Sweet Potato Gnocchi and Tricolore Gnocchi Salad

Sweet Potato Gnocchi (Vegan and GF) and Tricolore Gnocchi Salad

Pillowy soft vegan and gluten-free homemade gnocchi made from sweet potato, flour and salt. Whip these up to serve with pasta sauce or vegetables and salads for an impressive, wholesome and comforting meal.

After becoming recently obsessed with gnocchi and using the store-bought kind, I knew I had to make my own and this is my first result. Although, I did make a few batches a couple of years ago and the photos are recipes have been sitting in my folders all this time. But I am really impressed with this new and improved recipe! I opted for sweet potato just to change things up as I love sweet potatoes – the flavour, colour and texture is amazing. Roast them up until tender and soft and allow to cool fully before mashing the flesh with a fork. The only other two ingredients you’ll need for this Sweet Potato Gnocchi are GF flour and salt. Knead it all together to form a soft dough but be careful to now over-knead otherwise you may get tough gnocchi and no-one wants that.

Sweet Potato Gnocchi and Tricolore Gnocchi Salad

Sweet Potato Gnocchi and Tricolore Gnocchi Salad

While my rolling and shaping skills may need a little more work, I am very much looking forward to perfecting it. But here is the recipe first as lots of you have asked for it after posting a step-by-step on my Instagram stories a few days ago. Once you have brought the dough together, divide into 4 pieces, roll into log-shapes and cut into gnocchi pieces. Then press a fork into each piece to add texture or skip this step if you prefer rounder gnocchi shapes.

The wonderful thing about this Sweet Potato Gnocchi is how quickly it cooks, like all gnocchi. Pop them into a boiling pan, don’t add too many as they need enough room to float to the surface. This is when you know they’re done. Remove them with a slotted spoon and continue to cook them all. Now you can either use this cooked gnocchi straight away or you can fry them! I’m surprised that I went with the pan-fry option, but I am now hooked. Heat a little bit of oil and fry lightly to form char marks and a slightly crisp edge – it’s even better than you’d imagine.

Sweet Potato Gnocchi and Tricolore Gnocchi Salad

Sweet Potato Gnocchi and Tricolore Gnocchi Salad

Serve this Sweet Potato Gnocchi with anything you want like pesto, tomato sauce (like this Olive Ragu sauce), Sun-Dried Tomatoes and Chickpeas, or this super fresh Tricolore salad. Literally meaning three colours, I’ve channelled all the classic tomato flavours and colours with red tomatoes, fresh green leaves and herbs and creamy white vegan feta (or other cheese). I’ve also thrown in some juicy sweetcorn and a tangy balsamic and mustard dressing. Stir it all together and enjoy this homemade meal for lunch or dinner.

I hope you will love this Sweet Potato Gnocchi and Tricolore Salad recipe. They are easy to make, impressive and wholesome. Making homemade gnocchi feels like such an achievement, meaning it tastes even better, while being hearty, vegan and gluten-free. I think this may just be my latest cooking obsession…  watch out for cauliflower gnocchi coming soon.

If you are looking for more easy and wholesome savoury recipes, why not try my Mediterranean Butterbeans with Potato Wedges, Green Shakshuka with GF Flatbreads, Simple Red Pepper and Spinach Dahl or Roasted Red Pepper and Cauliflower Harissa Traybake.

Sweet Potato Gnocchi (Vegan and GF)

  • Servings: 2
  • Difficulty: easy
  • Print

Pillowy soft vegan and gluten-free homemade gnocchi made from sweet potato, flour and salt. Whip these up to serve with pasta sauce or vegetables and salads for an impressive, wholesome and comforting meal.

Ingredients

  • 300g sweet potato flesh (about 2 medium-large potatoes)
  • 200-240g GF flour (or plain flour)
  • Pinch of salt
  • Olive oil, optional

Directions


1. If you need to prepare the sweet potatoes: preheat the oven to 160Fan/180*C. Stab the sweet potatoes with a knife and bake in the oven for 40-60 minutes until tender. Allow the potatoes to cool and then thoroughly mash the flesh until smooth. Measure out 300g.
2. Add the sweet potato to a bowl with 200g flour and a pinch of salt and stir to combine. Tip out onto a light floured surface and bring together with your hands. Add more flour as needed to form a thick and dry dough. Knead gently until smooth – for less than 1 minute.
3. Divide the dough into 4 equal pieces and roll each piece into thin logs about 2cm diameter. Cut each log into roughly 6 pieces about 2cm. Use a fork to press grooves into the gnocchi.
4. Cook the gnocchi straight away or keep in an airtight container for 2-3 days or in the freezer.
5. To cook, bring a pan of salted water to boil. Add the gnocchi in small batches and allow to cook about 2 minutes. The gnocchi is done when it floats to the surface. Remove with a slotted spoon and continue to cook the rest of the batch.
6. Optional: heat a splash of olive oil in a frying pan and add the gnocchi. Fry until golden brown, it will take a couple of minutes only.

Tricolore Gnocchi Salad

  • Servings: 2
  • Difficulty: easy
  • Print

A vibrant, wholesome and delicious fresh gnocchi pasta salad with tomatoes, sweetcorn, fresh herbs and salad leaves. With added vegan feta cheese, it’s an easy vegan and gluten-free lunch or dinner.

Ingredients

  • 1 batch Sweet Potato Gnocchi
  • 160g cherry tomatoes, chopped small
  • 160g sweetcorn
  • 2 handfuls fresh salad leaves
  • 1 small bunch fresh herbs, chopped (e.g. parsley, coriander, basil)
  • 100g vegan feta
  • 1 tbsp balsamic vinegar
  • ½ – 1 tsp wholegrain mustard
  • 1 tbsp syrup or honey
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt and pepper
  • To serve: chilli flakes, black sesame seeds

Directions


1. Cook and fry the gnocchi as above. Allow to cool slightly.
2. Add the tomatoes, sweetcorn, salad leaves and herbs to a large bowl.
3. Stir or shake together in a bowl or sealed container the balsamic vinegar, mustard, syrup, lemon juice and some salt and pepper.
4. Add the cooled gnocchi to the tomatoes with the dressing and toss thoroughly.
5. Serve in two bowls, crumble over the feta and sprinkle with chilli flakes and sesame seeds.
Sweet Potato Gnocchi and Tricolore Gnocchi Salad

Sweet Potato Gnocchi and Tricolore Gnocchi Salad

I look forward to hearing what you think of my Sweet Potato Gnocchi and Tricolore Salad- let me know in the comments below. Tag me in your creations, too – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With sweet potato gnocchi love x

11 thoughts on “Sweet Potato Gnocchi (Vegan and GF) and Tricolore Gnocchi Salad

  1. sophiedxx says:

    Hey Amy. . Your above Sweet potato Gnochi looks delicious 😋 and the salad looks amazing as well. Can you use any veggies in the salad and I have never tried gnocchi before? My favourite flavour and splendid photography as always! I am drooling as always 😁🌱xxxx Saves to my WordPress collection

    Like

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