This vegan Sweet Potato Gnocchi is soft, pillowy, and delicious, especially when it’s finished with a fabulous rosemary-infused garlic butter sauce! This is a restaurant-quality dinner that’s easier than you think.

Fork in bowl of sweet potato gnocchi with vegan Parmesan and rosemary. - 1

It took me a long time to come around to making my own gnocchi because I thought it was going to be fussy and difficult. But making Cauliflower Gnocchi showed me just how wrong I was! So this homemade sweet potato gnocchi was next on my list and I don’t think my family will ever let me buy it from the store again. The dough comes together with just a handful of ingredients, letting the natural sweetness of the potatoes shine. The gnocchi is lightly crisped in rosemary garlic butter, studded with toasted walnuts, and finished with a sprinkle of vegan Parmesan for one of those meals that you eat sloooowly because you just don’t want it to end!

Why You’ll Love Making Sweet Potato Gnocchi From Scratch

Trust me: it’s so worth it.

  • Satisfying to make. The meal itself is satisfying, but so is the process! If you love that feeling of satisfaction you get from making your own crusty French Bread or Almond Milk from actual almonds, you’ll appreciate this sweet potato gnocchi recipe too.
  • Simple ingredients. No egg substitutes required for this vegan gnocchi—just sweet potatoes, flour, oil, and salt.
  • Restaurant-worthy flavor. The rosemary garlic sauce is rich, fragrant, and makes this gnocchi dish taste like it came straight out of a restaurant kitchen. Perfect for a date night at home!
Ingredients for sweet potato gnocchi with labels. - 2

Notes on Ingredients

While this dish delivers big flavour, the ingredient list is shorter than you might expect! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Gnocchi:

  • Sweet potatoes – Use orange sweet potatoes for making this sweet potato gnocchi. White and purple varieties are starchier, so the potato-to-flour ratio would be different.
  • All-purpose flour – You’ll need some for the gnocchi and some for dusting your work surface.
  • Sea salt
  • Olive oil – Adds richness to the dough.

For Serving:

  • Vegan butter – I love using my Homemade Vegan Butter .
  • Olive oil
  • Fresh rosemary – Earthy and fragrant rosemary is a fantastic pairing with sweet potatoes, but thyme or sage would also work if you prefer them.
  • Garlic
  • Walnuts – For a crunchy contrast to the pillowy gnocchi. Hazelnuts or pecans can be used as an alternative, or try pepitas for a nut-free option.
  • Salt and pepper
  • Vegan Parmesan – Optional. You can use store-bought if you want it to melt a bit, or my Vegan Parmesan Cheese for the flavour without the melt.

How to Make Sweet Potato Gnocchi

Here’s a step-by-step guide showing you the process.

Two roasted sweet potatoes on sheet pan. - 3

Roast the potatoes.

  • Bake the sweet potatoes. Pierce and roast the potatoes in a 400ºF oven until tender. Scoop out the flesh and mash until smooth.
  • Make the dough. Mix the olive oil and salt into the mashed sweet potatoes, then gradually add the flour until a soft dough forms.
Ropes of sweet potato gnocchi dough. - 4

Form dough into ropes…

  • Shape the gnocchi. Roll the dough into 4 ropes, cut each rope into pieces, and shape them using the tines of a fork.
Slotted spoon removing sweet potato gnocchi from boiling water. - 5

Boil the gnocchi.

  • Boil the gnocchi. Cook the gnocchi in a pot of salted water. Once they float, boil 30 seconds more, then transfer to a plate with a slotted spoon.
  • Make the sauce. Melt the vegan butter with the oil. Sauté the garlic and rosemary, then toast the walnuts.
  • Toss and serve. Add the sweet potato gnocchi to the skillet, crisp lightly, then season and serve warm with the vegan Parmesan, if you’re using it.

Tips for Success

I have a few additional pointers for perfect sweet potato gnocchi!

