Perfect Gluten-Free Sweet Potato Gnocchi

A Step-by-Step Guide

The texture and taste of these sweet potato gnocchi are just perfect. Honestly, they feel just like traditional gluten gnocchi, and I absolutely adore them!

Today, I'm taking you on a delightful culinary journey, turning sweet potatoes into delicious vegan and gluten-free gnocchi that embody the traditional flavor and texture we all love.

How to Make Sweet Potato Puree

Step 1 - How to Bake Sweet Potatoes in the Oven

First things first: let's bake those sweet potatoes. 

Begin by crumpling up some parchment paper and laying it on your baking tray. This way, it stays in place perfectly. 

You can fit about six pounds of sweet potatoes on one tray, but this may vary depending on their size. It's basically like a fun puzzle! Once arranged, bake the sweet potatoes at 200 Celsius (400 Fahrenheit) for an hour and a quarter. You'll know they're ready when a fork glides through them effortlessly.

📌Loved this recipe, pin this graphic!

Add metadata here

Step 2 - How to Peel Sweet Potatoes

Once the sweet potatoes are cooled enough to handle, remove the skins by cutting off the ends and peeling them away with a knife. If you're in a rush, use a grill cloth to safely handle them while warm. 

Don't worry about occasional brown spots—they're just sweet caramelized bits that add to the flavor!

Step 3 - Blending the sweet Potato Puree

For the smoothest gnocchi, blend your sweet potato into a puree. A tamper helps move the potatoes around the blender, and sometimes a bit of water is needed—though less is more, to avoid making the puree too watery. Too much liquid means you'll need extra flour for the dough, which we want to avoid!

Storing Sweet Potato Puree

Once the puree is perfectly smooth, I transfer portions into small glass containers—each holding 180 milliliters, or three-quarters of a cup. This is the ideal amount for two portions of gnocchi, and the puree stores wonderfully in the freezer. 

Do you think you won’t have enough uses for all that puree? No worries! Besides gnocchi, it’s fantastic for sweet potato waffles or a crispy pizza crust, making fast, satisfying fat-free meals a breeze!

Step 3 - How to Make Gnocchi Dough

Now let's get to the gnocchi dough. This recipe is for two servings, great for two starters, a small lunch, or a big main course. 

Balancing Potato Starch and Cassava Flour

The secret to perfect gnocchi lies in balancing cassava flour and potato starch. Too much potato starch results in rubbery gnocchi, while excessive cassava flour can make them dry and prone to breaking. 

Begin with half the amount of each flour, adjusting as necessary for consistency.

How to Get the Right Consistency of the Gnocchi Dough

To check the dough's consistency, roll a ball between your hands. If it's sticky, add a little more flour. The goal is a dough that’s slightly tacky but holds together beautifully.

What Flour To Use for Gnocchi

Are there other flour options? Not really. Arrowroot and tapioca don't work as they make the dough too soft or too thin. Stick with light brown cassava flour combined with potato starch for the best results.

Step 5 - How to Shape the Gnocchi

Roll the dough into a tube and cut it into pieces about the size of your thumb tip. The important part is consistency in size, which ensures even cooking. 

Roll each piece between your palms to form small nuggets.

Using a Gnocchi Board

Create those classic gnocchi grooves by rolling the dough on a gnocchi board or using a fork. The grooves are essential for holding sauce!

Why Make Grooves on Gnocchi

The grooves are key because they cling to the sauce, enhancing flavor in every bite. For best results, press down slightly when rolling, creating a small indentation that’s sauce-friendly.

Step 6 - Meal Prep Ready-to-Cook Gnocchi - How to Prepare Gnocchi

Preparing gnocchi is a breeze! Store the ready-to-cook gnocchi in a glass container in the refrigerator, layering parchment paper between them to prevent sticking. 

Cut the parchment paper to fit the container, and crumple it slightly to help it stay in place.

As you roll the gnocchi, place them directly into the container, ensuring they don’t touch each other to avoid them sticking together. 

Want to serve these delicious gnocchi for friends and family? You can prep for a big gathering too! I’ve previously made enough gnocchi for 10, storing them in the refrigerator in a large glass container overnight. I served them the next day for lunch, and everybody just loved them.

Storing Gnocchi or Gnocchi Dough

Refrigerate the ready-to-cook gnocchi or dough for a couple of days. Use in an airtight container to prevent them for drying out. 

Avoid freezing the ready-to-cook gnocchi or dough, as it affects their texture. Sweet potato puree, however, freezes perfectly.

Step 7 - How to Cook Gnocchi

Now comes cooking. Boil them for three minutes or simmer in a pasta sauce for a bit longer for a convenient one-pot meal. Just add them to boiling water with a lid on to maintain the heat. Stir gently, to prevent them from sticking. 

When the gnoccgi float to the top, you would want to give them a taste - if they have a taste of cassava flour, you would want them to cook for another minute, and give them another taste. If no sight of cassava flour, they’re done!

Step 8 - Fat-Free Serving Suggestions for Gnocchi

Pair your gnocchi with your favorite pasta sauce or enjoy them in a soup. They’re amazingly versatile and taste just like traditional gluten-based gnocchi. If you're on the lookout for a fat-free sauce, my upcoming creamy sage garlic sauce is a must-try!

Even cold, these gnocchi remain delicious, perfect for a simple lunch or a quick, tasty meal on the go. Enjoy crafting your very own gluten-free gnocchi, and until next time, stay healthy and take care!

Gluten-Free Gnocchi

The texture and taste of these sweet potato gnocchi are just perfect. Honestly, they feel just like traditional gluten gnocchi, and I absolutely adore them!
This gnocchi recipe is a real crowd-pleaser - even non-gluten-free friends and family love them!

Ingredients

INGREDIENTS

3/4 cup sweet potato, baked, peeled and blended 

1/4 cup potato starch

1/4 - 1/3 cup cassava flour

Directions

Step 1

Bake the sweet potato in the oven 6 lb / 3 kg fits one baking tray. Bake for 1 hour at 200°C / 400 F

Step 2

Let the potatoes cool down and peel them. Blend the potatoes until smooth. If you don't have a blender use a potato masher or a fork until no lumps are visible.

Step 3 

Transfer 3/4 cup of sweet potato puree into a bowl. 

Step 4

Now it’s time to add the potato starch and cassava flour. However, every sweet potato differs in water content, so it will vary how much potato starch and cassava flour the dough needs. It is important for a good result, to only add potato starch and cassava flour until the dough is no longer sticky. 

Add a little potato starch and cassava flour and knead the dough until evenly distributed. Determine if the dough is sticky and needs more potato starch and cassava flour, if so add a little and knead the dough until evenly distributed. Repeat until the dough is no longer sticky.

Step 5

Divide the dough into four parts, and roll each dough part into a long tube no thicker than a pinky finger. Cut the tubes into cubes and roll the cubes into balls the size of a tip of a finger. The gniócchis might seem small, but they will expand while cooking.

Step 6

Roll the balls on a gnocchi board using the inside of the hand.

Step 7 

Cook the gnocchi in your favorite sauce. My favorite gnocchi dish is Creamy Gnocchi sauce with Sage and Garlic [link coming soon] or Spicy Zucchini Tomato Sauce with Basil [link coming soon]

Step 8

Serve and enjoy

💚Minna

Related Recipes