3 Ingredient Sweet Potato Gnocchi
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If you’re looking for a simple 3 INGREDIENT vegan dinner the look no further! This Sweet Potato Gnocchi comes together in no time and it’s SO GOOD!
And if you like this recipe, check out my Spinach Gnocchi, and my Baked Gnocchi Casserole!
Today I’m revamping this old post of mine which has been going WILD on the blog lately! It’s one of my all time favorite recipes as well so I’m glad that so many people have been making and loving it as well.
This is largely like traditional gnocchi except that we’re using sweet potatoes instead of white potatoes. I also used a gluten free 1-1 flour BUT you can easily make this with plain all purpose or wheat flour
ORIGINAL POST:
I’ve wanted to make my own gnocchi for the longest time. Instead I’ve just been buying all the fresh gnocchi that I could find around town. I bought some really yummy gnocchi from a little pasta place here in Nashville called Nicolettos Pasta Co. and had an AMAZING bowl of sweet potato gnocchi at a Nashville Food Bloggers event at the Family Wash. But here I am with my very own HOMEMADE version!
Sometimes people complicate it but making gnocchi is actually SUPER easy! I cut out all the extra ingredients that are sometimes added and kept this recipe super simple with only THREE ingredients: sweet potato, gluten free flour, and salt.
How to Make this Easy 3 Ingredient Sweet Potato Gnocchi
Here’s how this works. The sweet potatoes are baked until they’re fully cooked through and then left to sit until they’re cool enough to hold. They’re then mashed (the proper way to do this is to use a potato ricer) into a flour/ salt mixture. If you don’t have a potato ricer, you can instead just mash the sweet potato in a large bowl with a fork. You just want to make sure that it very mashed with little to no lumps left in it.
Because there’s really no other way to do it, the mixture is mushed together (we’re using technical terms here) with your hands, flour being added when necessary, until a nice ball of dough is formed.
I cut mine into quarters and then eventually eighths just to make it all easier to work with. Then it’s rolled into long pieces that are about half an inch thick and finally cut into little pieces about an inch long.
I’ve found that it’s best to re-coat each individual piece of gnocchi in more flour which seems tedious but really only takes a few extra minutes.
I used one of these seemingly fancy gnocchi board because I wanted to be official but really it’s not necessary. You could either create grooves with a fork OR not worry with them at all. The grooves are designed to trap in the flavor of whatever yummy sauce you toss your potato balls in.
And you’re pretty much done! The gnocchi can be cooked right away by tossing it in some boiling water for a few minutes and taking it out with a slotted spoon after it begins to float to the top. OR you can put it in the fridge or even the freezer to save for later. While you’re at it, I suggest just making a big ole batch of it and saving some for a later, lazy dinner. Future you will be so happy that you did!
See how easy that is?! Again, I’m really not sure why gnocchi isn’t a more popular dish. It’s SO YUMMY!
Stephen likes his gnocchi with pasta sauce but I’m a fan of simply tossing it in a bit of melted oil or dairy free butter with a few fresh herbs and maybe a touch more salt and pepper. Mmmmmmmmmmm.
Do yourself a favor and make some gnocchi ASAP :)
3 Ingredient Sweet Potato Gnocchi
- Total Time: 1 hour
- Yield: 2-4 1x
- Diet: Vegan
Description
Easy and delicious sweet potato gnocchi that comes together with just 3 ingredients and little time!
Ingredients
- 2 medium sweet potatoes
- 2 cups of gluten free flour (all purpose flour will also work perfectly) + 1/2 a cup
- 2 teaspoons of salt
Instructions
To make the gnocchi:
- Preheat the oven to 400 degrees F. Poke a few holes in the sweet potatoes with a fork, and then bake them for 40-50 minutes or until tender. You’ll know they’re done when a fork can be pressed into the center rather easily. Set aside to let cool enough for you to handle them easily.
- Combine the salt and 2 cups of the flour. Flour a work surface and pour your flour mixture onto the surface. Make a well in the middle of the flour.
- Once the sweet potatoes are cool enough to handle, remove the skin and place them, one at a time, into the potato ricer.* Rice both of the potatoes right on top of the flour.
