This recipe for low FODMAP sweet potato gnocchi is so simple and quick, vegan, gluten and dairy free with only 3 ingredients! I have to confess that I make this gnocchi recipe weekly because they are so delicious. I best enjoy my sweet potato gnocchi in a bright salad alongside my favourite low FODMAP veggies; like kale, lettuce, tomatoes, carrot and cucumber. It is so important to include a protein source in salads, whether its firm tofu, chicken or Quorn pieces. To finish off my salad, I usually drizzle over my delicious peanut butter dressing to add in some healthy fats and protein.
One of the best tips I have for this recipe, to help speed up the process, is to chop your sweet potato relatively thinly, so that it boils quicker- for those who are impatient like me! Or, if you do have the time and patience, to completely change it up, you could oven roast your sweet potato with an abundance of different herbs and spices, to take your gnocchi to the next level!
There is nothing better than having some of these little potato nuggets on a rainy day, nourishing, warming and delicious in so many different meals. And the best part is, if you cook in bulk, you can store these for a few days and have them ready to go whenever you want!
If you enjoyed this sweet potato gnocchi, consider trying out some of my other lunch recipes:
- Pizza dough and sauce
- Quinoa and tofu salad bowl
- Pad Thai with prawns
- Microwave wedges
- Smoky fried tofu
- Tofu, okra and aubergine curry
- Sweet potato gnocchi
- Potato soup with bacon
- Lemon and dill baked salmon
- Sweet soy air fryer tofu
- Rice noodle salad
- Roasted tomato and basil soup
- Superfood kale, potato and spinach
- Carrot and sweet potato soup
- Air fryer bbq chicken tenders
- Air fryer sweet potato dough balls
- Spaghetti Bolognese
- One pan lemon and olive chicken
- Bell pepper and pearl barley bowl
A few different meal ideas to pair with your low FODMAP sweet potato gnocchi:
- Bolognese sauces
- A bright rainbow salad
- A gnocchi “pasta” bake
- As part of a nourish bowl
- Boiled and incorporated into a soup
I have also tried and tested this recipe with white potatoes and it works well too. In my opinion, I simply prefer the sweetness of the sweet potato in the gnocchi, and honestly, I think the bright orange colour makes them look far more fun!
Making your gnocchi at home is such a cheap and easy replacement from store bought gnocchi products, since the ingredients needed are so simple, and chances are that you already have them in your home! I also find that most gnocchi contain gluten, and even the gluten free alternatives can have high FODMAP ingredients like cauliflower or other additives.
Do you love sweet potato as much as I do? Check out my sweet potato recipes:
- Sweet potato, chocolate chunk biscuits
- Sweet potato brownies
- Double chocolate orange protein brownies
- Carrot and sweet potato soup
- Sweet potato gnocchi
- Microwave potato wedges (made with white potatoes but you can easy swap out for sweet potato)
- Air fryer sweet potato doughballs
- Air fryer sweet potato hash browns
My favourite part of the process is forming the gnocchi out of the dough. I love how each one has a slightly different appearance and character. You could have a lot of fun here with the design of your gnocchi- maybe try printing some cute patterns on the top with a little cookie cutter, or even moulding them into shapes before you fry them!
Okay, so I tend to fry my gnocchi, because I love the crunchy outside, with a soft and warm inside. However, you are more than welcome to boil these gnocchi, air fry them, boil and then oven roast. These are all methods you can use to get the outcome that you like. Anything you can do with normal gnocchi, you can do with these low FODMAP alternatives (accept you get to avoid the upset IBS tummy, yay!).
Ingredients: (Single Serving)
- 1 medium sweet potato
- 1 cup gluten free flour
- 1 tsp salt
Method:
Step 1: Peel, chop and boil the sweet potato(s) until fork tender. (I boil for about 15 mins so that they are very squishy and super easy to mash).
Step 2: drain and mash the sweet potato with a fork. Add a teaspoon of salt and 3/4 cup of gluten free flour (3/4 cup per potato used).
Step 3: Combine the ingredients until you have a crumbly textured dough that will stick together when pressed.
Step 4: Turn out onto a floured work surface and knead until you get a workable ball that isn’t too sticky.
Step 5: Divide the dough into two, roll into 1inch thick ropes.
Step 6: Chop the gnocchi ropes roughly every 2cm, roll each section into an oval-shaped ball. Lightly press the back of a fork into the gnocchi to get that store-bought gnocchi aesthetic.
Step 7: Fry the gnocchi in a lightly oiled pan (I use a fry spray), 3 minutes on each side. (This can vary depending on your preferred ‘crunch’ level).
Notes: your gnocchi is best served hot, straight after cooking. You can store the gnocchi in the fridge in an air-tight container for 2-3 days. Reheat in the microwave or on the stove for a few minutes until piping hot. This will help to bring back the original light springy texture.
If you decide to make this recipe, please send me pictures over on my Instagram TheLazyLowFODMAP or tag me in your posts. I look forward to what you think of this quick and easy low FODMAP sweet potato gnocchi!
