You can make this Sweet Potato Gnocchi at home with just 3 simple ingredients. It is easier than you think to make a delicious and healthy sweet potato gnocchi recipe!
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Can I make sweet potato gnocchi at home?
What should I serve with my sweet potato gnocchi?
What kitchen tools will I need to make this homemade gnocchi?
What ingredients will I need to make this sweet potato gnocchi recipe?
How do I make sweet potato gnocchi?
How long will this homemade gnocchi recipe keep in the fridge?
Check out these other healthy comfort food recipes!
Sweet Potato Gnocchi
Can I make sweet potato gnocchi at home?
No offense to Trader Joe’s, but you can finally stop wasting your money on those bags of premade gnocchi. This sweet potato gnocchi recipe will teach you how to make your own gnocchi at home with just 3 simple ingredients.
This recipe is paleo, and technically the ingredients are Whole30 compliant, it just might be considered SWYPO.
I like to use cassava flour for this recipe because it is a smooth, fine, grain-free flour that mixes into the dough easily. If you are not paleo, you can use all purpose flour, whole wheat flour, or gluten free flour.
What should I serve with my sweet potato gnocchi?
I love this homemade gnocchi recipe because it is SO versatile! You can easily just use a jar of marinara to make a quick and easy dinner or you can make a homemade sauce.
One of my favorite ways to enjoy this gnocchi is with a lemon butter sauce and wilted spinach. I pan fry my gnocchi then I remove it from the pan and add some garlic and butter to the pan. Once the butter and garlic are soft I squeeze in a cheek of lemon.
Finally, I add in a big handful of spinach and allow it to wilt slightly. I add the cooked sweet potato gnocchi back to the pan and toss until it is coated in the sauce and spinach. Then, I add it back to a bowl and top with some parmesan cheese
Sauce pan
Frying pan
Cutting board
Sharp knife
Mixing bowls
Measuring spoons
Measuring cups
What ingredients will I need to make this sweet potato gnocchi recipe?
You will be amazed at how easy it is to make this gnocchi with just 3 ingredients. The store bought version is loaded with extra ingredients and fillers, but when you make it at home its very simple
Sweet potato
Egg (can sub 1 flax egg)
Cassava flour (Can substitute regular AP flour, whole wheat flour or gluten free flour)
Olive oil or butter for cooking sweet potato gnocchi
Salt and pepper for seasoning
How do I make sweet potato gnocchi?
Step 1: Steam the sweet potato
First, peel and cut the sweet potato into large cubes. Add sweet potato to a pot and steam until soft and easily pierced with a fork.
Then, place the cooked sweet potato in the refrigerator to allow the sweet potato to cool completely. Mash the sweet potato down with a potato masher or the back of a fork.
Step 2: Make the gnocchi dough
Then, place 3/4 cup mashed sweet potato on a cutting board and shape into a ring. Next, crack an egg into the center of the ring and whisk with a fork. Then, mix the egg into the sweet potato.
Pour flour on top of egg and sweet potato mixture. Then, mix flour into sweet potato and egg until a dough forms. Knead dough until a smooth even ball of dough remains.
Next, cut dough into quarters. Take one quarter of dough and place on a floured cutting board. Then, roll the dough into a long rope.
Take the rope and cut into 1″ long pieces of gnocchi. Roll each piece on a pasta board or the back of a fork. Continue this process until you have used all four quarters of the dough ball.
Step 4: Boil and pan fry the sweet potato gnocchi
Next, boil salted water. Add the gnocchi to the boiling water.
Once the gnocchi floats to the surface it is cooked. Remove floating gnocchi from the pot with a slotted spoon.
You can eat the gnocchi after it is boiled or pan fry it.
To pan fry add butter or oil to a frying pan over medium heat. Melt butter and cook the gnocchi in batches until golden brown on each side.
Cook in single layer batches as to not crowd the pan and get an even crisp.
How long will this homemade gnocchi recipe keep in the fridge?
I like to enjoy my gnocchi immediately after cooking. If you want to prep your gnocchi ahead of time you can prepare the dough and store in the refrigerator for up to 3 days before rolling into gnocchi and cooking.
Can I freeze sweet potato gnocchi?
Yes! If you want to prepare a big batch of gnocchi and freeze for later I suggest preparing the gnocchi dough, roll and cut into pieces and then freeze.
Once you are ready to enjoy your gnocchi allow it to thaw slightly on the counter and then boil and pan fry until golden brown.
Check out these other healthy comfort food recipes!
