Lemon Rosemary Sweet Potato Gnocchi Gluten Free

This soft, gluten free Lemon Rosemary Sweet Potato Gnocchi is the perfect blend of flavors (and smells)—rosemary, sage, garlic, lemon. It’s gluten free, dairy free, & making it reminds me of all the coziness of the cold seasons.

My inspiration for this recipe comes from Trader Joe’s sweet potato gnocchi. They make a delicious sweet potato gnocchi, but it’s not gluten free or refined sugar free. With that being said, I thought I’d try making my own, easy and healthier version—Lemon Rosemary Sweet Potato Gnocchi!

Gnocchi has become a new family favorite—especially sweet potato gnocchi! It’s such a versatile and delicious food packed with nutrition. It looks difficult but you won’t believe how simple it is to make!

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Trader Joe’s also has an absolutely delicious Cauliflower Gnocchi as well that IS gluten & refined sugar free! Here’s another Cauliflower Gnocchi I love!

Ingredient Details

This recipe is pretty simple when it comes to ingredients! You will need:

Let’s Start with the Gnocchi Dough—It’s Really Easy!

Bake the sweet potatoes in the oven at 400 degrees until they’re soft. I typically leave them in the oven for about 45 minutes. Peel the skins off (without burning yourself). To do this, I like to put the sweet potatoes in the fridge for about 10 minutes. I then use my fingers to peel off the skin. It should be really simple to remove. If not, you may need to bake the potatoes a few minutes longer.

Once they’re peeled, quarter the sweet potatoes to make them easier to blend. Do this by cutting the sweet potato in half the long way, then in half again. If you have a larger sweet potato, feel free to cut it into smaller chunks!

Get out a food processor or blender. You will need to let the potatoes cool before adding them to the food processor. If the potatoes are too hot they’ll cook the eggs.

Once the sweet potatoes have cooled, add them to the blender with an egg, 2 cups of almond flour, 2 teaspoons of garlic powder, and a teaspoon of salt—thoroughly blend the dough ingredients. The dough should begin to ball up and become slightly sticky to the touch, but easy to form & shape. If it’s too sticky, add 1 tablespoon of almond flour at a time until it is easier to shape.

Once the dough is mixed well, roll the dough into a ball and cut it into 4 equal parts.

Prepare an open space on your counter top, & add a bit of oil to your hands. This will make it easier to handle the dough without it sticking to your fingers. Roll each of the 4 equal parts into long strips that are about an inch in diameter.

Cutting the Gnocchi

Next cut the gnocchi—this is my favorite part!

To do this, you will take the long strips and cut them into 1-inch pieces. Once you’ve cut all the pieces, use a fork to imprint the gnocchi shape into each piece (they should look similar to the photo below).

Next Steps!

If you’re using chicken sausage links, cut them into rounds. If you’re using ground chicken sausage, add it to the pan as is. To brown the sausage, get out a large pan and turn the stove to medium-high heat. Let the pan heat up for about an minute. Add olive oil and your chicken sausage of choice to the pan. Turn and stir the sausage frequently to get a nice evenly browned outside. This process usually takes about 7-8 minutes.

While the chicken sausage browns, mince the herbs & cut the cherry tomatoes. Now add the herbs, cherry tomatoes, lemon juice, garlic, salt and pepper to the chicken sausage in the pan. Let it simmer on low heat for 10-15 minutes.

While the sauce simmers—brown the gnocchi in a pan. I prefer the gnocchi to be cooked this way because it gives it a nice crispy outer shell.

Add about a tablespoon of olive oil to a medium sized pan and turn the heat to low-medium. Add each gnocchi piece to the pan and brown it on both sides. Each side should take about 5-7 minutes. You will know it’s finished when the outside is a nice golden brown color

Finally, add the browned gnocchi to the chicken sausage mix and serve the Lemon Rosemary Sweet Potato Gnocchi. It’s delicious.

Why I Love This Gnocchi

There are may reasons to love this Lemon Rosemary Sweet Potato Gnocchi!

First—I love how easy this recipe is to make. Most of the work is in rolling the gnocchi, but that’s super simple, really fun and straightforward! I love a straightforward, easy to follow process!

Second—it’s really healthy. Many processed gnocchi’s have hidden added ingredients you don’t expect to find—not this recipe!

Third—it’s gluten, dairy, and refined sugar free. A combo that’s rather hard to find. I love being able to make food catering to all different dietary needs!

Lastly, it’s just so good. Truly, the flavor is vibrant, full, and one of my favorite comfort foods.

I hope you enjoy this recipe❤️