*This post is sponsored by Edward and Son’s. All opinions are of my own.

These Vegan Sweet Potato Gnocchis are easy to make and require less than 10-ingredients. They make for the perfect weeknight dinner. They are not only vegan, but also gluten-free as well.

It might be surprising to admit, but I had gnocchis the first time this past year when I visited one of my friends who ordered gnocchis at a local restaurant we went to. Before that I didn’t even know they existed and could not pronounce it at all. I remember the first bite I had, not really liking it and much preferring regular pasta over it.

Fast forward to today and countless trips to Trader Joe’s to buy their large variety of gnocchis, I became obsessed with them. I decided to make my version of sweet potato gnocchis and was surprised by how easy they came together and how wholesome they are. I only used a few ingredients I had in my pantry and a large sweet potato to put together this simple yet comforting meal. I made these sweet potato gnocchis using Edward & Son’s Sweet Potato Flour which are gluten-free. I have been using their products for over a year now and love the quality of them. I only partner with brands in which I know I will continue to use their products frequently and am so happy to be able to find a brand I value.

Well, if you are excited and can’t wait to make these Vegan Sweet Potato Gnocchi with Garlic Butter, here are the ingredients you will need:
-gluten-free flour
-sweet potato flour (I used Let’s Do Organic Sweet Potato Flour from Edward & Sons)
-sweet potatoes, mashed
-fresh spinach
-fresh mushrooms
-salt
-dried thyme
-organic extra virgin olive oil
-vegan butter
-fresh garlic

How do you make these Vegan Sweet Potato Gnocchi?
First, fill a large pot with water and bring to a boil while making the gnocchis.

In a large bowl, combine all the ingredients (except for the spinach and olive oil) for the gnocchi together and knead until a dough forms and is smooth. Flour a flat surface and roll the dough into long circular shapes. Slice into about ½ inch pieces. Repeat until all the dough is sliced.

Once the water boils, add all the gnocchis into the pot and allow it to boil. When you start seeing the gnocchis rise above the pot, remove them from the pot.

Bring a large pan over medium heat. Add the olive oil. Then, add the mushrooms and sweet potato gnocchis. Allow the gnocchis and mushrooms to cook for about 1 minutes per side.

Add the ingredients for the garlic butter into the pan and allow it to cook for another 1-2 minutes until each side is slightly crispy. Add in the spinach and turn off the heat. Once the spinach has cooked, remove the gnocchi from the pan and place into a bowl.