Special Diet - Created Date : 19.9.2019

gnocchi of my dreams

gnocchi of my dreams

gnocchi of my dreams

If there are leftovers, I’ll be the first to congratulate you! And I might even come over to your house with a medal of honor.

…When recipes should really stretch for four servings, but it ends up being one or two… first world problems.

I have been dying to experiment making gnocchi.

Partly because of my Italian heritage.

Partly form the way my mom came home from a weekend getaway raving about the gnocchi that went down!

And partly because it just is so fun to say and it looks absolutely divine!

I couldn’t wait to get my hands on some dough, flour on my nose, and some good ol’ gnocchi and sage cream sauce in my belly.

And check it out: in case you have been worried that you would want to tear your hair out because gnocchi seems like it’s one of the dishes that’s really hard to make- don’t be fooled, it’s INCREDIBLY easy!

In a bowl stir together the cooked mashed sweet potato and flour (use Anthony's Goods brand to get same results) for the gnocchi until completely smooth. If you don't have cooked sweet potato on hand, make it by peeling a large sweet potato, cutting into 2" chunks, and boiling in water until soft (drain water from sweet potatoes after boiling).

Separate dough into four equal parts and roll out into 3/4" diameter tubes on a surface dusted lightly with cassava flour. Cut the tubes of dough into 1" pieces.

Bring a large pot of water to a boil and drop gnocchi into it. Once they have risen to the surface, remove, and drizzle lightly with olive oil.

Heat a skillet over medium heat and pour 1 tablespoon olive oil into the pan. Add gnocchi and cook on each side until golden, then remove.


In a skillet saute the minced onion and garlic in 1 tablespoon olive oil for the sauce until golden then set aside.

Add rest of ingredients for the sauce (except spinach and leave out tapioca flour if you want the sauce to be thinner) to the sautéed onion and garlic. Bring sauce to a low boil and boil for 1-2 minutes, stirring continuously (otherwise the flour will clump in the sauce) until sauce thickens. Then stir in spinach, let it wilt, and add gnocchi.


Kaylie is a 21 year old recipe developer, food stylist, and photographer based out of the Pacific Northwest. Kaylie founded Paleo Gluten Free Eats in order to bring health and joy through nourishing food and easy recipes!

I like bob’s red mill 1 to 1 flour. I have found it at all the local stores in my area (MA). It’s the most versatile flour I’ve found for gluten free baking and even makes traditional recipes an option because it behaves so similar to standard white flour. This maybe my dinner plan ?? looks amazing

Thank you, Kaylie! This recipe was a huge success. I haven’t had any pasta after going paleo for health reasons, and my partner really missed it. Delicious! Really hit the spot and without feeling super full (as we remember feeling after eating wheat pasta) The gnocchi didn’t brown as much as I would have liked, instead the outer layer got stuck to the pan. Still worked out very well, though, and I’ve never made pasta from scratch before.

Thank you so much for your positive energy and guidance!

I was so excited to make this! I bought every ingredient it called for. Unfortunately,after the gnocchi rose in the water I went to transfer them to the pan and they immediately separated and became mash potatoes again. Can you think of anything I did wrong?

Hey Kaylie,

I’m making this tonight! Would you recommend adding nutritional yeast for extra cheesiness? I noticed you use it in some of your other sauces. Not sure if it becomes too much if already using the tapioca as a thickener. Thanks!

Just made, and Love!!! We doubled the recipe since we were so excited to eat something resembling pasta — It has been so long! This definitely satisfied the crave!! We ended up with enough extra sauce to save for another batch of gnocchi. Can this sauce be frozen or is it best to keep refrigerated only? Thank you!

We loved the sauce! I added rotisserie chicken which was delicious and would add mushrooms the next time! I didnt have cassava flour so I used tapioca starch and the gnocchi turned out gelatinous and was hard to fry so I have to bake at high temp. Do you think it was the tapioca starch that changed the composition?

I doubled the recipe because we’re big eaters. Subbed an all purpose gluten free flour (walmart brand). I had to add probably a half cup extra flour to get the dough right. I used cornstarch to thicken instead of tapioca flour (just what i had on hand). Now, the recipe turned out perfectly. I had no issues with anything. But we found it to be a bit bland. (I’ve never had Gnocchi before so i have nothing to draw on.) I’ll definitely make it again but might toy with seasonings for a different take on it. I added nutritional yeast to my 2nd bowl and enjoyed it more. Thanks to the others who commented about the coconut flour. I had it sitting on my counter ready to use it! And thanks Kaylie for posting the recipe. It was fun to make!

Made this for my husband and I. He totally loved it. I thought it was a little on the sweet side…more like a dessert, but still really tasty! May I ask what brand of coconut milk you use? Our sauce turned out looking much different than yours did, less white and creamy and more liquid and clear. Perhaps because we omitted the tapioca flour? Thanks so much for the wonderful recipe!

Made this the other night – the idea is great. We used it with the chantrelles we just harvested. Unfortunately the cream sauce was overpowering(even with unsweetened) To improve I might consider using a cauliflower cream sauce so the savory flavors are not overpowered by coconut.

Thanks for the recipe! I was surprised by the beautiful shape they maintained! I used a different brand of cassava flour and they came out a tad more gummy than I’d like but still great! I’ll try them with Anthony’s brand soon. I did have a hard time getting them to brown though. Any tips on that? Thank you for what you do sharing delicious paleo recipes!

Hi! I’m making this right now and I wondered if I could freeze the dough. I’m making this for my 11 months old and this is definitely a lot more than she can eat in a couple of servings. Thank you! So excited to make this for her ??

This recipe is insane! I cheated and used Trader Joe’s Gluten Free Cauliflower Gnocchi. However the flavors still worked great together. I find a lot of coconut milk based dishes can run a little sweet even in savory recipes, but this is balanced, filling, and very tasty. Thank you!

This was quite possibly the worst recipe I have EVER made. My kitchen was a disaster it, it took forever and it almost sent me off the whole 30 with a cookie and wine binge because it was inedible in my opinion ( my hubby was a good sport and ate it). The gnocchi was the consistence of a gusher (gel like and terrible). I used arrowroot as that is what I had on hand (Mill brand). And that was probably the problem. But the sauce was tasteless and bland too. I have made some really good whole 30 recipes over the last week but this was the worst recipe result I have had in my 3 years of marriage and my 10 plus years of cooking.

Hi Nikkie, you can’t make this recipe with arrowroot flour- it has to be Anthony’s Goods cassava flour; otherwise it will taste TERRIBLE and be goo, which it sounds like is what happened. Sorry to hear that! Next time be sure to use Anthony’s Goods cassava flour to get the same results. ??

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