You’re going to absolutely adore this flavourful, gluten-free twist on a classic Italian dish.

Tender, melt-in-your-mouth morsels of roasted sweet potato, combined with just the right amount of rice flour and tapioca starch, to create a plate that’s fully gluten-free – but still packed with all those delightful gnocchi vibes you know and love.

My own little ones practically inhaled these when I first served them up, but the best part is that it’s not just kid-approved, it’s perfect for the whole family! Perfect for baby-led weaning babies as well!

Don’t forget to share your experience and tag me in your gnocchi creations – I can’t wait to see all your amazing dishes!

GF Sweet Potato Gnocchi

Jane Houston

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Course 1 meal a day, Baby Led Weaning, BLW, Family Meals

Ingredients

  

• 410 grams sweet potato
• 1 egg
• 1/2 TBSP olive oil
• 1 garlic clove
• 1/2 tsp salt
• 150 grams rice flour plus sprinkle extra for dusting
• 45 grams tapioca starch/flour

Instructions

 

• Preheat the oven to 180 degrees Celsius
• Place the whole sweet potatoes on a baking tray, ready to bake with no oil or salt. Place into the oven to cook until soft within – roughly 45 minutes depending on the thickness of your sweet potato
• Set the sweet potatoes aside to cool
• Once the sweet potatoes have cooled, remove the skins and discard. Place the sweet potato flesh into the bowl with the egg yolk, olive oil and salt. Finely grate a garlic clove into the bowl and mix to combine
• Add in the rice and tapioca flour slowly – a little less or extra may be needed depending. Mix gently until a dough is formed. The dough will be a touch sticky but not 'wet'.
• Allow the dough to rest for 10 minutes
• Add a large pot of salted water to the stovetop and allow it to come up to a boil 
• Flour your bench and take roughly 3/4 cup of the dough to place on the floured bench top
• Gently taper out the dough evenly until it has been lengthened like a snake. Note as this is a gluten free dough, it doesn't have much stretch so you need to be careful when stretching out
• Slice the dough into pieces roughly 1cm thick. Place straight into the boiling water once chopped. The gnocchi is cooked once it begins to float to the surface of the water – which takes roughly two minutes
• Repeat this process cooking in batches until you have cooked all of the gnocchi

Notes

Serve with a pesto chicken or tomato sauce

Able to be frozen: Yes

Tried this recipe?Let us know how it was!