Gluten Free Sweet Potato Gnocchi

Have you ever made gnocchi from scratch? It`s much less complicated than everyone thinks. I made these light and airy gluten free sweet potato gnocchi using only 2 ingredients and they turned out so good.

For this recipe I used cauliflower flour mix from PomPom Paddock which is a great alternative to a gluten-free flour and it`s free from artificial preservatives, colours and flavours.


Prep Time: 55 mins
Cook Time: 15 mins
Yields: 4


  • 2 medium sweet potatoes
  • 1 1/2 cups cauliflower flour mix
  • pinch of salt
  • 1 tablespoon butter (use dairy-free, if vegan)
  • 3-4 cups baby spinach
  • fresh parsley, for garnishing
  • pine nuts, for serving


  1. Cook sweet potatoes with the skin on in a large pot of boiling water. Once cooked, drain and let cool slightly. Peel the skin off.
  2. In a mixing bowl using a potato masher, mash sweet potatoes, add in salt and flour. Mix everything to combine until soft dough forms. Lightly sprinkle the surface with flour and divide the ball of dough into 4 even pieces. Roll each piece into a long rope and cut out 15-20 equal pieces. Roll each piece through a gnocchi paddle or a fork. Repeat until all the dough has been used.
  3. Bring a large pot of water to a boil. Season with a handful of salt. Add in gnocchi and let them cook until they rise to the surface. Once gnocchi come to the top remove them with a slotted spoon.
  4. Melt butter in a frying pan over medium heat and add spinach and gnocchi. Toss to combine and cook for 5 minutes. Serve warm garnished with fresh parsley and pine nuts. Enjoy!

Nutrition Facts

Per serving: 184 KCALS | 4G FAT | 0.25G SAT FAT | 34G CARBS | 1.2G SUGAR | 4G FIBRE | 3.3G PROTEIN

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