Go Back
+ servings
Gluten-Free Sweet Potato Gnocchi
Print Recipe
4.67 from 3 votes

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 Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 4
Author: Lexi

Ingredients

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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 582kcal | Carbohydrates: 88.8g | Protein: 11g | Fat: 21.1g | Saturated Fat: 8.3g | Cholesterol: 73mg | Sodium: 426mg | Fiber: 10.8g | Sugar: 17.6g