This is such a yum dinner to have on a cozy evening. This Gluten Free Gnocchi is healthy, filling, vegan and fun to make!

Gluten Free Sweet Potato Gnocchi With Homemade Sauce [Vegan, Gluten Free]



Cooking Time



For the Sweet Potato Gnocchi:

  • 1 cup mashed/ cooked sweet potato ~ 1 large sweet potato roasted
  • 1 cup brown rice flour plus 1/2 cup for rolling
  • 2 tablespoons nutritional yeast
  • 1 teaspoon dried oregano
  • 1/4 teaspoon sea salt

For the Tomato Sauce:

  • 2 teaspoons avocado oil
  • 3 cups cherry tomatoes
  • 2 cloves garlic
  • 1/4 teaspoon red chili flakes
  • 3 tablespoons nutritional yeast
  • 1/4 cup fresh basil
  • 1 cup water
  • salt and pepper


For the Sweet Potato Gnocchi:

  1. Start by baking the sweet potato in the oven at 450°F for 40- 50 minutes (until soft). Poke little holes in the sweet potato with a fork before putting in the oven. Once done, let cool completely. Then remove the skins.
  2. Measure out 1 cup of mashed sweet potato into a bowl and add the flour and spices. Thoroughly knead with your hands. The texture should feel like dough, you may need a little bit more flour if it is still quite wet (add 1/4 cup of flour at a time if necessary).
  3. Dust a clean surface with brown rice flour and divide your dough into 4 pieces (as seen in the picture above).
  4. Bring a medium pot of salted water to a boil on the stove. Preheat the oven to 425°F.
  5. Roll out one-quarter of your dough at a time. Make a long snake-like shape with the dough- about 2 inches thick. Cut the dough into 2 cm pieces (width-wise). Coat the pieces lightly with flour and toss in the boiling pot of water.
  6. Gnocchi is done when they float to the top. Remove the gnocchi from the pot using a spoon that has holes in it or a small mesh strainer. Place cooked gnocchi on a lined baking sheet. And continue the process of rolling out 1/4 of the dough (2 inches thick), and cut it into 2 cm pieces, toss them in the pot and then remove once they are floating on top.
  7. Toss the cooked gnocchi in 1 teaspoon of oil and bake for 15 minutes, flipping halfway through. While the gnocchi is baking in the oven prepare your tomato sauce.

For the Tomato Sauce:

  1. Heat 2 teaspoons of oil to a saucepan over medium-high heat. Add the garlic, red pepper flakes and cherry tomatoes. Cook for ~8 minutes checking on the tomatoes periodically, making sure they don't burn. If the pan starts to dry up add a little bit of water at a time. The goal is to cook the tomatoes so that you can eventually press down on them with a fork and release their juices.
  2. Once tomatoes are pressed down and the juices released from the skins, add the nutritional yeast, water, basil and the tomato mixture to a blender, and blend until smooth. Transfer back into the saucepan and simmer so the flavors combine nicely.
  3. Remove your gnocchi from the oven and top with the tomato sauce.


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