As a brand ambassador for Hearthy Foods, I’ve been on a mission to see how many recipes I could create using their line of organic gluten free flours. First up a fave dish of mine, Sweet Potato Gnocchi. BUT in this version, there is no wheat flour, instead a combo of Sweet Potato and Cassava Flours making this gluten free and lighter. 


Don’t worry I took care of the “lighter” part by tossing the gnocchi in a simple sauce of browned butter and crispy sage, finished with a hit of lemon zest. You’re welcome.

You can get the Sweet Potato and Cassava Flours used in this recipe here.



Gluten Free Sweet Potato Gnocchi
Sweet Potato Gnocchi in brown butter with crispy sage and lemon.
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  1. 2 cups roasted sweet potato
  2. 1.5 cups Sweet Potato Flour
  3. 1.5 cups Cassava Flour
  4. 1 egg
  5. 1 tsp salt
  6. 1/2 tsp pepper
  7. 1/2 tsp nutmeg
  8. 2 tbsp butter
  9. handful of fresh sage leaves
  10. 1 lemon
  11. *optional, Parmegianno Reggiano cheese.
  1. Roast approximate 2-3 sweet potatoes until soft. Let cool and remove the flesh, you will need 2 cups.
  2. In a bowl add all the ingredients to the sweet potato and stir until combined.
  3. If it looks too wet, sprinkle in more Cassava Flour until it resembles a dough.
  4. Sprinkle board with cassava flour and roll a golf ball size amount of dough into a ball.
  5. Begin rolling dough into a rope with your hands until you have about a 1/2 inch diameter.
  6. Using a knife or scraper, cut the rope into about 1/2 inch pieces.
  7. Optional, roll a fork along the pieces to create ridges. Not necessary but helps the gnocchi hold onto the sauce. Placed formed gnocchi onto a parchment lined pan. Keep covered while you work.
  8. Repeat steps 4-7 with remaining dough.
  9. Bring a pot of salted water to a boil and drop in a few gnocchi at a time. Do not overcrowd the pot.
  10. Once they float to the top, wait one minute then remove with a strainer. Repeat with remaining gnocchi.
  11. Meanwhile, add 2 tbsp butter to a skillet over medium-low heat. When melted add the sage and remove when crisp to a paper towel.
  12. Add cooked gnocchi to the now browned butter and toss until coated. Remove with slotted spoon to your dish and top with sage.
  13. Grate fresh lemon zest on top and optionally some Parmegianno-Reggiano cheese.
  1. This makes a TON of dough. You could form the gnocchi onto a sheet pan and place in the freezer until solid. Store extra gnocchi in a freezer bag to always have some on hand.
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