Sweet Potato Gnocchi

Paleo – makes enough for 5-6 decent serves

This will take a while, so is a weekend effort, when you have lots of patience and don’t mind making a mess. I never ate lot of gnocchi pre-paleo, but this definitely tastes like traditional gnocchi.


  • 2 cups steamed sweet potato
  • 500g blanched almond meal
  • 350g tapioca flour
  • 1/2 tsp xanthan gum
  • 1 large egg
  • 1/2 tsp nutmeg
  • 1/4 tsp celtic sea salt
  • Olive oil for cooking (or butter if you do dairy)
  • 3 – 4 fresh sage leaves
  • Cracked black pepper


  • Leave steamed sweet potato to cool and then mix together in the mixmaster. Add two cups to a large bowl
  • Mix in the egg, xanthan gum, nutmeg and sea salt
  • Add 1/3 of the almond meal and tapioca and mix through. Continue mixing in bit by bit until you have a dough which you can move between your hands without it sticking everywhere. Add more almond meal and tapioca if required.
  • Roll out portions of the sweet potato dough on a floured board – flour with tapioca flour and almond meal (I used coconut flour as I had run out of almond meal and was starting to worry about them tasting more like cake then gnocchi, so if you don’t have anymore almond meal, use coconut flour)
  • Once rolled into snakes, cut pieces into 1 cm lengths and roll with a gnocchi shaper (I bought one just to try this recipe – but really you don’t need it)
  • If not planning on eating straight away, place gnocchi on a tapioca flour dusted over tray and put in the freezer. Once the gnocchi are frozen, add to freezer bags and keep them for up to a month
  • Place gnocchi into boiling water and cook until floating (for fresh, about 30 seconds, for frozen about 2 minutes). The gnocchi is ready to serve with a yummy sauce – a nice tomato, bolognese or creamy pesto would go perfectly!
  • Alternatively, heat some oil/butter in a saucepan with sliced sage and cracked black pepper and once hot add cooked gnocchi and sautee for 2 – 3 minutes until golden and slightly crispy

Inspired by realsustenance.com

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