. For quicker results, you can cook them in the Instant Pot (see post on How to Make Sweet Potato Purée for easy instructions). Then blend until perfectly smooth.
- Form the dough. In a mixing bowl, combine the sweet potato puree with the rice flour, salt, pepper and maple syrup and stir well. When all the flour is absorbed by the sweet potato puree, it will form a dough.
- Form into small pieces. Use a ½-tablespoon measuring spoon to portion out the gnocchi and roll between your hands and shape into rectangular prisms. Alternatively, you can work in batches to scoop portions of the dough onto parchment paper and then roll into ½-inch thick ropes. Then cut each rope into equal ¾-inch pieces. This recipe makes about 75 gnocchi.
- Make the ridges. Gently press and roll each piece along a gnocchi board to create the ridges. Alternatively, you can press into each one using the tines of a fork.
- Sauté the gnocchi. Heat olive oil in a large nonstick skillet over medium heat and add the gnocchi in a single layer (I do this in two batches). Pan fry until golden brown and turn. Once both sides are crispy, transfer to a serving dish.
- Enjoy immediately! Store leftovers in the refrigerator for 3-5 days.
Notes
Add more flour if the mixture is too wet/sticky. The longer the sweet potato cooks, the wetter and juicier it will be so adjust the flour accordingly. Add enough flour until a soft dough forms.
I do not recommend boiling or substituting the sweet rice flour for regular rice flour (or any other flour).
- Prep Time: 10
- Cook Time: 60
- Category: Entree
- Method: Stovetop
- Cuisine: Italian
el says
Does it work to make the dough and /or gnocchi ahead and then refrigerate it? Or does cooking them immediately and/or cooking them at room temperature matter..?
Elaine Gordon says
Good question! I haven't tried it that way. I've only made immediately. I imagine it would be okay. The flour could absorb more of the moisture but I don't think that is necessarily a bad thing. They might turn out crispier which is fun. Please let me know if you give it a try how it goes for you. Best, Elaine