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Sweet Potato Gnocchi

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Give traditional potato gnocchi a tasty twist with this recipe for Sweet Potato Gnocchi. These perfect little pillows of yummy goodness will leave you coming back for seconds!

Sweet Potato Gnocchi made with Almond Flour Baking Mix Pizza Dough Recipe


1 cup sweet potato puree (see note)

2 large eggs, beaten

1 box Simple Mills Pizza Dough Mix

2-4 Tbsp coconut flour, divided

2 Tbsp tapioca starch + more for dusting the board



LINE a large cutting board, cookie sheet or other baking dish with parchment or a nonstick pad

WHISK together the sweet potato puree and the eggs in a large bowl, until combined
STIR in the pizza dough mix, then 2 Tablespoons each of coconut flour and tapioca starch. Your dough should start to come together and if it is too sticky, add 1-2 more tablespoons of coconut flour (one tablespoon at a time)
DUST a large cutting board with tapioca starch and turn the dough out onto the board. Knead a few times until the dough becomes smooth and uniform. Cut into 6-8 sections and roll each one into a thick rope. Chop the first rope into 1" pieces or so, creating 1 teaspoon portions (you can make them smaller if you prefer, but it will mean a little more work)
ROLL each portion into a football shape, then flatten with the back of a fork.
LAY each gnocchi on the prepared cutting board or cookie sheet. Repeat with the remaining dough
DRY the gnocchi 6 hours or overnight (see note for shortcut)
BRING a large pot of water to a boil. Add the gnocchi, boil until they float to the surface, then drain and immediately toss with enough olive oil or tomato sauce to coat and/or prevent sticking
SERVE immediately and store leftovers in an airtight container in the fridge for up to a week




You can substitute white potato, squash, or pumpkin puree for sweet potato if you want.

You should be able to substitaute arrowroot starch for the tapioca starch. While we have not tested it, that tends to be a pretty reliable substitution.

If your fork sticks to the gnocchi when you're flattening them, lightly dunk the back of the fork in the tapioca between every few gnocchi.

If you don't have time to dry your pasta, here's a shortcut: Preheat your over to 250F and bake for 15 minutes. The texture is better if you dry the pasta rather than pre-bake it, though.

If you don't have a pot large enough to boil all of the gnocchi at once, feel free to cook it in 2-3 batches. Just make sure that the pasta isn't crowded or sticking together as it cooks.