Monthly Recipes

Sweet Potato Gnocchi

August 2015
Category: Dairy Free  Gluten Free  Paleo  Main Course  Side Dish  Appetizers  

Serves 8


2 Cups Sweet Potato, mashed
1 Cup Arrowroot Powder
1/2 Cup Potato Starch*
1 tsp Salt


In a bowl mash the sweet potato (preferably warm). Mix in salt and taste for seasoning. 
Add the arrowroot powder ¼ cup at a time mixing thoroughly.
Knead in the potato starch. Form into a ball and split into eight balls. 
Roll the dough into a long ¾-1 inch thick rope. Cut into 1 inch segments. Score with a fork.

Add water to a pot. Once it begins to boil add gnocchi one at a time to prevent sticking and cook until it rises to the top. Remove and let drain. 

Heat a skillet over medium heat, add oil or butter. Working in small batches saute until golden and crispy on each side.

Top it with your sauce of choice and serve as a starter, main course or a decadent side dish! 

Check back in September when I post a hearty sauce to accompany it! 


Once your gnocchi is complete leave out to dry fully 2-6 hours. Once dry place in a bowl or baggy and place in the refrigerator for up to 1 week or freeze for future use.

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*For those questioning the use of potato starch in a Paleo diet

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