Paleo Yummy Sweet Potato Gnocchi

Since I love the bite-sized pillowy dumplings, I found a way to make them with sweet potatoes as the base rather than regular potatoes. The instructions for the gnocchi may seem long but they are not complicated. See it as a great way to spend some time on a Sunday afternoon with a rewarding treat at the end.

Photo by ROBandSEAN ..
Adapted from paleogrubs.com
Paleo friendly and delicious sweet potato gnocchi.

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Adapted from paleogrubs.com

Ingredients

  • 2

    large sweet potatoes

  • 2

    cups almond flour

  • 1

    cup arrowroot powder, plus more for dusting

  • 1

    teaspoon salt

  • 1

    teaspoon baking soda

  • Pinch garlic powder

  • 1

    egg white

Directions

Preheat the oven to 375°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 let cool. Peel the potatoes and place into a large bowl. Mash well. Add the flour, arrowroot powder, salt, baking soda, and garlic powder. Stir well to combine. Whisk the egg white until frothy. Gently fold it into the sweet potato mixture. Refrigerate the dough for 30 minutes. Dust a 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, 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. Place into a colander to drain. Melt the ghee in a skillet over medium heat. Sear the gnocchi on each side to brown. Serve immediately.

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