Inspiration from Meghan

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.

Gluten-Free and Dairy-Free Sweet Potato Gnocchi


This recipe is awesome. Can we just start there?

I have been a long time dumpling fan, though since going gluten-free, rockstar dumplings and decadent treats like gnocchi don't happen too often.

The trick in making gnocchi without white potato is the starch factor. White potatoes are naturally starchy, which helps with the binding and texture. Add to that the gluten-free factor, and we're dealing what could quickly become a crumbly excuse for Gnocchi.

After several attempts, I feel super confident in sharing this version, one that I am calling Gluten-Free Sweet Potato Gnocchi Perfection so you're going to want to give this a go.

There is a catch. This recipe definitely doesn't fall into the "quick and easy" category. You may need to put on your best "back-in-the-old-country" apron, set aside at least an hour (if not a little extra), turn on some tunes and pour yourself a glass of organic red or kombucha.

I do believe you are now ready and set to embark on this culinary adventure.

Gluten-free sweet potato gnocchi

I have been a longtime fan of sweet potatoes, and as we settle into the winter, there is not better time to celebrate their diversity in application!

Cubed Sweet Potato

The key with making sweet potato gnocchi is that you don't want your sweets too moist. In the past I had attempted this with steamed sweet potatoes, which made the whole dough way too wet and sticky. Roasting them was a grand realization and allowed the dough to actually form without needing loads of extra flour and starch.

Gnocchi dough in process

Once the dough is formed, it will still be slightly sticky but with a little flour on the hands and on the counter, you'll be ready to roll- literally!

Rolling Gnocchi

The next step once you've rolled, is to cut into gnocchi size pieces.

gluten-free gnocchi

Now that you've got your cute little gluten-free gnocchi cut to size, use a small fork to make that little imprint that we know gnocchi to have. If anyone knows why we do this - please share!

Gnocchi ready for boiling

The gnocchi are then dropped into a pot of boiling water, and once they slowly make their way to the surface, you pull them out and allow them to drain.

Boiled Sweet Potato Gnocchi

You can absolutely devour them as is, boiled and ready to go. The next step is an extra one, appropriately named because it is extra delicious!

pan-fried sweet potato gnocchi

Once they are drained, I heated a little oil in my pan and gave these little nuggets a quick pan-fry to make them extra crispy and awesome.

I enjoyed my gluten-free and dairy-free sweet potato gnocchi with a a drizzle of cashew cream sauce and a sprinkle of fresh pea shoots.

Gluten-Free Sweet Potato Gnoccigluten-free-gnocci-recipedairy-free-gluten-free-sweet-potato-gnocci

And now, you're ready to make your own!

Gluten-Free and Dairy-Free Sweet Potato Gnocchi


Prep time: 

Cook time: 

Total time: 

Yield: 4 Servings

The best gluten-free and dairy-free sweet potato gnocchi.

  • 1 medium sized sweet potato, peeled and cubed (needs to make ¾ cup of puree)
  • 2 cloves garlic
  • ½ cup brown rice flour
  • ½ cup chickpea flour
  • ⅓ cup arrowroot starch
  • ½ tsp sea salt
  • ghee, coconut oil or avocado oil for frying

Make It Like So
  1. Preheat your oven to 350 and roast cubed sweet potato and garlic for 45 minutes.
  2. Once roasted, remove and allow to cool before transferring to a food processor and mixing until smooth.
  3. In a mixing bowl, combine together the pureed sweet potato and garlic, along with the brown rice flour, chickpea flour, arrowroot starch and sea salt. You may need to use your hands to get it mixed fully.
  4. Lightly dust counter surface and hands with brown rice flour. Separate about ⅓ cup of the mixture and roll into a ¾ inch thick roll (see photo above for reference). Cut into 1 inch pieces. These are your gnocchi. Repeat until all of the mixture is used up.
  5. Use a small fork to imprint the top of the gnocchi.
  6. Bring a medium size pot of water to a boil. Add about 10-15 pieces to the water using a slotted spoon. Move them around a little to prevent sticking. Once they rise to the top, using the slotted the spoon remove from the water and place in a colander to drain. Repeat with remaining dough until all are cooked.
  7. Heat about 1 Tbsp of oil in your pan and pan fry gnocchi for 3-4 minutes on each side. This is an optional step but helps to brown them up and give them a bit of a crispy outside. Repeat until all of the gnocchi have been browned.
  8. They are now ready to serve with your favourite sauce.

If you are looking for some dairy-free inspiration for a sauce, check out the following:

30 Responses to “Gluten-Free and Dairy-Free Sweet Potato Gnocchi”

  1. Patricia said…
    I tried a similar recipe ... however your idea of roasting the sweet potato really hits the spot. I am looking forward to this and will be toasting in my fry pan!!! Awesome.
  2. eva wheatley said…
    would love to see alternatives that are SCD legal as rice flour and starches are not.
  3. eva wheatley said…
    any alternatives for rice flour and the starches?
  4. Gisele said…
    The answer, as I know it, about making indents in the gnocchi is because it help capture and keep the sauce it’s in.
  5. Andi said…
    the indents in the gnocchi were originally formed by a fork used to press them out
  6. Es said…
    I also wanted to know if there is a substitute for rice flour. Have you ever tried making this recipe with cassava flour?
    • Meghan Telpner said…
      I haven't tried cassava flour in this recipe, but it could work. Buckwheat, almond or millet flour are probably good bets, though I haven't tested those. Let me know how it turns out if you use cassava!
  7. Kat said… December 1, 2018
    This recipe was amazing! We made this for a guest who can't have eggs or gluten and I thought it was better than the traditional one we made! Very light and fluffy and delicious. We served it with a pesto cream sauce, I will definitely be making this again!
  8. Alison said… January 16, 2019
    In the first step, when you say "Preheat your oven to 350 and roast cubed sweet potato and garlic for 45 minutes," do you mean just put the cubed sweet potatoes on a sheet, dry? Not in a covered dish, not with some oil or ghee on them, just plain, dry cubes? I see where you said that other methods were too moist, so I get that you want to keep them dry, but they won't get too hard? I just want to make sure. Thanks in advance?
    • Yes, put them in the oven dry. If you cut the cubes small, you may not need the full 45 minutes as they may get too dry. Overall, keep an eye on them and if seems like they will get too dry and crispy, then you can add a little bit of oil.
  9. Alexandria said… January 28, 2019
    Would these freeze well?
    • I haven't tried freezing these. If you do, I'd recommend freezing before you cook them in the boiling water. Roll out the gnocchi, freeze on a tray and then transfer to a container. Then continue with the boiling/pan frying as directed in the recipe when ready to eat. If you try this, let me know how it goes!
  10. Susan Gagliardi said… February 17, 2019
    Gnocchi is traditionally rolled lightly down a fork or ridged board to create an indentation in the middle with ridges on the outside so that the sauce would get caught up or stay with it more easily! From my Italian family tradition.

Before you post your comment, please note that I am unable to offer nutritional advice or recommendations via my blog.

Let us know what you think. Your email address will not be published.

Rate this recipe:  

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.
To The Top.