Sweet Potato Gnocchi
Dairy free, Gluten Free, Nut free, Soy free, Vegetarian
About the recipe
These soft, gluten-free sweet potato gnocchi are made with just a few nourishing ingredients and are perfect for baby-led weaning, toddlers and the whole family.
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 – A simple sauté 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 – Lightly sauté 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.
Ingredients
2 medium sweet potatoes (about 400 grams)
1 egg
1/2 tablespoon olive oil
1 garlic clove, finely grated
1/2 teaspoon salt (omit for babies under 12 months)
1 cup rice flour (plus extra for dusting)
1/3 cup tapioca starch/flour
Method
Preheat the oven to 180°C.
Place the whole sweet potatoes on a tray and roast until soft—about 45 minutes depending on size.
Once cooled slightly, remove and discard the skins. Place the sweet potato flesh into a bowl with the egg, olive oil, salt (if using), and garlic. Mash or mix until smooth.
Add the rice flour and tapioca starch slowly, mixing until a soft dough forms. The dough should be slightly sticky but not wet. Let it rest for 10 minutes.
Bring a large pot of salted water to a boil.
Dust your bench with flour and take a portion of dough (around 3/4 cup). Gently roll it into a long log, then cut into 1 cm pieces.
Drop the gnocchi into the boiling water in batches. Once they float to the surface (about 2 minutes), remove with a slotted spoon and set aside.
Repeat until all gnocchi are cooked.
Serve with your favourite sauce—see recipe introduction above for ideas.
Swap rice flour for spelt or plain flour if gluten is tolerated.
Tapioca flour can be swapped for arrowroot.
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