Paleo Sweet Potato Gnocchi

Name: Paleo Sweet Potato Gnocchi
Prep time: 30 min
Cook time: 5 min
Total time: 155 min
Yield: 4 -6 people
Ingredients: 2 cups sweet potato (cooked and mashed); 2 cups almond flour; 2 cups tapioca flour; 1 large egg (slightly beaten); 1 tsp sea salt; 4 TBS olive oil (butter or ghee (divided))

Last updated on March 26, 2018. Originally published September 19, 2016 47 Comments

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Clearly, fall. has. arrived. here at JoyFoodSunshine! This Paleo Sweet Potato Gnocchi is a meal that everyone in my family absolutely adores. From my sweet Naomi all the way to my meat-and-potatoes husband, no one even notices the fact that there is not meat involved when I bring this gnocchi to the table!

I have made many varieties of gnocchi over the course of my cooking-lifetime. However, this paleo version has me so giddy I can’t wait to share it with you. It only takes 6 ingredients to make this delicious and nutritious Paleo Sweet Potato Gnocchi, however there are a number of {easy} steps involved in the gnocchi-making process, so I thought we’d walk through it together!

Start by baking and mashing the sweet potatoes. Add the egg and dry ingredients and mix until a dough is formed. This dough will be different than the traditional gnocchi dough, as it is a bit tacky and sticky. You will need extra tapioca flour to roll out your gnocchi (I’m talking coat your work surface and your hands).

Due to the sticky nature of this dough we will not be rolling it out into logs. Instead simply take about 2 tsp of dough at a time and roll it into balls with your hands! (I personally do this anyway even with regular gnocchi dough, because I like round gnocchi and it saves me a step)! 🙂

Once the gnocchi is rolled, use a fork (dipping it in more tapioca flour), to make the cute little ridges on your gnocchi! Aww.

Let the gnocchi sit for at least 20 minutes and for up to 6 hours (if you want to make it ahead of time). Then boil water and cook until the gnocchi floats to the top. I use a slotted/skimmer spoon like this one to remove the floating gnocchi from the boiling water and transfer to a strainer.

Next comes the most important of all the steps….crisping the gnocchi! Sure, you can eat it without sautéing it in some delicious olive oil or butter (or a mixture), but why on earth would you do that when the crispy outside and chewy inside takes this Paleo Sweet Potato Gnocchi recipe up 1,000,000 notches (not that I’m exaggerating).

Heat your oil, butter or ghee (I use half butter half olive oil) over medium heat and add one layer gnocchi to your pan. Stir to coat with oil and cook on one side until it’s golden brown (about 10 minutes). Flip and cook on the other side.

Serve this Paleo Sweet Potato Gnocchi with some roasted veggies (below are parmesan roasted red and green peppers, YUM) and your favorite pasta sauce. This dish truly is the perfect meatless Monday meal option that even non-veggie folks will enjoy!

This recipe feeds my family of 5 (and my baby can EAT) perfectly. I remember the days when I could freeze half the batch and save it for later….not so anymore! 🙂 But if you aren’t cooking for a small army of little people and one giant person, this gnocchi freezes beautifully! Simply place the uncooked gnocchi on a floured baking sheet and toss it in the freezer for about 3 hours. Transfer to a plastic bag or other freezer-friendly container. When you want to cook it, simply toss the frozen gnocchi into boiling water…no thawing necessary! 🙂