- Once all of the potato has been riced, flour your hands and begin working the sweet potato into the flour. Continue to work the mixture until it’s fully combined. You don’t want the dough to be sticky so keep adding flour until you get a nice dry dough. This *could* take a decent bit of extra flour if your potatoes were on the larger side.
- Once fully combined, roll the dough into a ball and cut it into eight even pieces. Roll each piece into a long log that’s about 1/2 an inch thick. Cut pieces the gnocchi into 1 inch pieces. Gently toss each piece into flour to ensure that it’s dry and not sticky at any edges. Continue until you’ve cut out pieces from all of the dough.
- Optional: using a gnocchi board or fork, press grooves into each piece of gnocchi.
- The gnocchi can be stored in the fridge for 3 days, the freeze for a few weeks, or cooked right away.
To cook the gnocchi:
- Heat a pot of salted water to a boil. Add in the gnocchi and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon.
- Toss in your favorite sauce (I like toss mine in a bit of dairy free butter and fresh herbs) and ENJOY!
Notes
*If you don’t have a potato ricer, you can simple mash the potatoes in a large bowl with a fork. You just want to be sure to get them nice and mashed with little to no lumps in it.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: dinner
- Method: stove
- Cuisine: american
Nutrition
- Serving Size:
- Calories: 313
- Sugar: 4.3 g
- Sodium: 1218.9 mg
- Fat: 0.7 g
- Carbohydrates: 67.8 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: sweet potato recipe, vegan recipe, italian recipe
This post may contain affiliate links. Please read my disclosure policy.
123 Comments on “3 Ingredient Sweet Potato Gnocchi”
We know you and paint colours! Sending good wishes to youngest chicken :)
I’ve wanted to make my own many times too and have tried once before but sort of cheated I suppose, no fancy grooves or anything I just made balls haha. I love how dense gnocci are though. It really does it for me. Yours look amazing!
The grooves are great and pretty BUT they do take quite a bit longer :)
I made this tonight! I don’t know if I cooked it correctly but it tasted good. It was my first time making or eating gnocchi. Super simple and tasty. I tossed it in some thyme butter and everyone ate it. I will try it again.
Glad it was good :) Thanks for letting me know that you tried it!
Oh no! I hope your little chicken feels better soon! :( Also – this sweet potato gnocchi looks insanely delicious. I love making my own gnocchi at home!! :D
I just made this for dinner using brown rice flour and OH MY GOODNESS these gnocchi are amazing!! Topped it off with homemade pesto and it was perfection! Definitely a recipe I will make again and share with family & friends :)
Thank you SO much for sharing this, Jillian! I’m so glad that you liked it. I haven’t made this in a while and will definitely be adding it to my dinner menu here soon :) Thanks again for coming back to let me know.
Hi, I’m not much of a flour person so the only flours I keep on hand are: oat, almond and coconut. I don’t suppose the GF flour in this recipe could be replaced with any of these, can it?
I believe the oat one should work out wit this recipe. I tried to replace the simple flour when I backed many different pastries, and all the time the oat one worked well ! The almond and coconut might have too bright taste for grocchi :)
I love the simplicity of your recipe, I’ll try it tonight, have you tried to bake your potatoes in the microwave? Also, I’m thinking of using chckpea flour. Thanks
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How much is 2 large sweet potatoes exactly? haha :P
How much salt are you using? Thank you!
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This was so rich delicious and terribly easy. I must admit substitutions. I too do not like flour so I used a combo of corn flour and coconut flour, which was light and fluffy. Then I made a rich avocado pesto with a smoked olive oil so it had the trifecta of rich, sweet, and smokey. YUM!
Yay! SO glad that you liked it! I need to make this again soon….it’s been a while :)
May I have your avocado pesto recipe?
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Can I make with russet potatoes ? and I’ll be using brown rice flour..
what would you suggest for how many russet potatoes and how much brown rice flour?
(for getting the same amount of gnocchi?
thanks!
Can I freeze the gnocchi after they’re shaped and before they are boiled?
Do you know what kind of sauce was used with the original recipe from The Family Wash? I’ve been looking for the recipe since it’s been taken off the menu and finally came across yours!!! But I also loved their sauce. I would greatly appreciate any information as I am excited that I have now found this and can make myself.
