Gluten-free homemade gnocchi

We are not allergic or sensitive to wheat, but we do find that eating too much wheat-product on a daily basis does leave us with occasional bloating or discomfort. So I figured experimenting with a gluten free rice flour can’t hurt.


I made something similar before using squash, but this time I used sweet potato. And the result was delicious!




  1. Cook the sweet potato in boiling water (or roast in oven or toaster oven) until soft.
  2. Mash soft sweet potato until smooth and no clumps are left.
  3. Season with salt and pepper.
  4. Mix flour and egg with mashed sweet potato and form a dough (it will be sticky).
  5. Add more flour if the dough is too wet.
  6. Wrap dough in wax paper and refrigerate for a little while (or make the dough in the morning and cook the gnocchi at dinner time).
  7. Using a teaspoon, measure out a bit of the dough and drop it into the salted boiling water. Make sure the pot  you use is large as the gnocchi need room to swim.
  8. Cook the gnocchi for 2 to 3 minutes, and remove with a ladle. Work in batches of about 10 gnocchi at a time.

The finished, cooked gnocchi can be tossed in a bit of butter and eaten immediately.

Versatility: Use like you would pasta. Toss gnocchi in fried garlic and onion, or with steamed rapini (broccoli rabe) or other bitter greens, or mix with any tomato or cream-based sauce.

Freeze:  Gnocchi are easily frozen. Place on cookie sheet without touching each other and freeze immediately after cooking. Once frozen store in air tight container or bag.

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