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Sweet Potato Gnocchi with Mushroom Sauce

Sweet Potato Gnocchi with Mushroom Sauce from @drstevengundry ‘s new book: The Longevity Paradox! 😍🍠 I got a lot of response from you guys about making a PP compliant gnocchi, and what a coincidence this delicious recipe was in the book! These gnocchi can be made completely vegan, and uses only sweet potatoes, cassava flour, an egg and a pinch of salt. Thank you @dayspringfarms for providing me with these delicious sweet potatoes! The mushroom sauce is also #vegan and is unreal!!! 😍😋😍😋


For the gnocchi:

1 large sweet potato, peeled and cut into large chunks

1 omega-3 egg or flaxseed egg

1 1/2 cups cassava flour

1/2 tsp sea salt

For the sauce:

1 Tbsp coconut oil

12 oz mushrooms, diced

1 clove garlic, minced

1 tsp fresh thyme, minced

1 Tbsp fresh parsley, minced

Juice and zest of 1/2 lemon

1 1/4 cups unsweetened coconut milk (I used the organic canned version from Whole Foods - anything from a milk carton will be too runny)

1/4 cup nutritional yeast

1/2 tsp sea salt

1/2 tsp black pepper


1. Make the gnocchi: Place the sweet potatoes in a large pot and cover with water. Bring to a boil, cover and cook 15-20 minutes, or until tender.

2. Remove from heat and let cool to room temperature, then drain, transfer to a large bowl, and mash with a potato masher until smooth.

3. Double-check that the sweet potato mash is cool (so you don’t cook the egg), then add the egg, 1 cup of the cassava flour, and the salt to the mixture.

4. With clean hands, knead until a smooth dough is formed, adding the remaining flour as needed to form a dough that’s neither sticky nor crumbly.

5. Bring a large pot of salted water to a boil.

6. While waiting for the water to boil, roll chunks of dough into long snakes, about the width of your thumb. Cut each snake into 1-inch pieces (about the length from the tip of your thumb to the first knuckle).

7. When the water boils, slide the gnocchi one by one into the water using a slotted spoon. When they float to the surface, remove them with the slotted spoon and store in a covered dish to keep warm.

8. If you have more gnocchi than you intend to serve immediately, spread them on a parchment-lined sheet pan once cooked. Allow to cool before transferring to a freezer. Freeze on the sheet pan; then, when solid, transfer to a zip-top bag to store.

9. Make the sauce: In a large saucepan, heat the oil over medium—high heat.

10. Add the mushrooms and cook, stirring frequently, for 3-5 minutes, or until the mushrooms are fragrant and tender.

11. Add the garlic and thyme and cook an additional minute, until the garlic is tender.

12. Pour the coconut milk into the pan along with the lemon juice and zest and cook, stirring frequently, until the coconut milk thickens, about 8-10 minutes.

13. Add the parsley, nutritional yeast, salt, and pepper. Stir and transfer gnocchi to the sauce. Cook an additional 2-3 minutes before serving.

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