Paleo Sweet Potato Gnocchi

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5 from 12 votes

This paleo sweet potato gnocchi recipe is made with 6 ingredients! It is gluten-free, grain-free & dairy-free.

Prep Time30

Cook Time5

Total Time2 35

Course: Main Course, Side Dish

Cuisine: American, Italian

Diet: Gluten Free, Low Lactose, Vegetarian

Servings: Servings

Author: Laura

Cost: $4

Equipment

Ingredients

2 cups sweet potato (cooked and mashed)
2 cups almond flour
2 cups tapioca flour
1 large egg slightly beaten
1 teaspoon sea salt
4 Tablespoons olive oil (or butter, divided)

US Customary - Metric

Instructions

Cook Sweet Potato

Preheat oven to 450 degrees F.
Pierce two medium/large sweet potatoes all over with a fork.
Wrap potatoes separately in aluminum foil.
Place on a baking sheet and bake in the preheated oven for 60-90 minutes, depending on the size of your potatoes. Potatoes are done when they are soft to the touch.
Remove from oven, open aluminum foil and let potatoes cool completely.

Make the Gnocchi

Put 2 cups of mashed sweet potato into a large mixing bowl.
Add egg and beat well.
In a separate, smaller bowl mix together tapioca flour, almond flour and salt.
Add dry ingredients to sweet potato/egg mixture and mix until combined. Your dough will still be slightly tacky.
Spread large work surface with extra tapioca flour. Roll dough into a ball and let sit in the flour for about 20-30 minutes.
Coat your hands in tapioca flour and roll dough into balls (I use about 2 tsp dough for each gnocchi, but it is up to you to determine how large or small you want them to be)!
Set rolled balls on floured surface and continue until you use all your dough.
Dip a small fork in tapioca flour and lightly press on each gnocchi on one side to give it the “ridged” look!
Set gnocchi aside for at least 20 minutes, but for up to 5 hours (if you’re making the dough ahead)
Bring a large pot of water to a boil. Add half of the gnocchi to the boiling water to form a single layer in the pot. Stir the gnocchi to be sure that they do not stick to the bottom of the pot.
Once the gnocchi floats to the top of the water (after about 2-3 minutes), use a slotted spoon to remove gnocchi from the pot into a strainer.
After all gnocchi have been removed, add the rest of the batch and repeat.

Brow the Gnocchi

Add 2 Tablespoons of your cooking oil/butter to a large sauté pan. Melt/warm over medium heat. Add ½ of your batch of gnocchi and stir to coat with oil.
Cook gnocchi on one side for about 5-10 minutes until golden-brown.
Flip and cook another 3-5 minutes on the second side until golden brown.
Repeat with the rest of your gnocchi.
Serve with your favorite sauce and some roasted veggies!

Notes

Ingredient Substitutions

Sweet potatoes. regular potatoes, purple sweet potatoes, and even butternut squash can be substituted for the sweet potatoes in this recipe.
Almond flour. I don't recommend messing with the flours, however I imagine all-purpose gluten-free flour would work in place of both the almond & tapioca flours, however I'm guessing you would need less than four cups.
Tapioca flour. Cornstarch or arrowroot starch can be used in place of tapioca flour/starch.

Store

Store leftover cooked gnocchi in an airtight container in the refrigerator for 3 to 5 days.

Freeze

I suggest freezing this almond flour sweet potato gnocchi before cooking. To do this, lightly flour a large baking sheet and evenly space the gnocchi on it, then put it in the freezer. Once the gnocchi is frozen, remove it from the baking sheet and place it in an airtight, freezer-friendly container.

Cooking Frozen Gnocchi

To cook frozen paleo sweet potato gnocchi, follow the same steps listed int he recipe card for boiling and browning. Just be aware that putting frozen gnocchi into a pot of boiling water will cause the temperature to drop (and therefore cause the water to stop boiling). It will take longer to cook the gnocchi from frozen, but not much (5-6 minutes instead of 2-4).

Nutrition