Paleo Gnocchi

Paleo Gnocchi

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I’m so excited to share this recipe with you all! I’ve been wanting to make homemade gnocchi for a while, but I was intimidated by the entire process. However, it turns out that it’s really not difficult and SO worth it.

I’ve made this recipe with sweet potato and white potato and I can’t decide which one I prefer. They both turned out delicious!

These were the sweet potato gnocchi I made – topped a homemade cashew cream sauce and added some fresh arugula!

I do want to share a few tips with you before you get started to make sure your gnocchi turn out perfect. First, make sure that your potato’s aren’t chunky. I used my hand blender to purée the potatoes and it worked really well. Next, make sure you coat your work surface with a good amount of cassava flour to prevent sticking. Lastly, make sure you use enough oil when pan frying your gnocchi. I used a non-stick pan, which I rarely use unless it’s something delicate like pancakes or these gnocchi.

Paleo Gnocchi

This recipe for gnocchi is made with three simple ingredients and is totally grain free and dairy free!
Course Main Course, Side Dish
Keyword dairyfree, gnocchi, grainfree, paleo, paleognocchi
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 1/4 cup mashed/puréed sweet potato or regular potato
  • 3/4 cup cassava flour
  • 1 egg
  • extra cassava flour for coating your work surface

Instructions

  • Bake or steam your potato until fork tender. Let cool and remove skin.
  • The smoother your potato is the better your gnocchi will turn out. I recommend using a hand blender or food processor to purée your potato, but you could also use a potato masher.
  • Pour the potato onto a marble slab or cutting board and form a hole in the middle. Crack egg into the hole and whisk with a fork and mix into the potato.
  • Slowly pour the cassava flour in and knead into the sweet potato and egg mixture.
  • When flour is well combined, roll into a ball shape. If your dough is too moist, add a bit more cassava flour.
  • Cut the dough into 6 equal pieces and then take each piece and roll into a long tube. 
  • Cut the tubes into 1″ gnocchi. Repeat this process until all your gnocchi’s are cut.
  • Boil a pot of water and add gnocchi. When the gnocchi floats to the top of the pot, remove with a slotted spoon and set aside.
  • Then, add your boiled gnocchi’s to a pan with a bit of avocado oil or ghee to crisp both sides.
  • Once browned on both sides, add your favorite sauce to the pan and serve!

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