• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kickass Baker
  • Home
  • About Me
  • Recipes (Legacy)
  • Let's Work Together!
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Me
  • Recipe Search
  • Recipe Index
  • Work With Me
  • Baking Resources
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Savory Dishes

    Sweet Potato Gnocchi

    5 from 3 votes
    2 Comments

    Mar 23, 2019

    (updated Mar 7, 2022)

    by Kimberlee Ho

    Jump to Recipe
    Sweet Potato Gnocchi | kickassbaker.com #sweetpotato #gnocchi #paleo #paleorecipe #glutenfree #dairyfree #nutfree

    Sweet Potato Gnocchi is a Paleo or Gluten-free eater's dream come true! Not only is it not meat (I mean, I love it, but need a break from it sometimes), it's hearty and filling and made from real food.

    Actually, it's made from exactly 3 ingredients: sweet potatoes, cassava flour, and salt. That's it! Nothing more to it. And it's a delightful break from all the meat and eggs us Paleo dieters eat a lot of.

    Sweet Potato Gnocchi | kickassbaker.com #sweetpotato #gnocchi #paleo #paleorecipe #glutenfree #dairyfree #nutfree

    How to make Sweet Potato Gnocchi

    Making Sweet Potato Gnocchi takes a little bit of time, but it's well worth it. I like to make a big batch and freeze it. That way, I only have to put in the effort once in awhile, but reap the benefits for many weeks.

    This recipe calls for about 4 pounds of sweet potatoes. I buy the big ones and go for organic, if it's available. Peel the potatoes and cut them into chunks then cover with cool water in a large stockpot.

    Bring to a boil and continue boiling until the potatoes can be easily pierced with a fork or knife. Drain then mash the potatoes with either a potato masher or a fork. Add in the cassava flour and form into a dough.

    You can add in more flour, if needed, or if your potatoes were very large. You want to form a dough like the one pictured below, not too sticky, but not too dry either.

    Sweet Potato Gnocchi | kickassbaker.com #sweetpotato #gnocchi #paleo #paleorecipe #glutenfree #dairyfree #nutfree

    A Word about Cassava Flour

    If you have never heard of or used cassava flour before, it's made from the cassava plant which is a starchy, high-carbohydrate tuber, similar to yam, taro, plantains and potato.

    Cassava flour is gluten-free, grain-free and nut-free - a great substitute for wheat flour for us Paleo or gluten-free dieters!

    Once you have a ball of dough, cut it into 4 relatively equal parts (doesn't have to be exact) and one at a time, roll out into long tubes, about an inch thick in diameter, like in the picture below.

    Sweet Potato Gnocchi | kickassbaker.com #sweetpotato #gnocchi #paleo #paleorecipe #glutenfree #dairyfree #nutfree

    Now it's starting to look like Gnocchi

    After you have 4 long tubes of dough, cut each one into small pieces about an inch wide using a bench scraper or sharp knife.

    You can get all fancy and use a fork to press into each piece of gnocchi to look like the kind you see in restaurants, but as you can see from my photos, I skip that step. It's usually just me eating it anyway!

    Sweet Potato Gnocchi | kickassbaker.com #sweetpotato #gnocchi #paleo #paleorecipe #glutenfree #dairyfree #nutfree

    At this point, the gnocchi needs to be boiled for a few minutes. In a very large stockpot (same one you used to boil the potatoes works perfectly), boil water then carefully place a handful or so of the gnocchi in at a time.

    You don't want to overcrowd the pot. I use a spider (pictured below) to carefully lower the gnocchi into the boiling water and to remove the gnocchi once they've floated to the surface, indicating they are done.

    Repeat until all gnocchi have been boiled, placing the finished gnocchi in a single layer onto a sheet tray.

    Sweet Potato Gnocchi | kickassbaker.com #sweetpotato #gnocchi #paleo #paleorecipe #glutenfree #dairyfree #nutfree

    Cook some now, Freeze the rest for later

    At this point, you can add these to a dish or you can freeze them for later. I usually reserve some for cooking now and the rest go straight into the freezer.

    To freeze, stick the sheet tray with the gnocchi in a single layer into the freezer and freeze for at least 2 hours.

    Once frozen, place in a freezer safe ziptop bag. Freezing them this way prevents them from freezing altogether in one big clump. You can remove as many as you need for your recipe when the time comes.

    Sweet Potato Gnocchi | kickassbaker.com #sweetpotato #gnocchi #paleo #paleorecipe #glutenfree #dairyfree #nutfree

    I like to pan fry these in a nonstick pan with some ghee or olive oil until they're browned and crispy - yum!

    You can serve plain, with some broccoli and parmesan cheese (omit or substitute with nutritional yeast if you're dairy-free) or substitute in any pasta dish like this meatless baked ziti recipe.

    This Gnocchi will make a great sub for the ziti pasta. I have a really good recipe for Sweet Potato Gnocchi in Sage Bacon Sauce coming soon!

    The pic above gives you a sneak peek of what it looks like. Delish! Even my husband loves it and he is not a follower of the Paleo or gluten-free diet. Score!

