Sweet Potato Gnocchi
Delicious homemade sweet potato gnocchi are great for people with food restrictions since they are nightshade free, gluten free, grain free and paleo.
    Servings Prep Time
    2people 30minutes
    Cook Time
    20minutes
    Servings Prep Time
    2people 30minutes
    Cook Time
    20minutes
    Ingredients
    Instructions
    1. Cut sweet potatoes and steam for about 15 minutes until soft.
    2. Let them cool down for a couple of minutes. Once they are cool enough to be touched peel them.
    3. Mash both sweet potato varieties separately before measuring. Once you took the accurate amount of both, mash them either with a fork or potato masher.
    4. In a separate bowl mix the flours and the salt together.
    5. Add egg to the sweet potato mix until smooth.
    6. Add flour mix to the mashed sweet potatoes and mix well using your hands. Now form the dough into a ball. The dough is a going to be a little bit sticky. If it is too sticky to form a ball add a little bit additional tapioca and almond flour in the same ratio.
    7. Put a little bit of tapioca flour onto a large cutting board and distribute it evenly. Cut the dough into 4 parts. Roll each to make a thin rope. The thickness depends on how big you want your gnocchi to be. I recommend about half an inch. Now cut each rope in about 1 inch pieces. You can either freeze them now or cook them.
    8. To cook heat a medium/large pot with water and salt until boiling. Add the gnocchi and cook for 1-3 minutes. The gnocchi will float on the surface once they are done. Drain and serve.
    9. Enjoy the gnocchi with your favorite sauce or fry them once cooked.
    10. Enjoy!
    Recipe Notes

    Tips: I used two different kind of sweet potatoes: Jewel and Japanese Sweet potatoes. Both are sometimes mislabeled as yams. Jewel sweet potatoes are the most common sweet potatoes and are easily identified by their orange skin and flesh. Japanese sweet potatoes have purple skin and butter-colored flesh. Be careful if you want to change the ratio of jewel versus japanese sweet potato. Cooked Japanese sweet potatoes are drier than “regular”sweet potatoes and therefore require less flour for the gnocchi to stick together.