Sweet Potato Gnocchi
Elizah Taylor
A delicious Italian-inspired gluten-free and paleo meal!
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Italian
Servings 2
Calories 150 kcal
- 1 large sweet potato steamed, mashed, and drained
- 1/2 cup plus 1 tablespoon Otto's Cassava Flour
- 2 tablespoons olive oil
- 1 teaspoon sea salt
In a large bowl, mix mashed sweet potato, cassava flour, and sea salt until mixture forms a dough ball.
Divide mixture into 3 balls.
Sprinkle working surface with more cassava flour and roll into logs until each log is about 3/4" thick.
Slice logs into 1" pieces and move to a plate.
Boil gnocchi until they rise to the surface of the water.
Remove gnocchi and drain. Drizzle them with olive oil.
In a well-seasoned cast iron or non-stick pan, saute the gnocchi over medium heat until both sides are golden brown.
Serve with your favorite sauce.
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 2gSodium: 500mgFiber: 3g
Keyword gnocchi, paleo gnocchi, sweet potato gnocchi