Gluten free sweet potato gnocchi

Sometimes the inspiration for a dish comes from a single ingredient. In this case, I was dreaming up unique ways to use sweet potatoes. These gnocchi are a flavorful variation of the traditional potato dumplings. The addition of ricotta cheese and parmesan gives them a little extra bite and chew. The brown butter sage sauce makes these babies out-of-this-world delicious!


1 large or 2 small sweet potatoes
6 oz ricotta cheese (fat free ricotta worked fine)
1 egg
1/2 c grated parmesan
1 tsp salt (plus more for salting the water)
1/2 tsp cinnamon or nutmeg
1 cup brown or white rice flour (more for dusting)
1/2 cup sweet rice flour (gives a better consistency- or try potato starch in place of this)
1/2 stick butter
1/4 c fresh sage, chopped

1. Pierce sweet potatoes with a fork and microwave until tender, about 5 minutes. Cut in half to cool and scoop out the insides with a spoon. Press through a potato ricer or food processor and place in a large bowl.

2. Add ricotta, parmesan, cinnamon/nutmeg, salt, and egg to the potatoes. Mix to combine.

3. Add the flour and mix the dough until smooth. If the dough is still very sticky, add a bit more flour. Boil a large pot of salted water.

4. Separate the dough into 2 balls. On a floured surface, roll one of the balls out into a log about 1/2″ diameter. Cut at 3/4″ intervals with a knife.


5. Roll each piece into a small egg shape and smash slightly between your fingers.


6. Gently boil the first batch of gnocchi for about 3-5 minutes, or until they float up to the surface. Set aside and repeat steps 4-6 with the other half of the dough.

7. Heat butter in a skillet until bubbly. Add chopped sage. Sauté the gnocchi in the sauce in two batches until golden. Serve seasoned with salt, pepper, remaining sauce, and shredded parmesan.



2 thoughts on “Gluten free sweet potato gnocchi

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