Potato-Free Paleo Gnocchi

Potato-Free Paleo Gnocchi
  • 1 1/2 pounds kabocha squash, peeled and cubed
  • 3/4 cup cassava flour
  • 2 pinches salt
  • 1 pinch ground nutmeg
  • Balsamic-Saffron Sauce:
  • 1 tablespoon olive oil
  • 4 leaves fresh sage
  • 1 tablespoon coconut milk
  • 1 teaspoon coconut milk
  • 1/8 teaspoon saffron
  • 2 tablespoons aged balsamic vinegar, or to taste


  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.

05/09/2018
Potato-Free Paleo Gnocchi, recipe PT15M PT1H 5 455 calories

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