Heartbeet Kitchen
5 Ingredient Gluten-Free Sweet Potato Gnocchi
March 25, 2015 in Dairy-Free · Gluten-Free · Main Dish · Vegan · Vegetables · 69 Comments
5 Ingredient Gluten-Free Sweet Potato Gnocchi recipe

5 Ingredient Gluten-Free Sweet Potato Gnocchi (vegan too!)

Over a month ago I posted this image while I was making this Gluten-Free Sweet Potato Gnocchi to celebrate Brian and I’s 5 year anniversary. There were many requests for the recipe, and although I’m not able to have it while on my healing journey, it was such a special meal that we shared together. And I really couldn’t keep it from you because it’s what homemade pasta dreams are made of.

I’m not lying when I say anybody can make this. Just 5 ingredients, a little rolling and you’re 2o minutes away from soft, pillowy gnocchi. It’s vegan too, the sweet potatoes not only adding flavor, but mimicking the binding of eggs.

5 Ingredient Gluten-Free Sweet Potato Gnocchi (no eggs, vegan too)As I spent the better part of the day testing this recipe a few times, I got stuck on that number 5 for awhile. I thought about the things things that have held Brian and I together for 5 years, each playing an integral part even though some  are simpler than others. Kind of like the salt in the gnocchi. Sometimes an after thought, but without it, there would be nothing to bring out the flavor of the other ingredients.

Gluten-Free Sweet Potato Gnocchi - 5 ingredient, perfectly soft & tender.Gluten Free and Vegan Sweet Potato Gnocchi (just 5 ingredients)

I know you probably weren’t looking for a 5 ingredient recipe for love, but I thought I’d share ours anyway.

1. Honesty: There is nothing we keep from each other. There have been times where I have wanted to stay silent, but instead I let go because I know it’s what I need. And after I do, it feels so much better than holding it in.

2. Love in actions: I always knew that actions spoke louder that words, but it never became more clear to me than when we started dating. Love is a word that can be misused very easily, love is a word that can hurt. But doing things for each other that are silent, humble and kind always have a trueness.

3. Finding good in quirks: We all have them, and they’re what make us unique. Think about the positive in each one and they become something you admire.

4. Celebrating each others independence: We love being together, but we love our own space and different activities. It gives us time for self growth so that we can be better as a pair.

5. Laughing: There is not a day that goes by, even the crabby ones, that laughter isn’t heard throughout our halls. And smiles. It’s amazing what good comes to the soul from these two things.

And maybe most of all – He ate squash for NEARLY 2 YEARS STRAIGHT….

Gluten-Free Sweet Potato Gnocchi with Roasted Garlic Cauliflower Sauce (both are vegan too!)

But I’ve redeemed myself, especially with this easy meal.

I couldn’t resist popping a few into my mouth as they came right off the skillet. Their golden edges and fluffy interiors are exactly what I had envisioned. And the little indents made me feel all Italian grandmother like. The combination of sweet potatoes, millet flour and almond flour give the gnocchi a slightly sweet and nutty flavor. I know some of you might be thinking, “now I have to buy another bag of flour?” Trust me – I don’t like that either, which is why I shop the bulk bins at local Lakewinds Coop. Coops make gluten-free cooking so much more cost effective, and efficient, rather than waiting for your expensive Amazon shipment to arrive. The flour for this entire recipe cost me less $1.50. Win.

Gluten-Free Sweet Potato Gnocchi with Creamy Vegan Garlic Sauce

The gnocchi is great on it’s own with a little butter and fresh herbs, or the Creamy Roasted Cauliflower Sauce you see here that I created using my Blendtec. If you’re looking for a more nutrient dense white sauce, this.is.it. So silky and rich like the alfredo sauce made from lots of butter and cheese, but instead it’s the result of cauliflower, soaked cashews and the caramelized garlic.

