Are you a sweet potato or a regular potato person? I personally love sweet potatoes! You can make them savory, you can make them sweet – they are such a delicious add to meals!
My favorite type of pasta is gnocchi but I don’t eat regular gnocchi too often because I generally avoid gluten. I’ve found Trader Joe’s cauliflower gnocchi to be a great substitute; however, I personally like making foods from scratch as often as possible in order to control what ingredients and how much of each ingredient are put into my food.
I’ve made this sweet potato gnocchi a few times now and it is great! It’s a lot easier to make than you would think. This recipe is both gluten free and vegan. The key ingredient in this recipe is Cassava flour.
If you haven’t heard of Cassava flour, it is a root vegetable flour. It is s gluten-free and paleo flour. In this world of dozens of options for “healthy” flour, I chose cassava flour for this recipe because, in my opinion, it most closely resembles actual flour. It has the powdery, white appearance of real flour and also has a very neutral taste. Unlike tigernut flour or coconut flour, which tastes sweet or almond flour, which of course, tastes like almonds. I like using Cassava flour for more of my savory recipes.
See full recipe details below! It makes about 1-2 servings. Note: You will need a potato ricer for this recipe.
2 medium sweet potatoes
~1/4 cup + 2 tbsp cassava flour
3 tbsp avocado oil or olive oil
1. First, you want to soften the sweet potatoes. Cut a slit into each sweet potato. Then, heat sweet potatoes in the microwave for ~5 mins or until softened. Alternatively, heat the sweet potatoes in the oven at 400 deg for about 20 mins or until softened. Remove sweet potatoes from the microwave or oven and set aside to cool.
2. Once cooled, remove the skin from the sweet potatoes. Push sweet potato through a potato ricer and into a clean bowl.
3. Add 3 tbsp cassava flour, 3 tbsp oil, a generous amount of salt, and pepper to bowl. Mix thoroughly with hands until a dough begins to form. Cut the mixture into 4 parts.
4. On a cutting board, spread 2 tbsp cassava flour. Place 1 part of the mixture into the cutting board and roll into a coil. Once the coil is ~1/4 inch thick, cut the coil into gnocchi pieces. Repeat this for the other 3 parts.
5. Use the last 1 tbsp cassava flour to coat the finished gnocchi as needed. You want the gnocchi to have a coat of flour on the outside so that they do not feel sticky. Add additional cassava flour if necessary.
6. Once the gnocchi are made, add the gnocchi to a pot of boiling water. The gnocchi are done cooking once they float to the surface.