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.
- 4 large sweet potatoes (about 4 pounds)
- 1 cup cassava flour + more for dusting
- 1 teaspoon of sea salt
- Boil the sweet potatoes: 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
- Form a dough: 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
- Form dough into gnocchi: 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
- Boil the gnocchi: 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 1/4 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
- 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
- Category: Paleo, Gluten-free
- Method: Stovetop
- Cuisine: Gnocchi
Keywords: sweet potato, gnocchi, pasta, paleo, gluten-free, grain-free, nut-free