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Sweet Potato Gnocchi

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By: MadelinePosted: 04/18/2020Updated: 04/01/2021

This post may contain affiliate links. Please read my disclosure policy.

You can make this Sweet Potato Gnocchi at home with just 3 simple ingredients. It is easier than you think to make a delicious and healthy sweet potato gnocchi recipe!

overhead view of uncooked sweet potato gnocchi rolled out and cut

Can I make sweet potato gnocchi at home?

No offense to Trader Joe’s, but you can finally stop wasting your money on those bags of premade gnocchi. This sweet potato gnocchi recipe will teach you how to make your own gnocchi at home with just 3 simple ingredients.

This recipe is paleo, and technically the ingredients are Whole30 compliant, it just might be considered SWYPO.

I like to use cassava flour for this recipe because it is a smooth, fine, grain-free flour that mixes into the dough easily. If you are not paleo, you can use all purpose flour, whole wheat flour, or gluten free flour.

What should I serve with my sweet potato gnocchi?

I love this homemade gnocchi recipe because it is SO versatile! You can easily just use a jar of marinara to make a quick and easy dinner or you can make a homemade sauce.

One of my favorite ways to enjoy this gnocchi is with a lemon butter sauce and wilted spinach. I pan fry my gnocchi then I remove it from the pan and add some garlic and butter to the pan. Once the butter and garlic are soft I squeeze in a cheek of lemon.

Finally, I add in a big handful of spinach and allow it to wilt slightly. I add the cooked sweet potato gnocchi back to the pan and toss until it is coated in the sauce and spinach. Then, I add it back to a bowl and top with some parmesan cheese

overhead view of sweet potato gnocchi in a pan with a spoon

What kitchen tools will I need to make this homemade gnocchi?

  • Sauce pan
  • Frying pan
  • Cutting board
  • Sharp knife
  • Mixing bowls
  • Measuring spoons
  • Measuring cups
three quarter view of cooked sweet potato gnocchi on a spoon

What ingredients will I need to make this sweet potato gnocchi recipe?

You will be amazed at how easy it is to make this gnocchi with just 3 ingredients. The store bought version is loaded with extra ingredients and fillers, but when you make it at home its very simple

  • Sweet potato
  • Egg (can sub 1 flax egg)
  • Cassava flour (Can substitute regular AP flour, whole wheat flour or gluten free flour)
  • Olive oil or butter for cooking sweet potato gnocchi
  • Salt and pepper for seasoning
side view of cooked sweet potato gnocchi on a plate
step by step instructions for the sweet potato gnocchi recipe and forming the noodles

How do I make sweet potato gnocchi?

Step 1: Steam the sweet potato

First, peel and cut the sweet potato into large cubes. Add sweet potato to a pot and steam until soft and easily pierced with a fork.

Then, place the cooked sweet potato in the refrigerator to allow the sweet potato to cool completely. Mash the sweet potato down with a potato masher or the back of a fork.

Step 2: Make the gnocchi dough

Then, place 3/4 cup mashed sweet potato on a cutting board and shape into a ring. Next, crack an egg into the center of the ring and whisk with a fork. Then, mix the egg into the sweet potato.

Pour flour on top of egg and sweet potato mixture. Then, mix flour into sweet potato and egg until a dough forms. Knead dough until a smooth even ball of dough remains.

Step 3: Roll and cut into gnocchi

Next, cut dough into quarters. Take one quarter of dough and place on a floured cutting board. Then, roll the dough into a long rope.

Take the rope and cut into 1″ long pieces of gnocchi. Roll each piece on a pasta board or the back of a fork. Continue this process until you have used all four quarters of the dough ball.

Step 4: Boil and pan fry the sweet potato gnocchi

Next, boil salted water. Add the gnocchi to the boiling water.

Once the gnocchi floats to the surface it is cooked. Remove floating gnocchi from the pot with a slotted spoon.

You can eat the gnocchi after it is boiled or pan fry it.

To pan fry add butter or oil to a frying pan over medium heat. Melt butter and cook the gnocchi in batches until golden brown on each side.

Cook in single layer batches as to not crowd the pan and get an even crisp.

above view of cooked sweet potato gnocchi on a plate with a fork

How long will this homemade gnocchi recipe keep in the fridge?

I like to enjoy my gnocchi immediately after cooking. If you want to prep your gnocchi ahead of time you can prepare the dough and store in the refrigerator for up to 3 days before rolling into gnocchi and cooking.

