Paleo Sweet Potato Gnocchi Recipe (Grain-Free, Gluten-Free, Dairy-Free & Nut-Free)

NutritionWOW. Just WOW. That is all I can say. OK, blog post over.

Fine, I’m kidding, but really there’s not much else to say about the paleo Sweet Potato Gnocchi I made last night. I don’t like to brag (that much), but I have to say, these were great, especially for my first attempt ever!

I absolutely love gnocchi, the small potato pasta dumpling things that can often be found at Italian restaurants. While potatoes make up much of the ingredients for these little pillows of heaven, the gnocchi found at conventional restaurants and in grocery stores also contain gluten-filled, processed flours and other yucky stuff. So last night I was determined to make a variety that didn’t but that still lived up to the original in terms of taste and texture. These came pretty darn close, if I do say so myself.

I paired the gnocchi with a basil brown butter sauce, turkey sausage and spinach, and it was glorious. It was physically painful to let the hubby take the leftovers for lunch. Luckily, he’s really cute, so that made it a bit easier. The gnocchi would be great topped with almost anything though! Try them with a simple tomato sauce, or use them as a base for a red wine braised short rib (omg, must try that now that I’ve said it). Get creative!


Here’s how to make the gnocchi in your kitchen (serves 4-6):

  • 2 large sweet potatoes, mashed
  • 21/3 cups tapioca flour
  • 1/2 cup + 1 tbsp coconut flour
  • 1/8 tsp nutmeg
  • salt and pepper
  • 1 egg, beaten

1. Prepare and mash the sweet potatoes (feel free to peel and boil these, or roast them). Once the potatoes are cooked, add them to a large bowl and mash until  they are smooth (you can use a fork or an immersion blender to make it smooth).

2. Mix the flour, nutmeg and salt and pepper together, and then add them and the egg to the sweet potatoes. Mix until thoroughly combined and the dough is smooth. The dough should be thick and only slightly sticky.

3. Roll the dough into balls about 1-2 inches wide on a sheet of parchment paper dusted with flour. Roll each ball into a thin log of dough and then cut the log into bite-sized pieces.  Roll the gnocchi across the tines of a fork to form small grooves on the gnocchi.

They should look like this:


4. Bring a pot of salted water to a boil. Add the gnocchi to the pot and cook, for about 3-5 minutes, until the gnocchi are floating on the top of the water for about 30 seconds. Drain the water from the pot.

5. Serve with the sauce of your choosing! Eat and enjoy!

Please let me know if you try these gnocchi and if you enjoy them! We really loved them and the hubby said they were even great as leftovers the next day.

What are your favorite toppings for gnocchi?


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