Sweet Potato Gnocchi (Paleo)
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!
Prep Time: 30
Cook Time: 20
Total Time: 50 minutes
Yield: 4 1x
1x 2x 3x Ingredients
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.
Serving Size: 1/4 of recipe
Saturated Fat: 4
Keywords: gnocchi, garlic sage sauce, sweet potato gnocchi, paleo, vegan, dairy free, gluten free