3 Ingredient Sweet Potato Gnocchi (GF, VG)
Fluffy pillows of deliciousness that only take 30 minutes to make. This sweet potato gnocchi is great with your favourite marinara, basil pesto sautéed in olive oil. lemon juice and mixed herbs. Quick and easy you can’t go wrong however you chose to eat it.
Super easy to make and fun to shape, you can’t go wrong with this sweet potato gnocchi recipe.
Easily impress your friends and family with these fluffy pillows of potato, flour and seasonings. Takes less than 30 minutes to make but is sure to impress and delight your guest.
Gnocchi is a great item to make as part of your weekly meal prep. As it stores great in the fridge or freezer. Simply place the uncooked rolled gnocchi in a greaseproof lined baking tray to flash freeze for around one hour. Then remove and place frozen gnocchi in a either a Ziplock bag or airtight container until needed.
Keep the cooked gnocchi in the fridge for 5-7 days, preferably either coated in a little olive oil or sauce to stop the gnocchi from sticking to each other.
Homemade vs Store Brought Gnocchi
Store brought gnocchi isn’t always gluten free as it sometimes contains wheat flour. Usually but not always gnocchi found in the chill isle is made using rice flour. Gnocchi found in the ambient isle is made with a combination of wheat and rice flour. Therefore, you should always double check the ingredients list just to be sure.
Another reason to make your own is this recipe only contains three ingredients. Whereas a store brought kind has around 11 ingredients. Including things like preservatives, stabilisers and emulsifiers.
Homemade gnocchi are definitely healthier for you and super fun to make. Easily customisable as you can use either white potato, sweet potato or cauliflower. In truth I’ve only tried using white and sweet potato. Cauliflower gnocchi is a huge hit in America though since it is a low carb alternative to regular gnocchi.
If you have kids then this would be a great recipe to include them in. Let them mash the sweet potato. Then when it comes to shaping the little balls of gnocchi. You can simply pull off a piece of dough, roll it into a ball then press your finger into the middle of each ball. This creates a small recess for any sauce to collect in.
Alternatively, you can press and roll you balls of dough along the back of a fork to create those distinctive lines. Which also works great for any sauce to cling to.
Whether you chose to keep things simple and Sautee your cooked gnocchi in some olive oil, lemon and fresh herbs. Or toss in it with your favourite marinara or basil pesto for a great quick yet comforting meal.
Gluten free plain flour
Salt and pepper
Other Recipes to Try
3 Ingredient Sweet Potato Gnocchi (GF, VG)
Fluffy pillows of deliciousness that only take 30 minutes to make. This sweet potato gnocchi is great with your favourite marinara, basil pesto sautéed in olive oil. lemon juice and mixed herbs. Quick and easy you can't go wrong however you chose to eat it.
- 200 grams Sweet potato
- 65 grams Gluten free plain flour
- Salt and pepper to taste
Pierce your sweet potato several times with a fork or knife. Microwave fpr 10 minutes or until soft.
Remove from microwave and cut open lengthwise. Leave to cool
Scoop out the sweet potato leaving behind the skin.
Add sweet potato to a medium sized mixing bowl. Mash with either a fork or a potato masher until smooth with no lumps.
Season sweet potato with salt and pepper to taste.
Add in the gluten free plain flour a bit at a time, stirring to combine and until all the flour has been used.
Pinch a small pinch of dough off and roll it into a ball then either push your finger in the centre to create a small recess. Or alternatively roll the ball of dough along the back of a fork to create an in print of the fork lines onto the gnocchi.
Stop here if you want to freeze some of your gnocchi for a later use. Simply place the formed gnocchi onto a grease proof lined baking tray and flash freeze for an hour. Then place frozen gnocchi into either a ziplock bag or airtight container and return to the freezer.
Bring a small pot of water to a boil. Then turn down to a simmer.
Add in the gnocchi a handful at a rime. The gnocchi is cooked when they float to the top.
Scoop the cooked gnocchi out with a slotted spoon and place on a plate while the rest cook
Continue cooking the sweet potato until or the dough has been used up.
Once all the gnocchi has been cooked its ready to be added into any dish you like,
Store any leftover gnocchi in an airtight container the fridge for 5-7 days
Macros per serving is 0.4f 46c 3p