Easy Gluten Free Sweet Potato Gnocchi

This Gluten Free Pumpkin Gnocchi is one of those super easy, 2-ingredient recipes that feels fancy but comes together in less than 30 minutes. It's amazing, simple and full of natural sweetness from the pumpkin. Plus, it's packed with vitamin A, making it both nourishing and delicious. After testing this recipe multiple times, I found that rice flour not only gave the best texture but also tasted the best. It creates the perfect balance of creamy inside and golden, crispy outside when pan-fried. I would recommend using rice flour only for this recipe. I tried 1:1 flour while I was experimenting with this recipe and I did not like the way it tasted!

You can boil it like traditional gnocchi, but trust me, a quick pan fry takes it to perfection. The result is little pillows of yummy, crispy, homemade goodness that are so good, allergy-friendly and incredibly easy to use in a bunch of different ways. Whether you serve them with a creamy sauce, brown butter and sage or just a sprinkle of salt, this is the best, easy weeknight dinner you'll absolutely love. It's excellent for meal prep and tastes like comfort on a plate. If you make this Gluten Free Pumpkin Gnocchi and love it, try my Creamy Pumpkin Gnocchi next! I've also got a great recipe for Crispy Air Fryer Gnocchi and a fun Breakfast Gnocchi.

For more gluten free dinner inspiration, check out this round up of my favorite Gluten Free Dinner Recipes.

Why You'll Love This Recipe

This Gluten Free Pumpkin Gnocchi is made with only 2 ingredients. It doesn't get easier than that!

It's a naturally gluten free and allergy-friendly recipe.

I love that it's super quick to make and ready in under 30 minutes. Great for meal prep too, as you can keep them uncooked in the fridge for 2 or 3 days.

Pan-fried to golden perfection. This just gives the gnocchi the BEST flavor!

I find using sweet potato adds a natural sweetness. They are also loaded with vitamin A.

This dish is super versatile and goes perfectly with any sauce you love.

Simple, homemade and so good every single time!

Ingredients Needed

Sweet potatoes: You'll need 2 medium sized sweet potatoes for this recipe.

White rice flour: Use sifted white rice flour in your Gluten Free Sweet Potato Gnocchi.

Garlic powder: Adds savory flavor and some richness to the gluten free gnocchi dough.

Salt: It's super important to season the dough properly.

Find exact ingredients and quantities in the recipe card.

Step By Step Instructions

Step 1: Gather all your ingredients together for this Gluten Free Sweet Potato Gnocchi.

Step 2: Start by baking or microwaving your sweet potatoes. For quick meal prep, I recommend microwaving the sweet potatoes. Cook until soft.

Step 3: Scoop out the flesh of the sweet potatoes and mix it with white rice flour and garlic powder until a soft, dough-like texture forms.

Step 4: Lightly flour your work surface, then roll the dough into long ropes.

Step 5: Cut the ropes into ½-inch pieces, then use your hands to shape them into gnocchi.

Step 6: If you like, gently press a fork into each piece to create that classic gnocchi pattern.

Step 7: Heat a little oil in a skillet and pan-fry the gnocchi for 5 to 7 minutes, until they're golden and lightly crisp.

Step 8: Toss with your favorite sauce, serve warm and enjoy every bite!

Storage

I usually store my cooked Gluten Free Sweet Potato Gnocchi in an airtight container for up to 3 days. I'll then reheat them in a hot pan with a little oil to crisp them up again!

You can also freeze uncooked gnocchi in a single layer on a parchment-lined tray until solid, then transfer to a freezer bag. Cook straight from frozen; just add an extra minute or two to the cooking time.

Variations

Make a herby version of this Gluten Free Sweet Potato Gnocchi by adding 1 tablespoon of finely chopped fresh herbs like sage, rosemary or basil to the dough.

Sometimes I'll add in 1 to 2 tablespoons of nutritional yeast for a subtle cheesy flavor that's still vegan and allergy-friendly.

You can swap out half the sweet potato for pumpkin puree and add a pinch of nutmeg or cinnamon for a cozy, fall inspired version.

Instead of pan-frying, air fry the gnocchi at 375°F for about 10 minutes. I like to shake mine halfway so they cook evenly.

How To Serve 

Here's how I like to serve my Gluten Free Sweet Potato Gnocchi:

• For a cozy weeknight dinner.
• With a side salad!
• With this Cashew Cheese Sauce or Nomato Sauce!
• Combined with veggies like roasted tomatoes, asparagus or butternut squash.

Recipe FAQ

Why is my Gluten Free Sweet Potato Gnocchi dough too sticky?

In my experience, sweet potatoes can vary in moisture content. If your dough feels too sticky, just sprinkle in a little more rice flour (1 tablespoon at a time) until it's workable but still soft.

Can I boil instead of pan-frying?

You can, but this gnocchi is quite delicate. Pan-frying gives a crisp, golden outside and a creamy inside, which I personally think tastes way better.

What sauces go well with this gnocchi?

Try a brown butter and sage sauce, a simple garlic olive oil drizzle or a creamy cashew sauce. I find it goes with most of my favorite pasta type sauces.

Related Recipes

Be sure to try these fun sweet potato recipe ideas next:

Gluten Free Sweet Potato Casserole

Sweet Potato Cups

Candied Sweet Potato Casserole

Sweet Potato S'mores Bars

Gluten Free Sweet Potato Pancakes

If you make this Gluten Free Sweet Potato Gnocchi recipe and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.