Vegan Gluten Free Sweet Potato Gnocchi

This quarantine has really been giving me the time to make some time consuming things like this sweet potato gnocchi – from scratch! But it’s actually so much easier and faster than you’d think. This easy recipe only requires 4 simple ingredients and is definitely a crowd pleaser.

Vegan Gluten Free Sweet Potato Gnocchi pan fried and served with a light garlic butter sauce with shallots, fresh thyme, oregano and baby bella mushrooms.

Vegan Gluten Free Sweet Potato Gnocchi

A simple vegan, gluten free gnocchi made with just 4 ingredients! This easy recipe is also flourless, grain free and packed with protein and fibre.


  • 1 ½ cups mashed sweet potato (about 1 medium sweet potato)
  • 1 ¼ cup chickpea flour
  • ¾ cup tapioca flour (plus more for rolling)
  • salt (to taste)


  • Bring a medium pot of water to a boil.
  • Peel and chop sweet potato into small cubes.
  • Boil the sweet potato in salted water for about 15 mins (or until tender).
  • Strain the potatoes and transfer to a large mixing bowl.
  • In a large bowl, mash the sweet potato with a potato masher or a fork.
  • Add in the chickpea flour and tapioca flour.
  • Knead the dough with your hands until a dough is formed. If the dough is too sticky, add more chickpea flour.
  • Prepare a lightly floured surface.
  • Divide the dough and roll into even logs.
  • Using a knife, cut the logs into gnocchi sized pieces (about 1 inch).
  • Shape the gnocchi, and roll each piece over a fork to create small ridges (this helps with catching sauce later).
  • Bring a pot of water to a boil and boil the gnocchi until it floats to the surface. Strain and rinse with cold water.
  • Optional: Transfer the gnocchi to a medium saucepan and pan fry with butter or olive oil until lightly golden brown.
  • Serve with sauce of choice and enjoy!