Gluten Free Sweet Potato Gnocchi — Cozy, Golden & Homemade
This week in our kitchen, we had sweet potatoes — so many sweet potatoes!
They went into everything: mash, soups, and finally these little beauties… Sweet Potato Gnocchi.
Golden and pillowy these gluten free gnocchi are made with just three main ingredients — roasted sweet potato, egg, and gluten free flour.
Homemade pasta is always worth it, and gnocchi might just be the easiest to make at home. There’s no complicated technique involved — just roll, press, dust and cook. A fork works perfectly to create those classic grooves, but if you have a gnocchi paddle, it’ll make things even quicker (you can find them at most homewares stores or online).
Why You’ll Love These Gnocchi
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Naturally gluten free and easy to make.
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Soft, pillowy texture with a touch of sweetness.
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Freezer-friendly and perfect for meal prep.
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Delicious with any sauce — from herby butter to rich ragu.
- Add Ins – Try adding herbs into the dough for a fresh flavour.
Make Ahead Tip
You can roast your sweet potatoes a day or two in advance. I usually pop them in the oven while making dinner — that way, they’re chilled and ready to go when it’s gnocchi night.
There’s something so satisfying about turning a few simple ingredients into a plate of golden, pillowy gnocchi. Whether you serve them tossed in brown butter and sage, drenched in tomato sauce, or simply pan-fried until crisp, these Gluten Free Sweet Potato Gnocchi are comfort in every bite.
Homemade, wholesome, and beautifully simple — this recipe proves that gluten free cooking doesn’t need to be complicated. It’s just good food, made with love (and a little extra flour dust on the counter).
So next time you’ve got a few extra sweet potatoes sitting in your pantry, skip the mash and make these instead. You’ll be amazed at how easy, delicious, and cozy they are.
Gluten Free Sweet Potato Gnocchi Recipe
Prep Time: 5 minutes
Cook Time: 50 minutes
Serves: 2–3
Ingredients:
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3 small sweet potatoes
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1 egg
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1 ½ cups plain gluten free flour
Instructions:
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Preheat oven to 200°C (400°F).
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Place sweet potatoes on a tray and roast for 50 minutes, until tender.
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Let cool, then peel and mash until smooth.
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Add the egg and stir to combine.
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Add 1 cup flour and mix with a fork until it starts to form a dough.
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Lightly flour your hands and knead until the dough is soft but not sticky. Add more flour as needed.
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Roll teaspoon-sized portions into balls and press gently with a fork or gnocchi paddle to form grooves.
To cook:
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Bring a large pot of salted water to a boil.
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Drop in the gnocchi in batches.
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When they float to the surface (about 2 minutes), remove with a slotted spoon and drain.
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Serve immediately with your favorite sauce — or pan-fry in olive oil and butter for crispy edges.
Recipe Tips
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Don’t overwork the dough — it should be soft and just holding together.
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The grooves help the sauce cling better — that’s the secret to perfect gnocchi!
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Substitute sweet potatoes for pumpkin, carrots, or regular potatoes for a fun variation.
Serving Suggestions
These comforting little dumplings pair beautifully with:
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A sage and brown butter sauce
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Tomato and basil ragu
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Creamy mushroom sauce
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Or simply pan-fried in olive oil and butter for crispy edges and nutty flavor.
For a twist, try adding herbs or spices (like rosemary, thyme, or smoked paprika) into the dough for extra flavor.
Storage & Freezing
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Fridge: Store cooked gnocchi in an airtight container for up to 3 days.
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Freezer: Place uncooked gnocchi on a tray in a single layer and freeze. Once frozen, transfer to a bag or container.
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To cook from frozen: Boil directly from frozen for an extra 5 minutes — no thawing needed!
FAQ
Q: Can I use regular potatoes instead of sweet potatoes?
Absolutely! You can swap sweet potatoes for regular potatoes, pumpkin, or even carrot. Each gives a slightly different flavor and texture, but all work beautifully in this recipe.
Q: What’s the best gluten free flour to use?
A good-quality all-purpose gluten free blend works best (the kind that includes rice flour, tapioca, and potato starch). Avoid single flours like almond or coconut — they’ll make the gnocchi too crumbly.
Q: How do I stop my gnocchi from being too sticky?
If your dough feels sticky, just add a little more flour — one tablespoon at a time — until it’s soft but workable. The dough should hold together easily without sticking to your hands.
Q: Can I make the dough ahead of time?
Yes! You can make the dough a day in advance and store it covered in the fridge. Just bring it to room temperature before rolling and shaping.
Q: Why did my gnocchi fall apart while cooking?
Usually that means there wasn’t quite enough flour or the water was boiling too hard. Make sure to use a gentle simmer and let the gnocchi rise to the top before removing them.
Gluten Free Sweet Potato Gnocchi
Ingredients
- 3 small sweet potato
- 1 egg
- 1 ½ cup plain gluten free flour
Instructions
- 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”.
Notes
- 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.
If you loved this try one of these
Sweet Potato, Caramelised Onion tart with Goats Cheese
Sweet Potato Brownies
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