Sweet potato gnocchi

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» Sweet potato gnocchi

Serves 4

Making your own gnocchi takes a bit more time but is definitely worth the extra effort.

Ingredientsvegan sweet potato gnocchi in a white bowl with vegetables and a green garnish against a grey background

For the gnocchi

  • 500 g sweet potatoes
  • 200 g wholemeal flour
  • 50 g gram (chickpea) flour

For the sauce

  • 1 tbsp rapeseed oil
  • 1 red onion, cut into wedges
  • 1 tsp garlic puree
  • 50 g black olives
  • 25 g capers
  • 100 g cherry tomatoes, cut in half
  • 1 tsp dried marjoram
  • 200 g frozen peas
  • 50 g fresh spinach leaves
  • Black pepper, to taste


For the gnocchi

  1. Microwave or oven roast the sweet potatoes in their skins. Allow to cool and peel off the skin.
  2. Mix together with the flours and salt to form a firm dough – you may need to use extra flour to make the dough depending on the moisture content of the potatoes. Rest for 30 minutes.
  3. Divide into balls, roughly 20 g each. Using the tines of a fork, press down on the balls to form ridges. Place onto a lightly floured tray or plate (at this stage they can be frozen to store).

For the sauce

  1. Bring a pan of lightly salted water to a simmer on the stove.
  2. Heat the oil in a large saucepan and add the rest of the ingredients except the spinach. Allow to heat through until everything starts to soften.
  3. Add the gnocchi to the boiling water: when they float, they are cooked. Drain the gnocchi and add to the other pan along with the spinach. Season to taste.

TIP: Don't be afraid to skip the salt and savour the other flavours. It's a heart healthy habit

TIP: Swap to spray oil for a lower fat meal

Nutritional analysis per serving (1/4 recipe)

Kcal Carbs (g) Fibre (g) Protein (g) Fat (g) Saturates (g) Sugars (g) Salt (g)
421 77.9 14.7 14.8 7.7 1.1 16.1 1.09
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