Soft, pillowy sweet potato gnocchi that are easy, and completely Paleo, gluten free, and vegan, yet you’d never know! Coated in a garlic sage sauce, these homemade gnocchi are incredibly easy to make and perfect for all eaters!
Paleo Sweet Potato Gnocchi:
- 2 cups mashed sweet potato
- 1 1/4 cup cassava flour, or gluten free 1-to-1 flour or all-purpose flour
- 1/8 cup olive oil, or coconut oil or avocado oil
- 1 tsp sea salt
Garlic Sage Sauce:
- 1 tbsp olive oil
- 1 cup light coconut milk
- 1/4 cup chopped sage
- 2 tsp minced garlic
- 2 tsp arrowroot powder
- 1 tsp sea salt
- Place mashed sweet potato in a large bowl.
- Add flour, sea salt, and oil to the bowl, and knead until it’s a consistent dough. Make sure that all of the flour is absorbed. The dough will be ready when nothing is sticking to the bowl.
- Flour a clean surface with extra cassava flour and place the dough onto the floured surface.
- Use a knife to slice the dough in quarters.
- Take one quarter and roll the sweet potato dough to be long and about 1 inch thick.
- Slice in 1 inch sections with a pizza slicer or thin knife.
- Tuck the edges so that they’re more rounded and lightly flour. Place the ready-to-boil gnocchi onto a plate and repeat with the remaining quarters.
- When the gnocchi are done, bring a large pot with 2 quarts of water and a pinch of sea salt to a boil.
- When the water is boiling, add about 1/4 of the gnocchi to the pot and give the water a swirl.
- Let the gnocchi cook until they start to rise to the top (about 1-2 minutes). When they’ve risen, remove them from the water, and repeat for the remaining gnocchi.
- Once all the gnocchi are cooked, add 1 tsp of olive or cooking oil to a large sauté pan and sauté the gnocchi until crispy. Turn off the heat and cover to keep warm.
- In a separate large sauté pan, heat the remaining oil on medium-high heat and add the minced garlic to the pan. Sauté until golden brown, then reduce the heat to medium and add the sage.
- Sauté the garlic and sage together until fragrant, then add in the coconut milk, sea salt, and arrowroot powder.
- Stir until the arrowroot powder is combined, and let the sauce cook on medium-low heat for 5 minutes, or until thickened.
- Once the sauce is thickened, add the gnocchi to the pan and toss until coated.
- Serve with pepper.
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Serving Size: 1/4 of recipe
- Calories: 461
- Sugar: 5
- Sodium: 71
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 82
- Fiber: 5
- Protein: 2
Keywords: gnocchi, garlic sage sauce, sweet potato gnocchi, paleo, vegan, dairy free, gluten free