Paleo Sweet Potato Gnocchi

Paleo On The Go

Posted on September 06 2016

We've taken the classic side dish of Gnocchi and created a delicious Paleo version

Our gluten free Sweet Potato Gnocchi will be a big hit in your kitchen as it was in ours! This recipe can be served alongside steak or chicken. You can also make the Gnocchi and serve it with our Creamy Alfredo Sauce.


Paleo Sweet Potato Gnocchi


  • 2 sweet potatoes
  • 1 egg
  • 1-2 cups cassava flour
  • 1 tsp. sea salt
  • ½ cup ghee
  • 2 sprigs fresh sage


  • 1 cup raw almonds
  • 1 tsp. garlic powder
  • 2 T. nutritional yeast
  • 1 tsp. sea salt


  1. Bake the sweet potatoes at 375 until tender about 30-40 minutes. Cut in half to steam out and cool. Remove potato from skin and mash in a bowl. Add the egg, salt and one cup of the cassava flour. Mix thoroughly. Gradually add more cassava flour until a smooth dough is formed that is no longer sticky.
  2. Cut off a piece of dough about the size of a tennis ball and roll it out into a long skinny log on a floured table. The log should be ¾ “ wide. Cut small pieces about ½ “ wide. Working over a floured tray, using a fork or a gnocchi board, roll each piece along the ridges with your thumb until it curls off your thumb and falls to the floured tray.
  3. Heat a pot full of water to boiling. Drop the gnocchi gently into the water and boil until they float to the surface. Meanwhile, set up a saute pan with the ghee and the fresh sage. Heat until sage is crackling. Once gnocchi float to the surface, remove with a slotted spoon and place directly into the pan with the ghee. Fry them for a few minutes until they are golden. Serve with a sprinkle of paleo parmesan over the top.
  4. For the parmesan: Place all ingredients into a food processor and process until a fine powder is formed.

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