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Wednesday, March 6, 2019

Whole-30 and Paleo Sweet Potato Gnocchi

Spring is finally approaching and I could not be more ready. New England winters drag. As much as I am grateful to have the four seasons, winter is by far the longest as the snow seems to come before AND after winter. But March is an exciting month for me because its means Spring is right around the corner, and my birthday is approaching. 

We had a snowstorm over the weekend so I decided to tackle something I have been wanting to make for a while, Sweet Potato Gnocchi. I'm not sure why the thought of making my own gnocchi was so intimidating to me, because this was super easy. It was so easy, I could make them with 30 minutes and 2 wild children running around cooped up in the house. 

If you decide to make these, be SURE to use Otto's Cassava flour. Some of the other Cassava flours that I have used smell and taste stale and come out gritty in recipes. 

After they're done, top with any sauce your heart desires. I made a simple lemon-garlic-butter sauce and put them on top of some sauteed spinach and kale for mine.

Sweet Potato Gnocchi
(Whole-30, Paleo, Grain/Gluten-Free)
Serves 2

Prep Time: 25 Minutes
Cook Time: 5 Minutes
Total Time: 30 Minutes

  • 1 large sweet potato (steamed, mashed, and drained)
  • 1/2 cup plus 1 tablespoon Otto's Cassava Flour
  • 2 tablespoons olive oil 
  • 1 teaspoon sea salt

1. In a large bowl, mix mashed sweet potato, cassava flour, and sea salt until mixture forms a dough ball.
2. Divide mixture into 3 balls.
3. Sprinkle working surface with more cassava flour and roll into logs until each log is about 3/4" thick.
4. Slice logs into 1" pieces and move to a plate.
5. Boil gnocchi until they rise to the surface of the water.
6. Remove gnocchi and drain. Drizzle them with olive oil.
7. In a well-seasoned cast iron or non-stick pan, saute the gnocchi over medium heat until both sides are golden brown.
8. Serve with your favorite sauce.

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