Sweet Potato Gnocchi

I don’t know about you, but as the weather gets colder I feel called to cozy meals that don’t take too much effort in the kitchen. Once late fall rolls around I find myself gravitating toward meals with comfort food vibes. Let me tell you, these Sweet Potato Gnocchi really hit the spot!

I developed this recipe last spring and I’m so excited to share it. My husband loves traditional gnocchi but it typically has gluten and eggs, which don’t work for me and my kiddos.

We searched for a fresh store-bought version, but most gluten-free options had eggs or preservatives (like citric acid, mono- and diglycerides, or seed oils).

Photo for Sweet Potato Gnocchi

I’ve shied away from making gnocchi in the past, because it seemed complicated or time consuming. But this recipe is much easier than it looks (with only 4 ingredients!). If I can do it, so can you!

Instead of using white potatoes, I swapped them for sweet potatoes which are chock-full of vitamins and minerals like vitamin C, vitamin A and manganese. They’re also a great source of soluble and insoluble fiber, which supports a healthy gut.

In place of eggs I used cassava flour as a binder. Cassava is a grain-free flour that comes from a root and is great for baking — it’s also featured in our Grain-Free Paleo Zucchini Chocolate Chip Waffles.

Photo for Sweet Potato Gnocchi

If you’re short on time, you can cut the prep time by about 40 minutes by giving your sweet potatoes a quick zap in the microwave.

Using your hands to prepare these dumplings makes the process even more satisfying. There are few things more gratifying than making such an impressive-looking dish with your own two hands. Don’t you agree?

These Sweet Potato Gnocchi are crispy-bottomed pillows of fall joy! Trust me, you’ll definitely want to make this recipe one of your go-tos.

Have you ever made gnocchi from scratch? Give these a try and let me know what you think in the comments below!

With love and gnocchi goodness,

Sweet Potato Gnocchi

Yield: 2-3 Servings


  • 1 large or 2 medium sweet potatoes (about 1 pound)
  • ½ cup cassava flour, plus more for dusting (or your preferred gluten free flour)
  • ½ tsp salt
  • 2 tbsp minced sage


Wash and dry the sweet potatoes, then prick a few times with a fork and bake at 425 for about 40-50 minutes until soft. (You can also microwave the potatoes for about 8-10 minutes.)

Let cool until the potatoes are not too hot to handle then cut in half and scrape the insides into a medium sized bowl. Add flour and salt and mix by hand until just incorporated.

Sprinkle your counter with flour and flatten the dough into a disk about half an inch thick. Use a knife or baker’s bench knife to cut into logs about an inch wide and then gently roll each log and cut into pieces about an inch long. You can press each piece gently with a fork to get the typical gnocchi ridges.

Gently place the gnocchi into boiling water for 3-4 minutes or until they float to the top.

Add them directly to your favorite sauce or bake them on a sheet pan lined with parchment at 375 for about 5-7 minutes to get a crispy bottom before adding them to sauce or enjoying them plain. Top with sage, sea salt and olive oil. Enjoy!

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