Sweet Potato Gnocchi with Cream Sauce [Paleo | Whole30] Recipe
This Sweet Potato Gnocchi with Cream Sauce is a delightful paleo and Whole30-compliant dish featuring tender gnocchi made from sweet potatoes combined with a rich, creamy coconut milk sauce infused with fresh herbs, garlic, and spinach. Optional Andouille sausages add a spicy, savory touch making it a comforting and satisfying meal perfect for those following grain-free and dairy-free diets.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American (Paleo, Whole30)
- Diet: Paleo
Ingredients
For the Gnocchi:
- 4 pounds (about 4 large) sweet potatoes (or traditional potatoes)
- 1 cup cassava flour, plus more if needed
OR - ½ cup oat flour, plus more if needed
- ½ cup tapioca flour (starch)
For the Sauce:
- 2 tablespoons olive oil
- ½ yellow onion, chopped
- 1 cup mushrooms (optional)
- 3 large garlic cloves
- 1 can full fat coconut milk
- 1 tablespoon tapioca flour
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- 2 cups fresh spinach
- 4 Aidelle’s Andouille sausages
Instructions
- Boil Potatoes: Peel and cut 4 pounds of sweet potatoes into chunks. Place in a large stock pot and cover with warm water. Bring to a boil over high heat and cook uncovered for 18-20 minutes until easily pierced with a fork. Drain and transfer potatoes into a large mixing bowl.
- Make Gnocchi Dough: Combine the cooked potatoes with cassava flour or oat flour and tapioca flour in the mixing bowl. Stir with a wooden spoon until it becomes hard to stir, then use your hands to knead the dough until it forms a ball. Add more flour if the dough is too wet and sticky.
- Shape Gnocchi: On a floured surface, divide the dough into 4 equal parts. Roll one part into a long rope about 1 inch in diameter and cut into 1-inch pieces. Optionally, make fork marks on the pieces. Repeat for remaining dough portions.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi in batches; once they float to the surface, remove with a slotted spoon and place on a baking sheet.
- Sear Gnocchi: Heat a large skillet over medium heat with 1-2 tablespoons olive oil, coconut oil, or ghee. Add gnocchi and sear each side for 1-2 minutes until golden brown. Remove and set aside.
- Prepare Sauce: In a large sauté pan, heat olive oil over medium-high heat. Add chopped onion and garlic, cooking 2-3 minutes until translucent. Add mushrooms (if using), coconut milk, tapioca flour, rosemary, thyme, salt, and pepper. Bring to a boil and simmer 2-3 minutes until the sauce thickens.
- Finish Sauce: Stir in fresh spinach and cook until wilted. Add the seared gnocchi back into the pan and toss to coat evenly in the sauce.
- Serve: Serve immediately with optional Aidelle’s Andouille sausages cooked separately, or store leftovers in an airtight container in the refrigerator for 3-5 days.
Notes
- Use cassava flour for a more authentic paleo gnocchi or oat flour as a grain alternative.
- The addition of mushrooms in the sauce is optional but adds great texture and flavor.
- To add protein and smoky flavor, serve with Andouille sausages.
- Make the gnocchi a day ahead and refrigerate to save time.
- Ensure you do not overwork the dough as it can become tough.
- The sauce is coconut milk-based, making this recipe dairy-free and Whole30 compliant.
