Sweet Potato Gnocchi, Gluten Free, Dairy Free

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These Sweet Potato Gnocchi are so addictive. All the savoury and sweet flavours hit all the right spots. I love the combo of pesto mix with the sweetness of the potatoes and I think you will love it too! They are easy and so incredibly delicious and I hope you will give them a try. Made with only 3 ingredients, they are gluten-free and dairy-free. Here I made two different styles, one quick and easy and the other a little more time-consuming both worth the effort. Serve them crispy pan-fried or simply boil them and add your favourite sauce.

Sweet Potato Gnocchi

Yield: 2 to 4
Prep time: 20 min
Cook time: 1 hour
Total time: 1 hour 20 min


  • 2 medium-size sweet potatoes (make sure they are the same size)
  • 2 1/2 cup gluten-free flour or more if needed (I use Bob's red mill 1 to 1)
  • 1 tsp salt (I use it for the water)
  • Healthy Pesto Low Oil Recipe here


  1. Preheat the oven to 420 F. Line a baking tray with parchment paper.
  2. Prick the sweet potatoes a few times with a fork and bake them for about 45 to 60 minutes or until they are tender. (Optionally, microwave the potatoes for about 10 min).
  3. Once baked let them cool down for 10 minutes.
  4. Peel the sweet potatoes and place them in a medium bowl and mash until smooth.
  5. Add 1/2 cup flour and mix until combine.
  6. Transfer the dough to a floured working surface. Gently knead by adding more flour but don't over knead or the dough will get sticky. Add as little flour as possible to get fluffy gnocchi.
  7. You want to form it into a ball then cut it into 6 even slices.
  8. Clean the surface before forming a rope.
  9. Take a piece to a floured surface and form a long rope starting from the middle and rolling outwards. You want the rope to be about 1 inch thick before cutting it into small pieces.
  10. You can cut them into squares or into diamond shapes which means you cut them on a diagonal. The size you aiming for is 1 inch or (2cm). If you want to create ridges roll the small pieces into a ball and place the gnocchi at the top of the fork and gently press down rolling it across the fork with your thumb.
  11. Once done let them rest for about 10 to 20 min before boiling, that way they won’t stick to each other.
  12. Bring a large pot of salted water to a boil, add about 25 gnocchi and cook until they float to the top of the water (about 2 to 3 minutes).
  13. Remove with slotted spoon or strainer.
  14. You can serve them right away with your favourite sauce or toss them into a frying pan with a little olive oil until golden crisp.


  • I highly recommend watching the recipe video for visual instructions.
  • Don’t boil sweet potatoes. Watery potatoes required more flour resulting in denser gnocchi so baking is best. You can also microwave them for about 10 minutes if you are in the hurry (optional).
  • You can freeze gnocchi before cooking them. Make sure to lay them in one layer on the baking sheet without touching each other and put them in the freezer for a couple of hours. Once frozen place them in a Ziploc bag and they will be good for up to 3 weeks.
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