Paleo Sweet Potato Gnocchi In Spinach Cream Sauce
The easiest paleo gnocchi made with 2 ingredients! Flourless sweet potato gnocchi served with dairy free spinach cream sauce! Whole30, paleo, and gluten free. This recipe can be made ahead and frozen.
Holy cream sauce. You’re in my dreams. The creamy factor in this is not your average; it’s dairy free, dangerously addictive, finger dipping worthy cream sauce.
Served warm or cold, it doesn’t matter in my opinion – it’s still so good!
Dairy free cream sauce that doesn’t taste like coconut or cashews is sometimes hard to come by, but that doesn’t mean it’s impossible to find! Here you go. Enjoy every bite.
gnocchi of my dreams
Dangerously addictive recipes are just that– dangerously addictive, and hard to stay away from!
If there are leftovers, I’ll be the first to congratulate you! And I might even come over to your house with a medal of honor.
…When recipes should really stretch for four servings, but it ends up being one or two… first world problems.
I have been dying to experiment making gnocchi.
Partly because of my Italian heritage.
Partly form the way my mom came home from a weekend getaway raving about the gnocchi that went down!
And partly because it just is so fun to say and it looks absolutely divine!
I couldn’t wait to get my hands on some dough, flour on my nose, and some good ol’ gnocchi and sage cream sauce in my belly.
And check it out: in case you have been worried that you would want to tear your hair out because gnocchi seems like it’s one of the dishes that’s really hard to make- don’t be fooled, it’s INCREDIBLY easy!
It’s so tasty and mind-blowingly easy.
Don’t go hungry! What do you want to make next? More like this:
Spicy Broccoli Blender Falafel
- 1 cup mashed sweet potato cooked-boiled until soft
- 1/2 cup cassava flour use Anthony's Goods brand to get same results
- 2 teaspoons olive oil
- pinch of sea salt optional
- 1 tablespoon olive oil
- 1 small red onion minced
- 2-3 large garlic cloves
- 1 can full fat coconut milk
- 1 tablespoon tapioca flour optional- as a thickener
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh sage chopped
- 1/2 teaspoon sea salt
- 1 cup fresh spinach
- optional red chili pepper flakes to taste
| Info |
| Cook Time | 10-15 minutes |
| Prep Time | 20 minutes |
| Servings |
servings
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Rate this recipe!
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Ingredients
Gnocchi
Sauce
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- In a bowl stir together the cooked mashed sweet potato and flour (use Anthony's Goods brand to get same results) for the gnocchi until completely smooth. If you don't have cooked sweet potato on hand, make it by peeling a large sweet potato, cutting into 2" chunks, and boiling in water until soft (drain water from sweet potatoes after boiling).
- Separate dough into four equal parts and roll out into 3/4" diameter tubes on a surface dusted lightly with cassava flour. Cut the tubes of dough into 1" pieces.
- Bring a large pot of water to a boil and drop gnocchi into it. Once they have risen to the surface, remove, and drizzle lightly with olive oil.
- Heat a skillet over medium heat and pour 1 tablespoon olive oil into the pan. Add gnocchi and cook on each side until golden, then remove.
- In a skillet saute the minced onion and garlic in 1 tablespoon olive oil for the sauce until golden then set aside.
- Add rest of ingredients for the sauce (except spinach and leave out tapioca flour if you want the sauce to be thinner) to the sautéed onion and garlic. Bring sauce to a low boil and boil for 1-2 minutes, stirring continuously (otherwise the flour will clump in the sauce) until sauce thickens. Then stir in spinach, let it wilt, and add gnocchi.
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Nutrition Facts
Paleo Sweet Potato Gnocchi In Spinach Cream Sauce
Amount Per Serving
Calories 675
Calories from Fat 423
% Daily Value*
Total Fat 47g
72%
Saturated Fat 32g
160%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Sodium 908mg
38%
Potassium 804mg
23%
Total Carbohydrates 61g
20%
Dietary Fiber 6g
24%
Sugars 13g
Protein 6g
12%
Vitamin A
414%
Vitamin C
68%
Calcium
7%
Iron
17%
* Percent Daily Values are based on a 2000 calorie diet.
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105Comments
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What can be substituted for the cassava flour? Arrowroot, tapioca, almond flour?
Hi Mindy, you can sub for regular flour, but I’m not sure about a paleo sub… I haven’t found a good one yet.
I like bob’s red mill 1 to 1 flour. I have found it at all the local stores in my area (MA). It’s the most versatile flour I’ve found for gluten free baking and even makes traditional recipes an option because it behaves so similar to standard white flour. This maybe my dinner plan 😁 looks amazing
Hi, can I replace the flour with tapioca flour or potato flour?
So making this tonight for dinner !!