Can I freeze sweet potato gnocchi?

Yes! If you want to prepare a big batch of gnocchi and freeze for later I suggest preparing the gnocchi dough, roll and cut into pieces and then freeze.

Once you are ready to enjoy your gnocchi allow it to thaw slightly on the counter and then boil and pan fry until golden brown.

Check out these other healthy comfort food recipes!

  • One Pot White Cheddar Mac and Cheese
  • Oven Baked Chicken Tenders
  • Homemade Chickarina Soup – Progresso Copycat

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

pinterest image for the recipe
Recipe

Sweet Potato Gnocchi

★★★★★ 5 from 6 reviews

Simple homemade sweet potato gnocchi made with 3 ingredients

Recipe By: Madeline
Prep: 1 hour 20 minutesCook: 10 minutesTotal: 1 hour 30 minutes
Print Pin it Rate recipe Save recipe
Servings: 2 servings 1x

Ingredients

  • 1 medium-large sweet potato (about 1/2 lb)
  • 1 egg (can sub 1 flax egg)
  • 1/2 cup cassava flour (can sub 1 cup regular AP flour)

Instructions

  1. Peel the sweet potato and cut into large cubes
  2. Place sweet potato in a sauce pan with a little water and steam until soft enough to easily pierce with a fork – about 10 minutes
  3. Remove sweet potato from pan and place on a plate
  4. Place in the fridge for 1 hour until the sweet potato is completely cold
  5. Smash the cold sweet potato with a potato masher or the back of a fork
  6. Take 3/4 cup of the mashed sweet potato and place on a cutting board and shape into a ring (see chart below to see how you should do this)
  7. Crack an egg into the center of the  ring and whisk with a fork
  8. Mix the sweet potato and egg together
  9. Pour flour on top of the sweet potato and egg mixture
  10. Mix flour into the egg and sweet potato and knead until a smooth, even dough ball remains ***If using all-purpose flour add 1/2 cup of flour to the mixture first and knead. Then, add 1/4 cup of flour at a time and continue kneading the dough until an even dough forms – you should use close to 1 cup of flour total***
  11. Cut dough ball into quarters
  12. Take one quarter and place on a floured cutting board
  13. Roll into a long tube and cut 1″ gnocchi pieces from the tube
  14. Roll each piece on a pasta board or the back of a fork
  15. Repeat this process until all 4 quarters of the dough are used
  16. Boil salted water and add gnocchi to the boiling water
  17. Once the gnocchi floats to the top it is cooked
  18. Remove the gnocchi from the pot with a slotted spoon
  19. Enjoy the gnocchi boiled or pan fry by heating butter or oil in a frying pan over medium heat and cook the gnocchi in batches until browned on all sides

Notes

If you want to freeze this dough for later I recommend freezing after you cut into gnocchi, but before you cook.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Sweet Potato Gnocchi?

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About Madeline

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Christine says

    Posted on 4/18 at 2:04 pm

    This is not a vegan recipe, it includes egg and no substitution is recommended

    Reply
    • Madeline says

      Posted on 4/18 at 2:08 pm

      My apologies! I forgot to write in about using a flax egg instead!

      Reply
    • Stacee says

      Posted on 10/5 at 7:58 am

      It doesn’t say it’s vegan… what is your point? The author was kind enough to share this recipe, and should not be apologizing to you. If you’re truly vegan, surely you can figure out how to replace an egg at this point. I eat meat, fish, etc every day, and even I know what a flax egg is…

      Reply
  2. RT says

    Posted on 4/18 at 3:20 pm

    Hi! I suffer from 2 autoimmune related issues, and am always going back and forth between good and bad health. Recently, I’ve read a lot about how gut health can help with the immune system. Your blog has given me so many cool recipes to try during quarantine, and I’m slowly starting to feel better. I’m taking this odd time we’re in to re-train the way my body eats, and I just wanted to thank you for your blog. Thank you for making all of your recipes accessible to everyone, and thank you for sharing them. I hope you’re staying safe and healthy!

    Reply
    • Madeline says

      Posted on 4/19 at 9:57 am

      I am sorry to hear that you are suffering but glad that my blog could be helpful! Its not easy to change eating habits, but does make me feel much better. Thank you for sharing your kind words!

