If you’ve ever eaten paleo or have been instructed to go on an autoimmune protocol (AIP) diet, you might understand the joy of finding alternative methods to enjoy your favourite foods. Cassava flour has been just this for me.
Cassava is a root vegetable that has a nutty flavour and is quickly becoming the darling of the grain free baking world. Also known as yuca, cassava is quite high in carbohydrates, so if you’ve been instructed to lower your carb intake, keep this in mind! This recipe has been so much fun to make, and the gnocchi turns out absolutely perfect every time. Make sure you sneak a few cheeky bites before mixing them with the sauce.
Sauce alternatives: try pesto in the summer or a bolognese in the winter.
1 large sweet potato,
peeled and boiled until soft, about 2 cups mashed
1 cup cassava flour
1 1/2 tbsp olive oil
Pinch of sea salt
1 tbsp olive oil
2 shallots, thinly sliced
2-3 large garlic cloves
1 can coconut milk, full fat
1 tsp tapioca flour or arrowroot powder
1 tbsp fresh rosemary, chopped
1/2 tsp sea salt
1 cup fresh spinach, roughly chopped
Optional red chili pepper flakes, to taste
- In a bowl stir together the cooked mashed sweet potato, flour and salt 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. Separate dough into four equal parts and roll out into 3/4" diameter tubes on a surface dusted lightly with cassava flour. Using a knife, cut the tubes of dough into 1" pieces.
- Bring a large pot of salted water to a boil and drop gnocchi into it. Once they have risen to the surface, remove, and drizzle lightly with olive oil.
- Heat a skillet over medium heat and pour 1 tbsp olive oil into the pan. Add gnocchi and cook on each side until golden, then remove. You may have to do this in batches to avoid overcrowding the pan.
- In a skillet sauté the shallots and garlic in 1 tbsp olive oil for the sauce until golden then set aside.
- Add rest of ingredients for the sauce, except spinach, to the skillet. Bring sauce to a low boil and boil for 1-2 minutes, stirring continuously until sauce thickens. Then stir in spinach, let it wilt, and add gnocchi.