Gnocchi made healthy! These delicious Sweet Potato Gnocchi are amazing when paired with a marinara sauce or crisp, roasted veggies. Thank you Joy Food Sunshine for this awesome recipe! sweet potato gnocchi Ingredients
  • 2 cups sweet potato, cooked and mashed
  • 2 cups almond flour
  • 2 cups tapioca flour
  • 1 large egg, slightly beaten
  • 1 tsp sea salt
  • 4 TBS olive oil or ghee (divided)
  Instructions: To cook sweet potato: Preheat oven to 450 degrees F. Pierce two medium/large sweet potatoes all over with a fork. Wrap potatoes separately in aluminum foil. Place on a baking sheet and bake in the preheated oven for 60-90 minutes, depending on the size of your potatoes. Potatoes are done when they are soft to the touch. Remove from oven, open aluminum foil and let potatoes cool completely before mashing.   Making the Gnocchi: Put 2 cups of mashed sweet potato into a large mixing bowl. Add egg and beat well. In a separate, smaller bowl mix together tapioca flour, almond flour and salt. Add dry ingredients to sweet potato/egg mixture and mix until combined. Your dough will still be slightly tacky. Spread large work surface with extra tapioca flour. Roll dough into a ball and let sit in the flour for about 20-30 minutes. Coat your hands in tapioca flour and roll dough into balls (We recommend using 2 tsp dough for each gnocchi, but it is up to you to determine how large or small you want them to be). Set rolled balls on floured surface and continue until you use all your dough.  Dip a small fork in tapioca flour and lightly press on each gnocchi on one side to give it the “ridged” look. Set gnocchi aside for at least 20 minutes on a tray or plate, but for up to 5 hours (if you’re making the dough ahead.)   Bring a large pot of water to a boil. Add half of the gnocchi to the boiling water to form a single layer in the pot. Stir the gnocchi to be sure that they do not stick to the bottom of the pot. Once the gnocchi floats to the top of the water (after about 2-3 minutes), use a slotted spoon to remove gnocchi from the pot into a strainer. After all gnocchi have been removed, add the rest of the batch and repeat.   Crisping the Gnocchi: Add 2 TBS of your cooking oil/ghee to a large sauté pan. Melt/warm over medium heat. Add ½ of your batch of gnocchi and stir to coat with oil. Cook gnocchi on one side for about 5-10 minutes until golden-brown. Flip and cook another 3-5 minutes on the second side until golden brown. Repeat with the rest of your gnocchi. Serve with your favorite sauce and some roasted veggies!