Potato-Free Paleo Gnocchi recipe

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Ingredients

1 ½ pounds kabocha squash, peeled and cubed
¾ cup cassava flour
2 pinches salt
1 pinch ground nutmeg
1 tablespoon olive oil
4 leaves fresh sage
1 tablespoon coconut milk
1 teaspoon coconut milk
⅛ teaspoon saffron
2 tablespoons aged balsamic vinegar, or to taste

Nutrition Info

213.2 calories
carbohydrate: 42.6 g
cholesterol: : -
fat: 4.9 g
fiber: 3.3 g
protein: 2.1 g
saturatedFat: 1.5 g
servingSize: -
sodium: 90.3 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kabocha squash, cover, and steam until soft, 10 to 15 minutes.

  2. Transfer steamed squash to a bowl, mash with a fork or potato masher. Mix in cassava flour, 1 pinch of salt, and nutmeg until a dough forms.

  3. Dust a flat work surface with cassava flour. Divide dough into pieces and roll into 1-inch thick logs. Cut into 1-inch gnocchi. Arrange gnocchi on a tray lined with parchment paper.

  4. Heat olive oil in a small skillet over medium heat. Cook sage leaves until crisp, 30 seconds to 1 minute. Press down with a fork to break leaves into small pieces. Stir in 1 tablespoon plus 1 teaspoon coconut milk and saffron. Simmer sauce until flavors combine, about 2 minutes. Remove from heat.

  5. Bring a large pot of water to a boil. Add 1 pinch of salt. Slide gnocchi gently into the water, cook until they float to the surface, 4 to 5 minutes. Scoop out with a wire strainer and transfer to serving plates.

  6. Cover gnocchi with 1 tablespoon of sauce. Drizzle some balsamic vinegar on top.

Recipe Yield

4 servings

Recipe Note

Italians know it well, making gnocchi without the right potatoes can be a key for disaster. Imagine making gluten-free paleo gnocchi that are potato free as well! That's one tough recipe to come up with!

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