There’s something undeniably comforting about a warm bowl of pillowy gnocchi, especially when it’s homemade and infused with the natural sweetness of sweet potatoes. This Soft Vegan Sweet Potato Gnocchi with Sage Butter is the kind of dish that feels like a warm hug on a chilly fall evening. It's simple, flavorful, and has just enough rustic charm to make it feel like you’re dining in a countryside Italian kitchen. And the best part? It's entirely plant-based, so it’s perfect for vegans or anyone wanting to explore the richness of vegan sweet potato dishes without sacrificing texture or flavor.
Whether you're a seasoned gnocchi maker or new to the world of homemade gnocchi, this recipe is approachable and rewarding. You'll get a soft, slightly chewy bite, with the depth of roasted sweet potatoes and a nutty, aromatic sage butter that brings it all together beautifully. Plus, this is one of those sweet potato recipes that adapts easily—whether you're looking for a sweet potato gnocchi sauce variation or experimenting with seasonal produce like pumpkin or butternut squash.
Soft Vegan Sweet Potato Gnocchi with Sage Butter
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Italian, Vegan
Large baking sheet For roasting sweet potatoes evenly
Potato ricer or masher A ricer gives a finer texture, but a good masher works well too
Mixing bowl To bring the dough together
Bench scraper or knife For cutting the dough into gnocchi pieces
Fork To give the classic gnocchi ridges (optional)
Large pot For boiling the gnocchi
Skillet To cook the sage butter sauce and lightly crisp the gnocchi
For the Gnocchi Dough
- 2 large sweet potatoes about 1.5 pounds
- 1 ¾ to 2 cups all-purpose flour plus more for dusting
- 1 tablespoon olive oil
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg optional, but adds depth
- Freshly ground black pepper to taste
For the Vegan Sage Butter Sauce
- 3 tablespoons vegan butter store-bought or homemade
- 8 –10 fresh sage leaves
- 1 garlic clove minced
- Salt to taste
- Fresh lemon zest optional, for brightness
Optional Toppings
- Toasted walnuts or pine nuts
- Vegan parmesan cheese or nutritional yeast
- Cracked black pepper
Roast the Sweet Potatoes
Start by preheating your oven to 400°F (200°C). Scrub your sweet potatoes clean, pierce them with a fork, and roast directly on the oven rack or on a baking sheet for about 45 minutes until fork-tender.
Tip: Roasting over boiling concentrates flavor and keeps them from absorbing too much water, which helps the dough stay light and fluffy.
Let them cool slightly, then scoop out the flesh and mash or rice until smooth. You should end up with about 1 ½ cups of mashed sweet potato.
Make the Gnocchi Dough
In a large bowl, combine the mashed sweet potato with salt, olive oil, nutmeg (if using), and about 1 ½ cups of flour. Mix until a soft dough forms. If the dough is too sticky, add more flour a little at a time, but don’t overdo it—too much flour makes dense gnocchi.
Turn the dough onto a floured surface and knead gently just until smooth. Divide into four sections.
Shape the Gnocchi
Roll each section into a long rope about ¾-inch thick. Use a knife or bench scraper to cut into 1-inch pieces.
You can leave them as little pillows or roll each piece over the back of a fork to create ridges, which help hold the sage butter sauce.
Boil the Gnocchi
Bring a large pot of salted water to a gentle boil. Drop in the gnocchi (in batches if necessary) and cook until they float to the top—about 2 to 3 minutes.
Scoop them out with a slotted spoon and transfer to a tray while you prepare the sage butter.
Make the Vegan Sage Butter Sauce
In a large skillet, melt the vegan butter over medium heat. Add minced garlic and sage leaves. Cook for about 2–3 minutes, until the butter is bubbling and the sage is crisp but not burnt. The garlic should be golden and fragrant.
Add the cooked gnocchi to the skillet and toss gently to coat, letting them sear slightly for a minute or two until golden in spots.
Finish with lemon zest, a sprinkle of vegan parmesan, or some toasted nuts for texture.
Serve hot and savor the cozy, earthy flavors.
Pairings
This dish is incredibly versatile and pairs well with seasonal and textural contrasts. Here are a few favorites:
- Side Salads: A crisp arugula or kale salad with citrus vinaigrette cuts through the richness of the sage butter and balances the sweetness of the gnocchi.
- Soups: Serve alongside a bowl of vegan gnocchi soup with white beans and spinach for the ultimate comfort meal.
- Fall Bread Recipes: Think rosemary focaccia, crusty sourdough, or even a pumpkin or sweet potato cornbread—perfect for sopping up that buttery sage sauce.
- Roasted Vegetables: A tray of roasted brussels sprouts, carrots, or parsnips tossed in olive oil and thyme works beautifully here.
- Wine: A dry white wine like Pinot Grigio or a light red like Gamay complements the earthy sweetness and herbal notes.
FAQs
1. Can I use canned sweet potatoes or leftovers?
Absolutely! Leftover mashed potato gnocchi recipes can easily be adapted here. Just make sure the mash is not too wet. If using canned, drain well and pat dry to reduce excess moisture.
2. Is this sweet potato gnocchi gluten free?
This version uses regular flour, but you can substitute with a 1:1 gluten-free flour blend. Many sweet potato gnocchi gluten free recipes also use almond or oat flour—just adjust the texture as needed.
3. What if I want to use pumpkin or butternut squash?
Great idea! Pumpkin gnocchi or butternut squash gnocchi recipes follow nearly identical steps. Just be mindful of moisture—roast your squash or pumpkin to prevent soggy dough. You can even mix sweet potato and pumpkin for a unique twist.
4. Can I make this ahead of time?
Yes! After shaping the gnocchi, freeze them in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag. Boil straight from frozen—just add a minute or two to the cook time.
5. What are other sauces I can try with sweet potato gnocchi?
Besides sage butter, try a creamy cashew-based sauce, a spicy tomato arrabbiata, or a sweet and savory pumpkin gnocchi sauce. For a more hearty meal, tofu gnocchi Bolognese is a great protein-packed option.
