How can I double this sweet potato gnocchi recipe?

Double all ingredients, but work in batches to make shaping manageable. Gnocchi can be frozen if not cooking all at once.

Can I make a gluten-free version of sweet potato gnocchi?

Absolutely. Use a 1:1 gluten-free flour blend with xanthan gum. The dough may be a little more delicate, so handle gently.

What if my gnocchi dough is too soft to roll?

Chill it in the fridge for 10–15 minutes or add a tablespoon of flour at a time until it firms up enough to shape.

Can I freeze sweet potato gnocchi?

Yes. Freeze them uncooked on a tray in a single layer. Once solid, transfer to a bag. Cook from frozen—don’t thaw.

How do I know when sweet potato gnocchi is cooked?

As soon as the gnocchi float to the top of the boiling water, they’re done. This takes about 1–2 minutes.

Sweet Potato Gnocchi Made Easy in 30 Minutes Without Eggs

Sweet Potato Gnocchi That Actually Holds Together

Print Recipe

Sweet potato gnocchi is a simple, Italian-inspired dish made with just three ingredients. This soft, pillowy pasta comes together in under 30 minutes, perfect for a quick and comforting meal.

Author: Benchi
Prep Time: 25 minutes
Cook Time: 2 minutes
Total Time: 27 minutes
Yield: 2 servings
Category: Main Course
Method: Boiling
Cuisine: Italian
Diet: Vegan

Ingredients

1 pound (450g) raw sweet potatoes (yields 10.5 oz or 300g cooked flesh)
1 cup (120g) all-purpose flour, plus more as needed
½ teaspoon salt

Instructions

Prick sweet potatoes with a fork and microwave them for 10 minutes until tender.
Cut in half, scoop out the flesh, and mash with a fork in a mixing bowl.
Add flour and salt to the mashed sweet potatoes. Mix with a spoon, then knead briefly by hand until dough is soft, compact, and slightly moist.
Divide dough into 4 pieces, roll each into a rope about ¾ inch thick, and cut into ½ inch pillow shapes.
Optional: Roll each piece over a gnocchi board or fork to create ridges.
Bring a large pot of salted water to a boil. Cook gnocchi in batches for 2 minutes or until they float.
Remove with a slotted spoon and add directly to your preferred sauce.

Notes

You need 300g cooked sweet potato flesh—start with 1 pound raw sweet potatoes.
If you don’t have a microwave, bake whole sweet potatoes at 400°F (200°C) for 50 minutes.
Avoid boiling the sweet potatoes to prevent excess moisture.
Add flour gradually if dough feels sticky; avoid over-kneading to keep gnocchi tender.
Uncooked gnocchi can be refrigerated for 3 days or frozen for 3 months.

Find it online: https://www.cookwithbenchi.com/sweet-potato-gnocchi/