Sweet potato gnocchi
Delicate and floaty
Flavorful and cozy
Chewy mini mochi
Fresh and light and low-key
Tender sweet and rosy
Won’t make you have to go pee
So sit and eat some gnocchi!
[I had an alternative last couplet here involving snow peas and spring, decided to go with the more sophisticated option 🙂 There are only so many gnocchi rhymes, after all]
Sweet Potato Gnocchi (paleo, AIP, vegan)
Author: Julie Hunter
Recipe type: Paleo, Autoimmune Protocol, Vegan
Ingredients
- ⅔ c boiled sweet potato
- ½ c Otto's cassava flour
- ½ tsp sea salt
- 1.5 tb olive oil
Instructions
- For the full recipe, check out Best of Flash Fiction Kitchen, available here.
By all means go ahead and mix these with cassava gnocchi for a delightful multiethnic gnocchi party
Boo-ya! How’s that for a tasty plate of food
This post has been shared on Phoenix Helix’s Paleo-AIP Roundtable.
I know I don’t often comment, but I want you to know how much I appreciate your efforts. I make so many of your recipes, and they are amazing. They are so simple to prepare, and always wind up being added to the regular rotation. It’s pretty amazing when AIP is the preffered option, even for my family, and they have no health issues. Thank you millions!
Aw yay! That means the world, thanks Tiffany 🙂
Can a different flour be used, such as almond or coconut flour? I don’t have any cassava flour.
Hi Lorry – yes this one is pretty versatile, so other flours could work – I haven’t tried either of those so you may have to play with amounts (would need a lot less coconut flour than almond given how much liquid coconut absorbs), it’s worth a shot!
Almond flour would change it to be not aip. Coconut flour would be aip.
Hi!
Do you think these (or your other gnocchi recipes) would hold together in a broth/soup?
Thank you so much!!!
Yes I think so! I wouldn’t boil them for a long time but you could put them in at the end, when the soup is finishing.
Thank you!
Julie, it is no exaggeration when I say that this recipe has the potential to be life changing. I was born and raised in Italy. Gluten is in my soul. Going Paleo/AIP has been a real challenge. Let’s face it, in the pasta department, there really is no substitute. Not even a close second. When I came across this recipe, I was skeptical. But WOW, just WOW! It is as good as it is easy. A big hit with the family. Served them with red sauce. Served them with garlic and oil. Served with creamed mushroom sauce. Amazing! This recipe also makes great crackers and tortillas. I feel blessed. Thank you so very much for sharing.
Highest praise, thanks Gia! So glad you and your family like them 🙂
These were amazing! Have made a couple of batches and frozen them for quick and easy meals when I’m short of time. Just wondering if anyone has tried this dough in a pasta maker? I’m planning to make spaghetti so I’ll let you know how I get on! 🙂
I’m curious if you tried it and if it worked out!!
I just made this with white sweet potatoes and they are SO delicious! What a nice Valentine’s Day treat 🙂 thank you!
Thanks for this recipe! I had some leftover sweet potato and wasn’t really relishing the thought of eating it “as is” as I seem to eat a lot of sweet potato these days and it gets a bit boring after a while! This makes a very nice change, and it’s good to have something vaguely pasta-like to eat. I fried mine with sage and just sprinkled some nutritional yeast on top instead of the cauliflower cheese. Though I’m going to have to make the cauliflower cheese soon, as I’m struggling to completely give up cheese – the rest of my family still eat it so it’s in the fridge and just too tempting to try a tiny nibble occasionally!!
I don’t know why my gnocchi where like a big mass, they floated al right but they were too soft they wouldn’t stick well as balls, so when i putted them together they formed a big soft mass. Not good
I am so happy for this recipe! Thank you! I have made it twice this week because it was just *that* good. I pan fried the little pillows of delight in some ghee (I have reintroduced ghee back in and it seems to be okay). Also topped it with some ghee-fried sage. Served it with a side of lemony cauliflower to cut the buttery richness of the sage-y gnocchi. Superb. This time I made a bigger batch and froze some to have for later. Grain-free and AIP friendly. Yay!
These were PHENOMENAL. I’m salivating just thinking about them. However, over the next few following days, some of my AI symptoms came raging back. I’m thinking it was the cassava, so now wondering if you’ve ever made them with tigernut flour. Or if you haven’t, do you have an idea perhaps of measurements? I think cassava and tigernut are not of equal ratio. Any help would be highly appreciated. ?
Hmm sorry to hear about your symptoms coming back – but yes you can certainly sub out cassava with another flour…tigernut, plantain, green banana would probably all work. You could probably try a bit less tigernut flour (1/3 c maybe) with this recipe, but I think a 1/2 cup would be fine too (and for the other flours as well). Tigernut might give you a bit of a crunchier texture but might also provide some nice nuttiness. (You could also try coconut fl, prob my least favorite of these alternatives, and then you would definitely want to drop the amount to 1/4 c or less.) Good luck!
Thank you. I’ll definitely be trying them again using your suggestions.
Hi
Thanks for the recipe. Do you think it might be possible to swap the sweet potato with pumpkin or butternut squash? Should I use the same amount?
Many thanks in advance
Eddie
Definitely possible, I made these recently with butternut. Yes you can use about the same amounts or adjust slightly depending how your dough looks (they might vary some in terms of water content but it will depend on how you prep your starchy veg).
I had lots of trouble making this! I don’t know if it was because I had baked sweet potato, or that coconut flour really doesn’t work! I used less coconut, as you had recommended in previous comments, and my first batch turned into a coconut flour and sweet potato soup. I mixed even more flour in, and it was very workable- but the same thing happened when I put a test gnocchi in! I’m hoping to try again once I get my hands on some cassava, but take this as a cautionary tale that coconut flour (probably) doesn’t work! (I say “probably” because there is a good chance that I messed up some other way!)
By the way, any suggestions on what to do with the remaining dough? I hate to waste expensive alternative flour!
Thanks!
Hmm, you could probably turn the dough into something cookie or muffin-like (maybe with the addition of some bananas or another sweetener). It’s possible that coconut flour would require some additional binder (like arrowroot or tapioca starch) – will do some experimenting of my own and report back!
Great recipe… thank you 🙂
I tried making gnocchi once before with cassava flour. They were out of this world! However, heart-wrenchingly, my symptoms came raging back. Has anyone attempted this with arrowroot? And if so, was it a 1:1 ratio?
Oh my gosh! I just realized I already asked this same question. ☺️ Sorry. Don’t know how I missed that. I’ll have to re-read your suggestions. ?
I made this but I had to added more flour to form a dough
Hello,
Our sweet potato gnocchi came out in a jelly-like consistency. Where do you think we went wrong on this one?
Thanks,
Corey
This was so yummy!! So easy to make 🙂
This made me cry! I don’t even know gnocchi and I love it. Thank you so much! My cauliflower cheese is tasty but not firm enough to grate. It was warmed back to a saucy consistency and coated the crunchy little pillows of heaven just nicely!
You can try freezing the cauliflower cheese to make it easier to grate! (Or adding more gelatin/fat 🙂 But a sauce works too, glad you liked it!