Sweet Potato Gnoochi

By: Dr. Christine Cho ND


  • 2 cups of cooked sweet potatoes, peeled and pureed (~2 potatoes)
  • 2 eggs
  • 2 cups of gluten free all purpose flour
  • ¼ tsp nutmeg
  • ½ tsp salt
  • Basil/parsley for garnish



  • In a large bowl, add the potatoes, eggs, salt, and nutmeg
  • Slowly mix in the GF flour until it is well incorporated and makes a soft dough (Note:  it will not be as doughy as cookie dough or bread)
  • Refrigerate dough for at least 30 min (or put in freezer for 30 min)
  • Sprinkle flour onto a large sheet of parchment paper
  • Roll out dough into strips on the parchment paper
  • Cut into small rectangles (<1 in in length)


  • Either lightly pan fry in coconut oil or boil in water until they float to the top
  • Use your favorite sauce or have plain with a bit of basil/parsley on top for garnish!
  • My recommendation:  sauté chicken breast, mushrooms, onions, and swiss chard with salt and pepper and put on top of gnocchi



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