Thank you!
Did you ever find out? My dad taught me how to make gnocchi. He died a few years ago, but I like making gnocchi on his birthday. My boyfriend is gluten-free, lactose-intolerant and allergic to nightshades so this Sicilian-American is looking for something I can still make on my dad’s birthday but that I can share with the BF. I really don’t know what sauce to use.
I’m honestly not sure what the sauce was. BUT, I know someone who works there and will see if I can find out!
Awesome! A restaurant back home used to do brown sugar, butter and pork and walnuts, but IDK the actual recipe. If I get that, I’ll share! I also saw a butter, sage and sausage that goes with butternut squash, so it should work with sweet potato. But if that restaurant your friend works at got rave reviews, I’d love to try that! Hope your day is going well!
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Hi! This looks amazing – I can’t wait to try this out. I had a quick question – have you tried you try making this with canned pumpkin? I think this would be an awesome fall recipe.
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I’ve just made these and they were AWESOME. Followed your recipe exactly. And then I fried them in a bit of browned butter to give them that outer crispiness that my boyfriend and I love so much… then I threw some wilted kale on top and the colors and flavors were great. Thanks for the simple and delicious recipe!
So good! My 4 year old loved helping make it and he’s eating his second helping.
★★★★★
yay! SO glad that you all liked it!
How is large for the sweet potatoes please?
I just have a question, I’m new to the no wheat thing, been doing the whole 30 and been cooking with coconut flour. Do you think it would work for the sweet potatoes gnocchi?
Thank you,
Janis
How many sweet potatoes for 5 people? 3 potatoes?
For 5 people I would double the recipe. So, 4 medium-large sweet potatoes. You *might* have a little extra depending on how much people eat and if you’re serving anything with it
Oh Brita, this looks fabulous! Who knew gnocchi could be so easy and look SO pretty? I love your photos! I love sweet potatoes but rarely eat them… always calorie and carb conscious. I don’t suppose this might work as well with butternut squash or perhaps pumpkin? What do you think?
Ya know, I’ve been wanting to try it with pumpkin and hope to do that in the next week or so. I’ll let you know how it turns out!
DId you try it with pumpkin yet? Thanks!
Will this mix make pasta? If I run it through my machine i’d Like to make ravioli
While I do think that this would make pasta, I have never tried it and cannot say for sure. Sorry I can’t be of more help. If you end up testing it out. Please let me know how it works out!
On a program where I can only use
Cassava, coconut, or almond flour. Would any of these work in this recipe and if yes would the quantity remain the same?
oh man, I really wish that I could help but since I have not tried it with these flours, I’m not 100% sure how it would work out. I suspect that an almond and coconut flour blend could be okay but I can’t be sure.
Maybe check this recipe out: https://downshiftology.com/recipes/sweet-potato-gnocchi-sage-walnut-pesto/
I tried it with cassava one, just added a bit less then in the recipe, it was amazing :)
★★★★★
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I’m obsessed and make this all the time! I substituted with gluten free blend Cup4Cup and it turned out great! I’ve mixed with red pesto suace and bacon! And had the left overs in the morning with a poached egg! SOOOO good and so easy!
★★★★★
aww yay! I’m so glad that you like this! It’s one of our favorite dishes too :D
Do you have the macros for this dish?? Thank you :)
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This was SO good. And easy. Thank you!
So glad that you liked it! Thank you for coming back to let me know!
★★★★★
Apparently I’m the only person who didn’t succeed with this recipe! I made this last night and mine turned out really dense and gummy :( Does that mean I overworked the dough? I was worried at the time that I was doing that, but it was also still sticky and I kept having to work in more of the flour. Darn! My partner did say I overstated how bad I thought they turned out (I think he was just being nice). This was my first time making gnocchi, for what it’s worth. Maybe I’ll attempt again after I get my courage back – thanks for the recipe!
SO sorry to hear that it didn’t turn out for you, Renee! I think if it was still gummy then it just didn’t have enough flour in it to begin with. And like you said, adding it in and kneading it more may have overworked the dough. If you try it again, maybe try adding a few more tablespoons of flour at the beginning and hopefully that solves the issue. Sorry again!
