2-Ingredient Sweet Potato Gnocchi Recipe (Vegan) | Elephantastic Vegan (2024)

FAQs

What is a substitute for all-purpose flour in gnocchi? ›

This vegan gnocchi recipe only requires three ingredients: Potatoes: I used Yukon Gold potatoes here, but you can also use russet potatoes if that's all that you can find in your stores! Flour: I recommend using Tipo 00 or oat flour (if you're gluten-free, use oat flour!).

This homemade vegan gnocchi recipe is eggless and so simple. Just potatoes, flour, and some oil come together to make these perfectly fluffy yet dense pillows of pasta that taste just like traditional gnocchi!

If dough is too sticky, add more flour and knead it in. I like to knead my gnocchi dough until it is fairly stiff — this part is up to you. I prefer a somewhat toothsome gnocchi, but if you want yours to be lighter in texture, knead just until your dough resembles pizza dough.

Gnocchi can disintegrate for a few reasons. You might not have added enough flour or egg, or you may have overboiled them.

You need to do plenty of that for homemade pizza dough, but you don't want to do much kneading at all when making gnocchi. Italian type 00 flours like Caputo and Anna brands produce a great result. Make sure you're buying 00 labeled for pasta and not labeled for pizza making.

Soak 1 tablespoon ground flaxseed in 3 tablespoons water to replace one egg. Add a drizzle of olive oil to enrich the gnocchi if you like.

Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.

Tip: don't over-knead the dough. Over-kneading will develop the gluten in the flour, making the sweet potato gnocchi overly chewy and tough.

What does Sweet Potato Gnocchi taste like? Gnocchi is often made with potatoes and tastes the same. But when you use sweet potatoes in the recipe then gnocchi turns out a little sweet. They don't have an empowering sweet flavor but have a little sweet after taste.

Does sweet potato gnocchi go bad? ›

To Store. Refrigerate leftover sweet potato gnocchi in an airtight container for up to 3 days. To Reheat. Warm leftovers in a skillet set over medium heat, or reheat the gnocchi in the microwave.

Yukon Gold Potatoes are THE BEST potatoes for homemade gnocchi. They're dense, creamy, semi-waxy and do not retain too much moisture (if you love Yukon's for mashed potatoes, they make exquisite gnocchi).

Unlike potato gnocchi, Roman gnocchi (Gnocchi alla romana), are made with semolina instead of potatoes and flour, that's why they are also called Semolina gnocchi. Roman gnocchi are shaped differently than potato gnocchi.

If the dough is too soft and floury, do not add more flour. More flour will transform your gnocchi dough into a cement brick! Instead, transfer your dough back onto the pastry board and continue to work the dough patiently until it dries out a little bit more.

In the American flour classification system, type 0 Italian flour would correspond the closest to all-purpose flour. Despite type 00 popularity, high-quality type 0 flour is by no means a niche product, with most flour manufacturers offering options.

All this said, it's generally fine to substitute all-purpose flour for “00” flour. You'll notice a texture difference if you grew up in Europe or are very familiar with with products made from “00” flour, but all your recipes will still come out just fine.

For potato gnocchi, mashing with a mouli or ricer ensures light, fluffy results, but an ordinary masher is fine. Don't overmix the dough and never use a processor or you will end up with a gluey mess. For guaranteed lightness in potato gnocchi, try replacing 25g of the plain flour with self-raising.

Substituting Plain Flour in Your Recipes

For each cup of all-purpose flour, simply use one cup of plain flour. Keep in mind that plain flour in the UK has a slightly lower protein content, which may affect the texture of your final baked goods.