Fire Roasted Sweet Potato Gnocchi


A Note from Feedfeed

Lisa from TheWellNecessities created this sweet potato gnocchi dish using Cascadian Farm Fire Roasted Sweet Potatoes and it is way easier than it sounds! Top it off with the non-dairy rosemary cream sauce and you have an easy, filling, and delicious dinner! 

To see more recieps inspired by Cascadian Farm, click here!

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  • Recipe Card
Prep time 45mins
Cook time 30mins
Serves or Makes: 4

Recipe Card


  • Creamy Rosemary Sauce (Non-Dairy):
  • 1 cup whole cashews, raw
  • 2/3 cup water
  • 2 tablespoon dried rosemary
  • 2 tablespoon nutritional yeast
  • Dash of garlic powder
  • Sweet Potato Gnocchi:
  • 3/4 cup Non-dairy milk
  • 1 bag fire roasted sweet potatoes (3 cups sweet potatoes cubed)
  • 1 1/4 cup cassava flour
  • 1/4 cup olive oil
  • 1 teaspoon rosemary
  • Dash of salt and garlic (optional)


  • Step 1

    Remove sweet potatoes from the freezer and let thaw for 15-20 minutes.

  • Step 2

    Preheat oven to 375 degrees Fahrenheit.

  • Step 3

    Place all the ingredients for the sauce in a blender. Blend until creamy. Set aside.

  • Step 4

    Place non-dairy milk in a saucepan and bring to a boil.

  • Step 5

    Add entire bag of sweet potatoes to the milk and let sit for 2-5 minutes, or until almost all the liquid is absorbed.

  • Step 6

    Mash the potatoes. I used a hand blender. Option to transfer and use the blender.

  • Step 7

    In a large bowl, combine the sweet potato mash with the flour, olive oil, rosemary, and optional salt. It should form a cohesive dough.

  • Step 8

    Roll out into tubes about ½ inch in diameter.

  • Step 9

    Cut the tubes of dough into ½- 1 inch pieces.

  • Step 10

    Place on a baking pan. Drizzle EVOO over and place in oven at 375 degrees for 20-30 minutes.

  • Step 11

    Put the sauce in a skillet on medium heat. Add the gnocchi and mix until all the pieces are evenly coated.

  • Step 12

    Serve hot. Option to garnish with dried or fresh rosemary.