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I made this on a whim because I had the ingredients on hand and was SO impressed with how it turned out!!! I have tried tons of gluten-free pasta recipes and this is by far my favorite! I will be making this again and again for sure :)
★★★★★
I made the 3 ingredient sweet potato gnocchi and they fell apart completely in the water. I added egg to moisten and make stickier – I’m not vegan. They stayed together a bit better but still fell apart. Maybe the potatoes weren’t moist enough? I used gluten free rice flour and coconut flour.
I don’t have a lot of experience with rice flour but coconut flour is a completely different beast from all purpose gluten flour. I’ve never tried making this with coconut flour and doubt that it would work very well. I suggest oat flour or a gluten free 1-1 blend
These are so delicious. Your instructions were easy to follow, THANK you!!!!
★★★★★
yay!! So glad that you liked it!!
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When do I freeze them? Raw, after they are shaped, before boiling? Thanks!
These were sooo tasty! I had to add a ton of flour and even then the dough was still a little sticky but I was running out of flour! Maybe my sweet potato was particularly large (I just used one and started with one cup of flour). Some of the gnocchi floated as soon as I put them in the water which confused me, but I just left them a few minutes and took them out and they tasted great! Any insight as to why that would happen though for the future? Perhaps more flour ?
★★★★★
Trying this tomorrow but just wanted to be sure about measurements- it’s 2 1/2 cups regardless of which flour I use? Or 2 cups if it’s gf and 2.5 if it’s all purpose?
I’ve made it with both flours and usually use right at 2.5 cups of either flour
One last question! I’m hoping to make this for Xmas eve and I’m wondering if I made the dish ahead (with butter and sage sauce) would I be able to reheat and serve a few hours later? If yes, would I just put it in the oven to warm? Sorry for more questions! Thank you I’m advance :)
I made mine ahead of time, and when I scooped it out of the boiling water, I spread it out on cookie sheets. After letting it cool, I covered the sheets with saran wrap and set them in the fridge for several hours while I cooked other foods. Then, about 5-8 minutes before serving the meal, I pulled these out and reheated them by sauteing them in a bit of oil (you could use butter or a vegan buttery spread/stick) to reheat them. They were delicious.
I had saved this recipe, excited to find something special for my gluten, dairy, egg-free kiddos to have when I cooked their Grandfather a special dish- German Strudel- which they can’t have because of their allergies. I printed off the recipe this morning and looked at it more carefully. I have a basket full of sweet potatoes. We eat them a lot. My biggest concern- what IS a large sweet potato? How much does it yield when baked and riced? I’ve been baking gluten/dairy/egg free over 7 years, and I’m familiar with making homemade dumplings so I know that the amount of flour to moist ingredients ratio is very important for this recipe. This recipe is promising, but without more specific ingredient amounts, I worry it is going to be difficult for new cooks or for those new to the GF lifestyle to be successful. I took it upon myself to weigh the ingredients needed for a successful dough. I did make a larger batch to be able to serve 5-6 people, but it could be scaled down now that the ratio has been determined. I whisked together 21g (3 tsp) table salt and 500g (3 cups) Bob’s Red Mill Gluten-free 1 to 1 Baking Flour. I added 655g of riced sweet potatoes. I riced my sweet potatoes in a separate bowl and then scooped in the amount needed to make a good dough consistency. These amounts made an excellent dough with great turnout for me, but keep in mind your sweet potato may vary in moisture content. I had two VERY large sweet potatoes (probably around 600g each when raw with peels on) and I baked them about 1 hour at 400 degrees and then split them into thirds to release some steam and allow them to cool faster. I did have a little riced sweet potato leftover. Using more smaller sweet potatoes may or may not yield a different moisture content, I’m not at all sure, but at least now there are some more exact ingredient measurements for others who are/were wondering like I was. Thank you SO much for sharing this recipe with the world- I have never had gnocchi and wasn’t sure how my family would react to it, but they related it to dumplings and I’m sure I’ll be making it many more times in the future. It was a real hit, and the dough, unlike many gluten-free doughs, was a pleasure to work with! It rolled out into ropes so well and wasn’t crumbling or cracking for me like I often fight with when baking gluten-free, vegan. Absolutely delightful texture in the final product!
