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This is a step by step guide on how to make sweet potato gnocchi is simple and delicious! With a paleo and gluten free option, everyone will love these pillowy pastas. They’re even freezer friendly.
Looking for gnocchi recipes? Try chicken alfredo gnocchi bake, creamy sausage gnocchi soup, or one pan creamy chicken and gnocchi.
Gnocchi has always been a favorite of mine. But ever since I went (mostly) gluten free, I’ve been craving it like crazy! It’s such a delicious pasta with a pillowy texture and little groves that soak up all the sauce. and so comforting.
Don’t be intimidated by sweet potato gnocchi, this recipe only requires a few ingredients and about 30 minutes to make a big batch.
Ingredients for sweet potato gnocchi:
- Sweet potatoes or traditional potatoes
- cassava flour (or all purpose flour)
Cassava flour is most similar in structure to all purpose which makes a great flour option for this recipe. It’s paleo and whole30 friendly so if you have a food sensitivity or just prefer to eat gluten free you can make it with that! If not, all purpose flour works great.
What is the best potato to use to make gnocchi?
- Sweet potatoes – Any sweet potato will do! There isn’t anything fancy about those!
- Regular potatoes – If you use regular potatoes, I recommend Yukon gold potatoes for their yellow hue and nutty flavor, but russet potatoes work great too!
How do you make sweet potato gnocchi from scratch?
- Cook the sweet potatoes: Peel and cut them into large pieces then place them in a large stock pot and cover with 1 inch of water. Bring to a boil and simmer until soft and fork-tender. Drain them and use a paper towel or dish towel to get as much moisture out as possible.
- Blend: Add the sweet potatoes to the food processor with the flour and blend on high until the dough starts to pull away from the bowl.
- Roll and cut: Cut the dough into fourths and roll each into a rope one inch wide then cut into one inch pieces. Use the back of a fork to make an indent.
- How long to boil gnocchi: Use the same stock pot to boil water. When it’s ready, drop the gnocchi into the water in a few batches. When they float to the top use a slotted spoon to remove them to a paper towel.
- Sear: Heat olive oil in a saucepan and work in batches to sear both sides of the gnocchi until golden brown.
Can you make gnocchi without flour?
Although you can make this recipe without all purpose flour, you still need some sort of binder that acts like flour. The cassava flour acts as the flour in this recipe but it’s gluten free, paleo and whole30 approved.
Common Questions about gnocchi:
Is Sweet Potato Gnocchi Healthy? Yes! This recipe is so healthy. It’s made with real, whole ingredients and fits into several diets, including gluten free and whole30.
How long does it take to cook gnocchi? This entire process from start to finish takes about 30-40 minutes. If you’ve already got potatoes boiled, it takes about half that time. I recommend making a double batch and freezing some so you have more than enough for one meal for the family.
How do you make this recipe ahead of time? Follow the directions up until before boiling. Place the sweet potato gnocchi dough evenly on a sheet pan and freezer for 10 minutes. Once frozen, place them in a freezer bag to save space. Boil straight from frozen!
How do you serve gnocchi? Gnocchi is especially delicious when you mix it with your favorite sauce. I like to make one pan creamy sweet potato gnocchi or with my creamy arrabbiata (DF) sauce to go on top! You can also mix it with melted ghee and veggies and serve it as a side with a protein, like roasted chicken. There are so many options!
If you love this recipe, don’t forget to leave a comment and star rating! You can also tag me on Instagram with @what_mollymade so I can see it and feature you.
More recipes you’ll love:
Note: this post was updated on 1/28/21 after retesting the recipe. You’ll also find updated information and images in the post above.
Sweet Potato Gnocchi
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Ingredients
- 2 lbs (about 2 large) sweet potatoes
- 2 1/2 cups cassava flour or all purpose flour, plus more if needed
Instructions
- Start by boiling your potatoes. Remove the skins from 2 pounds (about 2 large) sweet potatoes. Cut them into chunks and place in a large stock pot. Add warm water until all of the potatoes are completely submerged. Bring the water and potatoes to a boil over high heat then let them boil, uncovered, for 15-18 minutes, or until the potatoes are easily pierced with a fork. Strain the potatoes and place them in a large mixing bowl.
- Strain the potatoes and use a paper towel or a clean kitchen towel to strain as much moistures as possible out of the sweet potatoes. Transfer the potatoes to the bowl of a food processor or high powered blender with the cassava flour. Blend on high until a dough form and starts to pull away from the sides of the bowl or blender. Add more flour 1 tablespoon at a time as needed.
- Turn the dough out onto a well floured surface. Divide the dough into 4 equals parts. Roll the dough into a long rope with a 1 inch diameter. Starting at one end, cut the dough into 1 inch pieces and set aside. Repeat this process with the other 3 portions of dough. You can make mini fork marks on each gnocchi at this point if you want to, but it’s optional.
- Fill the same stock pot from the potatoes with water about half way full. Add a pinch of salt and heat on high, uncovered until boiling. While it’s heating, place a large baking sheet next to the stove to set the cooked gnocchi on. Once it’s boiling, add 1/4 of the gnocchi to the water. The gnocchi will sink to the bottom. Once they float to the top of the water remove them with a slotted spoon and place on the prepared baking sheet. Repeat the process with the rest of the gnocchi.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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