This Sweet Potato Gnocchi recipe is made using just three ingredients for a simple and delicious treat that is AIP, paleo, vegan and so comforting!
Making Sweet Potato Gnocchi at home is easy with this simple recipe that uses mashed sweet potato and cassava flour. These delicious pillows of fun are grain-free, dairy free, vegan and of course, autoimmune protocol compliant.
Boil and serve with sauce of choice, or pan-fry after boiling if you’re like me and like them crispy on the outside and perfectly soft and chewy on the inside.
Here’s how you make this Sweet Potato Gnocchi
- Combine the sweet potato puree with the cassava flour, salt and water and knead until combined. You’re looking for a dough that is soft and pliable. While you don’t want a sticky dough, a little tacky is okay and actually helpful for rolling it out.
- Using a dough scraper or knife, cut the dough into four – six pieces. Working a flat surface, roll each segment of dough into a 1/2 inch thick rope/log.
- From each log, cut your gnocchi into 1 inch-long pieces. Perfection isn’t the goal here and they don’t all have to be exactly the same size. If you’re having trouble with rolling the dough out, try cutting the dough into smaller segments before rolling. Roll shorter logs and do so on a flat surface rather than in your hands. Alternatively, just break off small pieces of the dough and roll these into little gnocchi pieces.
- To create the classic gnocchi ridges, I used a gnocchi board/ paddle, but you could just as easily use a fork to gently indent each side. These grooves are not purely for aesthetic reasons, but in fact help the gnocchi better hold your sauce of choice and taste more flavorful!
- Cook the gnocchi in two batches, in a large pot of boiling water (about 45 – 60seconds) or until they float to the top. Remove with slotted spoon and set aside on a large plate so they don’t stick together. Serve as is with sauce of choice, or pan sear before tossing with sauce and additional toppings.
FAQs
Can I replace the cassava flour?
In a previous version of this recipe I recommended using sweet potato flour in addition to cassava flour. Due to reader feedback of having difficulty sourcing sweet potato flour I have since updated the recipe to use only cassava flour but I haven’t had success without cassava flour.
Does this freeze well?
Yes! These gnocchi freeze really well in a sealed freezer bag or container in the fridge for several months. Place frozen gnocchi directly into boiling water to cook. The cook time will be longer than if cooking fresh, and they’ll be ready once they float to the top.
What should I serve this with?
One of my favourite ways to eat this is pan-fried in olive oil with crispy prosciutto and homemade pesto. You could also toss in classic nomato sauce, or fry them in the air fryer for a crispy snack or appetizer!
If you liked this gnocchi, you might enjoy these other AIP pasta recipes:
If you enjoyed this Sweet Potato Gnocchi recipe I would appreciate it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.
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Sweet Potato Gnocchi (paleo, AIP, vegan)
- Total Time: 47 minutes
- Yield: 2 main course servings 1x
Description
This gnocchi recipe is made using just three ingredients for a simple and delicious treat that is AIP, paleo, vegan and so comforting!
Instructions
- In a large bowl, combine sweet potato puree, cassava flour, and salt.
- Add water and mix using your hands until the dough comes together and is soft and pliable. *
- Once fully combined, knead dough with hands 1-2 minutes and then roll the dough into a ball.
- Using a pastry cutter or large knife, cut ball of dough into about 4-6 pieces. On a clean dry surface (like your countertop), roll each piece of dough into a rope that’s about 1/2 inch thick.
- Cut pieces of gnocchi into 3/4 – 1 inch long pieces and repeat with remaining chunks of dough.
- Using a gnocchi board or fork, press grooves into each piece of gnocchi (optional).
- Bring a large pot of water to a boil. Working in two batches, place half your gnocchi in pot and cook approximately 45-60 seconds or until gnocchi floats to the top. Remove with slotted spoon and lay out on a large plate so they don’t stick together.
- Either serve warm with desired sauce, or pan sear before adding sauce.**
Notes
* While you don’t want a sticky dough, a little tacky is okay and actually helpful for rolling it out.
** If you plan to pan sear your gnocchi, I recommending placing them on plate in the fridge for a couple minutes after boiling them so that they aren’t sticky before adding to a fry pan with a bit of olive oil to toast them.
- Prep Time: 45 minutes
- Cook Time: 2 minutes
- Category: Sides
Keywords: AIP, gnocchi, sweet potato gnocchi, vegan, paleo, grain-free, AIP pasta
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I made these last night for dinner. I subbed the sweet potato with fresh banana squash purée I had just made. I used cassava flour and all the same measurements you listed. These were perfection! A new favourite in our house. Easy to make and relaxing to roll and cut each little pillow of dough out. Thank you! Your recipes are a big hit in our house.
★★★★★
this recipe feels so special! we tried it with sautéed mushrooms the first night and added a little spinach and shredded chicken for a re-heat! there is something extra satisfying about the texture of these pastas. I really enjoyed making ridges in each and especially loved how they made each little pasta special : )
★★★★★
I am not sure what i did wrong? Mine came out like bubble gum texture….any thoughts? Really need aip friendly options.
Really really tasty gnocchi! So happy to have found this page. 🙂
★★★★★
I love gnocchi, I’m so glad you made this recipe Nicole!
I tried it with japanese sweet potato, and it came out different and delicious too so i wanna share the ratios! And importantly, they were so much easier to roll out and cut because that potato has a different texture! It took me like half the time to make them.
I used 1cup japanese sweet potato puree, 3/4 cup cassava and 1/4 cup water.
Thanks for all your ideas Nicole :*
★★★★★
Thanks for your review, Julia!
Excellent recipe. Easy to follow and execute. Delicious. This isn’t a gnocchi substitute. It’s the real thing with the added benefit of being AIP. Better than store bought. Thanks!
★★★★★
Thanks so much for taking the time to leave a review, I’m thrilled that you enjoyed!
They are great! I really loved it with the white sweet potato.
But as I cannot have too much sweet potato and cassava I tried yesterday a personal twist with kabocha pumpkin, banana flour and just a small amount of cassava flour. And it worked great, I just omitted the extra water. I love your recipes and the way it opens up another world. A world of playful experimentation in the kitchen! AIP doesn’t mean that cooking and baking cannot be a bliss.
★★★★★
Thank you Nicole. Your recipes are amazing and mouthwatering… It makes me happy that I found your page.
I couldn’t find sweet potato flour so I use plantain flour instead of sweet potato flour.I baked them and it was soooooooo great! I am now trying the recipe of the cinnamon rolls… Exiting….
★★★★★
These gnocchi look amazing. Is there any substitute for the sweet potato flour?
Hey Regina, you can try simply using more cassava flour!
Amazing recipe!! Tastes amazing!
★★★★★
Fantastic recipe, as I’ve found all of Nicole’s to be. I’m cooking my way through her recipes and this one is so super easy and simple, and surprisingly quick! The texture and flavour of the gnocchi is perfect, and I know this will become a regular dish in my home. There really is no need to buy gnocchi when we are all fortunate enough to have this recipe.
★★★★★
You are so kind and I’m thrilled you enjoyed and found it easy. Thank you, Amanda!
You have a great page. Really good job
★★★★★
Hands down the best gnocchi recipe, aip or not. It freezes well, too, so it’s easy to make a double, triple or even quadruple batch so you can always have gnocchi in the freezer.
★★★★★
We are going to try this.
★★★★★