Here’s the separate post for that recipe because I have more ideas (and photos) for how you can incorporate it into several meals. Wishing you all a great week, and thanks for stopping by. xo

Creamy Vegan Cauliflower Pasta Sauce ~ made with roasted garlic & cashews

5 Ingredient Gluten-Free Sweet Potato Gnocchi
Author: 
Recipe type: gluten-free, vegan, dairy-free
Serves: 2-3 servings
 
Ingredients
  • ½ cup + 2 tablespoons of mashed & smooth, roasted sweet potato (157 grams)
  • ¼ cup millet flour (30 grams)
  • ¼ cup + 1 tablespoon almond flour (38 grams)
  • ¼ cup + 1 tablespoon tapioca starch (38 grams)
  • heaping ¼ teaspoon salt
Instructions
  1. Whisk the flours/starch and salt together. Put the mashed sweet potato in a large bowl and add half of the flour mixture. Lightly need it in with your hands, then add the other half and knead just until no flour streaks remain.
  2. Pull it together into one ball - the mixture should not be too sticky. If it is, add another tablespoon of almond flour and ½ tablespoon tapioca starch.
  3. Then flatten into a disc. Cut the disc into fours. Dust a clean surface with millet flour. Roll out each piece with your hands & fingers on the surface until you create a snake-like piece about 6 inches long, and ½ inch wide. Then with a knife cut individual gnocchi, about 1 inch long. (You don't want them to be too big or they won't cook through). Press the tines of your fork lightly into them to make the indents.
  4. Repeat for each piece of dough. Coat the surface lightly with more of the flour mix just so it doesn't stick when you cut it.
  5. In a medium pot of lightly boiling water, pour half of the gnocchi in. Wait until they begin to float to the top, then let cook for a minute or two. Remove with a slotted spoon and lay on a cutting board.
  6. Repeat with the remaining gnocchi. Put gnocchi in the refrigerator for 5 minutes, then add 1½ tablespoons olive oil to a skillet. Saute gnocchi for 5-6 minutes on medium heat, stirring, until they are crisp on the outside. Sprinkle with a bit of salt (this is key!).
  7. Enjoy sprinkled with olive oil and fresh herbs, or this Creamy Cauliflower Garlic Pasta Sauce (vegan).

5 Ingredient Gluten Free Sweet Potato Gnocchi - vegan too!5 Ingredient Gluten Free Sweet Potato Gnocchi - vegan too!

And just in case you wanted to make homemade gluten-free pasta noodles, I have a recipe here. Which I also made gluten-free ravioli out of!

Thanks to Lakewinds coop for contributing the supplies for this recipe, and thank YOU for making Heartbeet Kitchen possible! To help me pay for my domain, hosting, and enormous grocery bill, this blog is supported through the use of affiliate links. This means that I will earn a commission if you make a purchase through one of these links.

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69 thoughts on “5 Ingredient Gluten-Free Sweet Potato Gnocchi

    1. Amanda Paa Post author

      Yay! Hope you enjoy Kirstie, let me know what you think. I always test one of the gnocchi on the pan to make sure they’ve cooked through, and if not just keep them on medium high heat for a little longer. Thanks for stopping by!

      Reply
  1. jaime : the briny

    I’m so glad you shared these! I can’t wait to try them. I made sweet potato gnocchi with all-purpose flour when I was first getting really into cooking and they were dense as bricks. Then I slathered them in this painfully heavy gouda cream sauce. Oy. That was actually one of the first meals-made-from-recipes I cooked with Bret. Haaa!

    I’m excited to have a sweet potato gnocchi remix three years later! Thanks for the recipe and inspiration. That cauliflower sauce sounds incredible.

    Reply
  2. sarah Nikolovska

    Just wondering why this recipe is incompatible with your healing journey? I see that it doesn’t have and considerable protein source, but could it not be a side dish or is there something else that eliminates it from AIP?

    Reply
    1. Amanda Paa Post author

      Hi Sarah! Unfortunately on the Autoimmune Protocol I can’t have any grains or nuts, which this has both :( But hopefully fast healing ahead. Thanks for stopping by!

      Reply
    1. Amanda Paa Post author

      Susan, I’ve really come to love millet flour in gluten-free cooking. It’s not starchy so you don’t have to worry about it getting gummy, and has a nice nutty flavor. It works especially well in gf blends too. Thanks for stopping by!

      Reply
  3. Kathryn

    Beautiful! I’ve not had much luck with gluten free gnocchi in the past but these look perfect. Can’t wait to try this recipe as soon as possible!

    Reply
    1. Amanda Paa Post author

      It took a few tries to get them so they would crisp up, but the almond flour really helped that. Just a balance between grains & starches! Really fun, and delicious to have though. xo

      Reply
    1. Amanda Paa Post author

      hi Ann! I did not test it with something other than the almond flour, which helps keep the structure of these, as well as help them crisp up. But here’s my suggestion: Can you do hazelnut or chestnut flour? I think that would work great. Bob’s Red Mill sells it I know.

