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Close up view of AIP sweet potato gnocchi with mushrooms and sage.
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5 from 1 vote

Sweet Potato Gnocchi with Mushrooms and Sage – Gluten Free and AIP

An elegant gnocchi dinner with simple ingredients, and a spectacular outcome. No special equipment needed!
Prep Time30 mins
Cook Time1 hr 20 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: Italian
Servings: 4 Servings
Calories: 498kcal
Author: admin



  • 2-3 Large Sweet Potatoes
  • 1 tablespoon Olive Oil
  • 1 ½ Cups Cassava Flour
  • 1 ¼ teaspoon Salt Plus more for boiling water

Mushroom and Sage Sauce

  • 1 tablespoon Olive oil
  • 8 oz Baby Bella / Crimini Mushrooms Sliced
  • 2 Shallots Thinly Sliced
  • 2 Garlic Cloves Pressed or Minced
  • Salt
  • Cup Fat of Choice (Bacon Fat, Lard, etc)
  • ¼ Cup Fresh Sage Leaves Packed and Chopped


For the Gnocchi

  • Scrub and pat the sweet potatoes dry, use a fork to pierce each of them all over. Cook them in one of two ways:
    1. Roast at 375 F for 45-60 minutes, or until soft all the way through.
    2. Place in a microwave safe baking dish, nuke for 25 minutes or so, until soft.
    Either way, place cooked sweet potatoes aside and allow to cool a bit before proceeding.
    Once potatoes are cool enough to handle, peel skin off them and puree or put through a ricer – make sure there are no lumps. Measure out 2 cups of sweet potato, reserving the rest for a future use (can be frozen.). Allow to cool completely before adding the olive oil, mixing well.
  • In a separate bowl, whisk together flour and salt to combine well. Add flour mixture to cooled sweet potato, gently fold to combine.
    Using clean hands - or gloves - gently knead the mixture together to form a dough – it shouldn’t be sticky at all. If sticky, add a small amount of cassava flour, until it’s workable.
  • Divide dough into 20 roughly equal pieces.
    One at a time, roll each out into long “snakes”, each about the thickness of a thumb. Cut each roll into bite-sized pieces, about ¾″- 1″ long.
  • If you’re feeling lazy, you can cook these up as-is. Otherwise, you can roll them over a fork to produce the traditional ridged gnocchi shape. There are many possible ways to do this, and you may want to play with it a bit until you find your own groove. For me – when I’m feeling industrious – I gently (but firmly!) roll each gnocchi over the back of the fork, aiming towards the pointed ends of the tines. As I roll, the gnocchi will curl over itself into a slight “c” shape. Practice, experiment, and if necessary – Youtube has great tutorials for a variety of methods.
  • Start a fresh pot of boiling water, and salt it well. Bring it to a gentle, not rolling boil, and cook your gnocchi in batches.
    As they float to the top, allow them to cook another minute or so before using a slotted spoon to remove them, transferring to a clean bowl or plate.

To Finish the Dish

  • Heat olive oil in a nonstick pan. Sauté mushrooms, shallots, and garlic until they start to soften, seasoning with a little salt. Add fat of choice, allow to melt before adding sage leaves.
  • Cook for a few minutes, until fat starts to brown and sage leaves crisp up. Add gnocchi to pan, toss to coat. Taste, season with a little more salt, if needed.
    Serve hot.


Calories: 498kcal | Carbohydrates: 64g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Sodium: 796mg | Potassium: 612mg | Fiber: 5g | Sugar: 8g | Vitamin A: 16031IU | Vitamin C: 8mg | Calcium: 114mg | Iron: 4mg