Paleo Sweet Potato Gnocchi With Kale
Easy paleo sweet potato gnocchi served with kale sage sauce. Delicious, healthy, family meal. Soft pillowy gnocchi made with sweet potato.
Excuse me while I finishing wiping my drool.
Um, actually I was licking my plate, because every drop of this kale sage sauce is life.
Reasons why making sweet potato gnocchi is so worth it:
Insane flavor and texture!
This gnocchi is pillowy.
The jump up and down on your bed up, fly up in the air and land on a soft pillow- kind of pillowy.
Easy factor.
There’s no hiding it, this recipe is SO easy to make.
No reason to be intimidated.
My first time making gnocchi, I roped my sister into helping me, because I was expecting it to be a huge ordeal.
But in reality, I whipped up this recipe by myself (so proud over here😂) in just a handful of minutes.
Then I was shoveling spoonfuls of gnocchi on my way to happiness.
This recipe is ridiculously easy and can be made minutes.
The flavors blend together beautifully and the results are timeless.
kale + gnocchi thing
The whole kale and sage sauce, plus sweet potato gnocchi combo has me swooning.
It’s no secret that I’m an avid kale fan over here, but this is just next level.
It’s pasta!
You can buy paleo pasta at Whole Foods for like a gazillion bucks.
But if you’re not into wiping out your life savings for paleo pasta, then you’re gonna wanna run and make this recipe real quick.
The Mediterranean in me was like: ooooh, pasta!! Need!
So, I made this.
And it was every bit of deliciousness and satisfying I’d hoped for.
It always happens like this:
Just as the weather starts to get all nice and stuff…
The kind of warm and cozy evenings that make you want to sit on the porch ’till dark, just sitting outside sipping on a Golden Latte, staring at the trees, and listening to the birds…
Then it’s, swat, swat, itch, itch!
Those dang mosquitoes have hatched and are in their prime- on the hunt for my blood.
I was swatting mosquitoes away from my cake and gnocchi today, feeling like I was on a camping trip, sharing my food with the bugs.
I might be red and itchy, but I’m still going to enjoy my sweet potato gnocchi on the porch, listening to the birds, and staring at the lovely trees.
More like this:
2 Ingredient Paleo Sweet Potato Gnocchi
Paleo Sweet Potato Breakfast Bowl
Whole30 Vegan Sweet Potato Falafel
P.S. This is the food processor I use to make the gnocchi- not sponsored, just love it!
- 1 medium sweet potato about 1 1/4 cup mashed
- 3/4 cup cassava flour
- 1 large egg
- 1/2 teaspoon sea salt
- 6 cups chopped kale
- 1 can full fat canned coconut milk
- 1/4 large white onion minced
- 2 large garlic cloves minced
- 1 teaspoon sea salt
- 6 sage leaves minced
- fresh cracked black pepper to taste
| Info |
| Cook Time | 5-10 minutes |
| Prep Time | 20 minutes |
| Servings |
servings
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Rate this recipe!
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Ingredients
Gnocchi
Kale
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- In a food processor or bowl combine ingredients for gnocchi until 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 eight 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 non-stick skillet over medium heat and drizzle with olive oil. Add gnocchi and cook on each side until golden, then remove.
- In a saucepan simmer ingredients for sauce for about five minutes. Add kale and wilt in sauce. Serve with gnocchi.
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Nutrition Facts
Paleo Sweet Potato Gnocchi With Kale
Amount Per Serving
Calories 287
Calories from Fat 135
% Daily Value*
Total Fat 15g
23%
Saturated Fat 12g
60%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.4g
Cholesterol 47mg
16%
Sodium 798mg
33%
Potassium 241mg
7%
Total Carbohydrates 30g
10%
Dietary Fiber 5g
20%
Sugars 3g
Protein 8g
16%
Vitamin A
258%
Vitamin C
106%
Calcium
17%
Iron
11%
* Percent Daily Values are based on a 2000 calorie diet.
