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uncooked sweet potato gnocchi pieces on a white marble countertop sprinkled with flour

Sweet Potato Gnocchi (paleo, AIP, vegan)

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5 from 12 reviews


This gnocchi recipe is made using just three ingredients for a simple and delicious treat that is AIP, paleo, vegan and so comforting!


  • 1/2 cup sweet potato puree
  • 3/4 cup cassava flour 
  • 1/2 tsp salt 
  • 1/4 cup water


  1. In a large bowl, combine sweet potato puree, cassava flour, and salt. 
  2. Add water and mix using your hands until the dough comes together and is soft and pliable. *
  3. Once fully combined, knead dough with hands 1-2 minutes and then roll the dough into a ball.
  4. 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.
  5. Cut pieces of gnocchi into 3/4 – 1 inch long pieces and repeat with remaining chunks of dough. 
  6. Using a gnocchi board or fork, press grooves into each piece of gnocchi (optional).
  7. 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. 
  8. Either serve warm with desired sauce, or pan sear before adding sauce.**  


* 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