Share it if you love it!
Our Paleo Life

Sweet Potato Gnocchi | Our Paleo Life
Share it if you love it!

Gonna be honest here, I’ve never actually had gnocchi. I suppose that automatically makes my opinion worthless on the topic, but I’ll keep going anyway.

As you’re probably well aware by now, I’m always looking for new ways to prepare sweet potatoes. I had heard of gnocchi before and did some research on how to make it paleo. I kept hearing stories about the stuff just falling apart and disintegrating in the boiling water and I honestly did not want to waste a ton of sweet potatoes and almond flour, but went for it anyway, with my hopes and expectations very low.

My starting point was this recipe, which seemed to be the most successful of any that I found, but it included xantham or guar gums, neither of which I had or wanted to purchase, so I left them out and crossed my fingers. I did not replace them with anything because I couldn’t find enough information about the appropriate substitutions, if there actually were any.

This recipe includes a LOT of almond flour, but I found that I wound up using quite a but less than the original recipe called for and still had great success. Of course, this could all have to do with the water content of your potatoes after boiling them, so just keep an eye on the consistency as your adding the flour and starch. As far as how much this makes, I almost filled a one gallon freezer bag, so it makes a lot, great for a quick meal, breakfast, or side dish. I think I will try this with my Paleo Spaghetti Sauce as a main course one night…

Sweet Potato Gnocchi | Our Paleo Life

Also, I’d highly recommend a potato ricer for this recipe. It will really help you to get smooth potatoes with no lumps. Now, on to the recipe!

 

 

Sweet Potato Gnocchi
Prep time
Cook time
Total time
Author:
Ingredients
  • 3-1/2 Cups of Mashed Sweet Potatoes (about 3 large sweet potatoes)
  • ½ tsp Sea Salt
  • 2 Large Eggs
  • up to 6 Cups Blanched Almond Flour (I only needed 4-1/2)
  • up to 4-1/2 Cups Tapioca or Arrowroot Starch (I only needed 3 cups)
  • Additional Flour and Starch for dusting
  • Grass-Fed Butter or Ghee (optional)
  • Ground Cinnamon (optional)
  • Pecans, roughly chopped (optional)
  • Grade B Maple Syrup (optional)
  • Crispy Cooked Bacon, chopped (optional)
Instructions
  1. Peel, Cube and Boil the sweet potatoes until tender. Strain the water and run them through the potato ricer. If you don’t have one, mash them the best you can so there are no lumps. Set aside and let them cool off a bit.
  2. Once the potatoes have cooled stir in the salt and eggs.
  3. Begin adding in a cup at a time each of the almond flour and tapioca starch. After adding a cup, stir the dough, then add another cup. Slowly the dough will become firmer and less sticky. You should be able to roll the finished dough in your hands without it sticking a ton. It may still be a little sticky on the inside, but as long as you can roll it between your hands its perfect. Coating your hands with the tapioca starch will help.
  4. Dust a cutting board or counter top with equal parts almond flour and tapioca Just enough for a light coating.
  5. Take a handful of dough and roll it out like a snake. You want it only about an inch thick. Using a knife slice the roll into smaller pieces. Each piece should be no larger than an ½ inch wide.
  6. Dip a fork in the tapioca starch and press onto the top of the gnocchi pieces to form the ridged indentations.
  7. Line 3 baking sheets with parchment paper or foil and place the finished gnocchi on the 3 trays. Place the trays in the freezer. Once the gnocchi is frozen remove it from the trays and place into freezer safe bags. Store in the freezer until you are ready to use.
  8. To cook: bring a pot of water to a boil and add the gnocchi. Let it cook until it floats for about 2 minutes.
  9. To cook them fresh (not from frozen): bring a pot of water to a boil and add the gnocchi. Let it cook until it floats for about 30 seconds.
  10. Additional cooking after boiling (optional): after boiling, heat a saucepan over medium heat and some butter or ghee (about 1 Tbsp per 10 gnocchi). When the pan is heated, add the gnocchi.
  11. Sprinkle on cinnamon to taste. Saute until lightly browned and crispy on both sides.
  12. Right before the gnocchi are done, add some chopped pecan pieces and lightly drizzle some maple syrup.
  13. Remove from pan and sprinkle bacon pieces on top.

 

*Disclaimer: I receive a small fee on any items purchased with the affiliate links in this post

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Fresh Paleo Recipes in Your Inbox