Sweet Potato Gnocchi

A recipe for gnocchi that is vegetarian, vegan, gluten and lectin free with only 2 ingredients.

This is a simple recipe and one I made while stuck in lockdown in the UK. I had the cassava flour with me already and had sweet potato so thought I would give gnocchi a go. I was unable to find any eggs so I was a little worried it wouldn’t stick together.

Surprisingly it went really well. I remembered making traditional gnocchi years ago with just potato and regular flour. However, I was not sure the cassava flour would bind the sweet potato as well and if it would just fall apart when I boiled them up.

They turned out perfectly, they are a little sticky once boiled although toss them in oil and they are fine. I stored the left over in the fridge and sautéed them the next evening until golden and slightly crunchy on each side. This also heated them through so all I needed to do was add my favourite sauce.

One note about cassava flour, buy a good quality one. This may take a little time and a few different brands although it is well worth the effort. I have found while travelling that some brands are rather gritty in texture like fine sand. Although no unpleasant it is a little disappointing after going to all the trouble of making a delicious dish such as gnocchi.

As always I hope this inspires you to make this and add your favourite sauce, enjoy.

Sweet Potato Gnocchi

A great gluten free gnocchi recipe using only 2 ingredients.
Prep Time30 mins
Cook Time10 mins
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: Lectin Free, Paleo, vegan, vegetarian, Whole30
Servings: 4 people


  • Large saucepan
  • Fry pan (optional)


  • 2 large sweet potaotes
  • 1 cup cassava flour
  • Additional cassava flour for rolling


  • Peel and cut the sweet potato into chunks andsteam until soft. Alternatively bake the sweet potatoes, unpeeled, until cookedthrough. Try not to boil them as it makes them too wet and you will needadditional flour.
  • Mash the steamed sweet potato either with apotato masher or in a food processor. If you baked them, scoop out the fleshwith a spoon discard the skin and mash as above. Add the flour and mix untilall the flour is combined and the dough starts to form a ball. Adding moreflour if the dough is still a little sticky
  • Turn the dough out onto a well-floured surface.Divide into 4 pieces, take 1 piece and set 3 aside, start to roll the doughinto a rope about as thick as your thumb or a little thicker. Cut the rope at2.5cm intervals and set aside. Continue the process with the other 3 pieces ofdough. You may like to add fork marks into each little pillow although thiswill take additional time.
  • Fill a large pot with water and a pinch of saltand bring to the boil. Place a large piece of parchment next to the stove inpreparation for the cooked gnocchi. Once the water is boiling add ¼ of thegnocchi to the water. The gnocchi will sink to the bottom, once cooked it willfloat to the top where it can be scooped up with a slotted spoon and placed onthe parchment paper. Repeat with the remaining gnocchi.
  • Serve immediately with your favourite sauce orsauté in a pan with olive oil for a few minutes each side until golden brown.


Note: The dough can be kept in the fridge for several days. Remove a little before you are ready to use it and allow it to return to room temperature before attempting to roll out. Cooked gnocchi can be stored in the fridge too and heated when ready to eat.

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Creative wanderer