Paleo Sweet Potato Gnocchi with Tomato Sauce

Sweet Potato Gnocchi with Tomato Sauce

Sweet Potato Gnocchi with Tomato Sauce

Making a Gnocchi has been a dream for a long time. I have always been in love with these small potato dumplings that is served in Italian restaurants. It’s traditionally made with cheese, flour, egg and whatever other ingredients the chef decides to add. When I finally made an attemt , I tried the Paleo version Gnocchi which is Grain free and wholesome.

The recipe is adapted from one of my favourite blogs – Popular Paleo. The post on Gnocchi saved me a whole lot of trial and error and I am extremely glad to have nailed these Fluffy heavenly bites the very first time.

Sweet Potato Gnocchi with Tomato Sauce

Sweet Potato Gnocchi with Tomato Sauce

Ingredients – Gnocchi

  1. 1 Sweet Potato
  2. 1 cup of Arrowroot powder
  3. Pinch os salt
  4. 1/2 Egg* ( Break the egg into a bowl and whisk it. Use only half of the egg for the Gnocchi)

Procedure – Making the Gnocchi

  1. Wash and dice the Sweet Potato into 2 Inch portions.
  2. Boil them in hot water for 15 minutes/ Pressure cook for 7 to 8 minutes
  3. Cool the sweet potatoes and mash them. Ensure that there are no lumps
  4. Add salt , half an egg and mix them well.*
  5. Slowly add the flour and mix them until the dough is manageable*
  6. Roll them into thin logs with some arrowroot powder on your palms so that it doesnt stick to your hands,
  7. Once you have rolled them into thin Logs , cut them into equal 1/2 inch bite size portions
  8. Take a fork and make them flat. This gives the gnocchi mixture a good pattern as well.
  9. Line them up on a baking tray and bake them at 180 degree centigrade/ 350 Fahrenheit for 10 minutes.
  10. Your Gnocchi is ready to go with a beautiful sauce.
Making the Sweet Potato Gnocchi

Making the Sweet Potato Gnocchi

Ingredients – Tomato Sauce

  1. Tomato Puree – 1 Cup
  2. 1 Tomato diced
  3. 1 Onion diced
  4. 1/4 Cup Zucchini diced into thin cubes
  5. 2 Tablespoons Olive Oil
  6. Salt to taste
  7. Pepper for seasoning
  8. Couple of ripe olives
  9. Italian herbs for seasoning
  10. Garlic – 2 Teaspoons finely chopped
  11. Chili flakes ( Optional and based on individual preference of spice )

Procedure – For the Tomato Sauce

  1. In a saucepan , heat some oil and cook the onions and garlic until the onions turn pink.
  2. Add the tomato puree , diced tomatoes and zucchini and stir them on medium heat for 4 to 5 minutes.
  3. Season it with salt , pepper , chili flakes , herbs and olives.

Cooking the Gnocchi with Tomato Sauce.

When the Tomato Sauce is ready , add the Gnocchi in and slowly mix the contents. Be gentle to avoid the gnocchi from breaking away.

Garnish it with some ripe olives , Olive oil and serve hot!


  1. The amount o arrowroot powder may vary based on the consistency of the Potato mash.  The current recipe used the Powder and the Potato mash in 1:1 ratio and 1/2 an egg ( Yellow and white whisked together. )
  2. You can use Tapioca flour instead of Arrowroot powder.
  3. The tradition gnocchi uses Royal Blue Potatoes and the Gnocchi is cooked in Boiling water for 1 to 2 minutes. Since the Paleo version uses the Sweet Potato , it is more advisable to bake the Gnocchi
  4. 1/2 Egg* ( Break the egg into a bowl and whisk it. Use only half of the egg for the Gnocchi). You can use the entire egg and add more flour to make the dough manageable.

31 responses to “Paleo Sweet Potato Gnocchi with Tomato Sauce

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  3. Hi, I followed the the link from to here. This looks like something my pasta-loving husband might actually eat! I am a little confused, though. In the step 1 procedure you refer to onions, however, they are not listed in the ingredients. Is ingredient item 2 supposed to be “1 Tomato diced” or should that be the onion? Looking forward to trying this. —hkn

    • Thanks Helen for pointing out the error. I’ve fixed it in my post. I used the onions and the tomatoes. The diced tomatoes add to the texture of the sauce!

  4. Looks good, but…it may not have grain, but it is still loaded with carbs, from the sweet potato and especially that much arrowroot (or tapioca, whatever) flour. And how do you half an egg? How many of us cook in Centigrade?

    • Hi Lauren , indeed it is a high Carb recipe and we have it on a very active day.I tried this recipe with half an egg to check the consistency , reserved the other half in case I needed it. I whisked the yellow and white together in a bowl. India usually refers to Centigrades in temperatures. I have updated it in Fahrenheit as well. Thanks for pointing them out to make the recipe more user friendly!

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  6. Sweet potatoes come in a lot of different sizes. Could you maybe be more specific about that quantity? A weight or measurement would be helpful.

    • Thats true it’s really hard when it comes to sweet potatoes , cause they come in all possible sizes.In this recipe , when mashed the sweet potatoes measured exactly into 1 Cup. So I used the same ratio of 1 Cup of Arrowroot powder. Again since the consistency may vary with the mash as well , it’s always ideal to feel when making the gnocchi dough! I hope this was helpful..Thank you for stopping by so that I could make it more clear.

  7. we get really confused around here with the difference between sweet potatoes and yams…(Canada seems to reverse the labelling) you are meaning sweet potatoes that are white inside right? Not the orange ones…(which are called sweet potatoes here, and the yams are white)

  8. I just wanted to tell you how impressed I am with all the time you have out into this post and very kindly addressing the questions and comments of others.

    • Thank you so much Emma. I’m really happy that people take time to read my posts and comment . I love the interactions. It makes me improve as well ! Thank you for stopping by and sharing such kind words 🙂 Makes my day!

    • This made for 2 generous servings Jennifer. I had my little one eat some as well , more or less 2.5 🙂 Thank you for pointing this out , i’m going to list the servings henceforth !

    • Once cooked it might not be a good idea Clair since it’s baked and cooked with sauce. Maybe you could set aside the dough and bake them just before making a new batch , that might work. Thanks for stopping by

    • Thank you Emma , i’m glad you liked it :)My recipes are all about Celcius. I have to remember really hard to convert them to Fahrenheit

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