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Homemade Gluten-Free Gnocchi with Pomodoro Zucchini Pasta

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 4


  • For the gnocchi:*
  • 1 pound sweet potato about 1 large sweet potato or 3 cups cubed sweet potato
  • 3/4 cup almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup coconut flour
  • 1 egg
  • 1/4 teaspoon salt
  • For the rest:
  • 1 cup pomodoro sauce I use Victoria’s Pomodoro Sauce
  • 3-4 teaspoons extra virgin olive oil
  • 1 large zucchini
  • 1/4 cup grated parmesan cheese or more to garnish
  • *If you don’t want to make your own gnocchi buy your favorite brand in the store – 4 servings worth to complete this recipe.


  • Bring a medium pot filled halfway with water and a pinch of salt to a boil. While waiting for the water to boil, peel the sweet potatoes and chop them into cubes. Once boiling, add the sweet potatoes and cook until soft (when easily pierced with a fork like butter, they’re ready.) Drain into a colander and then transfer to a large bowl.
  • With the back of a fork or potato masher, mash the sweet potatoes. Add in the almond, tapioca, and coconut flour and egg and salt. Mix well to combine.
  • Bring water to a boil in the same medium pot again. Meanwhile, place a shallow baking dish or piece of parchment paper near your workspace. Roll the dough into balls (about 1 inch) and then shape into mini-logs and place on the parchment paper and baking dish. Using your fork, make that gnocchi indent! You can also make long logs out of the mixture and separate into 1” pieces with a knife and then make the indent.
  • Place the tomato basil sauce in a medium pot over medium-high heat and bring to a simmer. Once simmering, reduce heat to low and keep warm until ready to use at the end of the recipe.
  • Once water is boiling, drop the gnocchi bites into the water. The gnocchi is done once it floats to the top and stays there, which takes about 2 minutes. Remove with a slotted spoon and set aside on a plate or on the same parchment paper or baking dish. Work in batches until all the gnocchi is cooked. Freeze what you’re not going to use (for this recipe, 24 gnocchis) and place what you are going to use in the refrigerator to cool for 5 minutes.
  • Heat 1 teaspoon of the oil in a large skillet over medium heat and once the oil is shimmering, add in the gnocchi and cook for 2 minutes on the top and bottom. Cook in batches until all 24 gnocchis are cooked.
  • While gnocchi cooks, spiralize the zucchini with Blade D. Trim the noodles with kitchen shears.
  • Place half of the tomato sauce in a large bowl and toss with the zucchini noodles. Pour the rest of the tomato sauce on top of the plates with the gnocchi and then top each with the dressed zucchini noodles. Top with parmesan cheese to garnish. Serve immediately.