No-Egg 2 Ingredient Sweet Potato Gnocchi with Dairy Free Garlic Sage Sauce
These soft and pillowy 2-ingredient sweet potato gnocchi use just sweet potato and flour- no eggs! Cooked in a quick and easy 5 ingredient dairy free garlic sage sauce, you’re going to love this simple yet deliciously creamy and rich cozy dinner recipe. And it’s all naturally vegan and dairy free!
The easiest 2-ingredient sweet potato gnocchi recipe – no egg!
There is no simpler pasta recipe out there than these 2 ingredients sweet potato gnocchi (well, next to my classic vegan gnocchi recipe – just as easy).
Unlike making regular homemade pasta (which you should definitely try still!), you don’t need any special equipment.
If you’ve never made pasta before, then this garlic and sage sweet potato gnocchi recipe is a fantastic first pasta recipe to try because you yield a restaurant-quality dish in under 30 minutes.
It’s actually one of the first unbelievably vegan pasta dishes I put on the blog, and it’s a The Banana Diaries reader favorite (even kids just love this dish!)!
Just the most pillowy, soft, and deliciously savory gnocchi made from just sweet potato and flour. Then the creamy garlic sage sauce is next level delicious. Only 5 ingredients (totaling 7 ingredients all together!), and it’s the most lush, cozy, and garlicky sauce that’s unbelievably dairy free.
This is the perfect cozy winter pasta dish to keep you warm all winter long, or even wow your family and guests when you serve this as a secretly vegan Thanksgiving recipe!
Ingredients overview:
To make these fluffy and soft sweet potato gnocchi, you only need:
- Sweet potato: I recommend baking the sweet potato yourself rather than purchasing sweet potato in a can. The flavor will be much better! You can check out my quick start guide to how to bake sweet potatoes here! For the type of sweet potato, a regular yam will do, but you could also have a more traditional looking sweet potato gnocchi and use a white sweet potato (Hannah or Japanese are both great!).
- Flour: To make this gluten free gnocchi, I actually used oat flour here. Trust me, it’s amazing! However, if you have an intolerance to oats, you can use gluten free 1:1 baking flour, such as King Arthur Measure for Measure flour. You can use even cassava flour for a paleo sweet potato gnocchi. Of course, if you’re not gluten free, you can just use all purpose flour!
And there is a touch of sea salt in the dough- but salt & pepper never really count as ingredients 😉
In terms of the creamy garlic sage sauce, again, you won’t need any dairy. You’ll only need 5 ingredients and 5 minutes to make this sauce:
- Vegan butter: You can use regular butter if you’re not dairy free. I’m vegan, so I recommend using Miykoko’s vegan butter. It’s the best, and no one will know you used vegan butter 😉
- Dairy free milk of choice: I recommend using light coconut milk here, such as by Edward & Sons, so that the coconut flavor isn’t as strong. You can also swap in oat milk, soy milk, almond milk, or cashew milk. If you’re not dairy free, you can use cream.
- Garlic & Sage: I recommend using fresh for both.
- Sea salt: Just a touch for flavor!
You can also stir in some veggies, like broccoli rabe or spinach. Top with vegan parmesan cheese (I love Forager Project for this!). Now let’s make these sweet potato gnocchi!
Overview: How to make the sweet potato gnocchi step-by-step
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
- Make sure the sweet potato is baked: I like to bake my sweet potato on a baking sheet lined with parchment paper. I have a whole guide on baking sweet potatoes perfectly, if you want to check that out. Roast the sweet potato with the the flesh still on- this helps the inside of the sweet potato caramelize more in the oven!
- First make the dough. You’ll start by combining the cooked and mashed sweet potato (make sure to remove the sweet potato skin!) with the flour and sea salt. Knead the dough until it’s firm, yet soft, and doesn’t stick to the bowl.
- Flour a clean surface and slice the dough into quarters. Then you’ll roll each quarter into a long pole, but start with one quarter first. Roll it to be about 1 inch thick in diameter.
- Take the rolled gnocchi dough and slice the dough into 1 inch thick gnocchi. You can use a pizza slicer, which I recommend, or a thin knife. After the sweet potato gnocchi are sliced, lightly flour each gnocchi and place them on a plate.
- Bring a pot of 2 quarts of salted water to a boil. Place about 1/2 of the gnocchi into the pot and give it a swirl. Let the gnocchi cook for about 1-2 minutes, until they’ve risen to the top. That’s how you’ll know when they’re done!
- Remove the gnocchi and add them to a sauté pan to sauté until crisp. This step isn’t exactly necessary, but I do think it adds a great flavor to them!
See? I told ya making gnocchi wasn’t all that scary! Now you’re a seasoned pro 😉 The magic has been revealed!
