Pan-Fried Sweet Potato Gnocchi (Vegan and Gluten-Free) Recipe
These pan-fried sweet potato gnocchi are perfectly crispy on the outside and soft and pillowy on the inside. Naturally vegan and gluten-free, this recipe uses just six simple ingredients and is a delightful twist on traditional gnocchi. Baking the sweet potatoes and pan-frying the gnocchi results in a deliciously textured dish, topped with fresh herbs and vegan parmesan for a flavorful finish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 75 gnocchi
- Category: Main Course
- Method: Frying
- Cuisine: Italian-inspired
- Diet: Vegan
Ingredients
Sweet Potato Purée
- 2 1/4 cups sweet potato purée
Dough
- 1 2/3 cups sweet white rice flour (Bob’s Red Mill brand recommended)
- 1 1/2 teaspoons fine salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon maple syrup
For Pan Frying
- 1/3 cup extra virgin olive oil
Instructions
- Cook and purée the sweet potato: Preheat your oven to 400°F (204°C). Pierce whole sweet potatoes several times with a fork and bake them directly in a cast iron skillet for 50-60 minutes until soft. Alternatively, use an Instant Pot for faster cooking. Once cooked, blend the sweet potatoes until perfectly smooth to create the purée.
- Form the dough: In a large mixing bowl, combine the sweet potato purée, sweet white rice flour, salt, black pepper, and maple syrup. Stir the mixture thoroughly until the flour is fully absorbed and a dough forms. This dough should be soft yet workable.
- Shape the gnocchi: Using a 1/2-tablespoon measuring spoon, portion out the dough and roll each piece between your hands to form small rectangular prisms. Alternatively, create 1/2-inch thick ropes from batches of dough placed on parchment paper, then cut these into 3/4-inch pieces. This recipe yields approximately 75 gnocchi.
- Create ridges: Gently press and roll each gnocchi piece along a gnocchi board to form ridges, or use the tines of a fork to press indentations. These ridges help hold sauce and improve texture.
- Sauté the gnocchi: Heat 1/3 cup of extra virgin olive oil in a large nonstick skillet over medium heat. Add the gnocchi in a single layer, working in two batches if necessary to avoid overcrowding. Pan-fry each side until golden brown and crispy, then transfer to a serving dish.
- Serve and store: Enjoy the gnocchi immediately topped with fresh herbs and vegan parmesan if desired. Store any leftovers in the refrigerator for 3-5 days.
Notes
- For quicker sweet potato purée, utilize an Instant Pot instead of baking.
- If you don’t have a gnocchi board, a fork works well to create ridges.
- Work in batches when pan-frying to ensure even crisping and avoid sogginess.
- This gnocchi is vegan and gluten-free, making it suitable for those dietary needs.
- Leftovers store well in the refrigerator but are best enjoyed fresh for optimal texture.