Sweet Potato and Spinach Gnocchi in Tomato Sauce (Vegan)


Prep-time: 25 minutes      Cooking time: 10 min      Calories: 467.1

We know that sweet potatoes are rich in complex carbohydrates and beta-carotene. Nutrients we value, problem is that they are gluten free and therefore a bit difficult, (but not impossible) to transform them into else then straight from the boil or puree.

A bit of arrowroot lands a helping hand to solve that issue and together with iron rich spinach and a fresh tomato sauce this makes a lovely Italian dish.

Use any vegan cheese you like to top it off.

Ingredients:     Serves: 4

  • 2 cups sweet potatoes (peeled and cut in chunky pieces)
  • 2 cups baby spinach
  • 2 ½ cups all -purpose flour
  • ½ cup arrow root
  • 2 tbsp chopped onion
  • 2 clove garlic (grated)
  • 1 tbsp olive oil
  • Salt, pepper

For the tomato sauce:

  • 3 large ripe tomatoes (chopped)
  • ½ medium onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 tsp oregano
  • 1 tbsp olive oil
  • Sea salt, pepper


  • Place the sweet potatoes in a stock pot, cover with water and a little salt and boil until soft, about 10 to 12 minutes.
  • Meanwhile heat the olive oil in a skillet to medium heat, add the onion and garlic, stir around for 30 seconds, add the spinach and fry until wilted, 2 to 3 minutes.
  • Drain the sweet potatoes and allow cooling for a few minutes.
  • Strain the spinach in a sieve to release excess water
  • Mash the sweet potatoes with a hand masher or potato ricer and place in a mixing bowl, add the arrow root, chop the spinach fine add to the mix and combine.
  • Add as much flour needed to form a solid workable dough, quantity may vary based on the water content of the mix. Take some of the dough and roll on a flour dusted flat surface into a ½ inch thick sausage shape.
  • Cut the roll into small, about 1 inch pieces, roll the pieces over the back side of a fork, the linings created will help to absorb the sauce later.
  • To make the sauce: Heat the olive oil in a sauce pan, add the onion, garlic and fry for 1 minute, add the tomatoes and a little water, add the oregano, lower the heat and simmer for 5 minutes.
  • Transfer the mix to an up-right blender and blend smooth, return to the pan and season to taste.
  • Bring a stock pot with a generous amount of water and some salt to a boil, add the gnocchi and boil until cooked, when the gnocchi’s float they are cooked.
  • Remove the floating gnocchi’s with a slotted spoon from the pot and transfer to the tomato sauce
  • Simmer the gnocchi 1 minute in the sauce and serve
  • Garnish with the grated cheese and cilantro


Nutritional values are manually calculated and based on the ingredients specified.

Nutritional value per serving:

  • Calories: 467.1
  • Fat: 2.4 g
  • Saturated Fat: 0.2 g
  • Sodium: 102.2 mg
  • Carbohydrate 100.3 g
  • Protein: 11.9 g
  • Dietary fiber: 6.6 g

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