Name: 3 Ingredient Sweet Potato Gnocchi Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 2 medium sweet potatoes; 2 cups gluten free flour, plus extra for dusting (all-purpose flour can be used as an alternative); 2 teaspoons salt

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Introduction

This 3 Ingredient Sweet Potato Gnocchi recipe is a simple, gluten-free twist on a classic Italian favorite. Soft, pillowy, and naturally sweet, these gnocchi come together with just sweet potatoes, flour, and salt. Perfect for a comforting meal with your favorite sauce.

Many small gnocchi pieces are spread out on a white marbled surface dusted with white flour. Each piece is a peachy-orange color with visible ridged patterns. The gnocchi pieces vary slightly in size and shape but maintain a consistent texture. In the lower right corner, there is a wooden gnocchi board with a ridged surface, also dusted lightly with flour. The overall scene looks clean and has a natural light that creates soft shadows. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium sweet potatoes
2 cups gluten free flour (all-purpose flour works well too), plus 1/2 cup extra as needed
2 teaspoons salt

Instructions

Step 1: Preheat the oven to 400°F. Poke a few holes in the sweet potatoes with a fork, then bake for 40-50 minutes until tender. Check doneness by inserting a fork—it should go in easily. Let cool until manageable.
Step 2: Combine the salt and 2 cups of flour on a floured work surface. Make a well in the center of the flour mixture.
Step 3: Peel the cooled sweet potatoes. Using a potato ricer, rice the sweet potatoes directly onto the flour well.
Step 4: Flour your hands and gently mix the sweet potato into the flour. Add extra flour gradually until the dough is no longer sticky and feels dry and soft. This may take up to 1/2 cup extra flour depending on potato size.
Step 5: Shape the dough into a ball, then divide it into 8 equal pieces. Roll each piece into a long log about 1/2 inch thick. Cut each log into 1-inch pieces.
Step 6: Toss the gnocchi pieces lightly in flour to prevent sticking. Optionally, press grooves into each piece with a fork or gnocchi board.
Step 7: To cook, bring a pot of salted water to a boil. Add gnocchi and cook until they float, then boil for 30 seconds more. Remove with a slotted spoon.
Step 8: Toss the cooked gnocchi with your favorite sauce or a bit of dairy-free butter and fresh herbs. Serve immediately and enjoy!

Tips & Variations

If you don’t have a potato ricer, mash the sweet potatoes very well to avoid lumps in the dough.
Use all-purpose flour if gluten-free flour is unavailable; the texture will still be tender but slightly different.
Add a pinch of nutmeg or cinnamon to the dough for a warm flavor twist.
Serve with a sage brown butter sauce or your favorite tomato sauce for variety.

Storage

Store uncooked gnocchi in the refrigerator for up to 3 days, keeping them dusted with flour and in an airtight container. For longer storage, freeze gnocchi spread out on a baking sheet, then transfer to a sealed container or bag for a few weeks. Cook gnocchi straight from frozen by adding a minute or two to the boiling time.

How to Serve

Many small pieces of orange-colored gnocchi dough with ridges cover a white marbled surface, sprinkled with white flour. A wooden gnocchi board with deep grooves and some flour on top sits near the bottom right. Each dough piece is shaped into short cylinders with clear lines from the board. The scene looks messy with flour spread unevenly across the dough and surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, you can substitute regular russet potatoes for sweet potatoes. The flavor will be different, but the method remains the same.

Why is my gnocchi dough sticky or too soft?

Your dough may be too sticky if the sweet potatoes have too much moisture. Gradually add more flour while kneading until the dough is firm but still soft. Avoid overworking the dough to keep the gnocchi tender.