Hope you enjoy it Karen. 🙂
Why is the salt in the nutrition Facts so high?. There is only 1/2 a teaspoon in the recipe.
Hi Diane, let me check- sometimes my automatic nutritional calculator doesn’t work right. 🙂
Looks soooo YUMMY
Can’t wait to make🙂
Thank you Christina!
Sauce was Way too sweet for me. Sorry I didn’t taste it before adding the gnocchi I had spent so much time making.
Hi Pat, did you use unsweetened coconut milk?
I would make a note in the recipe to stir the tapioca into the sauce as you add it, as I ended up with clumps in my sauce…
Is it really that much calories just for one serving? 🙂 Looks delicious btw !
Yes:) They are large servings!
I’m making now but my dough is mush! Do I add flour until it’s a dough or do I need to keep stirring?! Lol.
It’s probably because you used a different brand of cassava flour- I used Anthony’s Goods.
I used Anthony’s Goods brand and followed the recipe exactly, and I also ended up with potato mush instead of gnocchi after boiling them. I wonder, did you use cold sweet mashed potatoes To form your gnocchi? I drained the potato chunks after boiling and immediately mashed them with a fork and added the AG cassava flour. I formed the gnocchi and all seemed well, but they turned to mushy goop during boiling.
Hi Heather, I did it just as you described, but haven’t ever had them fall apart, so that’s so weird! I wish I could help- I can’t think of what could be going wrong! 🙁 Maybe the boil was too aggressive? Maybe turn it down to simmer and see how that goes, that could be causing the problem?
I subbed almond flour and when I dropped them into my boiling water it turned into sweet potato broth. So sad.
Yes Heather, unfortunately you cannot sub cassava flour for any other kind of flour except regular wheat flour. 🙁
This looks great, and I love that is AIP compliant (minus the optional red pepper flakes)! Can’t wait to make it! Thanks for sharing your recipes. Your photography is beautiful!
Thank you Laura!
Thank you, Kaylie! This recipe was a huge success. I haven’t had any pasta after going paleo for health reasons, and my partner really missed it. Delicious! Really hit the spot and without feeling super full (as we remember feeling after eating wheat pasta) The gnocchi didn’t brown as much as I would have liked, instead the outer layer got stuck to the pan. Still worked out very well, though, and I’ve never made pasta from scratch before.
Thank you so much for your positive energy and guidance!
Thank you Raquel!
Anyone try baking instead of boiling the gnocchi after it’s been prepped? If so, how did it turn out?
I was so excited to make this! I bought every ingredient it called for. Unfortunately,after the gnocchi rose in the water I went to transfer them to the pan and they immediately separated and became mash potatoes again. Can you think of anything I did wrong?
Hi Molly, which brand cassava flour did you use? I made mine with Anthony’s Goods- maybe that has something to do with it.
Made this tonight could’nt find Casava flour but used regular came out wonderful. My whole family of three enjoyed it
Great to hear Angela!
Can you make the dough, freeze and then boil later on? I’m looking to make these in advance. Thanks!
Hi Jamie, I am not sure about that… let me know if you try it! 🙂
Hi, I was wondering would the gnocchi work with an all purpose gluten free flour?
Hi Holly, that should work. Let me know how it goes. 🙂
Is there a particular freezing method for this dish? I assume, an air tight ziplock bag? And how long can this dish be frozen for before it loses it’s taste? Thank you in advanced!
Hi Abie, yes a zip lock is what I do. I’m not sure for how long it will store in the freezer, because I usually eat it within a week, but I’m sure it will be fine for a couple of months.
HI Kaylie, I’m just making this now. For future reference, can you make the gnocchi ahead of time and keep it in the fridge uncooked? Many thanks,
Hi Penny, you can store the dough in the fridge for 2-3 days before cooking. 🙂
Yeah…coconut flour doesn’t sub either. Can’t wait to try round two, though. Maybe this time I’ll follow the recipe to the ‘t’. ;P
Hey Kaylie,
I’m making this tonight! Would you recommend adding nutritional yeast for extra cheesiness? I noticed you use it in some of your other sauces. Not sure if it becomes too much if already using the tapioca as a thickener. Thanks!
Hi Ashelen, I like it the way it is and don’t think it needs it. 🙂 Enjoy!
Just made, and Love!!! We doubled the recipe since we were so excited to eat something resembling pasta — It has been so long! This definitely satisfied the crave!! We ended up with enough extra sauce to save for another batch of gnocchi. Can this sauce be frozen or is it best to keep refrigerated only? Thank you!
Hi Jenn, you can totally freeze the sauce- I do it all the time. 🙂 Glad you loved this recipe, thanks!
how much is a can? a cup?
Hi Gabrielle, it’s 13.66oz in a can of full fat coconut milk. 🙂
Would Arrowroot powder work in place of the Cassava, in your opinion?
