A Gluten Free Sweet Potato Gnocchi Recipe

gluten free sweet potato gnocchi

This week in our kitchen we had sweet potatoes, so many sweet potatoes. So it was sweet potato mash with everything and these beauties, sweet potato gnocchi. Little golden gems of egg, gluten free flour and roasted sweet potatoes.

Homemade pasta is by far superior to the dried out, prepackaged store bought varieties and gnocchi, in my opinion is by far the easiest pasta to make at home, and converts to gluten free with no loss in texture or taste. There is nothing tricky about the technique (if you can even call it that) for making gnocchi. Simply roll teaspoon worth of the dough in your hands to shape and press with a fork to create the classic grooves, or use a gnocchi paddle like I have and it’s even quicker (pick the paddles up from good homewares shops or online). Dust with a little gf flour and that’s it, they are ready to cook.

I started my gnocchi a few days ahead, but pre roasting the sweet potatoes. I simple put them in the oven when I was making dinner 2 nights before. This meant they were chilled and ready to be used straight away when it came to gnocchi making night.

Pair these comforting sweet potato gnocchi with your favourite pasta sauce, ragu or ratatouille and you have a delicious wholesome and homemade meal. Also try adding some herbs or spices into the gnocchi dough for an extra kick of flavour.

Gluten Free Sweet Potato Gnocchi

3 small sweet potato
1 egg
1 1/4 – 1 1/2 cup plain gluten free flour


Preheat the oven to 200C

Place the sweet potatoes on a roasting tray and place in the oven. Cook until roasted approx. 50 mins

Remove from oven and allow to cool.

Once cool remove the skin and place the flesh into a bowl and mash with a fork.

Add the egg and stir to combine.

Add the flour (1 cup initially) and mash with fork until it starts to come together, then dust hand with flour and knead lightly until a slightly stick dough consistence. If too sticky add a little more flour and repeat process until the correct consistency is achieved.

Roll tsp worth of dough in hands then using a fork or gnocchi paddle create the “grooves”.

To cook:

Bring a saucepan of salted water to the rapid boil.

Add the gnocchi into the water in batches.

Once the gnocchi has risen to the top and floats (approx 1-2 minutes) it can be removed with a slotted spoon and drained slightly and keep warm.

Repeat until all gnocchi is cooked.

Either serve as is with your favourite pasta sauce or ragu or pan fry in some hot olive oil and butter for a slightly crisp edge.

Gnocchi paddles are available from good homewares stores or online. They are a dream to use and create the perfect sauce holding “grooves”.



This recipe can be doubled or tripled without any problems.

Excess gnocchi can be kept in the fridge for a few days or frozen in a single layer, then transferred to a container once frozen.

Frozen gnocchi can be cooked from frozen without any compromise to the texture or flavour. Allow for an extra 5 minutes cooking time in the water.

Don’t have sweet potato, how about using regular potato, pumpkin or carrot and fennel.


Find a great recipe using the Sweet Potato gnocchi here.


41 thoughts on “A Gluten Free Sweet Potato Gnocchi Recipe

  1. I love the little ridges on those! I should find one of those paddles; maybe having it around would remind me to make gnocchi more often. I’ve still never tried a gluten-free version, for some reason.

    • Oh I’ve never made the gnocchi with just brown rice flour, but totally give it a go and be sure to let me know the results. Maybe be prepared to add a little more flour in, rice flour tends to be a finer flour.

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  3. DO NOT USE Bob’s Red Mill gluten free baking flour here. I used it and had to scrap the whole batch because it tasted too ‘bean’y. I am new to this gluten free game and probably made a mistake, but heed my warning Bob’s Red Mill gluten free baking flour is not the best choice for this recipe!

    Instead I used a smaller amount of Bob’s Red Mill coconut flour and it worked much better.

    • Abbey,
      We don’t really get bob red mill flours here in Australia.
      Buckwheat flour is great to use to cut flours, it’s high protein and a complimentary flavour. Using a gluten free flour that has maize starch and tapioca starch also will help.
      Thanks for posting your findings miss.

    • I just made this same mistake using Bob’s GF AP Baking flour… “beany” is a great way to describe the taste. Ooops! Will try again with a different flour combination. Thanks for the simple recipe!!

  4. I just made these using an almond based gluten free flour….turned out gorgeous (I bought a gnocchi paddle after reading your recipe) & delicious! I made an doubled the recipe in order to freeze the gnocchi – what a nice treat/surprise it will be!

