Sweet Potato Gnocchi

This goes perfect with salmon and a green (broccoli, asparagus, etc.). You can eat it with eggs in the morning or with lunch or whenever. It is a carb overload so Shane and I always joke about going into a “gnocchi coma.” LOL – Eat on days you lift heavy weights.

recipe from: simplerootswellness.com

–>the amount of flour depends on the temperature and size of the sweet potato – the more moisture in the sweet potato, the more flour needed

  • 2 cups mashed sweet potato (preferable day-old/cooled)
  • 1 cup arrowroot powder
  • 1/2 cup potato starch (*can sub additionally arrowroot powder or even tapioca flour!!)


  1. In a bowl, remove the skin from the sweet potato and mash.
  2. Add the arrowroot powder 1/4 cup at a time, mixing thoroughly (the last 1/4 cup or so the dough should be thick enough to start kneading with your hands).
  3. Knead in potato starch.
  4. Form into a ball and split into fourths.
  5. Roll the dough into a long 1″ thick rope.
  6. Cut into 1 inch segments (I use the side of the fork), then score with a fork (making the little lines).
  7. Store in fridge, boil, or pan fry in coconut oil.
    To pan fry (best way in my opinion): Heat skillet over medium heat and add oil. Once oil is sizzling, place gnocchi in and cook until golden and crispy. Flip gnocchi over and repeat. Set on papertowl to drain oil – salt!
    *Have not tried boiling or storing*
    To boil: Add water to pot. Once it begins to boil, add gnocchi one at a time to prevent sticking and cook util it rises to the top. Remove and let drain on a pan.
    To store: Once gnocchi is complete, leave out to dry fully 2-6 hours. Once dry, place in a bowl or baggy and place in fridge for up to 1 week or freeze for future use.



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