Sweet Potato Gnocchi Recipe

This Sweet Potato Gnocchi is 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.

– 4 large sweet potatoes (about 4 pounds) – 1 cup cassava flour + more for dusting – 1 teaspoon sea salt

Remove the skins from 4 large sweet potatoes. Cut into chunks and place in a large stock pot.

Drain then mash the potatoes with either a potato masher or a fork. Add in the cassava flour and form into a dough. You want to form a dough not too sticky, but not too dry either.

Cassava flour comes 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!

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.

Add gnocchi to boiling water then carefully place a handful or so of the gnocchi in at a time. Carefully lower the gnocchi and remove once they've floated to the surface, indicating they are done.

You can add these to a dish or you can freeze them for later.

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.

Pan fry these in a  pan with some ghee or olive oil until they're browned and crispy - yum! You can serve plain, with broccoli and parmesan cheese or substitute in any pasta dish like this meatless baked ziti recipe.

Sweet Potato Gnocchi in  Sage and  Bacon Sauce!