Buttttt now we need to make a sauce to go with your gnocchi 😉
Unbelievably dairy free garlic sage cream sauce:
Really, any sauce would go great with these homemade gnocchi. For this recipe specifically, I’ve included a garlic sage sauce that just blows these sweet potato gnocchi out of the water.
You’ll simply heat the vegan butter in a large skillet, and add in the garlic and sage. Stir on medium heat until cooked.
Pour the almond or coconut milk into the cooked garlic and sage, and stir until the coconut milk begins to thicken. Then add in your cooked gnocchi, and cook for several minutes!
Top with a bit of freshly cracked black pepper and vegan parmesan for the ultimate sweet potato gnocchi dish!
Feel free to switch up the fresh herbs if you’d like (but sage really is my favorite!). Or I also recommend doing a pesto, such as this one, vegan vodka sauce, or a creamy Alfredo sauce, like my lightened up version here.
You can also swap in this creamy cheesy vegan pumpkin sauce from my vegan pumpkin pasta!
Can I make these sweet potato gnocchi gluten free as well?
Absolutely. You can use gluten free 1:1 baking flour (I recommend King Arthur), cassava flour, or if you’re just gluten intolerant, my husband sometimes likes einkorn flour. It’s low gluten- but make sure you do your research and ask your doctor before trying!
How to reheat:
If you have any leftover sweet potato gnocchi, you can absolutely reheat for an even quicker dinner during the week.
To store leftover gnocchi, I recommend storing the gnocchi in an airtight container and in the fridge for up to 5 days. You can also freeze the gnocchi too.
To reheat, you can either sautè on a pan with a little oil, or heat in the oven at 350F on a baking sheet with parchment paper. If you’d prefer to quickly reheat any leftover gnocchi, you can definitely microwave the gnocchi until warm.
You’re just going to love these easy vegan sweet potato gnocchi! If you give them a go, let me know down in the comments section how they went! And as always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there so that I can reshare them!
Happy kneading, rolling, and gnocchi-eating! Oh, and buon appetito 😉
Watch how to make vegan sweet potato gnocchi:
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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No-Egg 2 Ingredient Sweet Potato Gnocchi with Dairy Free Brown Butter Garlic Sage Sauce
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
These soft and pillowy 2-ingredient sweet potato gnocchi use just sweet potato and flour- no eggs! Cooked in a quick and easy 5 ingredient dairy free garlic sage sauce, you’re going to love this simple yet deliciously creamy and rich cozy dinner recipe. And it’s all naturally vegan and dairy free!
Ingredients
Vegan Sweet Potato Gnocchi:
- 3 small (530 g) sweet potatoes, baked and skin removed
- 2 1/4 cup (225 g) all purpose flour*
- 1/4 tsp sea salt
Garlic Sage Sauce:
- 2 tbsp vegan butter
- 1 cup light coconut milk, almond milk oat milk or soy milk
- 1/4 cup chopped sage
- 7 garlic cloves, minced
- Salt to taste
- 1/3 cup reserved pasta water
Instructions
- Prep: If you don’t have a potato ricer, you can mash the baked sweet potato. Do this first to prep, then move onto the sauce. Bring a large 4 QT pot filled with lightly salted water to a boil. While you’re waiting for the water to boil, prep the sauce.
- Start with the sauce: I find it’s easier to get the sauce going, then set it aside while you make the gnocchi. In a large saucepan, heat the vegan butter. As you heat it on medium heat, allow the fat solids in the vegan butter (I used Miyoko’s) to lightly brown. Add in the minced garlic, and sauté until lightly golden and fragrant. Then add in the sage and sauté again until fragrant, just a few minutes.
- Finish the sauce: Add in the dairy free milk, and reduce the heat to low. Add in the salt as well, and stir to combine. Then let the sauce simmer and thicken for 7-10 minutes, keeping an eye on it and stirring every so often.
- While the sauce is simmering, knead the sweet potato gnocchi dough: On a clean surface, add the flour, and create a well in the middle. Then press the sweet potatoes through the ricer into the middle of the flour.
- Knead the dough: Begin to squeeze the flour and sweet potato through your fingers, ultimately kneading it into a dough ball that’s slightly thick. You just want the flour to be nearly fully absorbed and the dough to be consistent.
- Check on the sauce: By now the sauce should have reduced and thickened. Remove from heat and cover to set aside. We’ll add pasta water to help create more volume later.
- Slice the gnocchi: Spread a piece of parchment paper onto a baking sheet, and set aside. Using a knife, slice the dough in quarters. Take one quarter and roll the sweet potato dough to be long and about 1 inch thick. Slice in 1 inch sections with a pizza slicer or thin knife. Tuck the edges so that they’re more rounded and lightly flour. Place the ready-to-boil gnocchi onto the baking sheet and repeat with the remaining quarters.
