Potato-Free Paleo Gnocchi recipe
All Recipes Best Recipe Fruits and Vegetables Vegetables Squash
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 caloriescarbohydrate: 42.6 gcholesterol: : -fat: 4.9 gfiber: 3.3 gprotein: 2.1 gsaturatedFat: 1.5 gservingSize: -sodium: 90.3 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Potato-Free Paleo Gnocchi
Directions
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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.