      Reply
  3. Melissa says

    Posted on 4/21 at 8:44 am

    The end product was great, although I need some practice to beautify! I used all purpose flower and needed closer to a cup to get the dough to come together. Also remember the gnocchi will expand when you boil, so make them smaller than you want the end product!

    ★★★★★

    Reply
    • Madeline says

      Posted on 4/21 at 10:42 am

      Oh amazing thank you for sharing those tips!!

      Reply
  4. Shelly says

    Posted on 4/30 at 9:04 pm

    I made these with AP flour, it was my first time ever making gnocchi, and I was so happy with how they turned out. Fried them and coated in Cholula and ate like mock chicken wings. Just made them a second time with cassava flour and served with pesto and Parmesan and they’re delicious! Love the picture diagram. Can’t wait to try with a different sauce next time.

    ★★★★★

    Reply
    • Madeline says

      Posted on 5/1 at 9:27 am

      Thank you for sharing, Shelly! I HAVE TO TRY WITH THE HOT SAUCE! Wow

      Reply
  5. Rachel says

    Posted on 5/1 at 10:26 am

    Had some leftover sweet potatoes so gave it a try! Definitely struggled making the dough and shaping, it was very sticky, but the final product was delicious!! And very few ingredients which is awesome.

    ★★★★★

    Reply
    • Madeline says

      Posted on 5/3 at 9:34 am

      I’m so glad!! It can be difficult to get the dough to come together so I’m glad you stuck with it!

      Reply
  6. Hannah says

    Posted on 5/4 at 1:36 pm

    I made this last night with a regular egg and AP flour. I used 1 cup of AP flour. I’ve never made any type of gnocchi so I am not sure if it was correct. When I tried rolling a quarter of the dough into a tube, it wouldn’t really roll out on the floured cutting board. I had to kind of pick it up and squeeze it to get the shape. Does that mean it needed more/less flour?

    Reply
    • Madeline says

      Posted on 5/4 at 2:22 pm

      probably slightly too much flour. the difference between the AP and cassava is that AP has gluten which can be springy

      Reply
  7. Kaitlin says

    Posted on 10/20 at 1:30 pm

    Hi! To make two batches, should I double the recipe?

    Reply
    • Madeline says

      Posted on 10/20 at 1:31 pm

      yes! But I would mix the two sets of dough separately just to make sure its easier to work with. That much dough would be difficult to knead

      Reply
  8. Jody says

    Posted on 1/5 at 4:03 pm

    These were great!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/7 at 12:48 pm

      amazing! Thank yoU!!

      Reply
  9. Gina says

    Posted on 2/10 at 8:37 am

    This looks great! I was wondering why it says to use 3/4 cup of the smashed sweet potatoes instead of all of it? Is there a use for the 1/4 that’s left?

    Reply
    • Madeline says

      Posted on 2/10 at 9:03 am

      Hi! In the ingredient list I ask for a medium-large sweet potato because I know that each one varies in size and tehn to get the proper gnocchi consistency you will only need 3/4 cup of mashed sweet potato. Depending on the potato size you buy you might have some leftover and you might not. If you do, you can mix in a little cinnamon and butter for a mashed sweet potato or blend it into a smoothie!

      Reply
  10. Sarah says

    Posted on 2/10 at 7:29 pm

    Has anyone tried seasoning the dough? Going to try them plain for now but curious what may be good to mix in!

    Reply
    • Madeline says

      Posted on 2/10 at 8:22 pm

      Hi! I haven’t but I think dried herbs would be great or crushed red pepper ☺️

      Reply
  11. Anna says

    Posted on 8/28 at 3:12 pm

    Thank you for sharing this wonderful recipe Madeline ! My dough gave me some trouble, it was quite sticky and I needed to use more flour than 1 cup, but at the end they came out so delicious that all troubles are forgotten 😊. I will definitely make it again, but maybe bake the potato instead of boiling in water . Overall great recipe! Thank you 😊

    ★★★★★

    Reply
    • Madeline says

      Posted on 8/30 at 8:04 pm

      glad it worked out in the end! tahnk you!!

      Reply
  12. Deanna says

    Posted on 9/11 at 5:40 pm

    Thanks so much, what a great recipe! Really easy, versatile, and delicious. I used the cassava and cauliflower flour blend that Trader Joes sells, and the taste and texture were perfect. I’m always looking for Paleo-friendly recipes, and this is one of the best!

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/15 at 1:09 pm

      oh yay! so glad that worked well! thank you!

      Reply

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