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27Comments
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Hi Kaylie! Thank you for this recipe, I’m super excited to try it! Do you think I can substitute some arrowroot and/or coconut flour instead of the cassava? I love using cassava, but have had a hard time finding it lately. Thanks so much, I love the idea!
Hi Sonia, I don’t think that would work. You could experiment, but I would try and use cassava or regular wheat flour. 🙂
Hi! Can this be frozen? I would guess the kale and sauce = no but wondering if you had tried?
Hi Nicole, you should be able to freeze it all! 🙂
You can freeze the Gnocchi but, you MUST freeze them on a sheet pan lying individually side by side (NOT touching). After they are frozen you can bag them into serving size bags.
Hey Kaylie, we are really excited to make it tonight! Can I use half and half instead of coconut milk? Thanks!!!
Hi Katie, that may work, but I haven’t tried. 🙂
I tried the recipe (doubled it) with coconut flour at the same ratio as cassava flour and it tasted great but didn’t stick together well and was hard to roll out. So, will try it again. This is my first time using coconut flour so will do more research but don’t understand why it didn’t work. Any thoughts?
Hi Zena, you can’t sub cassava with coconut flour (or anything else, except wheat flour), it won’t work. Coconut flour is more gritty, doesn’t stick together, and absorbs too much liquid. Hope that helps to clarify. 🙂
My daughter is allergic to eggs- do you think there is any good substitute for the egg in this recipe?
Hi Danielle, you could make my other sweet potato gnocchi recipe made without eggs- https://paleoglutenfree.com/recipes/paleo-sweet-potato-gnocchi-in-spinach-cream-sauce/ or you can probably sub for a flax egg. 🙂
Why did mine stick when I tried to brown them?
Hi Angela, it sounds like it needed a bit more oil in the pan.
Would I be able to substitute the cassava flour with something else? Tapioca, arrowroot…
Hi Riley, subbing cassava with tapioca or arrowroot will make them really gummy, but you can sub cassava with regular wheat flour.
What do you think about using canned sweet potato instead of fresh?
Hi Kristina, that might work, but I don’t think the flavor will be the same as fresh of course.
This looks absolutely delicious, but my gnocchi dough is much more like a batter than dough, very loose. I’ve added more cassava flour, but it hasn’t done anything. I otherwise followed the instructions exactly. Any suggestions?
Hi Kate, what brand cassava flour did you use? Using Anthony’s Goods cassava flour will produce the same results, but other cassava flours can turn out different results unfortunately.
I used Goya cassava flour and they turned out great! Before adding the sweet potato I processed my flour for about five minutes and I dusted them in gluten free 1:1 flour as the cassava wasn’t super powdery. I served them with paleo pesto and will 100% be making these bad boys again
Kaylie, Hello, thank you for sharing all of your wonderful recipes! I have so enjoyed using them. I am interested in your cookbook. I saw that in the video you had an actual printed version but was unable to find an option for that anywhere on your site. Did I over look it? Is that an option? I would love to have a printed version. Thank you!
Hi Jaci, yes I do, but I don’t really advertise it, because it’s more expense unfortunately I couldn’t get the production costs any lower. Here is the link: http://www.lulu.com/shop/kaylie-johnson/21-days-63-meals-an-easy-paleo-whole30-meal-plan/paperback/product-23853037.html
Love this recipe. So easy and delicious. I serve with leek, peas and spinach for a meat free night. Keep up the recipes. This is my go-to website for recipes. My husband usually cringes when i say “Paleo” or “healthy” is now requesting your food. Thank you.
Thank you Ress!
This was amazing!! Thank you for sharing. I’ll be adding this into our regular rotation. My husband and I loved it!!
Thank you Pamela!
This was fantastic!
At least the second time it was. Tip: DON’T bake sweet potatoes to mash.
Also, I had a ton of turnip greens and didn’t know what I was going to do with them. So I used them instead of Kale. It was delicious!