      Reply
      1. Kenny

        I was about to ask the same as i can’t seem to tolerate nuts these days! I guess i will try chestnut flour. Thank you for this as i really look forward to trying it.

        Reply
    1. Amanda Paa Post author

      Oh I hope this one works out for you! I found that a lot of the time I had trouble was because of the egg mixture in traditional gnocchi, so that’s why I tested until I got one right that didn’t include them. Let me know how you like them!

      Reply
    1. Amanda Paa Post author

      Hi Jan! I have not tried freezing them since it makes a relatively small batch, but if you do let me know how it turns out. If I did freeze them, I would not boil them. I would roll them, cut them and then freeze them on a sheet pan so they didn’t stick together. Then I would add them to a plastic bag and store in the freezer.

      Reply
      1. Jemma

        Hi! This recipe looks awesome, thanks for sharing!

        I am thinking about preparing these on Sunday, to cook and eat later in the week (Wednesday or Thursday) – do you think they would store in the fridge OK that long? Or should I try freezing them the way you’ve suggested here?

        Thanks!

        Reply
        1. Amanda Paa Post author

          Hi Jenna! That should work great. There are no ingredients like cheese, eggs or milk in the recipe that could go bad. Here’s how I would do it: Make the recipe through the boiling of the gnocchi. Let the gnocchi cool to room temperature, then refrigerate. When you want to eat them, complete the recipe, sautéing them until crisp and cooked through. Enjoy!

          Reply
          1. Jemma

            Thanks for your quick response!
            I’ve given it a go … but also had to sub some of the millet flour for buckwheat as I ran out half way through! Heres hoping it turns out OK!

            I’ve also given them a glug of Olive Oil to live in as they were looking like they might stick together while they wait for cooking later in the week.

            Cheers :-)

          2. Amanda Paa Post author

            Oh, I love buckwheat flour! I bet it will taste great with that too. And great idea to toss them in olive oil so they don’t stick while they’re in the refrigerator.

  4. PT Potts

    Wow this is such a fabulous idea! Never thought of changing up the flour for gnocchi. Also – couldn’t agree with you more – laughter is so important!

    Reply
  5. Crista

    Cheers to Brian for eating ally that squash! you’ve GOT to have a man that will eat your cooking! EVERY time I make a meal, Patrick tells me it’s the best meal he’s ever had – smart guy!

    Also, I’m still jealous of all the co-ops you have in the Twin Cities, we have none in Denver – sad face!

    Reply
    1. Amanda Paa Post author

      He is smart – and he’s telling the truth! You are a great cook. I’m surprised you don’t have better co-ops there. I always thought Denver was a hipster food town. Maybe you should just move back!

      Reply
  6. Sarah @ SnixyKitchen

    Amanda – these gnocchi look so pillowy and perfect. Brian’s such a lucky guy! I also love your list of five things about love – in particular the honesty piece. Things are always much stronger when you share everything out in the open.

    I’m definitely going to make these gnocchi – and that sauce? My goodness – that picture is making my knees weak! So pretty!

    Reply
  7. amanda

    Hi!
    Great recipe. Thanks for sharing! Mine came out a little dry, do you think it’s because I added too much flour? I was hoping they’d kind of melt in my mouth… they were soft, but I think I’d like them a little more gooey. What do you think? Less flour, add oil? Would love your recommendation.
    Thanks!

    Reply
    1. Amanda Paa Post author

      Hmmm… Did you measure by weight? I find this makes sure that the final product is soft and chewy, giving the right ratio of liquid to dry ingredients. It sounds like you may have added a little too much flour. It really can vary each time you make them depending on the humidity and how much moisture your almond flour has, that’s why it’s best to use a scale and weight to measure the flours. Hope that helps!

      Reply
  8. felicia | Dish by Dish

    Hi Amanda! Your site is just gorgeous! I came across this recipe while searching on Pinterest!

    I would like to include you sweet potato gnocchi recipe in a sweet potato round up I’m doing for Parade Magazine this month. If that’s fine with you, could I use one of your pictures, with a link back to this original post (http://heartbeetkitchen.com/2015/recipes/gluten-free-sweet-potato-gnocchi/)?

    Thanks so much & let me know your thoughts!