  • Don’t over-flour the dough. Too much flour makes dense gnocchi—keep it soft and slightly sticky for the best results.
  • Use roasted sweet potatoes. Some recipes will have you boil or microwave the sweet potatoes, but after testing this recipe, I’ve found that roasted potatoes are worth the extra time. They have much more flavour!
  • Bonus points: brown the butter. If you use my homemade vegan butter, good news: it browns! (Not all store-bought varieties do.) So you can go the extra mile and brown the butter before adding the gnocchi.
Bowl of vegan sweet potato gnocchi with rosemary garlic butter sauce. - 6

Perfect Pairings for Gnocchi

Serve your sweet potato gnocchi with a simple salad to balance the richness. My Beet Feta Salad would be fantastic, as would this Pear and Gorgonzola Salad . You can also pair the gnocchi with a veggie side dish like Grilled Maple Mustard Brussels Sprouts or Balsamic Roasted Vegetables .

Storage and Reheating

  • Refrigerator: Store the sweet potato gnocchi and sauce in an airtight container for 3 to 4 days.
  • Freezer: I don’t recommend freezing cooked and sauced gnocchi. Instead, freeze uncooked gnocchi on a parchment-lined baking sheet until firm, then transfer to a freezer bag for up to 2 months. Boil from frozen, then make the sauce as directed in the recipe.
  • To reheat: Sauté leftovers in a skillet over medium heat with a splash of oil or butter until warmed and lightly crisp. The microwave also works, but the texture won’t be as good—they’re likely to get mushy.
Sweet potato gnocchi on fork with bowl in background. - 7

More Vegan Sweet Potato Recipes

  • Sweet Potato Fries
  • Sweet Potato Chips
  • Air Fryer Baked Sweet Potatoes
  • Sweet Potato Soufflé

Ingredients

For the Gnocchi

  • 2 medium sweet potatoes , about 1 pound – 450 g
  • 1 ¾ cups all-purpose flour , plus more for dusting – 210 g
  • 1 teaspoon sea salt , 6 g
  • 2 tablespoons olive oil , 30 mL

For the Rosemary Butter Sauce

  • 3 tablespoons vegan butter , 42 g
  • 1 tablespoon olive oil , 15 mL
  • 2 teaspoons fresh rosemary , finely chopped – 2 g
  • 1 clove garlic , minced – 3 g
  • ¼ cup chopped walnuts , 30 g
  • Salt and freshly ground black pepper , to taste
  • Optional: vegan parmesan , for serving

Instructions

Prepare the Sweet Potatoes

  • Pierce the sweet potatoes several times with a fork and bake at 400°F (200°C) for 45–50 minutes, or until very tender.
  • Let them cool slightly, then scoop out the flesh into a large bowl and mash until completely smooth.
  • Stir in the olive oil and sea salt. Gradually add the flour, starting with a spoon, then switching to your hands. Mix just until a soft, slightly sticky dough forms. Add a little extra flour only if needed, but keep the dough soft.

Make the Gnocchi

  • Lightly flour your work surface. Divide the dough into 4 equal portions.
  • Roll each portion into a long rope about ¾ inch (2 cm) thick.
  • Cut the ropes into 1-inch (2.5 cm) pieces.
  • To create gnocchi ridges, place each piece at the top of the fork tines and gently press down, rolling it forward with your thumb.
  • Place the shaped gnocchi onto a lightly floured baking sheet.
  • Bring a large pot of salted water to a gentle boil.
  • Drop in the gnocchi in batches to avoid overcrowding.
  • Once the gnocchi float (2–3 minutes), cook for 30 seconds more, then remove with a slotted spoon and set aside.

Make the Rosemary Butter Sauce

  • In a large skillet, melt the vegan butter with the olive oil over medium heat.
  • Add the garlic and rosemary; sauté for 1–2 minutes until fragrant.
  • Add the walnuts and toast for 1–2 minutes until lightly golden.
  • Add the cooked gnocchi directly into the skillet and toss gently to coat, allowing the edges to become lightly crisp.

Serve

  • Season with salt and freshly ground black pepper.
  • Top with vegan parmesan if desired and serve warm.

