Italians know it well, making gnocchi without the right potatoes can be a key for disaster. Imagine making gluten-free paleo gnocchi that are potato free as well! That's one tough recipe to come up with!
Preparation Time
20 mins
Cooking Time
26 mins
Total Time
46 mins
Calories
213 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Cover gnocchi with 1 tablespoon of sauce. Drizzle some balsamic vinegar on top.
