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Gluten Free Sweet Potato Gnocchi with Oregano Butter & Walnuts

Pasta lovers, this one’s for you! This gluten-free sweet potato gnocchi recipe is SO good and filling! Perfect to make if you want to make left-overs for the next day. Enjoy x


Gluten Free Sweet Potato Gnocchi with Oregano Butter & Walnuts

Course Main Course
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4 servings


  • 3 small - sweet potatoes baked skin removed
  • 2 1/4 cup cassava flour + more for dusting
  • 1/4 tsp sea salt
  • 2-3 tbsp butter
  • 1/4 cup walnuts
  • 1/3 cup fresh oregano
  • Parmesan


  • Steam or bake sweet potatoes until they are soft. Peel and mash them with a potato masher or food processor until smooth. If you have very starchy sweet potatoes and the mixture is dry and crumbly, add a little water (1 TBSP at a time) until it is smooth. Add salt and cassava flour, then mix well.
  • Knead your mixture until a dough forms. Cut it into 4 pieces and roll out the dough into 1/2 to 1-inch wide ropes. If your ropes break apart due to the lack of gluten, that's okay. Simply press them together with your hands. use more cassava flour to dust if needed, so the dough doesn’t stick to your surface.
  • Cut the ropes into one-inch pillows. You can leave them as is or indent them with a fork.
  • Boil the gnocchi in salted water for 7-8 minutes.
  • While the gnocchi is boiling, heat a pan with butter and half of the fresh oregano.
  • Drain the gnocchi and add it to the pan. Crisp it up for a few minutes on each side. Taste test and add more salt if needed.
  • Top with remaining oregano, chopped walnuts, grated parmesan and drizzle with the remaining butter from the pan.
  • Enjoy!
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