Gnocchi are low-key
The slightest bit oak-y
Not really smoky
But fun to go poke-y
Rustic and folk-y
The slightest bit hokey
They go with enoki
Won’t make you get croaky
Best have some before you go sing karaoke
So say okie dokie
And eat lots of gnocchi!
(Okay I’m out. Next week: gnocchi rhymes part 2! + a sweet potato rendition)
- ¾ c cooked/boiled whole cassava (~1 large tuber; I used frozen, pre-peeled and boiled it for ~20 minutes until soft - if you use fresh make sure to remove the outer peel and tough inner fibers after boiling)
- ½ c Otto's cassava flour
- ¾ tsp sea salt
- 1.5 tb olive oil
- Salted water for boiling and oil for cooking
- More olive oil, sea salt, rosemary or parsley, and cauliflower cheese to finish
- Bring pot of salted water to boil.
- Blend cooked cassava with a food processor/immersion blender, then add flour, salt, and oil and mix well until workable dough forms.
- Roll out and cut into gnocchi shapes (see pics below; indent with fork if desired).
- Boil gnocchi in two batches in boiling water. Gnocchi are done when they float to the top, which should take a couple minutes. Scoop out and drain in collander.
- Brown boiled gnocchi in oil in non-stick sauté pan to desired color (~5-10 minutes, I did half the batch and tossed the other half in oil, but I think the toasted ones were more satisfying).
- Plate and finish with olive oil, sea salt, herbs (rosemary), and grated cauliflower cheese.
This post has been shared on Phoenix Helix’s Paleo-AIP Roundtable.