Gluten Free Sweet Potato Gnocchi with Rosemary Butter Sauce

(Makes 4 Servings)


  • 2 Large Sweet Potatoes
  • ½ tsp. Salt (additional salt for boiling water)
  • ½ tsp. Ground Nutmeg
  • 1 Egg
  • ½ c. Pecorino Romano (Additional to top finished gnocchi)
  • 2 c. Gluten Free Flour (I used Bob’s Redmill 1 to 1)
  • ½ c. Butter (½ a stick)
  • ½ tsp. Minced Garlic
  • 2 tsp. Dried Rosemary


Preheat the oven to 350 degrees Fahrenheit.

  1.  Wash the potatoes and using a fork or a sharp knife, poke several holes in the surface of the potatoes.
  2. Bake the sweet potatoes for 45 minutes, or until soft.
  3. Remove the skins of the potatoes and place the sweet potatoes in a large bowl.
  4. Mash the sweet potato.
  5. Add the salt, ground nutmeg, and Parmesan cheese. Stir the mixture so it is fully combined.
  6. Add the egg, and stir so that it is fully combined.
  7. Add 1 ½ cups of flour, and mash or stir the mixture together until the flour is fully mixed in.
  8. Spread remaining flour on a flat surface.
  9. Place the dough on the floured surface.  
  10. Take a small portion of dough and roll it into a long, thin log, about ¾ inches thick.
  11. Cut the log into 1 inch pieces.
  12. Using the back end of a fork, roll the fork over the gnocchi so that the lines leave an imprint.
  13. Set aside.
  14. Fill a large pot with water, salt, and bring to a boil.
  15. Once the water is boiling, add the gnocchi one at a time. (Do not overcrowd the pot, make sure you leave enough room for the gnocchi to move freely in the water.)
  16. As the gnocchi cooks, it will rise to the surface. Using a slotted spoon, remove the floating gnocchi, set aside, and add additional gnocchi to cook.
  17. In a frying pan, melt the butter.
  18. Once the butter is melted, add the garlic and rosemary. Stir for about a minute.
  19. Add the gnocchi to the frying pan, and stir around until it is coated in the sauce.
  20. Let cool
  21. Top with additional cheese, serve, and enjoy!