Potato-Free Paleo Gnocchi Recipe

Name: Potato-Free Paleo Gnocchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds kabocha squash, peeled and cubed, 3/4 cup cassava flour, 2 pinches salt, 1 pinch ground nutmeg, and more.

Yes, Potato-Free Paleo Gnocchi falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato-Free Paleo Gnocchi

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