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Sweet Potato Gnocchi

60 Minutes
15 (3 oz.)


2.5 lbs sweet potatoes
1/2 Tbsp salt
1 each egg white
1 cup gluten free ap flour
1 gallon water
olive oil


  1. Roast whole sweet potatoes in a 350⁰ F oven on a sheet pan for about 45 minutes, or until tender throughout.
  2. Once potatoes are done and while still warm, peel off skin and place in a large bowl.
  3. Using a potato ricer, rice potatoes and add salt, gluten-free flour and eggs. Knead well until there Is a bit of a bounce.
  4. Place potato mix in a large piping bag and cut the tip about an Inch down.
  5. Bring water to a boil in a pot. Once boiling, squeeze 1-inch long pieces of potato mix into the water, cutting with a knife or scissors.
  6. When gnocchi start to float, pull them out with a strainer and place on a sheet pan with olive oil.
  7. Enjoy as is, or with your favorite pasta sauce and vegetables.


Calories 116
Carbohydrates 26 g
Protein 2 g
Fat trace
Fiber 4 g
Sodium 23 mg
Servings 15
Serving Size 3 oz