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sweet potato gnocchi dough cut into 1 inch pieces on a cutting board before being boiled and seared
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3.6 from 5 votes

Sweet Potato Gnocchi

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.
Prep Time30 mins
Cook Time10 mins
Course: Dinner
Cuisine: American, Italian
Keyword: gnocchi, pasta, sweet potato
Servings: 6 people
Calories: 347kcal


  • 2 lbs (about 2 large) sweet potatoes
  • 2 1/2 cups cassava flour or all purpose flour, plus more if needed


  • 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.


Serving: 1serving | Calories: 347kcal | Carbohydrates: 82g | Protein: 2.4g | Fat: 2.4g | Sodium: 83.2mg | Fiber: 8g | Sugar: 6.3g