Paleo Sweet Potato Gnocchi Recipe (2024)

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.

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: 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.

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.

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.

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.

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).

Recipe FAQs

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