    • They freeze amazingly, and can be cooked from frozen for extra convenience. How great are the gnocchi paddles?
      Your gluten free flour sounds awesome. I love doubling recipes, it takes hardly anymore of my time but you end up with a bounty. What sauce did you have with your gnocchi?
      Great to hear from you……

  5. Roughly how many cups of mashed potatoe does 3 small sweet potatoes make? Also is there a blend of GF flours that I can make that is better for this? I just tried to make a different recipe for gnocchi and only used rice flour and it was a disaster so maybe I just needed a blend of flours?

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  8. Great recipe–Thank you for posting it!
    I would say that the sweet potato amount equaled almost 3 cups.
    I used 1/2 cup Bob’s Red Mill GF flour (which I read left too much of a garbanzo flavor), (so I decided to use…) 1/2 cup coconut flour and 1/2 cup rice flour–I used potato flour on my counter for rolling it out. This was my first batch of gnocchi and I was PETRIFIED that I’d “overwork” the dough, but everyone at the table loved it–I loved it, and it was all great. I LOVED watching them float to the top when they were done. WooHOO!

    • Thank you for the potato flour/starch idea! I used six probably oversized sweet potatoes and wasn’t sure how much I was doubling or maybe tripling the recipe. In the end I added 3 eggs and I used I think 4-4.5 cups of Pamela’s Baking and Pancake Flour. I turned it out to knead after only 2 eggs and 2 cups flour and found myself in a very sticky mess. At the end of all my additions, it was still fairly sticky but a better dough consistency (had a smoother texture than when I began). In the end, I used a couple spoons to spoon out some dough onto a cutting board sprinkled with the potato starch. Then I was finally able to handle the dough without it getting stuck all over my hands! I rolled them into their little elliptical shapes, used a fork and let them rest. I haven’t cooked any up yet, but froze them all. Can’t wait to try them sometime soon. But seriously, thank you! Without the potato starch idea, I would have had a gooey time getting through all the dough.

  9. Thank you for the recipe! I had a bulk cooking extravaganza this weekend and was happy to finally use up the sweet potatoes I bought forever ago (I bought them expressly to try out your recipe, but hadn’t been very inspired in the kitchen until nice sunny days recently showed up in the Pacific NW again). I used Japanese sweet potatoes that are very yummy and aren’t the typical orange color. Can’t wait to eat some gnocchi in the coming weeks (I froze mine)!

  10. I keep using this recipe when I want to make gluten free gnocchi and just realized I should post and say thanks! Currently trying out a sweet potato butternut squash blend and will be mixing it up with some sage and perhaps some caramelized onions. In the past I’ve had this with just butter, salt, pepper and freshly grated parm cheese and it has been delicious. I’ve attempted to combat the sticky consistency by using different assortments of gluten free flour in my house (whatever I happen to have at the moment) and usually some potato or arrowroot starch. Also, a tip I would suggest when using squash is to try and drain any water after you mash before you add the flour. The excess liquid adds to the stickiness. I have not mastered the fork press yet but while not pretty, my batches have always been tasty. Thanks again.

    • Thanks so much for your awesome feedback. Great tip re. water draining. Some people, including chefs cook their squash, potatoes or sweet potatoes wrapped in plastic wrap in the microwave. it prevents water logging.

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  12. Hi. Just wanted to let you know my husband have just made and eaten this gnocchi, with a homemade cherry tomato sauce. Awesome awesome awesome

  13. Trying this for dinner tonight! I haven’d done much cooking with gluten free before, so I’m a bit nervous; but judging by the comments, it shouldn’t be a problem. I’ve read on some other sites that xanthan gum should be added to gluten free flours, but you haven’t mentioned it in your recipe. I assume you had no troubles without it?

  14. Has anyone tried this recipe with almond flour? I am in my second month of Whole30 and would love to make it, because it looks delicious – but not sure how the almond flour would work!

    • I haven’t experimented with using almond flour in the gnocchi. Let me know how you go if you give it a try, I love variations.

      One day I’ll get around to testing different flours.

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    • Hi lovely, I personally haven’t used coconut flour with this recipe, although a few reader have and are having similar issues. Sorry I can’t help you further. Perhaps another type of flour. Something with a little starch or protein would work best.

  16. Delicious! I have always wanted to try sweet potato gnocchi for those in my family who are not able to have regular potatoes and gluten free. I was a bit skeptical about there only being 3 ingredients but they are out of this world! I added some cinnamon and nutmeg to the dough and it gave it such a yummy taste! Thanks for the awesome recipe.

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