Gluten-Free Sweet Potato Gnocchi
Make tender Gluten-Free Sweet Potato Gnocchi at home with just 3 ingredients! This gluten-free family dinner is ready in 30 minutes and kids absolutely love it.
You know what I love about sweet potato gnocchi? It’s one of those good food to eat at night that feels fancy but comes together faster than ordering takeout.
I’ll never forget the first time I served these little pillows of joy to my family on a busy Tuesday evening. My kids took one bite and declared it “the best dinner ever” – high praise from the mac-and-cheese crowd! The secret? Sweet potatoes make naturally tender, slightly sweet gnocchi that even picky eaters devour.
This really good vegan recipe (when you skip the cheese topping) transforms humble sweet potatoes into restaurant-worthy comfort food. Whether you’re hunting for family dinner recipes vegetarian style or just need something cozy and nourishing, these sweet potato gnocchi deliver every single time.
Table of Contents
Potato Gnocchi (Gluten-Free & Ready in 30 Minutes!)
Equipment
- Microwave
- Mixing bowl
- Fork or potato masher
- Knife
- Large pot
- Slotted spoon
Ingredients
Sweet Potato Gnocchi Dough
- 1 pound sweet potatoes yields about 300g / 10.5 oz cooked flesh
- 1 cup all-purpose gluten-free flour add more if needed
- ½ teaspoon salt
Instructions
- Prick the sweet potatoes all over with a fork and microwave for 7–10 minutes until tender when squeezed.
- Slice the potatoes in half lengthwise, scoop out the flesh into a bowl, and mash until completely smooth.
- Add gluten-free flour and salt to the mashed sweet potato. Mix until a soft dough forms.
- Turn the dough onto a lightly floured surface and gently knead for about 1 minute until smooth and compact.
- Divide the dough into four pieces, roll each into a rope, and cut into small bite-sized gnocchi.
- Boil the gnocchi in salted water for 1–2 minutes until they float to the surface.
- Remove with a slotted spoon and toss immediately with your favorite sauce before serving.
Notes
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet potatoes | 1 pound | You’ll need 10.5 oz (300g) cooked flesh |
| All-purpose gluten-free flour | 1 cup | Add more if needed |
| Salt | ½ teaspoon |
Note: Start with about 1 pound (450g) raw sweet potatoes to get the right amount of cooked flesh after microwaving.
Instructions
Step 1: Prick your sweet potatoes all over with a fork and pop them in the microwave for 7 to 10 minutes until they’re tender when squeezed. The exact time depends on your microwave’s power and the size of your potatoes, so start checking at 7 minutes.
Step 2: Slice the sweet potatoes in half lengthwise and scoop out all that gorgeous orange flesh into a bowl. Mash it thoroughly with a fork until it’s smooth and creamy – no lumps allowed here, friends!
Step 3: Add your gluten-free flour and salt to the mashed sweet potato. Start mixing with a spoon, then switch to your hands once it starts coming together. The dough should feel soft and slightly tacky but not sticky or wet.
Step 4: Turn the dough onto a lightly floured work surface and knead gently for about a minute. You’re looking for a compact, soft dough that holds together beautifully – as smooth and pliable as Play-Doh!
Step 5: Divide your sweet potato gnocchi dough into 4 equal pieces. Roll each piece into a long rope about ½ inch thick, then cut into bite-sized pillows roughly ½ to 1 cm each.
Step 6: Here’s where you can get creative! You can cook them as-is for perfectly tender gnocchi, or roll each piece against a gnocchi board (or the back of a fork) with your thumb to create those classic ridges that catch sauce beautifully.
Step 7: Bring a large pot of generously salted water to a rolling boil. Drop in your gnocchi and cook for just 1 to 2 minutes – they’re done when they float to the surface like little life rafts!
Step 8: Scoop out the gnocchi with a slotted spoon or spider strainer and toss them straight into your favorite sauce. We adore a simple marinara topped with freshly grated parmesan, a torn piece of creamy burrata, a drizzle of good olive oil, and chopped pistachios (or dried oregano if you’re nut-free).
Substitutions
Flour Options: If you don’t have all-purpose gluten-free flour, try using a gluten-free baking blend that contains xanthan gum for better binding. You can also experiment with cassava flour for a grain-free version, though you may need to adjust the amount.
Sweet Potato Alternatives: Regular white or purple potatoes work beautifully too! Just note that you’ll get a more traditional gnocchi flavor without the natural sweetness. Butternut squash is another lovely option that creates equally tender sweet potato gnocchi.
Salt Enhancement: Feel free to add garlic powder, dried herbs, or nutritional yeast to your dough for extra flavor. A pinch of black pepper never hurt anyone either!
