Sweet Potato Gnocchi

You're going to absolutely love this gluten-free twist on traditional gnocchi. With tender roasted sweet potato, a handful of pantry staples, and no gluten in sight, this recipe creates soft, pillowy morsels that are perfect for little hands—and adult forks too.

This recipe is baby-led weaning friendly, lunchbox friendly, and freezer-friendly. Basically, a new family staple.

These gnocchi are incredibly versatile and pair beautifully with a variety of sauces and toppings. Here are some of our favourites:

Butter & Sage РA simple saut̩ of ghee or butter with fresh sage leaves, gently tossed through the gnocchi. A lovely option for older babies and toddlers once dairy has been introduced.

Tomato & Veggie Sauce – Stir through a slow-cooked tomato and veggie-loaded sauce for a rich, comforting meal (try our Veggie Bomb Pasta Sauce from Toddler to Table).

Pesto – Blend up some basil, parsley or even silverbeet with olive oil and seeds/nuts (if tolerated) for a vibrant pesto. We love this with a bit of grated parmesan for toddlers and have a delicious pesto recipe in Toddler to Table or our iron-rich green sauce in Milk to Meals.

Parmesan or Cacio e Pepe – Toss the gnocchi with a little pasta water, butter and finely grated parmesan (or pecorino), plus a pinch of cracked pepper. Creamy, cheesy and SO good.

Creamy Avocado Sauce – For dairy-free little ones, blend avocado with olive oil, lemon juice and a splash of water or broth. Add cooked peas or fresh herbs for extra flavour. We have a 'Green Goddess' sauce recipe similar in Toddler to Table.

Olive Oil, Garlic & Greens РLightly saut̩ some garlic in olive oil, toss in shredded spinach or silverbeet, and stir through warm gnocchi for a nourishing bowl.

You can also pan-fry leftover gnocchi the next day until golden and crisp for a fun finger food!

Age suitability:

Suitable from 8 months+, once individual allergens like egg have been introduced and tolerated.
The soft texture makes these ideal for baby-led weaning, and they're great for toddlers learning to self-feed.

Storage tips:

Freeze uncooked gnocchi in a single layer on a tray, then transfer to a container or bag. Cook from frozen—just allow an extra minute or so in the boiling water.
Store cooked gnocchi in the fridge for up to 3 days.