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Easy Sweet Potato Gnocchi (Grain & Gluten-Free)

Emily Holmes
Contributing writer By Emily Holmes
Contributing writer
Emily Holmes is the author and creator of her two e-books, Transform Your Life in 8 Weeks and Conscious Cleanse. She has been featured in Women’s Health and Fitness Magazine, Nature and Health Magazine, and Body + Soul Magazine.

Sweet potatoes are a nice alternative to plain old white potatoes, offering more nutritional benefits and great flavor.

Here, they replace traditional potatoes in the Italian favorite, gnocchi. Chickpea flour stands in for regular wheat flour, making this recipe gluten- and grain-free, too.

Once you form the little sweet-potato morsels, cooking time is super quick — perfect for making ahead.

Easy Gnocchi

Serves 4


  • 1½ lbs. (750g) potatoes or sweet potatoes
  • 9 ounces (250g) chickpea flour, extra for rolling and kneading
  • Salt and pepper to taste
  • ½ large red onion or 1 small red onion, diced
  • 2 cloves garlic, crushed
  • 4 or 5 basil leaves, chopped finely
  • 1 red pepper, diced
  • 3 mushrooms, sliced finely
  • 1 can of crushed tomatoes
  • Splash of red wine
  • 1 carrot, grated
  • 1 zucchini, grated
  • 4 handfuls of spinach


1. Place potatoes with their skins in a large pot of water. Place on stove and bring to a boil. It is important to boil the potatoes with their skins on to ensure they are dry. Once the skins start bursting, the potatoes are cooked.

2. Once cooked, drain the hot water from the potatoes, fill the pot with tap water, and let the potatoes sit in the water until they are cool enough to handle. Then peel the skins off and put the skinless potatoes through a ricer or mash with a fork. Spread the mashed potatoes onto a tray and place into the fridge to chill, or leave on the counter to cool.

3. While the potatoes are cooling, put a large pot of water on the stove and bring to a boil. In a fry pan sauté the onion, garlic, and basil over medium heat. Add the pepper, mushrooms, canned tomatoes, wine, carrot, and zucchini. Simmer over medium heat. Once the potatoes are cool, form them into a well and add flour, salt, and pepper.

4. Spread some chickpea flour on the counter. Start folding the flour through the potatoes by hand, kneading the mixture. You may need to add some more flour until the potato mixture doesn’t stick to your hands. Also add extra flour onto the counter as you knead to ensure it doesn’t stick. Roll the mixture into a log as thick as your finger — make sure the counter is covered in flour before you start rolling. Cut the log into 1-centimeter pieces.

5. Then use a gnocchi board, fork, or grater (I used a fork — make sure you keep the utensil well-floured so the gnocchi mixture doesn’t stick) and use your thumb to roll each piece of gnocchi off the fork in a flicking motion. You’ll get groves along the front and a dent in the back. The helps the sauce stick to the gnocchi, but if you don’t have time don’t worry about this step.

6. Cook the gnocchi in batches (unless you have a really large pot) in the pot of boiling water. To ensure the gnocchi doesn’t stick to the bottom of the pot, swirl the water with a fork as you drop the gnocchi in. When the gnocchi is cooked it will rise to the top. Drain the gnocchi and serve with the sauce. Garnish with spinach.

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