    Sweet Potato Gnocchi | kickassbaker.com #sweetpotato #gnocchi #paleo #paleorecipe #glutenfree #dairyfree #nutfree

    Sweet Potato Gnocchi Recipe

    Sweet Potato Gnocchi is a Paleo or Gluten-free eater's dream come true! It's hearty and filling and made from just three ingredients.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Course: All Recipes, Appetizer, Dinner, Main, Side Dish
    Cuisine: American
    Servings: 6
    Calories: 333kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Ingredients

    • 4 large sweet potatoes (about 4 pounds)
    • 1 cup cassava flour + more for dusting 
    • 1 teaspoon sea salt
    US Customary - Metric

    Instructions

    • Remove the skins from 4 large sweet potatoes. Cut into chunks and place in a large stock pot. Add cold 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 18-20 minutes, or until the potatoes are easily pierced with a fork. Strain the potatoes and place them in a large mixing bowl. Mash with a potato masher or fork until smooth. Set aside and allow to cool slightly
    • Combine the cooked potatoes and cassava flour in a large mixing bowl. Stir together with your hands until flour is fully incorporated. Mix and knead until the dough starts to form a ball. If the dough is too wet, continue to add cassava flour a tablespoon at a time until the dough forms a ball and is not too sticky
    • :Turn the dough out onto a well floured surface (use more cassava flour for this). Divide the dough into 4 roughly equals parts using a bench  scraper or sharp knife. Take one piece and set the other three aside. 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 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 about 1 teaspoon of salt and heat on high, uncovered until boiling. While it's heating, place a sheet tray next to the stove on which to set the cooked gnocchi. Once the water is boiling, add ¼ of the gnocchi to the water. The gnocchi will sink to the bottom. Once they float to the top of the water (about 2 minutes) remove them with a slotted spoon and place on the prepared baking sheet. Repeat the process with the rest of the gnocchi
    • Cook your gnocchi as desired

    Notes

    • Once gnocchi have been boiled, they can be frozen for later use. With gnocchi on sheet tray in a single layer, place in freezer for at least two hours. Once frozen, place gnocchi in a freezer safe ziptop bag. They will keep in the freezer for at least 3 months.
    • Recipe adapted from PaleoGlutenFree.com

    Nutrition

    Calories: 333kcal | Carbohydrates: 78.2g | Protein: 4.7g | Fat: 0.2g | Saturated Fat: 0.1g | Sodium: 553.9mg | Fiber: 9.1g | Sugar: 12.6g
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!

    Pin this recipe for later!

    Sweet Potato Gnocchi | kickassbaker.com #sweetpotato #gnocchi #paleo #paleorecipe #glutenfree #dairyfree #nutfree

    Filed Under

    Savory DishesNo BakeIntermediate
    « Brown Sugar Cookies
    Paleo Chocolate Creme Eggs »

    Reader Interactions

      Leave a comment & rate this recipe Cancel reply

      I am honored you made this recipe from kickassbaker.com! Your star rating and comment will help others looking for recipes like this one. Please take a moment to share a star rating and offer a helpful comment or tip for other bakers. Thank you!

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Comments

    1. Marla Meyer

      October 19, 2020 at 3:11 pm

      Wonderful recipe. Thanks. I will try this today. After you freeze the gnocchi, what do you do with them? Do you reboil them? Do you warm them in a hot pan with oil? Thanks.

      Reply
      • Kim

        October 19, 2020 at 8:00 pm

        So glad you're giving them a try! I like to pan sauté them with some oil to get them crispy on the outside and warmed through. I do have a recipe for a bacon sage sauce on the blog too, if you're interested you can give that a try with these. So good! https://kickassbaker.com/sweet-potato-gnocchi-bacon-sage-sauce/

        Reply

    Primary Sidebar

    Hey there!  Thank you so much for visiting Kickass Baker!  I’m Kim, the working mom and home baker behind this blog.  I know how crazy life can be.  Too often, we can beat ourselves up and give up things we enjoy because we think we aren’t great at them.  But you are kicking ass everyday and I’m here to help you bake up some crazy-good recipes and embrace your Kickass Baker!

    More about me →

    Popular

    • Double Chocolate Chip Muffin close-up with bite taken out, milk behind
      Bakery-Style Double Chocolate Chip Muffins Recipe
    • serving a slice of dalgona coffee chocolate cake
      Dalgona Coffee Chocolate Cake
    • Challah braided bread slices ready to be eaten.
      Fluffy Challah Bread
    • Close-up image of easy homemade cinnamon sticky bun fresh out of the oven
      One Hour Cinnamon Rolls
    • Brioche Doughnuts | kickassbaker.com #brioche #donuts #doughnuts #vanilla #cream #creme #filled #dessert #nutfree #recipes #kickassbaker #fried #breakfast
      Brioche Donuts with Vanilla Cream Filling
    • Challah Rolls recipe is great for the holidays.
      Challah Rolls

    Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    FeedFeed

    Footer

    ↑ back to top

    About

    • About Kim
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Kickass Baker