Sweet Potato Gnocchi

5 from 7 votes

This dairy-free sweet potato gnocchi recipe is made without ricotta with only 4 ingredients: egg, salt, flour, and sweet potatoes.

Servings: Servings

Peel, chop, and boil the sweet potatoes. Drain the sweet potatoes and allow them to cool down.
Mash the sweet potatoes really well with a potato masher or fork. Make sure the mashed potatoes are smooth without chunks. Lay the mashed sweet potatoes on a floured surface. Top with the flour. Make a well in the flour, and add the cracked egg. Add the salt.
Mix the egg with the flour using a fork. Mix the sweet potatoes, flour, egg, and salt using your hands.
Make a log, and cut the dough into 5 equal sections. Roll out the section individually to form a long 1" (2.5 cm) rope. Cut every 1" (2.5 cm) to make gnocchi pieces. Optional: Flour a fork, and lightly press on top of the gnocchi pieces to form an indentation. Flour the gnocchi pieces lightly.
In a large pot, boil water with some salt. Add about 20 to 25 gnocchi pieces into the boiling water. Remove the gnocchi with a strainer once it has floated to the surface (about 2 to 3 minutes).
Continue cooking the gnocchi until all gnocchi pieces have been cooked. Serve with your favorite sauce of choice.

This gnocchi dough recipe can be batch prepared and frozen. Don't cook the gnocchi that's going to be frozen. Flour the gnocchi pieces individually prior to placing it into a freezer-friendly storage bag. Store in the freezer for up to 2 months.
This sweet potato gnocchi recipe can be reheated the following day.