Fresh Herb Sweet Potato Gnocchi

by | Updated: February 26th, 2018

No need to venture to a fancy Italian bistro for your authentic faves. Instead, become your own gourmet chef by making homemade gnocchi! Rich in antioxidants from tasty sweet potatoes, this vegan-friendly, gluten-free dish is light and delicious. Plus, the recipe is easy enough to make two batches at once. Just freeze what’s left over and reheat for a quick meal later in the week!

Homemade Sweet Potato Gnocchi |

Serves 4-6

1 lb. jewel yams, washed
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. thyme or basil
1/4 tsp. nutmeg
1 Tbsp. golden flax seed, ground
3 Tbsp. water
1 cup white rice flour
1/4 cup Tapioca starch


  1. Preheat oven to 375 degrees F. Using fork, prick sweet potato all over. Bake 45-60 minutes depending on size until soft to touch. Remove from oven and set aside to cool.
  2. In small bowl, combine flax and water; stir to combine. Set aside for 10 minutes.
  3. Scoop sweet potato out from skin and place in bowl. Mash sweet potato with back of fork or potato masher.
  4. Add salt, garlic powder, thyme or basil and nutmeg. Add flax mixture and stir to combine.
  5. Add rice flour and tapioca flour to mashed sweet potato a little at a time, until well combined. Dough will be soft and slightly sticky. Let dough rest for 15 minutes.
  6. Bring large pot of salted water to boil.
  7. On dry surface sprinkled with rice flour, roll out dough into several long “snakes.” Cut dough into approximately 1-in. pieces. Using back of fork, apply light pressure and gently roll over gnocchi to mark each piece with small indents.
  8. Cook gnocchi in several batches, do not overcrowd the pot. Place gnocchi into boiling water. When gnocchi floats to surface, cook 4-6 minutes until firm.
  9. Remove cooked gnocchi from water with slotted spoon and place in clean dish to keep warm.
  10. Garnish with a light splash of olive oil and chopped parsley before serving with pesto or your favorite tomato sauce.