Bake the sweet potatoes in the oven (for approximately one hour) until they’re soft when a sharp knife is inserted. Cool, and remove the skin. Next mash them, ensuring you remove all lumps.

Add in the flour, onion granules, nutritional yeast, cinnamon, olive oil and salt, and mix thoroughly. Note that the amount of flour you need will vary according to the texture of the sweet potatoes. Be sure the mixture forms a ball and is not too sticky. If it is, add more flour. If it breaks apart, add a bit more moisture. Adjust to get a smooth, solid ball of dough.

To make the gnocchi, sprinkle some more flour on a dry surface to coat. Cut the dough in quarters and roll each quarter out into 1/2-inch thick ropes, about the thickness of your finger. With a knife, cut the ropes into 1/2 to 1-inch thick gnocchi pieces.

To cook, bring a pot of salted water to the boil and drop in a handful of gnocchi at a time. Gently stir with a slotted spoon to ensure they do not sink to the bottom. As mentioned, the gluten-free gnocchi will be a bit heavier than normal and will take longer to float up. Remove the gnocchi when they float up to the surface. This should take around 2 – 3 minutes, depending on their size. Repeat until all gnocchi are cooked.

Once cooked, toss them with olive oil and chopped fresh herbs, or your choice of sauce. For a slightly crispy finish, sauté on a high heat for 2 to 3 minutes.

Andy’s Sugar Safe® Tips

It’s important to either drizzle a generous portion of olive oil over the gnocchi (as suggested above) or sprinkle some parmesan cheese over it. Alternatively, serve a smaller portion alongside your favourite protein dish (perhaps as a starter or side). This will help to lower the glycemic load of the meal (preventing blood sugar spikes), as protein and fat take much longer to digest than carbohydrates.

Gluten-free flour blend


1/2 cup brown rice flour

1/2 cup sorghum

1/4 cup tapioca flour


Simply combine all the ingredients and stir well to combine. To increase or decrease quantities, it’s two parts brown rice flour to 2 parts sorghum to 1 part tapioca flour.