How to Make Sweet Potato Gnocchi
A cooking project that is much easier than you think, this Gluten-Free Sweet Potato Gnocchi is a dish everyone will be blown away by. Little clouds of sweet potato gnocchi are hand made, cooked, and then pan-seared in a spinach brown butter sauce that will be your new go-to dish when you need a meal to impress.
Gluten-Free Sweet Potato Gnocchi
I’m not going to tell you that making your own gnocchi is a meal that can be made in less than 30 minutes, but I am here to say that it isn’t complicated once you get the hang of it and makes for such a fun hands-on cooking project. My version is of course, gluten-free and made a bit lighter without the use of ricotta cheese that so many sweet potato gnocchi recipes call for. And don’t worry, I’m sharing all my tips for making gnocchi at home and the best way to make this gnocchi shine!
Sweet Potato Gnocchi Ingredients
- Sweet Potatoes
- Almond Flour
- Tapioca Starch
We don’t recommend making any substitutions for this recipe. There are so few ingredients added that it’s hard to make swaps and have the recipe come out successfully.
Steps to Make Sweet Potato Gnocchi
Let’s walk through all the steps needed to make Sweet Potato Gnocchi.
- Roast and mash sweet potato.
- Make the dough: mix together sweet potato, almond flour, tapioca flour, egg, and salt.
- Roll out dough into logs, and then cut into gnocchi pieces.
- Make classic gnocchi indent with fork. This is optional.
- Boil the gnocchi until they float!
- Pan-sear the gnocchi to give a nice crust on the outside. This step is optional, but really makes a difference in the final outcome of the gnocchi.
- Serve the gnocchi. We give instructions to make a brown butter sauce, but you can also serve it with your own homemade or storebought preferred sauce.
Options for Sauce to Serve with Gnocchi
Our recipe includes a brown butter, sage and spinach sauce that goes wonderfully with the gnocchi. I’ve also served this with homemade marinara or meat sauce. But really, you can get creative here and serve it with a homemade sauce you think will pair wonderfully. And of course, feel free to use a store-bought pasta sauce as well! You can also spice up this homemade Vegan Cheese Sauce and serve it with that!
Watch the video here:
If you like this sweet potato dish, check out these other recipes:
- Sweet Potato Chili
- Kale and Sweet Potato Stuffed Turkey Breast
- Healthy Sweet Potato Casserole
- Buffalo Chicken Stuffed Sweet Potatoes
How to Make Sweet Potato Gnocchi
A cooking project that is much easier than you think, this Gluten-Free Sweet Potato Gnocchi is a dish everyone will be blown away by. Handmade little clouds of sweet potato gnocchi are put together, cooked, and then pan-seared in a spinach brown butter sauce that will be your new go-to dish when you need a meal to impress.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 1x
For Sweet Potato Gnocchi:
- 3 medium-large sweet potatoes
- 2 1/4 cup almond flour
- 1 1/3 cup tapioca starch, more for dusting
- 1 egg
- 1 teaspoon sea salt
- 1 tablespoons oil
For Browned Butter Sauce with Spinach:
- 1/4 cup grass-fed butter
- 2 cups fresh spinach
- 1 tablespoon chopped fresh sage
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- Parmesan cheese, optional
- Preheat oven to 400ºF. Carefully, pierce holes in sweet potato with a fork. Place sweet potatoes on a sheet pan and bake until sweet potatoes are fork-tender, about 45 minutes. Cut open the sweet potatoes, and remove the flesh. Mash together well until smooth. Measure out 3 cups of sweet potatoes. Set aside any remaining for another use.
- In a medium mixing bowl, mix together the 3 cups mashed sweet potato, almond flour, tapioca flour, egg, and salt. The dough should be slightly sticky but not so sticky that you can’t roll it into balls in your floured hands. If it is too sticky, add in a tablespoon more tapioca flour at a time.
- Lay a sheet of parchment paper down to work on and sprinkle it with tapioca, and sprinkle some tapioca on your hands.
- Gather the dough into balls (about 1 1/2 inches or so), and feel free to sprinkle with more tapioca flour as needed.
- Roll it out into long logs, sprinkling with more tapioca as needed to prevent sticking and cut into 1” pieces.
- Roll 1” pieces over a fork lightly to make an indent, or skip this step and leave the gnocchi as is.
- Fill a medium pot with water and a big pinch of salt and bring to a boil.
- Work in batches, place gnocchi into the boiling water. Do not overcrowd the pot.
- Your gnocchi is done cooking when they float to the top and stay there for 20 seconds or more.
- Remove with a slotted spoon and place on a dish. Repeat with remaining gnocchi.
- Heat oil in a large skillet over medium-high heat. Once hot, add gnocchi in batches, and cook until lightly golden. Flip the gnocchi and continue to brown on the other side. Remove gnocchi to a plate, and repeat with any remaining batches.
- Once all gnocchi is browned. Add butter to the pan. Cook until the butter browns slightly. Add in spinach, sage, sea salt, and pepper and cook until spinach wilts. Add gnocchi back to the pan to heat through. Taste and adjust seasoning and serve gnocchi with a shaved parmesan cheese, if desired.
Indents work better when the pasta is coated lightly with flour
This recipe was updated on 4/15/2018. The previous recipe called for 1/4 cup coconut flour that we removed and then added in 1/4 cup additional almond flour. Many of you loved the original recipe, so we’re including this information here in case you are looking for it. We preferred the texture of the update recipe, and the addition of baking the sweet potatoes instead of boiling. We’ve also added instructions to sauté the gnocchi after it has come out of the hot water as we really liked that added texture as well.
- Serving Size: As served
- Calories: 582
- Sugar: 17.6g
- Sodium: 426mg
- Fat: 21.1g
- Saturated Fat: 8.3g
- Carbohydrates: 88.8g
- Fiber: 10.8g
- Protein: 11g
- Cholesterol: 73mg
December 31, 2014
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