Whole30 Tomato Gnocchi

Dive into a comforting and wholesome meal with this Whole30 Tomato Gnocchi recipe, a grain-free and dairy-free delight made from sweet potatoes, almond flour, and arrowroot starch. These pillowy, melt-in-your-mouth gnocchi are paired with a rich, garlicky tomato sauce infused with dried herbs for a burst of Mediterranean flavor. Perfect for weeknight dinners or meal prep, this recipe is paleo-friendly and gluten-free, and it comes together in under an hour. Garnished with fresh basil, it’s a hearty dish that’s simple yet satisfying, offering a healthy spin on traditional gnocchi while staying Whole30-compliant. Whether you're following a specific diet or just looking for a nourishing, homemade Italian-inspired meal, this recipe is sure to be a hit!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Sweet potatoes (large)
• 1.5 cups Almond flour
• 0.5 cups Arrowroot starch
• 1 large Egg
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 3 cloves Garlic cloves (minced)
• 14 ounces Crushed tomatoes (unsweetened, canned)
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 0.5 teaspoons Ground black pepper
• 2 tablespoons Fresh basil (for garnish, optional)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Pierce the sweet potatoes several times with a fork and place them on the prepared baking sheet. Bake for 40-50 minutes, or until the potatoes are soft and easily pierced with a knife. Allow them to cool slightly.

Step 3

Once cooled, peel the sweet potatoes and mash them in a large bowl until smooth. Measure out 1.5 cups of mashed sweet potato and set aside.

Step 4

To the mashed sweet potato, add the almond flour, arrowroot starch, egg, and salt. Mix until a soft dough forms. If the dough feels too sticky, add a bit more arrowroot starch, 1 tablespoon at a time.

Step 5

Lightly dust a clean surface with arrowroot starch. Divide the dough into 4 portions and roll each portion into a rope about 1/2-inch thick. Cut the ropes into 1-inch pieces to form the gnocchi.

Step 6

Bring a large pot of water to a boil and add a pinch of salt. Working in batches, drop the gnocchi into the boiling water. They’re done when they float to the surface (about 2-3 minutes). Use a slotted spoon to transfer the cooked gnocchi to a plate and set aside.

Step 7

To make the tomato sauce, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the crushed tomatoes, dried basil, dried oregano, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.

Step 8

Add the cooked gnocchi to the skillet with the tomato sauce and gently toss to coat.

Step 9

Serve warm, garnished with fresh basil if desired. Enjoy your Whole30-compliant tomato gnocchi!

Nutrition Facts

Serving size	(1132.2g)

Amount per serving	% Daily Value*
Calories	2045.6

Total Fat 109.1g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 4.6g
Cholesterol 219.5mg	0%
Sodium 3114.5mg	0%
Total Carbohydrate 238.3g	0%
Dietary Fiber 33.5g	0%
Total Sugars 27.6g
Protein 49.3g	0%

Vitamin D 53.8IU	0%
Calcium 614.4mg	0%
Iron 14.5mg	0%
Potassium 2529.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.0%

Protein: 9.2%

Carbs: 44.7%