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.
Toasted Paleo Pumpkin Gnocchi with Sautéed Asparagus & Garlic in Butter Sage Sauce
- 2lbs pumpkin puree
- 1 3/4 cup sweet potato flour
- 1 1/2 teaspoon fine salt
- 3 tablespoons butter
- 1 bunch asparagus, cut into 1 inch chunks
- 12 cloves garlic, minced
- 20 leaves fresh sage
Directions Serves 2-4
- Preheat the oven to 400°F
- Transfer pumpkin puree to a large mixing bowl. Add 1/2 cup of sweet potato flour and mix thoroughly. Add another 1/2 cup and mix. Continue to add 1/4 cup of potato flour progressively until you reach the desired consistency. If you can roll it between your hands, you are ready to move on. (You can start this step using a food processor or do it all by hand but if using a food processor, after adding the first cup of flour, you’ll want to transfer everything to a bowl and mix by hand.
- Using your hands, roll pieces of the dough into little “eel-like” cylinders, around one inch in diameter.
- Transfer gnocchi rolls to a baking sheet and sprinkle with a dusting of sweet potato flour.
- Cut the cylinders into gnocchi, around 1.5 inches in length. Touch each one lightly with a fork to make grooves on top.
- Transfer baking sheet to the oven and bake for 20 minutes.
- Remove baking sheet from the oven and use a spatula to remove pumpkin gnocchi from the tray, set aside. Repeat this until all gnocchi are cooked.
- Meanwhile, melt butter in a cast iron skillet (or large skillet if you don’t have one). Before butter is melted throughout add garlic, asparagus and sage. Cook until garlic becomes fragrant and asparagus turns a bright shade of green. Melt more butter, if you prefer.
- Serve gnocchi tossed with garlic, asparagus and sage.
- Enjoy! :)