Paleo Sweet Potato Gnocchi Recipe (2024)

By Laura

Posted Sep 19, 2016, Updated Oct 09, 2022

5 from 11 votes

57 Comments

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Paleo Sweet Potato Gnocchi Recipe! Made with only 6 ingredients this delicious homemade pasta is gluten-free, grain-free & dairy-free. It’s boiled then browned in olive oil for an extra special, rich flavor and perfect texture.

Paleo Sweet Potato Gnocchi Recipe (2)

Clearly, fall has arrived here at JoyFoodSunshine!This Paleo Sweet Potato Gnocchi recipe 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 no meat involved when I bring this gnocchi to the table.

I have made many varieties of gnocchi over the years. 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.

Paleo Sweet Potato Gnocchi Recipe (3)

Paleo Sweet Potato Gnocchi: Ingredients & Substitutions

Here are a few notes about this recipe!

  • 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.

How to make Paleo Sweet Potato Gnocchi

Step 1: Make the Dough

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. Do not be worried if the dough is sticky, that is totally normal!

However, the stickiness makes it a tad messy to work with. So, you will need extra tapioca flour to roll out your gnocchi. Coat your work surface and your hands with flour as you form the gnocchi.

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Step 2. Make the Gnocchi (No Rolling)!

Due to the sticky nature of this dough, wewill not be rolling it out into logs. Instead simply take about 2 tsp of dough at a time and it 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 thegnocchi is rolled, use a fork (dipping it in more tapioca flour), to make the cute little ridges on the gnocchi.

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Step 3. Let it rest.

Let the gnocchi sit for at least 20 minutes and for up to6hours (if you want to make it ahead of time). This gives thePaleo Sweet Potato Gnocchi to become firmer.

How to Freeze Paleo Sweet Potato Gnocchi

At this point the gnocchi can be frozen. Simply flour a large baking sheet and evenly space the gnocchi on it, then toss 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 Paleo Sweet Potato Gnocchi Frozen

To cook frozen gnocchi simply follow the same steps below 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 (maybe 5-6 minutes instead of 2-4).

Step 4. Boil

Next, bring a pot of water to a boil 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 them to a strainer. ThePaleo Sweet Potato Gnocchi will cook very fast because it is so fresh, expect it to take only 2-4 minutes to float to the top.

Be sure to stir the gnocchi in the boiling water so it doesn’t stick together or to the bottom of the pan.

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Step 5: Brown!

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 Gnocchirecipe 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 layerof 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.

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Step 6: Serve the Paleo Sweet Potato Gnocchi

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 folkswill enjoy!

Serving Sizefor Paleo Sweet Potato Gnocchi

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 (as mentioned above).

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Recipe FAQs

Is sweet potato gnocchi healthy?

Yes! The sweet potato is filled with many good vitamins for your body.

Is gnocchi supposed to be chewy?

Gnocchi should be soft, not chewy or hard.

Why is my gnocchi dough so sticky?

If you have added the egg, it might have been over-incorporated. Try using a sifter to deliver the flour gradually.

How long should you boil gnocchi?

2-4 minutes until it floats to the top.

More Delicious Recipes

  • Try Cheesy Sausage Gnocchi & Homemade Potato Gnocchi recipes.
  • Yum! We love this Pasta Primavera Recipe.
  • This is a group soup to try Chicken Noodle Soup especially in the winter.
  • We adore this Spaghetti Squash Mac and Cheese.
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Paleo Sweet Potato Gnocchi Recipe (10)

Paleo Sweet Potato Gnocchi Recipe (11)

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Paleo Sweet Potato Gnocchi

Laura

Paleo Sweet Potato Gnocchi Recipe! Made with only 6 ingredients this delicious homemade pasta is gluten-free, grain-free & dairy-free! It’s boiled then browned in olive oil for an extra special, rich flavor and perfect texture!

5 from 11 votes

Course Main Course, Side Dish

Cuisine American, Italian

Servings 32 oz (8 servings)

Calories 344

Prep Time30 minutes minutes

Cook Time5 minutes minutes

Total Time2 hours hours 35 minutes minutes

Ingredients

Instructions

To 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.

Making 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)

  • ***At this step you can freeze the gnocchi! Simply put the uncooked gnocchi on a floured baking tray and pop them in the freezer for at least 3 hours. Remove from tray and put in a plastic bag.

  • 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.

Crisping the Gnocchi:

  • Add 2 TBS 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!

  • ***To Cook frozen gnocchi:

  • Do NOT thaw. Simply add gnocchi to boiling water and boil until it floats to the surface.

Notes

Ingredient Substitution

  • 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.

Storage

Refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Serving: 4oz | Calories: 344kcal | Carbohydrates: 42g | Protein: 7.8g | Fat: 18g | Saturated Fat: 1.7g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.7g | Cholesterol: 23mg | Sodium: 291mg | Potassium: 247mg | Fiber: 4.7g | Sugar: 4.3g | Vitamin A: 3050IU | Vitamin C: 9.9mg | Calcium: 80mg | Iron: 1.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

That’s all she wrote folks! This week is a busy one for us! We have family pictures tomorrow night (so grateful for our amazing photographer), and a few other things on the schedule that just add up!