★★★★★
How much does a large sweet potato weigh?
about 8 ounces!
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This looks and sounds so tasty – now if I could only get my hands on these ingredients during this quarantine!
xx Kelly
Sparkles and Shoes
First time making this and although while not perfect, I personally thought it was DELICIOUS! I made these super late at night and I had to stop myself from eating them all! I’m making the sauce and cooking the rest today. I can’t wait!
★★★★★
This was my first time making gnocchi! This recipe worked out wonderfully. Instead of baking the sweet potato in the oven I did it in the microwave and it turned out great. Thank you!
★★★★★
How long did you heat it up for in the microwave or how did you use the microwave to substitute the baking part? I am thinking of doing the same thing.
I was hoping for a little more of a sweet potato flavor. Mine came out pretty bland. I’ve tried some different sauces on them, and my favorite so far has definitely been pesto. Great source of vitamin A and you did such a great job with the directions! Easy peasy! Thanks!
so glad that you liked them! Yea, it’s definitely not a strong sweet potato flavor which I think is why so many people like it lol. I agree with you though, almost wouldn’t mind if the sweet potato flavor came through a little more. I’ve never tried this with pesto and now I REALLY want to try that!
Could I use sprouted whole wheat flour?
Hi there! Did you happen to try this recipe with whole wheat flour? I’m curious if it’ll work as that is the only flour I have right now! Thanks :)
So glad I found this! So easy and a great way to make food go further. I didn’t have plain flour so I had to switch for self raising (lockdown issues!)
I just cooked them for a little longer as they floated pretty quickly but weren’t quite done.
I also didnt have sage so decided to use up some pesto instead. Will definitely make these again!
★★★★★
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Such a clever idea to use sweet potato for gnocchi! Thanks for making my first gnocchi experience so easy ? I paired mine with some home made avocado pesto and roasted red peppers, tomato and garlic ? so yummy!! I’ll definitely be making these again!!
★★★★★
That sounds amazing! I’m so glad that you liked them!
Hi can I use rice flour?
I’ve honestly never tried it so I’m not sure how well that would work. I don’t have much experience with rice flour.
This was my first time making homemade gnocchi & it was fabulous! Although it does some time to roast the potatoes, let them cool so you can handle them & make the dough, it was totally worth it! I tossed the gnocchi in butter with garlic, rosemary, and chilli flakes. Overall super easy to follow this recipe and would recommend to a friend.
★★★★★
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I made this today but I used plain flour . I had to puree the sweet potato because it wasn’t baked for long enough . Started dinner prep too early but it still came out SO well !
I used broccoli , sage , spring onion , butter , sour cream and Parmesan to make the sauce .
It was my first attempt and it was amazing !!!
The recipe looked super simple and was excited to try it out. I used almond flour because that’s the only flour I can use right now. They looked beautiful once shaped and in perfect time for dinner so I set to boiling about 40 of them. Well, they completely disintegrated in the water.
Any tips or tricks? Fried a new set in a pan with a little bit of coconut oil. That went much better. Any thoughts on what went wrong?
Almond flour is a lot drier, so it needs an binder, like egg to not fall apart. For a vegan substitute, maybe a chia egg or flax egg would work.
This was my first time ever making gnocchi so I was a little bit nervous, but they came out so delicious and the recipe couldn’t be more simple and easy! I made them with vegan butter, shallot, and kale and it was perfection!! I definitely want to make this again.
I tried this, and mine turned out quite floury! I noticed I had to keep adding flour – maybe the sweet potatoes I used were too large? Do you know how much in kg this recipe is based on?
Hi! I’m so sad I used half almond flour and half rice flour and my gnocchi completely disintegrated in the boiling water! I do not recommend using these flours for this recipe! Will have to try again…
Too much salt, but I’m going to try sweet potato gnocchi next. I just made cauliflower gnocchi last night and it was amazingly easy and tasty! I don’t like to boil mine though, pan-frying is so much better :-) they end up just perfectly browned and slightly crispy.
