Super easy gluten free sweet potato gnocchi! The perfect cozy and healthier dinner for the fall and winter months!
- 2 cups gluten free flour (I recommend this or this one), plus more as needed
- 2 tsp sea salt
- 1 tsp garlic powder
- Black pepper, to taste
- 1 + 1/2 cups sweet potato purée (*see note)
- 1/2 cup whole milk ricotta
Optional for a butter parmesan sauce:
- Unsalted Butter (5-6 tbsp for a full batch of gnocchi)
- Grated parmesan
- Black pepper
- Sea salt
- Fresh parsley
- Reserved pasta water, as needed
- In a large bowl, mix together your flour, salt, pepper, and garlic powder.
- Stir in your sweet potato purée and ricotta; mix as well as you can but don’t worry if it doesn’t get completely combined. You will finish working the flour into the dough in the next step.
- Turn the mixture out onto a clean working space, and work with your hands to for a smooth dough, adding more flour as needed until dough is no longer sticky. Don’t be afraid to keep adding more flour as needed! You’ll want to make sure the dough is not sticking to your hands or counter at all and a smooth ball of dough is formed.
- Divide dough into 8 portions. Lightly flour your work surface. Roll each portion out into about 6″ logs, again adding flour as needed if sticking at any point.
- Cut each log into 1 inch (or a little smaller) gnocchi pieces that are about 1/2″ thick. It’s important not to make them any larger, or they won’t cook evenly.
- To cook your gnocchi, I recommend cooking in 2 separate batches in a large pot of boiling salted water. Carefully add your gnocchi to your boiling water, give a gently stir, and allow to cook for 3-4 minutes. Once they float to the surface, allow to cook another 30 seconds then remove with a slotted spoon onto a plate. Reserve a bit of your pasta water for the sauce.
- If making the butter parmesan sauce, again it is best to do this 2 batches (depending how much you can fit in your pan). Melt 2-3 tbsp of butter per 1/2 batch in a large pan. Add black pepper, to taste, and stir. Add in your gnocchi and season with salt. Cook, stirring occasionally, for 3-5 minutes. Turn off heat and stir in parmesan. Add the reserved pasta water as needed to thin out the sauce a bit. Sprinkle with fresh parsley, serve, and enjoy!
- Uncooked gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
*I like to use canned sweet potato purée for this, but you can also steam and purée your own. Just make sure your sweet potatoes get very soft so that your purée is as smooth and lump free as possible!
Hi Mia! I was wondering if there’s any replacement for the whole milk ricotta.
Maybe tofu ? Thanks 🤎
Just made them… They’re amazing! 🙂
Yay!! Thank you so much Amelia 🙂
So fun and easy to make! Love them!!!!
Thank you so much Leah!! 🙂
These are AMAZING and so easy. I also saved half the dough to cook two days later and they were just as delicious the second time around.
I used regular flour instead of gluten free and it worked great (thanks for the response OK-ing this on insta Mia!) The only difference is I used sage in the butter and browned it instead of parsley – just in case someone else isn’t a huge parsley fan!
Truly truly amazing and not super difficult which is key! Will be a staple in this house!
Thank you so much Martha!!