This is not the first time I’ve made gnocchi, but it is the first time I’ve made a Paleo gnocchi recipe.
I made gnocchi for the first time when Jeff & I went to Italy. I learned how to make so many delicious foods that day, using the freshest ingredients – sourced straight from the backyard of the home I cooked from. Manuala’s home is located outside of Florence in a beautiful area of Tuscany, surrounded by olive trees.
This photo doesn’t do the area justice. You just have to go there, seriously – it’s gorgeous. :)
The following Christmas after our return from our 21 days touring northern and central Italy, I made a huge batch of spinach gnocchi to serve our family for the main dish – this time from my own kitchen.
The batch I cooked for that meal was not Paleo. If you didn’t already know, the ingredients for your typical potato and spinach gnocchi recipe include white potatoes, flour, salt and spinach.
The last couple weeks I’ve been taking advantage of all the fall vegetables that are now available. My kitchen has not been without apples, pumpkin and squash galore which is why I decided to make pumpkin the main ingredient in this recipe. Because it was readily available. You could give this a try with squash as well, I’m sure they would make a fine substitute.
In making this Paleo gnocchi I decided to test out a new flour I recently picked up made by Zócalo, sweet potato flour. Zócalo has a variety of products, all naturally gluten-free, and I found the sweet potato flour super easy to work with.
Last week Dave came in to town and on the first night he was here, I made this Toasted Paleo Pumpkin Gnocchi. I paired it with a simple grassfed ground beef meatball recipe and the whole meal was a giant hit between both Jeff & Dave. :)
One tip, don’t make this recipe on a night when you’re low on time. It’s definitely a slow food meal that takes time, effort and care to get it done just right.
Definitely a great dish, just make sure you set a few hours aside before you dive in.