Troubleshooting
Dough Too Sticky? Add flour one tablespoon at a time until the dough comes together and doesn’t stick to your hands. Sweet potatoes vary in moisture content, so this is totally normal – don’t panic!
Gnocchi Falling Apart? This usually means your dough needs a touch more flour or wasn’t kneaded quite enough. Make a small test batch first and adjust as needed before shaping all your sweet potato gnocchi.
Dense or Chewy Texture? You might have added too much flour or overworked the dough. Handle it gently and use the minimum amount of flour necessary – less is more here!
Storage
Store uncooked sweet potato gnocchi in a single layer on a floured baking sheet in the fridge for up to 24 hours, covered with plastic wrap. For longer storage, freeze them on the baking sheet until solid, then transfer to a freezer bag for up to 3 months – cook straight from frozen!
Leftover cooked gnocchi keep in an airtight container in the fridge for 3 days. Reheat them in a skillet with a little butter or olive oil until warmed through and slightly crispy on the outside – honestly, they’re even better the next day this way!
Serving Suggestions
Well… these sweet potato gnocchi are incredibly versatile! Toss them with brown butter and sage for an elegant presentation, or keep things simple with marinara and fresh basil. They’re perfect good food to eat at night because they’re filling without being heavy.
For a complete meal, serve alongside a crisp green salad and roasted vegetables. Or turn them into a cozy gluten-free weeknight bowl with sautéed greens and a protein of your choice!
Variations
Kid-Friendly Version: Mix a little butter and parmesan cheese directly into the cooked gnocchi – simple, cheesy, and universally loved. My kids request this version for their birthdays!
Dairy-Free/Vegan: This is naturally one of those really good vegan recipes when you skip the cheese garnish! Top with nutritional yeast, fresh herbs, and toasted pine nuts for a plant-based family dinner recipes vegetarian option that satisfies everyone.
Crispy Sweet Potato Gnocchi: After boiling, pan-fry the gnocchi in olive oil or vegan butter until golden and crispy on all sides. Man, oh man, that caramelized exterior is absolutely addictive!
Herb-Infused: Knead fresh chopped sage, rosemary, or thyme into your dough for an aromatic twist. This works beautifully for Thanksgiving or any autumn gathering.
Gluten-Free Sweet Potato Gnocchi FAQs
Can I make sweet potato gnocchi ahead of time?
Absolutely! Shape the gnocchi and freeze them uncooked on a baking sheet, then store in freezer bags for up to 3 months. Drop them straight into boiling water from frozen – just add an extra minute to the cooking time.
How do I know when my gnocchi dough is ready?
The dough should feel soft and slightly moist but not sticky when you touch it. If it sticks to your hands, add more flour a tablespoon at a time until it’s just right.
What’s the best gluten-free flour for sweet potato gnocchi?
Any all-purpose gluten-free flour blend works great! Look for one that contains xanthan gum or guar gum, which helps bind the dough together and creates that signature tender texture.
Why are my gnocchi tough instead of pillowy?
Too much flour or over-kneading are the usual culprits. Use the lightest touch possible and only add enough flour to make the dough workable – it should still feel soft and delicate.
Best way to reheat leftover gnocchi?
Skip the microwave and pan-fry them in a little oil or butter over medium heat until warmed through and crispy. This technique transforms them into something even more delicious than the first time around!
What sauces pair well with sweet potato gnocchi?
The slightly sweet flavor works beautifully with brown butter sage, creamy alfredo, pesto, or simple marinara. For really good vegan recipes, try them with a cashew cream sauce or garlic-herb olive oil!
More Gluten-Free Comfort Recipes You’ll Love
Looking for more family dinner recipes vegetarian style? Try our wholesome dark chocolate sea salt nut bars for a satisfying after-dinner treat, or whip up these ultra-fudgy 3-ingredient brownies when sweet cravings strike!
Nutrition Note: According to the Celiac Disease Foundation’s guide to gluten-free living, incorporating naturally gluten-free whole foods like sweet potatoes provides essential vitamins, fiber, and nutrients while keeping your meals safe and delicious. Sweet potatoes are particularly rich in vitamin A, vitamin C, and potassium – making this good food to eat at night that actually nourishes your body!
There you have it – pillowy, tender sweet potato gnocchi that’ll make you feel like a kitchen rockstar! These little bites of comfort prove that gluten-free cooking doesn’t mean sacrificing flavor or texture. Whether you’re serving them for a quick Tuesday dinner or a special holiday meal, they deliver that warm, cozy feeling we all crave.
