Vegan Sweet Potato Crunchy Gnocchi

Vegan gnocchi for vegans from baked sweet potato and spelt flour and covered with spelt flour breadcrumbs with olive oil

  • AppetizersType
  • MediumDifficulty
  • 15-30 minPrep. Time
  • 4Serving/Unit


The Gnocchi
Sweet potato, 500 g
Olive oil, 4 tablespoons
Ground nutmeg, 1 teaspoon
Black pepper, 1/2 flat teaspoon
Whole spelt flour, 1 cup
Salt, 1 flat teaspoon
for cooking the gnocchi
Water, as needed
The Coating
Olive oil, 10-12 tablespoons
Whole spelt breadcrumbs, 2 cups


1. Place the whole sweet potatoes in the oven at 480°F (250°C) and roast them for about 30 minutes.
2. Peel them and put in a bowl.
3. Add the olive oil and spices and mix.
4. Add the flour gradually until a dough that easy to work with is obtained.
5. Boil salted water in a pot to cook the gnocchi.
6. Flour the work surface, and form long rolls about 1 cm thick from the dough.
7. Cut each roll into gnocchi-sized sections, using a sharp knife.
8. Transfer a small amount of gnocchi to the boiling water at a time and wait 3-4 minutes, until the gnocchi float to the top. Take out and continue like this.
9. Transfer the prepared gnocchi in small portions into a bowl with the olive oil, and immediately afterwards into a bowl with the breadcrumbs (no frying needed but you can).
10. Bon appetite (:

Total time: ±1 hour

Clarification: The gnocchi is crispy only if eaten right away, so if you are planning on eating it later - try to fry it instead. The preparation method also includes baking.

Nutritional Values Serving/Unit 100 Grams
Calories 748 cal 295 cal
Proteins 13 g 5 g
Carbohydrates 83 g 33 g
Fat 38 g 15 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Vegan Sweet Potato Crunchy Gnocchi
Very tasty crunchy snack