1 pound white sweet potatoes (usually 1 large sweet potato)
1 cup arrowroot flour, plus extra to flour your rolling surface
1 egg
1½ teaspoons sea salt
½ teaspoon nutmeg
2 cups almond flour


1. Preheat oven to 400˚F.

2. Bake the sweet potatoes for 35-40 minutes or until fork tender.

3. Scoop the sweet potatoes from the skins, and then place the sweet potatoes in the freezer for 10 minutes to cool.

4. Once the potatoes are cool, either run them through a potato ricer or mash them with a potato masher. Next, mix the egg, salt, and nutmeg with the sweet potatoes.

5. In a separate bowl, mix the almond flour and arrowroot flour together. Add this mixture, ½ cup at a time, to the sweet potatoes, mixing well until it creates a thick dough

6. Place a large soup pot filled a little more than halfway with water on the stove over high heat and bring to a boil. While you are waiting for the water to boil, assemble your gnocchi.

7. Use a little more arrowroot flour to lightly flour a flat, even surface. Using a handful of dough at a time, roll the pieces of dough out with your hands into thin rope-like pieces that are about ½-inch thick.

8. Use a knife or pastry cutter to cut the ropes of dough into ½-inch long pieces.

9. Drop the gnocchi a few handfuls at a time into the boiling water.

10. When the gnocchi rise to the top, wait another 30-60 seconds and gently remove with a slotted spoon.

11. At this point you can either spoon your sauce of choice over the cooked gnocchi or quickly saute the cooked gnocchi in a pan with the sauce of your choice.