Sweet Potato Gnocchi: Two Ways (Gluten-Free)

This Sweet Potato Gnocchi: Two Ways takes some time to make, but it isn’t complicated once you get the hang of it and makes for such a fun hands-on task! Simply delicious, and guilt-free! I served it two ways, with my favorite easy tomato sauce and then with a spinach and butter sauce. So so good.

Sweet Potato Gnocchi: Two Ways


For a while now I’ve wanted to make a gnocchi recipe. I knew with the right combination of gluten-free flours I could achieve that dough-like pasta that is loved by many. I also knew it could be customizable based on your desired taste.

Sweet Potato Gnocchi: Two Ways

This dish was a huge hit. All of my trusty taste-testers requested seconds! I plan on making a spinach version, pumpkin, pesto, and so on one day!

Sweet Potato Gnocchi: Two Ways

Sweet Potato Gnocchi Without Ricotta

Sweet Potato gnocchi without ricotta

Easy Sweet Potato Gnocchi

Sweet Potato Gnocchi

Prep Time 00:30 Cook Time 00:15 Total Time 00:45 Serves 4


For Gnocchi

Easy Tomato Sauce:

Spinach and Butter Sauce


  1. In a medium mixing bowl, mix together the mashed sweet potato, egg, sea salt, almond flour and tapioca flour. The dough should be slightly sticky but not so sticky that you can't roll it into balls in your floured hands.
  2. Lay a sheet of parchment paper down to work on and sprinkle it with tapioca or arrowroot starch, and sprinkle some tapioca on your work surface, as well as your hands.
  1. Gather the dough into balls (about 1 1/2 inches or so), and feel free to sprinkle with more tapioca flour as needed.
  2. Roll it out into long logs, sprinkling with more tapioca as needed to prevent sticking and cut into desired gnocchi sizes.
  3. Place your fork lightly into each piece to get an indent (see note).
  4. Cover a medium pot with water and bring to a boil.
  5. Work in batches to drop gnocchi into the boiling water. Do not overcrowd the pot.
  6. Your gnocchi is done cooking when they float to the top and stay there for 20 seconds or more.
  7. Remove with a slotted spoon and place in a dish.
  8. After gnocchi is cooked though we preferred to pan fry it to give it a slightly crisp exterior before garnishing with either sauce. To do this heat a large skillet over medium-high heat. Once hot, add 1 tablespoon grass-fed butter or coconut oil and drop in gnocchi (working in batches, as necessary). Let gnocchi sauce until lightly golden about 3-5 minutes. Flip and lightly brown on the other side.

For Tomato Sauce:

  1. For tomato sauce: In a skillet combine all ingredients- bring to a boil and reduce heat to a simmer for 7-10 minutes, pour over gnocchi and serve.

For Spinach and Butter Sauce:

  1. For spinach and butter sauce: In a skillet heat butter until it browns slightly- add in spinach, sea salt, and pepper and cook until spinach wilts, pour over gnocchi and serve.

Recipe Notes

  1. Indents work better when the pasta is coated lightly with flour
  2. 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.
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Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!

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38 comments on “Sweet Potato Gnocchi: Two Ways (Gluten-Free)

  • I’m drooling over these!! Can’t wait to make them!!
    I’m still having a hard time finding tapioca flour at the stores by me. Could I use potato starch? Thanks!

  • I’m not gluten free so I bake with whole wheat flour, will that work for this recipe so I don’t have to buy different flours that I’ll hardly ever use?

  • Cooked this up two nights ago & it was so much fun making the gnocchi. I don’t cook elaborate meals often but I have recently switched to the Paleo lifestyle (loving it) & I miss pasta so had to make this asap. It was easy and tasty & made me look like a rockstar in the kitchen.

  • Made these last night and they were amazing! Thank you! I added mushrooms to the spinach butter sauce. We loved them so much that we made the leftovers into dessert with a little honey and cinnamon. Yum!

  • Is it 3 cups of sweet potato after they are mashed? And, can I substitute coconut flour for almond flour?
    Thank you.

  • I made these using coconut flour and served them with the spinach / butter sauce. To my surprise – they were fairly good! I am new to cooking with these types of flours so I don’t yet know something should feel. The gnocchi were a bit dense and had a grain like texture. Is this to be expected or did I do something wrong? I can’t wait to give this recipe another try as I think that with practice – it will be a real winner! Thank you!

  • Yes, I used only coconut flour and look forward to trying them again using almond flour. They were a big hit with my husband as he is anxious for me to make another batch!

  • I made these tonight and I don’t know if I made them wrong but they were still sticky after I made sure they floated for a good 20+ seconds. Plus they were still wet and chewy. I don’t know if I was expecting something different but I just wanted to ask and see if I did something wrong? They were good and would like to try again, just want to make sure I do them right next time. Thanks!

    • Made these tonight and mine did exactly what yours did. They were very sticky and wet and gummy after cooking. I followed the recipe exactly. Was not happy with these at all.

  • Mine were also very sticky like Marissa’s, and I followed the recipe exactly with all the correct flours. I am wondering if the amount of tapioca flour required for dusting is heavier than I used? Tasted great, but I made in preparation for a meal later in the week and am thinking they will be one big blob…

  • I tried this tonight and it was amazing! I will definitely be making it again in the future. I will be linking this recipe on my Whole30 Week 3 recap next week – one of my favorite new dishes this time around!

  • Mine turned out awful! Soggy and gummy and bland. Completely Unedible! I followed the recipe to the letter. I boiled them until they floated and they came out looking and tasting raw. Second batch I boiled longer didn’t change a thing. It was like eating raw dough. So annoyed at the amount of ingredients I wasted, especially the almond flour. These went straight to the disposal. Yuk!

  • I followed the recipe word by word and my gnocchi came out very chewy. Is there anyway to fix this for next time?

  • I want to try these out tonight but what can I use instead of tapioca or arrowroot powder. I don’t have any on hand and don’t really want to go buy any. Was thinking of just adding more coconut flour but I’ve had the chalky experience using coconut flour in things. What is the purpose of the tapioca flour? To bind? thicken? I also have flaxseedmeal on hand and chia seeds, can I grind and sub those? they thicken things… Thanks so much for your help I am really looking forward to making these!! Trying to find an alternative since going gluten/grain free

  • I want to try these out tonight but what can I use instead of tapioca or arrowroot powder. I don’t have any on hand and don’t really want to go buy any. Was thinking of just adding more coconut flour but I’ve had the chalky experience b4 What is the purpose of the tapioca flour? to thicken? I also have flaxseedmeal and chia seeds, can I grind and sub those? they thicken things… Thanks so much for your help I am really looking forward to making these!! Trying to find an alternative since going gluten/grain free

  • I’ve been making this for years for my boyfriend and we LOVE it. Such a great, light recipe!

    5.0 rating


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