Gluten-Free Sweet Potato Gnocchi with Sage and Almonds

Serves 4-6
Time 45 minutes


300g sweet potato (1/2 one large sweet potato)
200g quinoa flour or brown rice flour, plus extra for dusting
150g almond meal
1 tsp baking soda
3 tsp salt
1 small egg white

2 tbsp extra virgin olive oil
15 fresh sage leaves, torn
2 garlic cloves, crushed
4 tbsp tamari roasted almonds, roughly chopped
Freshly cracked pepper
¼ cup parmesan, grated


Preheat the oven to 200°C.

On a baking tray, bake sweet potato with skin until soft for 30 minutes. Allow to cool, and place in a food processor and blend till very smooth and the skin is combined.

In a bowl, add the sweet potato, almond meal, and half of the quinoa flour. Beat the egg white to a soft peak and fold through the sweet potato mixture. Add the remaining flour, baking soda and salt and gently combine.

Flour the bench and roll dough into sausage shape, then cut into 3cm pillows and press with the back of a fork. Fill a saucepan full of water and bring it to the boil, gently place the gnocchi in the water and cook for approximately 5 minutes – they will float when ready. Remove and drizzle with a little olive oil.

In a small frying pan, add the olive oil and fry garlic and sage leaves, 1-2 minutes. Stir though the tamari almonds and gently add the gnocchi. Season with cracked pepper and salt, if desired. Serve the gnocchi with grated parmesan.