★★★★
We just finished eating, or trying to eat these gnocchi. Taste was lovely but they literally tasted like really fresh sweet potato jujubes. I used tapioca flour and suspect that is the reason for the gelatinous texture. Wanted to let folks know it did not work. Will try again with Bob’s Red Mill mix like you recommend. Thanks!.
★★★★★
Wow! Gnocchi wasn’t as hard as I thought it might be, thanks for sharing your recipe! :) I think next time I’ll add a teaspoon or so of cinnamon to the mix for an extra little kick. So much potential for sweet and savory!
★★★★★
I was so impressed with this recipe! I’m a huge gnocchi fan but it can be time consuming and difficult to learn the technique. This recipe made me feel as though I was at my neighbors Nona’s (grandma in Italian) house during the fall time and she decided to make me a plate of comfort food. I paired it with a nice glass of wine and the sweet potato taste and texture gave an already fancy dish extra fancy-ness.
★★★★★
Just made them and they were so so good!!!! Thank you for the great recipe!!!
★★★★★
this recipe is so easy to follow and came out delicious! my whole family loved it. after boiling the gnocchi, I sauteed it with some onions, garlic, baby kale and vegan italian sausage. delicious!
★★★★★
Amazing and simple. So good! It occurs to me that these could become dessert gnocchi by lightly frying them in oil, then dipping in warm honey. No? Just me?
★★★★★
Can I use whole wheat flour for this recipe?
★★★★★
Could I use sweet potato flour for this recipe?? Suggestions if so. Thanks!
I’ve made this recipe 3 times and the only time it turned out well was the 1st time. I can’t figure out what I’m doing wrong but my gnocchi are too heavy. I have even used Topo “00” flour, which is supposed to be specific flour for making pasta.
What am I doing wrong?
Thank you for this genius sweet potato gnocchi recipe — So easy for me, so fun for the kid, and so delicious and nutritious! My kids (6 yo twin girls) immediately recognized that they had made orange playdoh and started creating all sorts of crazy shaped and sizes gnocchi — and guess what — they loved them all and said they were ALL yummy. Thank you!
★★★★★
aww yay!! SO glad that y’all liked it!
Mine totally dissolved in the water. I used almond flour. What might have happened?
Unfortunately working with almond flour is a completely different beast and just doesn’t work in this recipe. The only gluten free flour that I’ve made with this is simple the gluten-free 1-1 flour
I didn’t read carefully enough and just skinned the sweet potato and cut it in pieces before putting it in the oven. Will this still work?
Help!
Today my husband and I made these gnocchi and though they looked wonky they tasted great! I had fresh curly parsley I needed to use so I added them to the sweet potato before adding the flour. It was a tag team event and we topping our dish off with a Sage Brown Butter sauce. I made enough that I have some in the freezer for future dinners.
I just found your recipe and it sounded so easy. I did use white flour. They came out really good. Since I had 5 potatoes, I guessed at the amount of flour and the dough was probably a bit soft. I finished them off in a skillet with butter and a bit of salt. I will be making these again for sure! Thank you!
★★★★
I used cassava flour and mashed the sweet potatoes by hand and it turned out great!
Wish recipes like this used metric. Not sure what would be a “medium” sweet potato as opposed to a large one.
I made this with my children and they thought it was very delicious. We needed a little extra flour. I made a tomato and basil sauce to toss them in. My sister said you can fry them off in a pan once cooked to add texture but I loved them boiled. The grooves didn’t work for us, but they tasted great.
★★★★★
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Soft and pillowy, elegant and seasonal, absolutely delicious and just perfect.
I made these as a GF option for a friend on Christmas Eve along side classic ricotta gnocchi and everyone at the table (all Italians) loved them! This is a keeper as is, even for people without diet restrictions. I used Bob’s Mill blue GF all purpose flour after reading a few explanations on the different types of GF flour. Bravo.
I made these this evening for dinner . Very good ! Would make again for sure 🤗
★★★★★
First time make gnocchi and eating gnocchi. Your recipe is easy to make and great for a vegan diet! I only made a quarter of the dough to do a “test” run and we devoured the whole bowl! Thanks for sharing this!
★★★★★
My husband LOVES gnocchi so I decided to make this with some left over sweet potatoes we had. Making it with chicken thighs and candied bacon hope it comes out okay!! 🤞🏼