YIELD: 4 to 6 servings | PREP TIME: 20 minutes (not including time to soak cashews or cook sweet potato)
COOK TIME: less than 5 minutes
• ½ cup raw cashews, soaked in 1 cup (240 ml) water for at least 1 hour
• 1½ cups mashed or riced cooked sweet potato
• 1 large egg
• ½ cup cassava flour, plus more for dusting
1. Drain the cashews, place them in a food processor or blender with ¼ cup of water, and blend until very smooth.
2. Transfer the blended cashews to a medium bowl and add the sweet potato and egg. Gently whisk with a fork.
3. Slowly mix in the cassava flour until a soft dough forms.
4. Liberally dust your work surface with additional cassava flour and turn the dough onto it. Knead in more cassava flour as necessary so that you have a workable dough. Divide the dough into 4 equal portions.
5. Roll each portion of dough into a long log about 1 inch thick. Cut the logs into ½-inch pieces. Press each piece gently with a fork.
6. To cook the gnocchi, bring a medium pot of salted water to a boil. Cook the gnocchi in batches for about 1 minute each. Remove with a slotted spoon and refrigerate until ready to use. Use within 4 days, or freeze for up to 6 months.
Variation: Nut-Free Gnocchi. Follow the method above, but omit the cashews, increase the amount of mashed or riced cooked sweet potato to 2 cups (480 ml), and use ¾ to 1 cup (240 ml) cassava flour, starting with ¾ cup and adding up to ¼ cup more as needed to create a workable dough.
Chef’s Tip: You can add these gnocchi to any of the broths; Roasted Vegetable Broth and Chicken Broth are a couple of my favorites.
ADD TO
• Harvest Chicken Soup
• Chicken and Dumplings Soup (in place of the dumplings)
More Recipes You'll Love
Sweet potato gnocchi are soft, pillowy dumplings built on mashed sweet potato, soaked cashews, and cassava flour. The dough rolls into little ropes, cuts into pieces, and presses with a fork for those classic gnocchi ridges. A one-minute boil is all they need before they tumble into your favorite soup.
Pro Tips
- Soak the cashews for at least an hour and blend them until very smooth. Grainy cashew cream makes the gnocchi dense instead of pillowy.
- Dust the work surface liberally with cassava flour and knead in more as needed — the dough should be workable but still soft, not stiff.
- Press each piece gently with a fork to create ridges. They are not just decorative; the grooves hold broth and sauce.
- Boil in batches for about a minute and use a slotted spoon. Freeze the extras for up to 6 months — gnocchi soup emergencies are now solved.
Frequently Asked Questions
How do I make these gnocchi nut-free?
The recipe's variation does exactly that: omit the cashews, increase the mashed sweet potato to 2 cups, and use 3/4 to 1 cup cassava flour.
How long do sweet potato gnocchi keep?
Boiled gnocchi keep 4 days in the fridge and freeze beautifully for up to 6 months, ready to drop into soup straight from the freezer.
Which soups pair best with these gnocchi?
Harvest chicken soup is the recipe's favorite home for them, and they work in place of dumplings in chicken and dumplings soup too.
Can I bake the gnocchi instead of boiling?
Boiling first is the recipe's method for soup use, but you can pan-fry boiled gnocchi in butter afterward for a crisp, golden side dish.
Recipe Card
- ½ cup raw cashews, soaked in 1 cup water for at least 1 hour
- 1½ cups mashed or riced cooked sweet potato
- 1 large egg
- ½ cup cassava flour, plus more for dusting
- Drain the cashews, place them in a food processor or blender with ¼ cup of water, and blend until very smooth.
- Transfer the blended cashews to a medium bowl and add the sweet potato and egg. Gently whisk with a fork.
- Slowly mix in the cassava flour until a soft dough forms.
- Liberally dust your work surface with additional cassava flour and turn the dough onto it. Knead in more cassava flour as necessary so that you have a workable dough. Divide the dough into 4 equal portions.
- Roll each portion of dough into a long log about 1 inch thick. Cut the logs into ½-inch pieces. Press each piece gently with a fork.
- To cook the gnocchi, bring a medium pot of salted water to a boil. Cook the gnocchi in batches for about 1 minute each. Remove with a slotted spoon and refrigerate until ready to use. Use within 4 days, or freeze for up to 6 months.
ADD TO
Harvest Chicken Soup
Chicken and Dumplings Soup (in place of the dumplings)