Notes

  • Refrigerator: Store the sweet potato gnocchi and sauce in an airtight container for 3 to 4 days.
  • Freezer: I don’t recommend freezing cooked and sauced gnocchi. Instead, freeze uncooked gnocchi on a parchment-lined baking sheet until firm, then transfer to a freezer bag for up to 2 months. Boil from frozen, then make the sauce as directed in the recipe.
  • To reheat: Sauté leftovers in a skillet over medium heat with a splash of oil or butter until warmed and lightly crisp. The microwave also works, but the texture won’t be as good—they’re likely to get mushy.
Bowl of sweet potato gnocchi with vegan parmesan and rosemary. - 8

Sweet Potato Gnocchi

Ingredients

For the Gnocchi

  • 2 medium sweet potatoes about 1 pound – 450 g
  • 1 ¾ cups all-purpose flour plus more for dusting – 210 g
  • 1 teaspoon sea salt 6 g
  • 2 tablespoons olive oil 30 mL

For the Rosemary Butter Sauce

  • 3 tablespoons vegan butter 42 g
  • 1 tablespoon olive oil 15 mL
  • 2 teaspoons fresh rosemary finely chopped – 2 g
  • 1 clove garlic minced – 3 g
  • ¼ cup chopped walnuts 30 g
  • Salt and freshly ground black pepper to taste
  • Optional: vegan parmesan for serving

Instructions

Prepare the Sweet Potatoes

  • Pierce the sweet potatoes several times with a fork and bake at 400°F (200°C) for 45–50 minutes, or until very tender.
  • Let them cool slightly, then scoop out the flesh into a large bowl and mash until completely smooth.
  • Stir in the olive oil and sea salt. Gradually add the flour, starting with a spoon, then switching to your hands. Mix just until a soft, slightly sticky dough forms. Add a little extra flour only if needed, but keep the dough soft.

Make the Gnocchi

  • Lightly flour your work surface. Divide the dough into 4 equal portions.
  • Roll each portion into a long rope about ¾ inch (2 cm) thick.
  • Cut the ropes into 1-inch (2.5 cm) pieces.
  • To create gnocchi ridges, place each piece at the top of the fork tines and gently press down, rolling it forward with your thumb.
  • Place the shaped gnocchi onto a lightly floured baking sheet.
  • Bring a large pot of salted water to a gentle boil.
  • Drop in the gnocchi in batches to avoid overcrowding.
  • Once the gnocchi float (2–3 minutes), cook for 30 seconds more, then remove with a slotted spoon and set aside.

Make the Rosemary Butter Sauce

  • In a large skillet, melt the vegan butter with the olive oil over medium heat.
  • Add the garlic and rosemary; sauté for 1–2 minutes until fragrant.
  • Add the walnuts and toast for 1–2 minutes until lightly golden.
  • Add the cooked gnocchi directly into the skillet and toss gently to coat, allowing the edges to become lightly crisp.

Serve

  • Season with salt and freshly ground black pepper.
  • Top with vegan parmesan if desired and serve warm.

Notes

  • Refrigerator: Store the sweet potato gnocchi and sauce in an airtight container for 3 to 4 days.
  • Freezer: I don’t recommend freezing cooked and sauced gnocchi. Instead, freeze uncooked gnocchi on a parchment-lined baking sheet until firm, then transfer to a freezer bag for up to 2 months. Boil from frozen, then make the sauce as directed in the recipe.
  • To reheat: Sauté leftovers in a skillet over medium heat with a splash of oil or butter until warmed and lightly crisp. The microwave also works, but the texture won’t be as good—they’re likely to get mushy.

Nutrition

Sweet Potato Gnocchi https://jessicainthekitchen.com/sweet-potato-gnocchi/ January 13, 2026

This beautiful Rainbow Fruit Salad with Maple Lime Dressing is as pretty as it is delicious! Perfect for potlucks and holidays, it’s equally fitting for a snack, breakfast or even a light dessert.

Wooden spoon resting in serving bowl of rainbow fruit salad. - 9

Fruit salad is simple—it can be as easy as cutting up some fruit and tossing it in a bowl. But over the years, I’ve found that adding a dressing to fruit salad is the key to making it truly impressive. I’ve tested a bunch of options, but a sweet and tangy dressing like the one I whip up for this Rainbow Fruit Salad is best. Lime juice brightens up the overall flavor, while maple sweetens any fruit that isn’t quite ripe yet. It’s divine!

