Sweet Potato Gnocchi

These have 2 ingredients!!! (3 including salt haha). And they were soooo GOOD! Much better than any store bought gnocchi! Also they were not that hard to make, and I’m gonna admit, I was intimidated by pasta. But they turned out so well!! I hope you love them just as much as the fam did! And TIP, the dough will be very sticky but I think 1/2 cup of flour is just the right amount and will keep your gnocchi light and fluffy. With a larger sweet potato use more flour

Gluten-Free Sweet Potato Gnocchi

Makes about 45 gnocchi

Serves 2



1 small sweet potato, baked

½ cup regular flour, or gluten free flour if desired

Dash of salt


  1. In medium sized bowl, smash sweet potato until it is smoothProcessed with VSCO with f2 preset
  2. Add flour, a little at a time, and knead together. Repeat until dough forms (dough will be very sticky, add more flour if needed but the less flour the better). img_2617
  3. Separate dough into two equal pieces
  4. With one piece, on a floured surface, roll into a long log
  5. Cut log into ¼ inch piecesimg_2615
  6. Repeat with dough that is left
  7. Optional: fork the gnocchi by pressing the fork into one piece and rolling the gnocchi down. This is not necessary but does make it look pretty!fullsizerender
  8. Boil water in large pot. Add gnocchi to water and cook until the gnocchi floats to the surface and is cooked through. About 2-3 minutes
  9. Transfer to plate and serve with your favorite sauce

*You can make this ahead too. Place uncooked gnocchi on plate in a single layer and cover. Boil when ready

(Stay tuned for cauliflower sauce recipe tomorrow!)


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