Potato Free Paleo Gnocchi Recipes

POTATO FREE PALEO GNOCCHI

Steps:

• 1. Cut the squash, clean it and steam it until soft.
• 2. Mash it with a fork or with a potato masher.
• 3. Add in salt, nutmeg and flour and knead well.
• 4. Take pieces of dough and roll them down with your hands on a floured (I used cassava) wooden floor until 1 inch thick.
• 5. Cut the rolls in small pieces (1 inch wide) and set them aside on a tray covered with parchment paper so they don't stick or on a different side of the wooded board you are using as a working space.
• 6. Fill a medium sized pot half way with water and bring it to boil. When the water starts to boil, add in a pinch of salt and pour in the gnocchi making them slide gently from the board to the water.
• 7. To prepare the Balsamico Saffron sauce, heat up the olive oil in a small pan. When it starts to fry, add in the sage that you previously washed and cut. Let if cook until is starts to get crispy, then press it down with a fork until it breaks in small pieces.
• 8. Add in the coconut milk and the saffron, mix for a couple of minutes and set aside.
• 9. Cook your paleo gnocchi for about 4 to 5 minutes and when they start to load on the surface, strain them with a wire strainer and put them in the plates a bit at the time.
• 10. As you place each portion of gnocchi in the plate, scoop a table spoon of sauce on top of them until completely seasoned.
• 11. Add a drizzle of aged Aceto Balsamico from Modena on top of your paleo gnocchi and enjoy!

POTATO FREE PALEO GNOCCHI

Steps:

• Cut the squash, clean it and steam it until soft.
• Mash it with a fork or with a potato masher.
• Add in salt, nutmeg and flour and knead well.
• Take pieces of dough and roll them down with your hands on a floured (I used cassava) wooden floor until 1 inch thick
• Cut the rolls in small pieces (1 inch wide) and set them aside on a tray covered with parchment paper so they don't stick or on a different side of the wooded board you are using as a working space.
• Fill a medium sized pot half way with water and bring it to boil. When the water starts to boil, add in a pinch of salt and pour in the gnocchi making them slide gently from the board to the water.
• To prepare the Balsamico Saffron sauce, heat up the olive oil in a small pan. When it starts to fry, add in the sage that you previously washed and cut. Let if cook until is starts to get crispy, then press it down with a fork until it breaks in small pieces.
• Add in the coconut milk and the saffron, mix for a couple of minutes and set aside
• Cook your paleo gnocchi for about 4 to 5 minutes and when they start to load on the surface, strain them with a wire strainer and put them in the plates a bit at the time.
• As you place each portion of gnocchi in the plate, scoop a table spoon of sauce on top of them until completely seasoned
• Add a drizzle of aged Aceto Balsamico from Modena on top of your paleo gnocchi and enjoy!!

POTATO-FREE PALEO GNOCCHI

Steps:

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