Paleo Sweet Potato Gnocchi In Spinach Cream Sauce

The easiest paleo gnocchi made with 2 ingredients! Flourless sweet potato gnocchi served with dairy free spinach cream sauce! Whole30, paleo, and gluten free. This recipe can be made ahead and frozen.

1 cup mashed sweet potato cooked-boiled until soft
1/2 cup cassava flour use Anthony's Goods brand to get same results
2 teaspoons olive oil
pinch of sea salt optional
1 tablespoon olive oil
1 small red onion minced
2-3 large garlic cloves
1 can full fat coconut milk
1 tablespoon tapioca flour optional- as a thickener
1 tablespoon fresh rosemary chopped
1 tablespoon fresh sage chopped
1/2 teaspoon sea salt
1 cup fresh spinach
optional red chili pepper flakes to taste
In a bowl stir together the cooked mashed sweet potato and flour (use Anthony's Goods brand to get same results) for the gnocchi until completely smooth. If you don't have cooked sweet potato on hand, make it by peeling a large sweet potato, cutting into 2" chunks, and boiling in water until soft (drain water from sweet potatoes after boiling).
Separate dough into four equal parts and roll out into 3/4" diameter tubes on a surface dusted lightly with cassava flour. Cut the tubes of dough into 1" pieces.
Bring a large pot of water to a boil and drop gnocchi into it. Once they have risen to the surface, remove, and drizzle lightly with olive oil.
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