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sweet potato gnocchi

Sweet Potato Gnocchi

  • Author: Simone Miller
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4 - 6 servings
  • Category: Pasta


lovely in soup, tossed with brown butter and sage, or with your favorite pasta sauce. 


  • 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)


  1. Drain the cashews, place them in a food processor or blender with 1/4 cup of water, and blend until very smooth.
  2. Transfer the blended cashews to a medium bowl and add the sweet potato and egg. Gently whisk with a fork.
  3. Slowly mix in the cassava flour until a soft dough forms.
  4. 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.
  5. 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.
  6. 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.


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.