Hi Caroline, no- sorry. It has to be either cassava or regular flour. Hope that helps.
We loved the sauce! I added rotisserie chicken which was delicious and would add mushrooms the next time! I didnt have cassava flour so I used tapioca starch and the gnocchi turned out gelatinous and was hard to fry so I have to bake at high temp. Do you think it was the tapioca starch that changed the composition?
Hi Shauna, yes- oh my, it would be really gummy with just tapioca. If you follow the recipe with cassava flour you won’t run into that problem. 🙂 Glad you made it work though! Enjoy. 🙂
I doubled the recipe because we’re big eaters. Subbed an all purpose gluten free flour (walmart brand). I had to add probably a half cup extra flour to get the dough right. I used cornstarch to thicken instead of tapioca flour (just what i had on hand). Now, the recipe turned out perfectly. I had no issues with anything. But we found it to be a bit bland. (I’ve never had Gnocchi before so i have nothing to draw on.) I’ll definitely make it again but might toy with seasonings for a different take on it. I added nutritional yeast to my 2nd bowl and enjoyed it more. Thanks to the others who commented about the coconut flour. I had it sitting on my counter ready to use it! And thanks Kaylie for posting the recipe. It was fun to make!
Love this variation Ashley! Thanks for sharing!
Made this for my husband and I. He totally loved it. I thought it was a little on the sweet side…more like a dessert, but still really tasty! May I ask what brand of coconut milk you use? Our sauce turned out looking much different than yours did, less white and creamy and more liquid and clear. Perhaps because we omitted the tapioca flour? Thanks so much for the wonderful recipe!
Hi Erika, I use thai kitchen coconut milk. 🙂
I can’t wait to try this. Looks amazing. Ordered my Anthony’s goods cassava flour after reading the recipe. Amazon prime takes too long. Lol. I want it tomorrow.
If you used whole wheat, would you just use a high quality? Any suggestions to offset the possible sweetness if not concerned with complete dairy free?
Hi Cathy, I’m not sure I understand the question- are you wanting to make this with dairy and wheat?
Hi, I just made this today. It was delicious! Thank you for sharing your recipe.
Great to hear Mandee! Thank you 🙂
My husband doesn’t like rosemary. What other seasonings would be good to sub
Hi Kelly, you could use thyme in place of rosemary or just more sage. 🙂
I only had tapioca flour, so baked these instead of boiling and they turned out well. I think I used too much flour tho bc they’re a little chewy but still good!
Oh yes, tapioca would really make it gummy! 🙂
Made this the other night – the idea is great. We used it with the chantrelles we just harvested. Unfortunately the cream sauce was overpowering(even with unsweetened) To improve I might consider using a cauliflower cream sauce so the savory flavors are not overpowered by coconut.
Hello! Did you have any information on the sodium content? I am looking to make this, but am concerned about that high number. Thanks!
Hi Amanda, the nutritional values are at the bottom of each recipe. 🙂
My gnocchi was very sticky and hard to saute on each side as it would stick to the pan. Did I not add enough dough? I am not sure what I did wrong
Hi Alexis, that just means it needed to be rolled out in more flour, or perhaps the dough needed more flour.
Do you think this would work with gluten-free oat flour?
D0 you think this would work with gluten-free oat flour?
Hi Sarah, that might work! It will work with wheat flour, so a 1:1 sub for wheat flour will work.
Thanks for the recipe! I was surprised by the beautiful shape they maintained! I used a different brand of cassava flour and they came out a tad more gummy than I’d like but still great! I’ll try them with Anthony’s brand soon. I did have a hard time getting them to brown though. Any tips on that? Thank you for what you do sharing delicious paleo recipes!
Hi! Is it possible to use russet potatoes instead of sweet? We were gifted a a large amount and looking for different ways to them!
Hi Gabrielle, regular potatoes have a higher starch content, so it would alter the recipe. You could try it, but leave out some flour and that might work! 🙂
Hi! I’m making this right now and I wondered if I could freeze the dough. I’m making this for my 11 months old and this is definitely a lot more than she can eat in a couple of servings. Thank you! So excited to make this for her 😊
Yes, totally Maria!
What size can of coconut milk? 13oz? Or 5.5 oz? Making it tonight!!
Hi Erin, I use a 13oz can of full fat coconut milk.
This recipe is insane! I cheated and used Trader Joe’s Gluten Free Cauliflower Gnocchi. However the flavors still worked great together. I find a lot of coconut milk based dishes can run a little sweet even in savory recipes, but this is balanced, filling, and very tasty. Thank you!
Thanks for sharing! I was planning on doing the same!
How many ounces is the can of coconut milk you use for the sauce? I buy thick coconut cream that comes in large Tetra paks, so I will need to measure out the right amount.
