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Healthy Sweet Potato Gnocchi

Healthy and simple sweet potato gnocchi made from only 3 ingredients. Great for the entire family, including toddlers and babies doing baby-led weaning.
Prep Time3 hrs
Cook Time5 mins
Total Time3 hrs 5 mins
Course: Main Course
Cuisine: Italian
Keyword: Pasta
Servings: 4 people
Calories: 209kcal


  • 400 g sweet potatoes (approximately 2 medium)
  • 120 g whole wheat flour - plus extra for working the dough (can sub paleo flour)
  • 2 egg yolks


  • Preheat the oven to 400 degrees F. Poke a few holes in the sweet potatoes with a fork and then bake them for 60-90 minutes. When you can put a knife through without resistance they are done.
  • 10 minutes after removing from the oven, peel the skins off and place potatoes in a bowl. 10 minutes later, mash the potatoes with a potato masher or your hands. Let sit for another 10-15 minutes until completely cooled.
  • Add egg yolks to the mashed sweet potatoes. Add flour in small doses, mixing slightly after each flour addition. Be careful not to overwork the dough, or it could become tough.
  • Flour your work surface and pour dough from bowl onto the surface. Form a ball shape with the dough and using a pastry scraper (or a knife) cut it into 4 even sections. Place 3 sections to the side. Roll the remaining section into a long log shape (like you did with play-doh as a child). If the dough is sticky add flour to the work surface or your hands.
  • Once you've rolled this section of the dough into approximately an inch in diameter, take your pastry scraper (or knife) and cut the log into 1-inch pieces. Next, take these small pieces of dough, roll them into balls (gnocchi shapes) with your hands and place them on a pan lined with parchment paper. Repeat steps 4-5 with all of the remaining dough.
  • To cook your gnocchi, bring salted water to a boil. Place gnocchi in water for roughly 3 minutes. The gnocchi is done cooking when they begin floating. (See recipe notes if you'd like to freeze some gnocchi to cook at a later date.)


  • Sweet potatoes come in many shapes and sizes, which makes it tricky to say the quantity. I recommend weighing the potatoes and keeping a roughly 3:1 ratio of sweet potato grams to grams of flour. You will also typically want to use 1 egg yolk per sweet potato.
  • In Step 2, it is very important that the baked potatoes are fully cooled before mixing them with the egg yolks (Step 3). You don't want the eggs to start cooking when combined.
  • If you would like to save part or all of your gnocchi for later, place the parchment lined pans directly into your freezer. After a few hours, once gnocchi is frozen, you can pour them into a freezer safe bag (we love Stasher bags, but ziplocks work as well) and place the bag back in the freezer. The gnocchi should keep in the freezer for up to 3 months. It will take approximately 5 minutes to cook them in salted boiling water from frozen.
  • We have created many amazing meals with this sweet potato gnocchi recipe including a garlic buttery pasta and creamy chicken and gnocchi soup. Have fun experimenting different recipes by simply subbing your typical noodles with these gnocchi noodles!