Gnocchi is not an easy meal to recreate into a grain and egg free feast. This one took several, several times to get back into the kitchen and try again. I probably had five different variations, some of which disintegrated into the boiling water (not enough structure), others that had an “off” texture until I realized that I was compacting the darn thing with too much flour, which is what gave it that nasty gummy texture. Of course that didn’t stop me from eating it and giving me gummy belly for the entire week but that’s neither here nor there…
This recipe is a rather special one because I specifically created it for my very first cooking workshop that is happening in March with one of my favorite bloggers/people on earth (who by the way, unabashedly ate gummy egg free sweet potato gnocchi with me during one of our trial runs).Print
Grain Free Sweet Potato Gnocchi
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 25 mins
- Yield: 40 pieces 1x
Light, pillow-y, and oh-so delicious, this grain free sweet potato gnocchi has the softest bite and tastes amazing drizzled with pure olive oil
- 1/2 c. sweet potato
- 1/2 c. cashew flour* (see notes below)
- 1/4 c. arrowroot powder
- 1/4 tsp. sea salt
- 1/8 tsp. garlic powder
- 1/8 tsp. onion powder
- Heat up the sweet potato by either placing it in the microwave (no hate mail for this please) for 6-7 minutes or place in a pot of boiling water and cook until softened. Once cool enough to touch (but still warm), remove the skin. Using a cheese grater, “rice” the sweet potato flesh. Place in freezer for 5 minutes or until cooled but not frozen.
- In a small bowl, whisk together the remainder of the ingredients.
- Remove the sweet potato from the baking sheet and place on a surface that is lightly floured with the mix from the bowl. Place the sweet potato on top.
- Using over half of the flour mix, sprinkle it over the sweet potato and start kneading it into the flesh. Do this just until a nice dough has formed that is not sticky to the touch. I ended up having a little less than 2 tablespoons of flour mix leftover. You want a soft texture and by adding too much flour you create a more gummy gnocchi (whish isn’t what you want).
- Divide the dough into four equal parts. Roll out each dough piece with your fingers on the surface until you create a snake-like piece (approx. 6-7 inches long). Repeat for each piece. Coat lightly with more of the flour mix just so it doesn’t stick when you cut it. Line each piece up together and cut into 1 inch pieces.
- In a medium pot of boiling water, pour half of the gnocchi into the water. Wait until they begin to float to the top and then remove with a slotted spoon. Repeat with the remainder gnocchi.
- Serve with a drizzle of olive oil, fresh basil, chopped tomatoes and a sprinkle of sea salt OR use your favorite sauce.
- Serving Size: 20 pieces
- Calories: 280
- Sugar: 8g
- Fat: 20g
- Carbohydrates: 40g
- Protein: 10g
Check out my video for technique tips:
*Now I can already hear you from afar: “I cannot find cashew flour!” “I’m allergic to nuts!” “What can I use instead of arrowroot powder?” It’s difficult to create a recipe that suits everyone’s needs but I always try my best to provide substitutions if I can. For this, you will see in the ingredients list that it is two parts flour to one part starch. That means you can use 1/2 c. almond, brown rice, sorghum, yadda yadda flour per 1/4 c. arrowroot, tapioca, potato or corn starch.
If you notice, the amount of flour you end up using is dependent upon how much your sweet potato absorbs so even though it calls for a total of 3/4 cup flour, doesn’t mean you will use it all so a substitution, I can see, will work nicely. Having said that, I have only tried it successfully with the ingredients stated so I cannot guarantee anything. One bite into this dish and you will be in Gnocchi heaven. It was perfect and worth the many attempts! AND it only has four basic ingredients (seasonings optional) so it’s crazy easy to make. I mean, this is dinner ready in 30 minutes or less so you have no excuse not to make this. That is, unless you don’t like gnocchi and if so, I’ll have your share!
Edith Parker @ No Meal No Health
Thank you for your sharing! This recipe tastes just like the way my Mom made it 🙂
Great recipe! It really is 30 minutes from taking sweet potato from oven to sitting down to dinner. And the gnocchi will be versatile topped with various vegetables. I ground cashews in my coffee grinder (never had coffee in it) and I think they may need to be a little finer powder in the future so I’ll search for cashew flour as called for. I would serve these for company which is not something I’d say yet of much in my new world of gluten free cooking.
I tried them with rice flour and potato starch and they turned out really well! Great recipe!
Could you use acorn squash instead of sweet potato? Thank you for posting this!
You can always try it out as long as whatever sub you use mashes nicely and isn’t “stringy” 🙂
This is a great recipe! My husband discovered your blog yesterday, and after making this gnocchi yesterday evening, I know we’ll be coming back to try your other recipes, too. Thank you so much for sharing!
Oh man, I have been wanting to eat this every night of the week, I love it too. So glad you and your husband liked the gnocchi!! Thank you for the comment too, Kirsten. I appreciate the feedback 🙂
I must know: where do you get yadda yadda flour?!?!
Also love your new look. Very clean! Did you move back from wp.org to wp.com?
i only have pumpkin boxed puree, will this work instead of sweet potato? sounds easier too since i wont have to cook it, although im sure raw pumpkin puree might have a stronger flavor than cooked sweet potato?
I made these last night with almond flour instead of cashew. They were delicious! My only complaint: it didn’t make enough! Next time I will double the recipe. It was so easy and quick and worked out great for a weeknight meal with a huge serving of sauteed veggies and cannellini beans.
Thank you for having the patience to create such wonderful recipes! I’ve gone back two or three times and revamped something, but if it requires more than that… I usually just call it a day and convince myself it tastes okay lol. I’m definitely going to try this! Never had a grain-free, egg-free gnocchi or a grain-free, egg-free, so I’m in for a treat!
This is amazing… buying sweet potatoes STAT. <3
Beard + Bonnet
I would eat gummy egg free sweet potato gnocchi with you any day of the week lovely lady!!! I heart this SO hard!!! Can’t wait to taste it for myself tomorrow.
you are a culinary genius.
May I use coconut flour in place of arrowroot? And almond in place of cashew?
I address substitutions in the post towards the bottom, however coconut flour can’t replace the arrowroot. Or you can always try it but I can’t guarantee it.
Oh but you see I do happen to have not only cashew flour but pumpkin flour as well. I was going to bake some sweet potatoes this weekend anyway and now I get to play with my food. That’s why I love you Cara, you make my food happy. xoxo
Looks like someone is going to have gnocchi tonight! Love the idea of using pumpkin flour. I have butternut squash flour that would probably work nice too…hmmmm, you got me brainstorming.
This looks incredible! Just wondering what your thoughts are on using cashew meal instead of cashew flour? If I’m not able to find the flour I was debating just throwing cashews in the food processor and making meal.
That works too! Just make sure you get it fine enough but not cashew butter 😉
Strength and Sunshine
I have been DIEING to make my own allergy-free gnocchi! When I get back from school after this semester, I am so getting with it!
Well your allergen-friendly prayers have been heard 😉 hope you love this! Just had leftovers for lunch and it’s still good the day after…
First thing, loving the new look!! I am considered a redesign myself and this one looks beautiful (as well as functional and easy to read). Second and most important, gnocchi. Dang this look so good and I have been craving some warm comforting pasta. Zoodles just aren’t cutting it when it is -30 degrees out. All in all, amazing!
Thanks friend! It’s just phase one to the redesign…there’s more to come! It’s the Swank theme on Genesis 🙂 And you are right, a girl needs warm pasta during winter months!