Reach for something savory during the colder months that still delivers all the comforting flavors you love, like Sweet Potato Gnocchi. These little dumplings are surprisingly simple to make and come together with just a few ingredients.
You can make gnocchi from many vegetable bases—like cauliflower or butternut squash. We choose sweet potatoes because not only do they taste good, but they’re rich in beneficial nutrients. One 2015 study showed sweet potatoes have the potential to help reduce inflammation and the risk of cancer when eaten in larger quantities,1 while another study found that sweet potatoes may improve gut health.2 But best of all, sweet potatoes do not contain antinutrients as found in regular white potatoes.
You can eat this Sweet Potato Gnocchi as it is, with a sauce, or paired with extra sides if you want a heartier meal. For a plant-based option, toss it in a light salad for added flavor and texture. If you’re looking for a protein-packed dish, serve alongside steak or salmon.
TIPS:
- Add dried sage or thyme to the dough to boost the flavor.
- Don’t throw out the leftover egg yolk—add it to your morning scramble, use it to thicken sauces, or make homemade Paleo mayonnaise with it.
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References:
- Sugata, M., Lin, C.-Y., & Shih, Y.-C. (2015). Anti-Inflammatory and Anticancer Activities of Taiwanese Purple-Fleshed Sweet Potatoes (Ipomoea batatas. Lam) Extracts. BioMed Research International, 2015, 1–10. https://doi.org/10.1155/2015/768093
- Topping, D. L., & Clifton, P. M. (2001). Short-Chain Fatty Acids and Human Colonic Function: Roles of Resistant Starch and Nonstarch Polysaccharides. Physiological Reviews, 81(3), 1031–1064. https://doi.org/10.1152/physrev.2001.81.3.1031
Sweet Potato Gnocchi
- Recipe by: Jess Case
- Serves: 4
- Meal: Dinner
- Serves: 4
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 45 minutes
Ingredients
2 large sweet potatoes
2 cups almond flour
1 cups arrowroot powder, plus more for rolling the dough
1/8 tsp nutmeg
1 tsp baking soda
1 egg white
1 tbsp olive oil
Directions
Preheat oven to 375°F.
Using a fork, poke holes into the sweet potatoes, place on a baking sheet, and bake for 50 minutes or until soft. Let cool.
Once cool, scoop sweet potato flesh into a large bowl and mash well. Mix in almond flour, arrowroot powder, nutmeg, and baking soda until well combined.
In a small bowl, whisk egg white until it becomes frothy. Fold egg white into sweet potato mixture. Refrigerate for at least 30 minutes.
Dust countertop with arrowroot powder. Roll out a handful of the dough into a long, thin rope. Cut dough into 1-inch pieces. Flatten the pieces with a fork.
Bring a large pot of water to a low boil. Drop in a few pieces of gnocchi at a time and let cook for 1 minute or so. When they float to the top, remove with a slotted spoon and place in a colander to drain. Repeat until all gnocchi are cooked.
Heat olive oil in a pan over medium heat. Add gnocchi and brown on each side, until they reach desired crispiness. Serve warm.
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