One Pot White Cheddar Mac and Cheese
Oven Baked Chicken Tenders
Homemade Chickarina Soup – Progresso Copycat
Recipe
Sweet Potato Gnocchi
5 Stars4 Stars3 Stars2 Stars1 Star5 from 6 reviews
Simple homemade sweet potato gnocchi made with 3 ingredients
1/2 cup cassava flour (can sub 1 cup regular AP flour)
Instructions
Peel the sweet potato and cut into large cubes
Place sweet potato in a sauce pan with a little water and steam until soft enough to easily pierce with a fork – about 10 minutes
Remove sweet potato from pan and place on a plate
Place in the fridge for 1 hour until the sweet potato is completely cold
Smash the cold sweet potato with a potato masher or the back of a fork
Take 3/4 cup of the mashed sweet potato and place on a cutting board and shape into a ring (see chart below to see how you should do this)
Crack an egg into the center of the ring and whisk with a fork
Mix the sweet potato and egg together
Pour flour on top of the sweet potato and egg mixture
Mix flour into the egg and sweet potato and knead until a smooth, even dough ball remains ***If using all-purpose flour add 1/2 cup of flour to the mixture first and knead. Then, add 1/4 cup of flour at a time and continue kneading the dough until an even dough forms – you should use close to 1 cup of flour total***
Cut dough ball into quarters
Take one quarter and place on a floured cutting board
Roll into a long tube and cut 1″ gnocchi pieces from the tube
Roll each piece on a pasta board or the back of a fork
Repeat this process until all 4 quarters of the dough are used
Boil salted water and add gnocchi to the boiling water
Once the gnocchi floats to the top it is cooked
Remove the gnocchi from the pot with a slotted spoon
Enjoy the gnocchi boiled or pan fry by heating butter or oil in a frying pan over medium heat and cook the gnocchi in batches until browned on all sides
Notes
If you want to freeze this dough for later I recommend freezing after you cut into gnocchi, but before you cook.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
It's light, doesn't fall apart, and tastes delicious! By substituting the wheat flour for chickpea flour (garbanzo bean flour) and tapioca flour (as I did for these homemade gluten-free tortillas), this vegan potato gnocchi is soft and flexible, yet firm enough not to be 'sticky.
Yes — sweet potatoes are generally considered a paleo-approved food, however, some paleo dieters prefer to limit their consumption to avoid consuming too many carbohydrates that spike their blood sugar levels.
At Faro, Adey says, “We run very few potato gnocchi.” Instead they stick to the less common side of the root vegetable family: “Parsnip, gilfeather turnip, and salsify work great.” Broccoli and cauliflower, which are sturdy and dry, also hold up well to the test.
The most common reason for mushy sweet potato gnocchi is boiling it too long; once it's floated for 30 seconds, it should be promptly removed and drained well. Drain Off as Much Water as Possible.
Since this includes a non-grain-based flour, Trader Joe's Cauliflower Gnocchi is fair game on Whole30. It's the perfect comfort meal when that pasta craving hits every night (or is that just me?)
For each cup of all-purpose flour, simply use one cup of plain flour. Keep in mind that plain flour in the UK has a slightly lower protein content, which may affect the texture of your final baked goods.
Raw honey might have been most prevalent to cavemen so this would be approved if you're going the paleo route! Maple syrup and molasses are also paleo. Maple syrup, in its purest form without any additives, is a naturally occurring sugar extracted from maple trees.
Paleo people regularly ate tubers and wild potatoes. Some people list potatoes as unacceptable because they're a starchy high-glycemic food. But ancient hunter-gatherer communities relied on the calories and carbohydrates in potatoes and other tubers for energy.
Three-Ingredient Homemade Cauliflower Gnocchi that is pillowy, crispy, and pairs perfectly with just about any sauce you've got. Easy, healthy-ish, and seriously delicious!
Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.
Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.
Cut your dough into 6 pieces and roll them each into fat ropes about as thick as your thumb. Some people recommend resting the dough at this stage for 30 minutes but we haven't found any difference in the finished gnocchi by doing this.
Chewy gnocchi are the result of too much flour and over kneading the dough. It's important to knead the dough just until it comes together into a smooth ball and no more. This is because you don't want to encourage too much gluten development which makes them tough, chewy and rubbery.
Once a full tray has filled up with gnocchi, place it in the freezer for 2- 3 hours to harden. Gnocchi can be cooked right away or saved in freezer bags for up to 3 months. To cook gnocchi, bring a large pot of salted water to boil and drop in a small batch (about 15-20 gnocchi at a time).
Best Sweet Potato Gnocchi: Cappello's Sweet Potato Gnocchi
Both Trader Joe's and Capello's sweet potato gnocchi were delicious in flavor and texture, but we like that Cappello's product offers the ability to pair with any sauce or topping. (Trader Joe's version comes with an already mixed-in butter and sage sauce.)
A friend of mine described gnocchi as "little pillow hugs". Well these little pillows get an A+ for being easy-peasy as well as getting a nutrient boost from the sweet potato!
The Whole30 and other anti-grain diets claim that lectins can lead to “leaky gut” (a term that most medical experts don't use because there's not enough evidence behind it) by causing inflammation in your intestines.
While the Whole30 program rules don't allow dairy, ghee is allowed because when made properly, the lactose is removed from the butter making it as close to dairy free as possible. You can purchase ghee in many stores or add it to your next Thrive Market order, but it's very easy to make your own from scratch.
Why are grains non-compliant? The Whole30 identifies grains as a food group that increases gut permeability, or the likelihood that undesirable substances will cross through the gut and into the rest of the body, potentially causing chronic inflammation. This includes both processed and whole grains.
Tipo 00 Flour is a soft, fine milled flour from Italy. It's a must-have for light and tender gnocchi and homemade pasta. Small(er) Batch Recipe ensures a higher success rate with just enough practice.
In the American flour classification system, type 0 Italian flour would correspond the closest to all-purpose flour. Despite type 00 popularity, high-quality type 0 flour is by no means a niche product, with most flour manufacturers offering options.
I would not recommend using 00 Pizza flour over semolina flour since the outcome of the pizza texture is different than pasta. Therefore, I would recommend using semolina flour, over 00 Italian pizza flour for gnocchi since it too, is a pasta.
Whisk potato starch, sweet rice flour, and salt together in a bowl. Sprinkle over potato mixture; stir until a soft dough has formed. Cut dough into 4 equal parts with a knife or pastry cutter. Dust the work surface with rice flour to keep dough from sticking.
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