Sweet Potato Gnocchi

Sweet potato gnocchi

Doughy lovely paleo, gluten free pasta dumplings!  Great with any pasta sauce you can think off! Delicious even just with butter and nutmeg! Hearty comfort food!

A little more time consuming and messy (well for me, I was covered in flour) than most of my recipes but worth it! Took a bit of trial and error with flour , while arrowroot is the better option , tapioca flour is easier found and works well.




  • 2 large sweet potatoes or 4 small ( approx 800 grams unpeeled)
  • 2 cups almond flour
  • 1 cup arrowroot powder or tapioca flour ( they are the only 2 options that will give the stickiness required to hold it all together nicely)
  • 1 tsp baking powder
  • Egg white
  • Nutmeg
  • 1 tsp Salt and pepper to taste


  • Poke your sweet potatoes with a fork and bake in the oven for 50 min’s at 190 until they are soft
  • Remove from the oven and allow to cool
  • Peel your potatoes and pop into a large bowl
  • Add your flours and spices
  • Stir well to combine all the ingredients
  • Whisk egg till frothy and fold into the mix
  • Refrigerate for 30 mins
  • Dust work surface healthily with tapioca/arrowroot
  • Roll dough into long thin rope.
  • Cut into one inch pieces. Press lightly with a fork to flatten into a little gnocchi dumpling
  • Boil a large pot of water Drop small batches into the water, wait till they float to the top and remove.
  • Drain off the water
  • You can add the Gnocchi now to a sauce or fry lightly in butter to get a golden coating on them



Macros based on 4 servings:

  • Calories : 490
  • Protein: 14 grams
  • Fat: 28 grams
  • Carbs: 52 grams


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