Purple Sweet Potato Gnocchi

Let’s start this post by giving you a backstory of how purple sweet potato gnocchi happened in my life.

I was in the supermarket the other day doing groceries for the week. We typically start with the produce section since it sets the tone for what I’m going to cook. I typically start my browsing in the veggies that don’t come in plastic (why do veggies have to come in plastic bags?), and came across the sweet potato section. The PURPLE sweet potato section. OMG! I was so excited. Of course I had seen purple sweet potato before, but never came across (or noticed) in my local stores.

So heck yeah! Purple sweet potato was definitely going to be on my week menu. I wasn’t too sure what to make with it, but when it comes to potatoes in general, I find you can’t go wrong with gnocchi (potato dumplings).

Gnocchi is pretty easy to make. But it’s a little more hands-on than most recipes I make on heavy meal prep days. So you need to have a little extra time. It’s totally worth it though.

I believe that typically gnocchi recipes use eggs. I started making mine without just because one time I forgot to add one and it still worked out for me. And I like it better because I can try the dough and tweak the seasoning to my taste.

I also make my gnocchi with gluten-free flour because wheat tends to trigger and inflame my skin. Not fun. But again, that’s me. The beauty of cooking is that it’s an art. There’s not right or wrong. It’s just about what you like and how creative you want to get.

So this is how I made mine…

Purple Sweet Potato Gnocchi Recipe

Serves 4


  • 2 medium purple sweet potatoes
  • 1 cup gluten-free flour (or flour of choice)
  • 1 tsp salt (try the dough and adjust flavor)
  • 1/2 tsp black pepper


Step 1: Cook the sweet potato. Option A – poke a few holes with a fork and bake in oven with peel (400 degrees F for 30-40 minutes or until soft). Peel with hands when potato is cooler. It should come out easily. Option B – peel potatoes with peeler and boil until potatoes become soft. Drain and let cool. Option Short on Time – poke some holes with a fork and microwave for about 10 minutes or until soft. Peel with hands once cool.

Step 2: In a medium bowl, mash the cooked and peeled potatoes with a fork. Add flour, salt, and pepper and mix with clean hands (knead) until dough forms. Yes, it will be a BEAUTIFUL purple. The dough should not be sticking to your hands. If it’s still too sticky, just add a little more flour.

Step 3: Shape small portions of the dough into little snakes. On a floured surface, cut into half-inch pieces to make the gnocchi. Repeat with all dough.

Step 4: Cook the gnocchi. Boil water in a medium pan over medium-high heat. Cook the gnocchi in batches. You’ll know when their ready because the little dumplings will float once cooked. When this happens, fish them out and add to a plate to serve. Repeat with the rest of the dough.

Step 5: Enjoy warm with your favorite sauce. I had mine with pesto sauce. It was perfect!

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