Sweet Potato Gnocchi

Sometimes it feels like cauliflower gnocchi is taking over the world.

Don’t get me wrong, I get disappointed anytime I go to Trader Joe’s and they are out of the cauliflower gnocchi too… but, for something that is SO EASY to make there should be more options to those of us living the Paleo lifestyle.

Traditionally, gnocchi is made from potatoes. So, why then, isn’t sweet potato gnocchi easily accessible? At least that I can find in the stores.

I used a trio of Paleo flours which make these little pillows of gnocchi heavenly. I’ll usually make a double batch so I can have a stockpile in my freezer for an easy go-to.

Before crisping up in the oven or on the stove top, add you favorite spices just like you would with any pasta! The possibilities are endless! Here are a few combos I have tried with the sweet potato gnocchi that are all winners:

  • Simple Salt and Pepper
  • Italian Seasoning
  • Chili Powder & Sea Salt
  • Everything But the Bagel Seasoning
  • Garlic, Basil, & Olive Oil
  • 21 Seasoning Salute

So, the next time you go to Trader Joe’s and they are sold out of your favorite cauliflower gnocchi, pick up a couple sweet potatoes instead and make this recipe!

Sweet Potato Gnocchi

Course: main, SidesDifficulty: Medium
Prep time


Cooking time




  • 2 medium sweet potatoes, cooked and mashed

  • 2 cups almond flour

  • 1 cup tapioca flour

  • 1 cup cassava flour

  • 1 egg, whisked

  • 1 tsp salt, additional salt to taste

  • 1/2 tsp black pepper


  • If you already cooked your sweet potato then skip to step 4. Preheat your oven to 450* and cook potatoes whole on a sheet pan for 90 minutes.
  • Remove from oven and (once cool to the touch) cut each potato lengthwise
  • Scoop out the insides and set aside in a large bowl
  • In a medium bowl mix together dry ingredients and spices
  • Add egg to sweet potato and mix well.
  • Next, add dry ingredients to sweet potato mixture and mix until combined.
  • Prepare a sheet pan by lining it with parchment paper.
  • Coat your hands with any of the three flours, and using a teaspoon, measure out a heaping spoonful of dough.
  • Roll the dough into a ball and set on baking sheet.
  • Once all of the dough is rolled, coat a fork in flour and lightly press down on each gnocchi.
  • If you want to freeze your gnocchi for later use, put the entire pan in the freezer then transport to a gallon ziplock bag once totally frozen.*
  • Preheat oven to 375* F
  • Bring a large pot of water to a boil. Using a ladle, stir the water to create a tunnel effect. You’ll want to cook this gnocchi in batches so they don’t stick together. Drop in about 1/3 of the gnocchi and cook until the gnocchi starts to float (approx 3-5 minutes).
  • Scoop the gnocchi out of the pot and arrange on a sheet pan lined with parchment paper.
  • When all of the gnocchi is cooked and arranged on the sheet pan, brush with avocado oil (or oil of choice) on both sides and salt/season to taste.
  • Bake for 8 mins per side or until they start to crisp up!


  • * When ready to eat frozen gnocchi, you will cook it the same way! Don’t thaw it out, just boil it in water until the gnocchi floats and continue to step 13!
  • Making a small amount and don’t want to bake it? You can also pan fry the gnocchi after boiling to get them them golden and crispy.
  • Get creative with seasonings! For the purposes of this recipe we stuck to salt only – you can add garlic powder, chili powder, or any seasoning to amp up the flavor!

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