Question: Have you ever madehomemade gnocchi? What’s your favoritekind? What does your week look like this week?

The links in this post are affiliate links, thank you for supporting JoyFoodSunshine.

Paleo Sweet Potato Gnocchi Recipe (2024)

FAQs

Why is my sweet potato gnocchi mushy? ›

The most common reason for mushy sweet potato gnocchi is boiling it too long; once it's floated for 30 seconds, it should be promptly removed and drained well. Drain Off as Much Water as Possible.

Is sweet potato allowed in a paleo diet? ›

Yes — sweet potatoes are generally considered a paleo-approved food, however, some paleo dieters prefer to limit their consumption to avoid consuming too many carbohydrates that spike their blood sugar levels.

What should you not do when making gnocchi? ›

Don't overwork the dough: When making gnocchi dough, it's important not to overwork it. Overworking the dough can make the gnocchi tough and chewy. Mix the ingredients together just until the dough comes together, and then stop mixing! You're not kneading bread here.

How do you cook gnocchi so it is not mushy? ›

They cook in less than five minutes and will work wonderfully with the homemade tomato sauce in this recipe. To keep gnocchi from becoming mushy, be sure not to overcook them. After they rise to the surface (this should take about 2 minutes), cook them for 15 more seconds, or until tender.

How to make sweet potato gnocchi less sticky? ›

Cold gnocchi can get sticky; we recommend tossing them in a drizzle of oil before storage so they won't stick together. Reheat on a pan on medium heat with olive oil, a sauce, or a dash of water.

Is gnocchi healthier than pasta? ›

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

Why is salt not allowed on the paleo diet? ›

Paleo might be naturally lower in salt than the standard American diet, due to the exclusion of sodium-rich processed foods, but there's no need to artificially restrict sodium intake.

What sweetener is OK on paleo diet? ›

Paleo-Friendly Sweeteners

Raw honey might have been most prevalent to cavemen so this would be approved if you're going the paleo route! Maple syrup and molasses are also paleo. Maple syrup, in its purest form without any additives, is a naturally occurring sugar extracted from maple trees.

Why are beans not paleo? ›

Legumes, which include beans, peas, and lentils, are not included in the Paleo Plan because they are believed to be difficult to digest and may cause inflammation.

What is the best flour for gnocchi? ›

Flour: You can use either all-purpose or “00” flour for this recipe. Many traditional Italian recipes call for “00” flour, but don't stress if you don't have it. All-purpose works perfectly well. Olive Oil: While not every gnocchi recipe includes olive oil, a bit adds flavor and helps the dough come together smoothly.

Why put egg in gnocchi? ›

Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.

Why are gnocchi so expensive? ›

does take a bit of time to make, not because the. ingredients are expensive. They're potatoes.

Is it better to boil or fry gnocchi? ›

Perhaps I'm just a gnocchi snob, but the difference between boiled gnocchi and sautéed gnocchi is pretty amazing. Boiled gnocchi can be a bit stodgy, a bit slimy, a bit heavy… fried gnocchi is perfectly crispy and fluffy and light and toasty and all sorts of other lovely adjectives.

How to make gnocchi taste better? ›

So instead of boiling or baking a package of gnocchi on a Wednesday night and wishing it tasted more like the pillowy homemade version, I broil it. Yep, that's right: I rip open one of those shelf-stable packages, toss the gnocchi with a tablespoon of olive oil, a lot of grated Parmesan cheese and a little bit of salt.

Why did my homemade gnocchi turn to mush? ›

Your gnocchi may be mushy because of any or all of the following reasons: boiled the potatoes instead of baked them. used waxy new potatoes with too much moisture in them. not used eggs to help texture.

Why did my potato gnocchi turned to mush? ›

Your gnocchi may be mushy because of any or all of the following reasons: boiled the potatoes instead of baked them. used waxy new potatoes with too much moisture in them. not used eggs to help texture.

How do you fix gooey gnocchi? ›

This means there isn't enough flour and your dough is too wet. Try adding another 1/4 cup of flour and try again. A good idea is to have a pot of water on the go before you roll out and shape your gnocchi.

How do you keep sweet potatoes from getting mushy? ›

Bake at high heat.

Yes, that's hot. But that's what we want for them to crisp and not sog! Another helpful tip is to line the baking tray with parchment paper to stop them from sticking. I always like to do this when cooking vegetables as it's easier to clean pans and still keeps things crispy.

How to get firm gnocchi? ›

Let the gnocchi air dry for 30 minutes on a rimmed baking sheet lined with a clean kitchen towel dusted with semolina or all-purpose flour. Make sure the pieces aren't touching. Transfer the baking sheet to the freezer. Freeze the gnocchi, uncovered, for 1 to 2 hours, until completely firm.

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