Gluten-Free Sweet Potato Gnocchi

I waited forever to make my own gnocchi. Too hard. Takes too long. Too easy to buy!

Buuuut, gluten-free gnocchi is hard to find. Sometimes you just have to take matters into your own hands!

Let's get your hands on this simple, 4-ingredient Sweet Potato Gnocchi.

In addition to a colorful bowl of delicious, sweet potatoes bring a whole host of nourishing benefits. You'll be served up:

🍠Soluble and insoluble fibers to support healthy digestion

🍠A good source of beta carotene that helps enhance immunity and protect against certain diseases

🍠Enhanced vitamin A levels to support vision health

Are you ready? Let’s roll!


Gluten-Free Sweet Potato Gnocchi



  1. Bake potatoes at 400º for 40-50 minutes until soft. When done, slit them open and allow to cool slightly.
  2. Combine 1 cup of flour and 2 tsp salt on a work surface or pastry mat. Make a well in the center.
  3. When sweet potatoes are cool enough to handle, peel and discard the skins. Put potatoes through a potato ricer or mash until there are no lumps. Discard extra liquid that comes from potatoes.
  4. Add egg to flour well and beat lightly with a fork.
  5. Add about half of the sweet potatoes and begin working them into the flour. Floured hands work best for this.
  6. Add remaining sweet potatoes and 1/4 cup of flour at a time. Knead until mixture is fully combined. Continue adding flour, one tablespoon at a time, until dough is smooth and dry. (This depends on the size of your sweet potatoes)
  7. Roll the dough into a ball and divide into 8 equal pieces. Roll each piece into a rope about 1/2-inch thick.
  8. Cut each rope into 1-inch pieces, and gently toss each piece in extra flour. Continue with each piece until all the pieces are rolled and cut into gnocchi.
  9. Use a fork to roll grooves into the gnocchi, if you want to be fancy.
  10. Bring a pot of salted water to a boil. Add the gnocchi and cook for 2-3 minutes. When the gnocchi float to the surface, let them boil for 30 more seconds, then remove them with a slotted spoon.
  11. Transfer cooked gnocchi to a sheet pan while you cook the rest of the gnocchi in batches. Keep pan in a warm oven.
  12. Gnocchi is ready to eat! Season as is, or transfer gnocchi to a sautée pan over medium heat and season as desired.


Serve as a side seasoned with herbs and olive oil or turn it into a main dish with your favorite meat or sausage and lots of sautéed veggies.


In joy and health,


This recipe and the recommendations are not intended as personal medical advice. Statements do not claim to cure, prevent, diagnose, or treat any nutrition-related disease or health condition. Always consult your qualified healthcare professional before changing your diet or medications or with any specific questions you have regarding your health condition.

This post contains affiliate links (Amazon only).


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