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Paleo Gnocchi

This recipe for gnocchi is made with three simple ingredients and is totally grain free and dairy free!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course, Side Dish
Keyword: dairyfree, gnocchi, grainfree, paleo, paleognocchi
Servings: 4


  • 1 1/4 cup mashed/puréed sweet potato or regular potato
  • 3/4 cup cassava flour
  • 1 egg
  • extra cassava flour for coating your work surface


  • Bake or steam your potato until fork tender. Let cool and remove skin.
  • The smoother your potato is the better your gnocchi will turn out. I recommend using a hand blender or food processor to purée your potato, but you could also use a potato masher.
  • Pour the potato onto a marble slab or cutting board and form a hole in the middle. Crack egg into the hole and whisk with a fork and mix into the potato.
  • Slowly pour the cassava flour in and knead into the sweet potato and egg mixture.
  • When flour is well combined, roll into a ball shape. If your dough is too moist, add a bit more cassava flour.
  • Cut the dough into 6 equal pieces and then take each piece and roll into a long tube. 
  • Cut the tubes into 1" gnocchi. Repeat this process until all your gnocchi's are cut.
  • Boil a pot of water and add gnocchi. When the gnocchi floats to the top of the pot, remove with a slotted spoon and set aside.
  • Then, add your boiled gnocchi's to a pan with a bit of avocado oil or ghee to crisp both sides.
  • Once browned on both sides, add your favorite sauce to the pan and serve!