When I set out to create Paleo Soups and Stews, I wanted it to be more than a soup (and stew) book. After all, for those of us living a Paleo or gluten-free type of life, it’s probably not the soup we’re missing, it’s all the stuff that goes along with it; The noodles for slurping, the breads for dunking, the croutons for crunch… 
Sweet Potato Gnocchi
So while I developed recipes for every soup I could think of, I took even more time creating the ones for all that good stuff that makes soup even better. In Paleo Soups and Stews, you’ll find plenty of recipes for things that go In Soup– noodles and other fun additions, On Soup– garnishes to add a perfect pop of flavor and texture, and On The Side– breads, crackers and dippers.
These Sweet Potato Gnocchi are fun to make and great in so many soups. I created them with Harvest Chicken Soup in mind, but they’re great in any broth, or tossed with brown butter and sage for a lovely pasta course.
Looking for more Sneak Peeks from Paleo Soups and Stews? Check out Spring Chicken Soup with Lemon and Asparagus, Thai Pumpkin Soup, Burmese Chicken Noodle Soup, and Tuscan Tomato Soup.
Sweet Potato Gnocchi
lovely in soup, tossed with brown butter and sage, or with your favorite pasta sauce.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 - 6 servings
- Category: Pasta
Ingredients
- ½ cup raw cashews, (soaked in 1 cup water for at least 1 hour)
- 1 ½ cups mashed or riced cooked sweet potato
- 1 large egg
- ½ cup cassava flour, (plus more for dusting)
Instructions
- Drain the cashews, place them in a food processor or blender with 1/4 cup of water, and blend until very smooth.
- Transfer the blended cashews to a medium bowl and add the sweet potato and egg. Gently whisk with a fork.
- Slowly mix in the cassava flour until a soft dough forms.
- Liberally dust your work surface with additional cassava flour and turn the dough onto it. Knead in more cassava flour as necessary so that you have a workable dough. Divide the dough into 4 equal portions.
- Roll each portion of dough into a long log about 1 inch thick. Cut the logs into 1/2-inch pieces. Press each piece gently with a fork.
- To cook the gnocchi, bring a medium pot of salted water to a boil. Cook the gnocchi in batches for about 1 minute each. Remove with a slotted spoon and refrigerate until ready to use. Use within 4 days, or freeze for up to 6 months.
Notes
Variation: Nut-Free Gnocchi. Follow the method above, but omit the cashews, increase the amount of mashed or riced cooked sweet potato to 2 cups, and use ¾ to 1 cup cassava flour, starting with ¾ cup and adding up to ¼ cup more as needed to create a workable dough.
Chef’s Tip: You can add these gnocchi to any of the broths from Paleo Soups and Stews; Roasted Vegetable Broth and Chicken Broth are a couple of my favorites.
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lougagne47 says
Thank you Simone for this recipe. I’ve been looking for a gnochi recipe, it seems like forever, and when I received your newsletter this was in it. Thank you again.
MsBliss24 says
I made these today. They turned out really well. Thanks so much for the recipe…it’s a keeper!
zenbellyblog says
yay I’m so glad you liked them! 🙂
Kayla says
You are a living breathing goddess Simone! Thank you for creating a GF, paleo gnocchi recipe and for sharing it so generously with us online. I have you Zenbelly cookbook and it’s transformed meals, I love it so much. Three cheers for you and for creating a sense of community in these challenging times. Don’t worry about getting political, we all need to follow your lead. Carry on sistah.
zenbelly says
Kayla! Thank you so much, that really means the world to me. I appreciate your support <3
Jill says
Do you think this would work with egg replaced if any kind?
zenbelly says
I don’t know, I can only say the recipe will work as written. The eggs do a lot to hold them together so you might want to search for a vegan version of gnocchi for better results.