Sweet Potato Gnocchi + Pesto (Gluten Free, Dairy Free)

Gluten-Free Sweet Potato Gnocchi with Dairy-Free Pesto
Photos by Caitlin Abrams

To me, gnocchi always seemed like a complicated dish to make, but once I got up the courage to try it I was hooked. Looking at this recipe, it seems quite involved, but once you’ve done this a few times, I promise it will be a breeze. Served with bright green, dairy free pesto, I could eat this for breakfast, lunch and dinner for a week and not get sick of it!

Cutting gluten-free sweet potato gnocchi

Gluten-Free Sweet Potato Gnocchi + Vegan Pesto

Sweet Potato Gnocchi
This sweet potato gnocchi with vegan pesto is my last meal recipe. I can eat it for days and days without tiring of it. It's easily cut in half to make a smaller recipe as this makes a ton of delicious gluten-free gnocchi. Make this recipe when you've got time to spare. Start to finish it takes me about 2 hours to make it all. You can make the gnocchi up until the point where you would boil it and just freeze them or refrigerate a day or two if you want to do it in batches.
Recipe type: Gluten Free | Dairy Free
Cuisine: Italian
Serves: 6-8
  • 1 large or two small sweet potato(es), baked or microwaved until soft, cooled*
  • 1 cup chickpea flour, plus extra for dusting the rolling surface
  • 1 cup arrowroot flour
  • 1 egg, beaten
  • 1 tbsp. olive oil
  • 1 tsp. fresh rosemary or thyme, finely minced
  • 1 tsp. kosher salt and pepper to taste
  1. Sift or stir the two flours together with the rosemary and salt and pepper in a medium bowl.
  2. Remove the skin from the sweet potato and mash it up in a large bowl. Slowly add in the flour mixture, stirring as you go until it is all incorporated. Add the egg and olive oil to the dough and knead or stir until it is all mixed. Add some chickpea flour on top so it's not too sticky to handle.
  3. Dust the counter and your hands with flour or starch. Remove a palm-sized portion of dough and roll it on the counter into a snake. You can make these gnocchi as large as you like—I make them pretty big because it speeds up the process a bit. If needed, use additional flour because the dough will be less likely to stick to the counter and this mixture gets very sticky in warm hands.
  4. Cut the snake into half- to one-inch gnocchi pieces with a butter knife. When the whole snake is cut, use a fork to create tine marks on the pasta. Place the raw pasta on an oiled cookie sheet and refrigerate between batches.
  5. Boil a medium-sized pot of salted water. You'll notice this recipe makes A TON of pasta (110 gnocchi on my latest batch). I recommend using a medium-sized pot because it's less work for your burner to keep the water boiling. Once the water is boiling, drop in 5-7 gnocchi pieces (depending on size and the size of your pot) and swirl the water every once in a while so they don't stick to the bottom of the pot. When the pasta floats you can remove it with a slotted spoon or skimmer to a plate lined with paper towels. Repeat until all the pasta has been boiled.
  6. So you've boiled all your pasta. If you want to add an additional layer of flavor, saute those gnocchi in some coconut oil till brown and crispy. If you decide not to, it will still be excellent with the dairy-free pesto recipe below!
*How to cook sweet potatoes in the microwave: Scrub and rinse the skin with a vegetable brush. Poke holes all around the potatoes using the tines of a fork. Wrap the sweet potato(es) in a damp paper towel and place on a microwave-safe plate. Microwave on high 7 minutes, check, and repeat with an additional minute until they are soft.
*How to bake sweet potatoes: Scrub and rinse the skin with a vegetable brush. Poke holes all around the potatoes using the tines of a fork. Wrap the sweet potato(es) in aluminum foil and place in a 375 degree F oven for 40 minutes. Check for doneness until they are soft.

Scoring gluten-free sweet potato gnocchi with a fork | In Fine Fettle To make your gnocchi extra pretty, use a gnocchi board like this Kitchen Supply Gnocchi Paddle. It’s so cheap I want to buy one for each of my friends!

Vegan Pesto

Gluten-Free | Dairy-Free | Soy-Free
*Please note that this recipe will need to be adjusted to your preferences. Once you’ve made the recipe as is listed below, taste, and adjust.

~2-3 cups packed spinach (or replace half with arugula)
~1/4 c. Olive oil
~1 c. Walnuts (you can toast them if you want!)
1-2 garlic cloves
1/4-1/2 tsp. crushed red pepper flakes
Juice of 1 lemon
1-2 tablespoons water, to bring it to your preferred consistency
1 tablespoon nutritional yeast, optional

Add all ingredients into your food processor. As you mix it you’ll figure out what kind of consistency you want. If you want it to be thinner and more sauce-like, you may add a few tablespoons of water. I always advocate for adding more greens and lemon! Taste the pesto and decide if you need more garlic, lemon, walnuts, greens, salt or pepper. Adjust and taste until it’s to your liking!

My favorite way to serve this sweet potato gnocchi is with a small bowl of pesto to dip or toss, and a bright and spicy arugula salad. Enjoy!

The link for the Kitchen Supply Gnocchi Paddle is an affiliate link. If you click on it and make a purchase, I will make a small commission that goes to help support this blog!

2 thoughts on “Sweet Potato Gnocchi + Pesto (Gluten Free, Dairy Free)

    1. I highly recommend it! I like it much better than gnocchi with white potatoes and you get all the added nutrients of the sweet potatoes! Let me know if you try it 🙂

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