Homemade Sweet Potato Gnocchi Recipe - Grain Free + Paleo Option! (2024)

FAQs

What is a substitute for all-purpose flour in gnocchi? ›

A simple mix of white rice flour and sweet rice flour does the trick. And the sweet rice flour is important. Made with only white rice flour, the gnocchi were too soft. A half cup of sweet rice flour, which is ground from glutinous, short-grain rice, added a nice bite without making the gnocchi gritty.

Yes — sweet potatoes are generally considered a paleo-approved food, however, some paleo dieters prefer to limit their consumption to avoid consuming too many carbohydrates that spike their blood sugar levels.

“Go for root vegetables like sweet potato, carrot, beet, and thicker, denser squashes.” Brioza agrees: “Stronger flavored root vegetables really lend themselves to this kind of process—as well as things with significant color, like pumpkin or butternut squash.

The most common reason for mushy sweet potato gnocchi is boiling it too long; once it's floated for 30 seconds, it should be promptly removed and drained well. Drain Off as Much Water as Possible.

Substituting Plain Flour in Your Recipes

For each cup of all-purpose flour, simply use one cup of plain flour. Keep in mind that plain flour in the UK has a slightly lower protein content, which may affect the texture of your final baked goods.

Sweet potatoes are an excellent place to start, as you can bake them, fry them, or simply cut them into rounds as replacements for toast or burger buns. Other nutrient-rich veggies can be great stand-ins, too. Try beet chips instead of potato chips, or mashed cauliflower instead of mashed potatoes.

Paleo-Friendly Sweeteners

Raw honey might have been most prevalent to cavemen so this would be approved if you're going the paleo route! Maple syrup and molasses are also paleo. Maple syrup, in its purest form without any additives, is a naturally occurring sugar extracted from maple trees.

Three-Ingredient Homemade Cauliflower Gnocchi that is pillowy, crispy, and pairs perfectly with just about any sauce you've got. Easy, healthy-ish, and seriously delicious!

Which flour is best for gnocchi? ›

Some gnocchi recipes recommend floury potatoes instead, such as Idaho potatoes or Russet potatoes, but I don't always agree. They're too mealy. Tipo 00 Flour is a soft, fine milled flour from Italy. It's a must-have for light and tender gnocchi and homemade pasta.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

Cut your dough into 6 pieces and roll them each into fat ropes about as thick as your thumb. Some people recommend resting the dough at this stage for 30 minutes but we haven't found any difference in the finished gnocchi by doing this.

Chewy gnocchi are the result of too much flour and over kneading the dough. It's important to knead the dough just until it comes together into a smooth ball and no more. This is because you don't want to encourage too much gluten development which makes them tough, chewy and rubbery.

Let the gnocchi air dry for 30 minutes on a rimmed baking sheet lined with a clean kitchen towel dusted with semolina or all-purpose flour. Make sure the pieces aren't touching. Transfer the baking sheet to the freezer. Freeze the gnocchi, uncovered, for 1 to 2 hours, until completely firm.

In the American flour classification system, type 0 Italian flour would correspond the closest to all-purpose flour. Despite type 00 popularity, high-quality type 0 flour is by no means a niche product, with most flour manufacturers offering options.

I personally recommend using all-purpose flour since it works quite well, and it is the most common type of flour in the average American home cook's kitchen. Bread flour has a higher protein content and produces a great chew for pizza and breads, but we don't want that for gnocchi.

Whisk potato starch, sweet rice flour, and salt together in a bowl. Sprinkle over potato mixture; stir until a soft dough has formed. Cut dough into 4 equal parts with a knife or pastry cutter. Dust the work surface with rice flour to keep dough from sticking.