- Cook the gnocchi: When the water is boiling, use a slotted spoon to add about 1/2 of the gnocchi to the pot and give the water a swirl. Let the gnocchi cook until they start to rise to the top (about 1-2 minutes). When they’ve risen, remove them from the water using the slotted spoon, and repeat for the remaining gnocchi. Place the cooked gnocchi into the sauce.
- When the gnocchi are fully cooked: Add in 1/3 cup of reserved pasta water that you cooked the gnocchi in.
- Stir: Stir the gnocchi into the sauce, along with the water. You can return the pan to heat on medium-low. Lightly toss the gnocchi to let them cook in the sauce for 3-5 minutes.
- Serve and enjoy! Serve with black pepper and vegan parmesan if desired. For protein, you can add some crispy tofu, beans, or lentils!
Equipment
Buy Now → Notes
Gluten free: Use gluten free 1:1 baking flour (such as King Arthur Measure for Measure), or if it’s an intolerance to gluten, einkorn flour works great- but make sure you can tolerate it!
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 461
- Sugar: 5
- Sodium: 71
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 82
- Fiber: 5
- Protein: 2
Oh my goodness, gnocchi was my absolute FAVORITE dish growing up, but I haven’t had it in ages. This tastes even better than I remember! The texture is incredible and that cream sauce is the perfect compliment to the pillowy gnocchi! Thank you so much for sharing this yummy creation!! 🙂
Aw I am so beyond happy to hear that!! That’s why I make these recipes 🙂 So that you can enjoy something you used to love!! It shouldn’t be off limits, may just need a tweak in how it’s made 😉
Um…AMAZING!!! I’ve never had gnocchi before, but your pictures made me crave it, haha. Made your fettuccine alfredo sauce and let me just say: MY LIFE IS CHANGED. Thanks for making my day a little brighter with this recipe. 😉
Oh my goodness, you’re so kind!! I’m so so happy you enjoyed the Alfredo!! Have a beautiful day!
I love gnocchi, very simple but delicious.
Aw thank you so much!! Enjoy!
I’m making this for someone who is allergic to Coconut. Can I sub milk and oil?
Absolutely! So if they’re not allergic to nuts, you can use almond milk, or you can do pea milk as well (oat milk won’t be Paleo, but it will be gluten free and still very good). The oil is olive oil, so that should be fine, but if not you can use avocado oil as well!
Do you think the gnocchi freezes well? I really like to take a Sunday and prep a bunch of freezer meals. This looks so delicious!
Yes! I would just reheat it like you would any other frozen pasta (think like TJ’s cauliflower gnocchi). Let it thaw on the countertop and then add it to the pan to sauté! It would be wonderful to meal prep!
I am so sad! After boiling the gnocchi, it tasted pretty good. But when I tried to sauté those adorable little dough balls, they totally turned to mush. I tried a smaller batch, but that didn’t seem to make a difference. What did I do wrong???
Aw no, I’m so sorry to hear that! Did you happen to cool and/or freeze the gnocchi before sautéing? That can occasionally cause gnocchi to go mushy in general!
I doubled the recipe and have added about 3x the amount of flour and it’s still quite sticky. Did I do something wrong? How do I fix the dough?
Hi Maria- I’m so sorry to hear this! It’s okay if the dough is still a bit sticky, as long as it’s moveable and you’re able to roll it with some extra flour. sprinkled on the surface. That usually helps to solidify things.
This is a rookie mistake but I used coconut flour and it was a total failure lol I will try again but just wanted to write this so no one else makes the same mistake!!
Aw no!! yes, coconut flour really doesn’t work here! It doesn’t bind the sweet potato because there’s nothing to act “glutinous!”
You can use oat flour though if you don’t have cassava! That also works! Not paleo but GF!
almond flour also doesn’t work whoops
Would it work to use butternut squash instead of sweet potato? I just have a bunch that I need to eat lol.
Absolutely!!
jennifer
Britt, dying to try this recipe, however your post is different from the video which uses cassava flour and avocado oil?? I would like to try the version in your video to make it gluten free and paleo….what are the measurements for the cassava flour and avocado oil?
Hi Paula! We actually updated (and improved) this recipe so go ahead and follow the recipe card at the bottom of the page. 🙂 Thank you so much for being here!
I read the recipe and watched your video. In video you showed oil added to gnocchi dough and arrowroot to sauce. I may be incorrect but I don’t see them listed in recipe ingredients or in written instructions. Can you elaborate on this and/or advise amounts for each? I will be trying this soon. Tk you!!
Hi Karla! Sorry about that! Please follow the recipe card at the bottom of the page for the most updated version of this recipe. 🙂 We’re working on updating the video too!