Paleo Gnocchi
Cooking Steps
Peel the sweet potatoes, chop into chunks and boil until fork tender.
Drain the potatoes, rice them into a separate bowl while still warm.
Add the tapioca flour and salt, combine.
When cooled a bit, add the egg yolk and mix well.
Scoop all of the dough into a large Ziplock bag, remove excess air, seal and toss it into the fridge. Letting it chill overnight would be best, but I think you can get away with two hours if you have to.
When you’re ready to cook and serve the gnocchi, start by heating the oven to 325 degrees.
Line a cookie sheet with a silicone baking sheet or parchment paper. Grab the dough from the fridge and snip off an end from the bag no larger than a half inch.
Pipe the dough into one to one and a half inch pieces onto the lined cookie sheet.
Using the back of a fork, gently press onto each piece of dough to create those classic gnocchi ridges.
Bake for 25-30 minutes. The bottoms should be nicely golden brown and the insides still creamy.
Though they gnocchi are technically cooked at this point, they still require “saucing.” To do that, select your sauce of choice (bolognese, pesto, or even just garlic, butter and chicken stock is delicious) and add it to a warm saute pan. When the sauce is warm, add the gnocchi and cook until both are brought together cohesively. Plate and eat!
I hope you enjoy this!
Serves 4
45 minutes
This is a Non-Dairy Recipe
Ingredients
- 2 medium sweet potatoes (not yams!)
- 1/2 cup tapioca flour
- 1 egg yolk
- 1 tsp kosher salt (use less with a finer grain salt)
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7 Responses to “Paleo Gnocchi”
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OMG!! I can’t wait to try these!!!
This sounds fantastic! I loved eating Gnocchi when I was in Italy ( also when I ate gluten haha) So excited to try it!
Do you think it might be possible to cook these in boing water rather than oven bake? I might give them a try and will let you know the result.
Boiling them doesn’t work very well. It pulls them apart and makes them slimy
Maple Cinnamon Sage Brown “Butter”
1/3 cup Ghee
20 fresh sage leaves
1 teaspoon ground cinnamon
2 tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
While the gnocchi are cooking melt the ghee in a large saute pan over medium heat. When the ghee has melted add the sage leaves. Continue to cook, stirring the mixture occasionally for about 3-5mins. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Gently stir the mixture for another 1-2mins. Toss the cooked gnocchi in the sauce, transfer to a serving dish and serve.
Can you substitute almond or coconut flour for the tapioca flour? I don’t have any in the house. Yum!
These were great! I can’t wait to make them again, thank you for submitting the recipe.