Pumpkin Gnocchi with Bacon & Sage (paleo, AIP)
Recipe type: Paleo, Autoimmune Protocol
Cuisine: Italian-ish
Prep time: 
Cook time: 
Total time: 
Serves: 2
Gnocchi are the best, aren't they? I hereby present you with a fun & festive alternative to traditional potato gnocchi...and a good way to get rid of leftover pumpkin post-holiday.
  • 1 cup of fresh roast pumpkin, or canned pumpkin
  • ½ - 1 c cassava flour (depending on brand/may need to adjust flour amount up or down depending on how watery pumpkin is)
  • ½ tsp sea salt
  • 1 tb olive oil
  • ½ package bacon (~8 strips)
  • a handful (~ 3 tbs) of fresh sage
  • ½ purple onion, sliced
  • 1 tsp lemon or lime juice, or apple cider vinegar
  1. Combine pumpkin with flour, salt, and olive oil and mix well until dough ball forms. If dough is too wet add more flour until you can easily work it with your hands without it sticking.
  2. On a floured surface, you can roll out six inch tubes of dough (~1/2 in. diameter) and cut them in into individual pieces (~1 in. long), or you can just grab bits of the dough and shape them free form (roll them into circles and tweak the ends for a more ovular shape).
  3. When you have the shape you like, press gnocchi with a fork to make indents.
  4. Bring a pot of salted water to boil. Once water is boiling, drop gnocchi in (try not to crowd them, or shake the pot a bit so they disperse/don't stick to each other). They should cook in a couple minutes, and are done when they float to the water's surface (which is fun to watch, heh). Drain in a colander.
  5. Brown bacon over medium heat. Pour off/scoop out some of the rendered fat. Add onion, cook for one minute. Add gnocchi and cook for another couple minutes, until gnocchi start to brown. Add sage and cook for another minute or so. Turn off heat. Add lemon/ACV, and season to taste/finish with a few drops of olive oil.
Recipe by Flash Fiction Kitchen at https://www.flashfictionkitchen.com/pumpkin-gnocchi-with-bacon-sage/