    Felicia

    Reply
  9. Pingback: Weekend Reading, 10.24.15 | The Full Helping

  10. Iris

    Amanda.. these look amazing. As I am grain-free I am curious as to what made the balance of millet and almond flour work as I am trying to think of a sub for the millet. Do you think (or did you try) all almond flour or a mix with coconut flour?

    Thanks for any wisdom you can provide,

    Iris

    Reply
    1. Amanda Paa Post author

      i would not use coconut flour, as it is way too absorbent. a balance of almond + tapioca starch might work, but i haven’t tested it this with. i am confident that subbing cassava flour for the millet would work very well though!

      Reply
      1. Iris

        Thanks Amanda.. I haven’t worked with cassava flour yet but I will try a blend of almond flour and starch. I do have sweet potato flour/starch here as well as tapioca. I wonder how that would work?? Hmmmm

        Reply
        1. Auntynella

          Iris, how did it go? I cannot find tapioca starch… would corn flour/starch be an OK substitute? When I used to make gnocchi (I love my mum’s recipe, we are Italians and love gnocchi) we kept the potatoes resting for a while, so that they would not absorb much flour: that is the secret to keep them moist. I wonder if this will be the same with sweet potatoes… I look forward to making them!!! thank youuuu

          Reply
  11. Nancy

    Made these tonight. YUM. Really good… everyone was eating them before I had a chance to complete the dish with the sauce, even the nay-saying meat-eaters! LOL. I had to add way more of the flour blend as it was too sticky to roll the dough. Maybe I had too much sweet potato. The final result was well worth the time of the recipe. SO good. Thank you!

    Reply
    1. Amanda Paa Post author

      So glad you liked it Nancy! And yes, if you used more sweet potato than called for, or didn’t measure, that’s probably why you needed to add more flour. As well as the fact that the moisture content of potatoes can vary greatly.

      Reply
  12. Tisha

    This was so delicious! I’m so happy I made it. The recipe was super easy to follow, and I got SO many compliments on it! I tossed it with some panchetta and parmesan cheese and it was such a hit. I can’t wait to make it again (and my partner has asked me to make it for a work party!)

    Cheers! xx
    Tisha, RHN

    Reply
  13. Jasmine

    Just made this tonight. It was wonderful! I weighed everything and did need to add considerably more of the flour mix. I was worried about tinkering with the specifics (can be disastrous with gf) but it ended up amazing. Thank you so much for this recipe. I added it to my rotation!

    Reply
    1. amandapaa Post author

      Great to hear Jasmine! Yes, the dough/amount of flour can all depend on how much moisture is in your sweet potato, so way to go on making it work. Have a great weekend.

      Reply
  14. Meg-Anne Beaulieu

    It looks so good! I was wondering if that recipe would work as a ravioli Dough? The thing is I have been looking EVERYwhere for a gluten free ravioli pasta dough recipe made from sweet potato and this looks like it could work just fine…(I got inspired by Udi’s gluten-free sweet potato raviolis and ever since i’ve wanted to do some homemade)

    Reply
    1. amandapaa Post author

      Hi Meg-Anne! Unfortunately I don’t think you’d be able to roll this dough thin for ravioli sheets. The gnocchi is great though!

      Reply
  15. Silvia

    Hi, I’m not much of a flour person so the only flours I keep on hand are: almond, oat and coconut. I don’t suppose the millet flour can be replaced with any of these can it?

    Reply
    1. amandapaa Post author

      i think it should work great to replace the millet flour with more almond flour. i haven’t test it, but have a good feeling it shouldn’t affect the results.

      Reply
      1. Silvia

        Great! I am planning to make these for dinner tomorrow night. :) I do have another question however: can the tapioca starch be replaced with cornstarch (I happen to have it at home)? I don’t want to make too many substitutions since yours look amazing and I want mine to turn out! But if you think that cornstarch and tapioca starch are interchangeable…

        Reply
        1. amandapaa Post author

          Hello! I haven’t tried making it with cornstarch, but it reacts much the same in a recipe like this. I would give it a try, just make sure to weigh it so that grams are equal.

          Reply
  16. Regina A.

    This was delicious! I made this recipe last night except substituted fava bean flour for the millet flour. Still came out great- very good with homemade pesto! Thanks for an awesome and healthy recipe! Definitely will be making this gnocchi again soon!

    Reply

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