And do you think Bob’s Red Mill GF Baking Flour would work for the gnocchi? It’s basically a GF version of Bisquick or Pioneer.
The canned coconut milk is 14oz. I don’t know about how the gluten free flour blend will fare… not sure, I haven’t tried it. It might!
This was quite possibly the worst recipe I have EVER made. My kitchen was a disaster it, it took forever and it almost sent me off the whole 30 with a cookie and wine binge because it was inedible in my opinion ( my hubby was a good sport and ate it). The gnocchi was the consistence of a gusher (gel like and terrible). I used arrowroot as that is what I had on hand (Mill brand). And that was probably the problem. But the sauce was tasteless and bland too. I have made some really good whole 30 recipes over the last week but this was the worst recipe result I have had in my 3 years of marriage and my 10 plus years of cooking.
Hi Nikkie, you can’t make this recipe with arrowroot flour- it has to be Anthony’s Goods cassava flour; otherwise it will taste TERRIBLE and be goo, which it sounds like is what happened. Sorry to hear that! Next time be sure to use Anthony’s Goods cassava flour to get the same results. 🙂
Whipped them up today and put the ‘raw’ gnocchi in the air fryer, success!… can’t wait to make the sauce! Thank you for putting your recipes out into the Universe! You Rock!
Wow, great idea Kelley! Thank you!
Like a few others, all good until it came to putting them in the pan of boiling water. Fortunately having read other comments I just tried a few as a test to see. So with the rest I skipped that stage and went straight from rolling / chopping – to the skillet. So I guess technically they’re not gnocchi for that reason? But I still have very yum little edible little things to have with the sauce so I’m happy with that for a 1st attempt! I will keep trying, am sure it’s just a technique thing and it will come 🙂
Hello, trying to find cassava flour here in Australia and not having much luck, I need it in the next day or so to make gnocchi for guests on the weekend. Any thoughts perhaps on the use of chickpea flour instead of cassava? I have tapioca flour but not sure how to bake these (instead of boiling)? Any tips or hints would be much appreciated!
Hi Nina, I haven’t cooked with chickpea flour, so I couldn’t really say… sorry!
Can you roll this out into a flat noodle, or does it have to be the gnocchi?
HI Chelsea, I think that would work- whatever you like best I suppose.
I end making this and it was going well until I dropped the gnocchi into the boiling water…. right away it started dissolving into the water. I salvaged some but a lot of the sweet potato completely dissolved in the water 🙁 I subbed rice flour…. is that why? Would love any help. I’m thinking maybe I didn’t add ENOUGH flour?
Hi Natatia, yes rice flour is really grainy and will not stick together the same as cassava flour, that’s why it didn’t stick together int his case.
This recipe was SUCH a disappointment!!!! The “gnocchi ” felt apart immediately after going into the boiling water and pretty much disintegrated completely. What a waste!
Hi Alishia, sorry to hear that! What brand cassava flour did you use? That makes the difference.
Made this recipe with plain flour. Made sure to do a few test ones to make sure I had to the consistency of the dough right before putting them all into the pot. I found the overall flavour to be a little bit bland and maybe needed some more depth in the sauce. Using unsweetened coconut milk is a MUST!
I am OBSESSED with that sauce – I’ve made it for so many other recipes. So. Damn. Good!
Great to hear, thank you Mary!
Sauce was AMAZING! I used Trader Joe’s Sweet Potato Gnocci and I ended up putting the sauce in my ninja to break up the tapioca chunks and it worked like a charm. It was thick and tasted perfect.
Great to hear Kathy!
I am so in love with this recipe. We follow a paleo diet and helping people to eat natural foods. Our motive is to bring natural back. Your recipes are great for people like us. On our website OtteFoods, we are selling organic health foods and natural products.
When I dropped the cubes into the water, they dissolved. Any reason why this might have happened?
Hi Rebecca, sorry to hear that! It sounds like the water was boiling too much- if the water is boiling too aggressively, it will tear the dough apart- you will want it at a simmer.
Thanks for the recipe. I look forward to making it this week. Just wondering could I replace the coconut milk for cows milk or almond milk? Does the coconut milk give the dish a coconut flavour?
The coconut milk in this recipe is full fat coconut milk, so it acts more like heavy cream and it thick, so I wouldn’t suggest swapping for almond milk, because it’s too thin and you won’t get that thick consistency.
After reading a lot of the comments my gnocchi worked out pretty good. I didn’t use Anthony’s cassava, I used some other brand but had to add more than 1/2 cup and I added some oat flour too until the consistency was workable. I think what is the most important is the boil. It must be gentle or barely boiling. I used a small pot and added them in about 8 at a time and pulled them out as they rose to the top. End result is no mush and firm gnocchi!