Why This Rainbow Fruit Salad Has Become a Family Tradition

I first made this fruit salad for my dad on Father’s Day. He has fruit for breakfast every single day! Now, I make it whenever my family gets together for holidays, but I love it as a meal prep snack for my daughter too. It’s versatile like that!

  • Practically effortless . When I say this rainbow fruit salad is easy to make, I mean incredibly easy. Chop the fruit, add everything into a bowl, toss with your maple lime dressing, and you’re good to go.
  • That dressing, though . Of course, the rainbow of fruit would be amazing on its own, but the maple lime dressing really brings out the flavours in this fruit salad. Maple, fresh lime juice, and lime zest come together to create a quick flavour booster, and it really takes this recipe up a notch.
  • Perfect for customising . You can totally customise this fruit salad to your liking. The world is your oyster! I love switching things up based on what I have in the fridge or what looks good at the farmers market.
Ingredients for rainbow fruit salad on cutting board with labels. - 10

Notes on ingredients

Remember, the ingredients you use for this recipe are flexible. Use whatever fruit is in season near you! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Berries – I use a combination of strawberries, blackberries, and blueberries.
  • Kiwi – Green is the most common, but if you can find yellow kiwis, they are a treat! They tend to be sweeter than green.
  • Pineapple chunks – Use fresh, not canned.
  • Dressing – You’ll need maple syrup and a lime, which you’ll zest and juice.

How to Make Rainbow Fruit Salad

You’re just a few minutes away from this colourful, vibrant salad! Here’s what you’ll need to do.

Maple lime dressing in bowl with spoon. - 11

Make the dressing.

  • Prep the fruit. If you’re making this as written, you’ll only have to cut the pineapple (if you didn’t buy it in chunks already) and the kiwi.
  • Make the dressing. Whisk together the maple syrup, lime juice, and lime zest until well-combined.
  • Put it together. Add the fruit to a large bowl, then pour the dressing over the top. Gently toss to coat, then serve.

Fruit Salad Tips and Variations

I have a few more tips for making this rainbow fruit salad shine.

  • Make sure the fruit is dry . Berries have a tendency to smuggle in extra moisture, and that will water down the dressing. I rinse the berries and then let them air dry in a large colander, but if you don’t have time for this, you can transfer them to a few layers of paper towels and gently pat them dry.
  • Add poppy seeds to the dressing. They give the salad a fun little crunch!
  • Swap the maple syrup for agave nectar. It has a more neutral flavor, so if you’re not a fan of maple, agave is a great choice.
Serving bowl of rainbow fruit salad with berries, kiwi, and pineapple. - 12

Serving Suggestions

  • For breakfast: Layer your rainbow fruit salad with Vegan Yogurt and granola for a breakfast parfait or serve the fruit over Banana Pancakes .
  • As a side: I love serving fruit salad as a healthier alternative to fries with my family’s favourite Meaty Beet Burgers , but it really pairs with just about anything!
  • For dessert: Serve the fruit over Vegan Lemon Loaf or pound cake.

Storage Instructions

You can store this rainbow fruit salad in an airtight container for up to 3 days and give it a good stir before serving. If I’m making it for meal prep, I like to portion it into individual containers.

Wooden spoon in bowl of rainbow fruit salad. - 13

More Vegan Recipes With Fresh Fruit

  • Strawberry Salsa
  • Easy Grilled Pineapples
  • Lemon Blueberry Bread
  • Strawberry Mango Smoothie

Ingredients

Rainbow Fruit Salad

  • 1 pound strawberries , hulled and sliced 453g
  • 1 ⅓ cups blackberries , 170g
  • 1 ¼ cups blueberries , 183g
  • 1 cup kiwis , halved and cubed 170g
  • 1 cup pineapple chunks , 192g

Maple Lime Dressing

  • ¼ cup maple syrup , 118 mL
  • juice one lime , about 1 tablespoon
  • zest of one lime , about 2 teaspoons

Instructions

  • In a large bowl, add all the fruits.
  • In a small bowl, mix together the maple lime dressing ingredients, whisking thoroughly. Pour over the fruits and toss with a wooden spoon. Serve and enjoy!

Notes