It’s Gnocchi Time! 2.0 – Sweet Potato Gnocchi


I know I’ve said this before, I may not be Italian, but Italy is in my heart! One of my favorite dishes in the world is Gnocchi. There’s just something about the combination of potato and flour in a tomato sauce that makes these pillows of goodness irresistible. But of course traditional Gnocchi is made with flour which is a no no. So what did I do?!?!?! I created a gluten free recipe that is so close to the gluten version, that you can’t tell the difference. That recipe is available here.

But on a different note, today was a rainy day, and I needed a bowl of cosy comfort to get rid of the rainy blues and make way for the sunny afternoon. But when I checked the veggie basket there were only sweet potatoes and that was how this recipe was born. As they say, necessity is the mother of all invention, and I will admit that is what drove me to create this dish….Necessity!

Made almost identically to my regular Gnocchi dish it is super easy with a slight sweetness from the sweet potatoes, but full of flavor and the same pillow like softness in every bite. And If you love Gnocchi, I’m sure you will love this recipe too. (even if you’re not a sweet potato fan.)

Here it is:



  • 1 Small to Medium Sweet Potato
  • 2/3 cups GF all purpose flour
  • 1 egg – free range
  • 1 tsp salt
  • 1 – 2 tbsps water


  1. Peel and cut sweet potato into cubes and cook until tender in salted water. (about 10 mins)Gnocchi-2.jpg
  2. Once potato is tender, remove from fire, add to a mixing bowl, and mash using a potato masher or fork. Allow to cool until warm, and you can hold it in your hand without getting burnt. Gnocchi-4.jpg
  3. Add egg, flour and salt to the sweet potato. Mix until a dough begins to form. NB: Sweet Potato absorbs more liquid than regular potato, so if the dough feels too dry, add water 1tbsp at a time, until the dough is more pliable and not sticky. If it’s too wet add more flour 1tbsp at a time as well. Gnocchi-7.jpg
  4. Once you have a nice pliable dough. Sprinkle surface where you will be rolling it out with some gluten free all purpose flour or tapioca flour and roll until a long ‘snake’ forms. Gnocchi-9.jpg
  5. Using a knife, cut the snake into small pieces and using a fork roll the pieces over the back to create gnocchi grooves.Gnocchi-14.jpgGnocchi-10.jpg
  6. Once you’re finished making the gnocchi, bring a pot of water to boil, add gnocchi and boil for a couple of minutes until they bring to float. Gnocchi is finished when they float. About 3 mins or less.
  7. Gnocchi is not finished and ready to be served in your favorite sauce.Gnocchi-17.jpg

I used my Gnocchi to make, Chicken Gnocchi in Tomato Sauce. How will you use it?!?! Comment and let me know!


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