Hey everyone! As you all know, Chris and I recently finished our first round of Whole30 in early February. I promised you all some of my favorite recipes, and I am so excited to be kicking off this new series with my favorite Whole30 Sweet Potato Gnocchi Recipe!
Scroll to the bottom of the post to get the easy print out!
I found this amazing recipe on Paleo Grubs, and decided to give it a try. I followed Rebecca’s recipe almost to a ‘T’, and was blown away at how delicious it was! Check out her post for a full step by step on how to create the perfect fluffy gnocchi we all know and love. She’s labeled this recipe ‘Hard,’ but don’t let that deter you! I just went for it one day and it turned out so so good! You won’t be sorry, I promise.
Whole30 Sweet Potato Gnocchi Recipe
The recipe makes a lot of dough, so if you need to take breaks or make half of the gnocchi and put the rest in the fridge, that’s totally fine (I did this the first time I made it). I would recommend trying this recipe out on a Sunday, or when you have some time to go at your own pace. I love trying out new recipes, but only when I’m not pressed for time or rushing to get dinner on the table. Giving yourself some extra time allows you to get the hang of the process and is just overall less stressful.
A quick note about arrowroot powder:
At first I could only find arrowroot powder in the spice section of the grocery store, in a tiny little 3 oz jar, where I bought it for $6.99 (gulp). Not to mention that this recipe calls for a half cup and the small container only had a fraction of that amount. Whole Foods to the rescue! I found a Bob Mills brand of arrow root powder- love this company by the way- and the whole 16 oz bag was only $6. Back in business!
For the sauce, we simply drizzled on some melted ghee, and it rounded out the flavor perfectly! Don’t forget to add the crispy sage on top for even more savory flavor.
Get the recipe below!
- 2 large sweet potatoes
- 2 cups almond flour
- 1 cup arrowroot powder, plus more for dusting
- 1 tsp salt
- 1 tsp baking soda
- Pinch of garlic powder
- 1 egg white
- 1/4 c. Ghee to sear gnocchi
- 1/4 c. Ghee for drizzling
- Handful of Fresh Sage leaves
- Preheat your oven to 375 degrees F. Poke the sweet potatoes with a fork and place on a baking sheet. Bake for 50 minutes or until soft. Remove from the oven and allow to cool.
- Peel the skin off the potatoes and discard. Place the remaining potatoes into a large bowl. Mash well.
- In a separate bowl, mix the flour, arrowroot powder, salt, baking soda, and garlic powder. Add the dry mix to your potatoes and stir until thoroughly combined.
- Whisk the egg white in a small bowl until frothy. Gently fold it into the sweet potato mixture with a spatula. Refrigerate the dough for at least 30 minutes. (You can also make the dough a day ahead, or split it up to make a second batch later)
- Dust a flat work surface with arrowroot powder. Roll out a handful of the chilled dough into a long thin rope. Cut into 1-inch segments. Use a fork to slightly flatten each segment.
- Prepare a large pot of barely boiling water. Working in small batches ( I did it in groups of 3), drop each piece of gnocchi into the water. Let cook for about one minute. When they float to the top, remove with a slotted spoon and place in a colander to drain.
- Melt the ghee in a skillet (I used a large cast iron skillet) over medium heat. Sear the gnocchi on each side until browned.
- Melt some ghee for the sauce to drizzle over your gnocchi.
- Sear the fresh sage leaves in the remaining butter until crisp, then sprinkle on top and enjoy!
- Store any leftovers in an airtight container in the fridge. Reheat in the oven or microwave.
- The first time you try this recipe it will take a little extra time as you learn the process. The second time and on will be a piece of cake! Mmmm cake....