Potato Free Paleo Gnocchi Recipes

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POTATO FREE PALEO GNOCCHI



Potato Free Paleo Gnocchi image

Italians know it well, making gnocchi without the right potatoes can be a key for disaster. Imagine making gluten free paleo gnocchi that are potato free as well! ...That's one tough recipe to come up with! I remember my grandpa, when I was a little girl, carefully selecting potatoes from the carriage loaded of produce he would bring home from the fields. He always made sure that my grandma would only used the best, starchier tubers to prepare her infamous gnocchi recipe, that we used to enjoy seasoned with a sage, gorgonzola and Parmigiano sauce. So many wonderful family lunches had this dish as a protagonist!! Today, I want to show you guys how I turn these epic gnocchi memories into reality without potatoes, flour and respecting the paleo, grain free canons as well!How Can You Make Your Gnocchi Be Paleo?!? I know your concerns. And before I tried this recipe, I was very skeptical too. But you know what? Not only is it possible to make this recipe paleo. It's also possible to make AIP (Auto Immune Paleo) as well, as it's also free from nightshades (potatoes, tomatoes, eggplants and peppers). The key for the success of this recipe lies in the replacements. And here I really want to stress on the important of using the right kind of squash to replace potatoes. Kabocha Squash, also known as Japanese Pumpkin or Buttercup Squash, has a very distinctive, chestnut like flavor, and its firm and starchy consistency is perfect to replace white potatoes when making potato free gnocchi. As for the paleo, grain free flours we can chose to replace regular wheat flour, cassava is by far the best choice. Starches like tapioca or arrowroot would make your gnocchi taste like glue. Trust me, I made that mistake before and I talk by experience ;( Cassava flour instead, keeps your paleo gnocchi dough nicely together while still keeping their final texture soft and delicious to eat.A Gnocchi Sauce for Everyone! As you'll have the chance to test yourself, this paleo gnocchi recipe is a much lighter, healthier version of the original. And because I know that you all have different preferences when it comes to seasonings, I prepared two different kinds of sauces: one for the Balsamico lovers (just like me) and one for those who don't want to give up their beloved cheese sauce (just like my husband)!

Provided by littlebitesofbeauty

Categories     Lunch/Snacks

Time 16m

Yield 3 serving(s)

Number Of Ingredients 9

600 g kabocha squash, raw
1 pinch salt
1 pinch nutmeg
100 g cassava flour
1 tablespoon olive oil
4 leaves sage
20 g coconut milk
1/8 teaspoon saffron
1/8 teaspoon saffron

Steps:

  • 1. Cut the squash, clean it and steam it until soft.
  • 2. Mash it with a fork or with a potato masher.
  • 3. Add in salt, nutmeg and flour and knead well.
  • 4. Take pieces of dough and roll them down with your hands on a floured (I used cassava) wooden floor until 1 inch thick.
  • 5. Cut the rolls in small pieces (1 inch wide) and set them aside on a tray covered with parchment paper so they don't stick or on a different side of the wooded board you are using as a working space.
  • 6. Fill a medium sized pot half way with water and bring it to boil. When the water starts to boil, add in a pinch of salt and pour in the gnocchi making them slide gently from the board to the water.
  • 7. To prepare the Balsamico Saffron sauce, heat up the olive oil in a small pan. When it starts to fry, add in the sage that you previously washed and cut. Let if cook until is starts to get crispy, then press it down with a fork until it breaks in small pieces.
  • 8. Add in the coconut milk and the saffron, mix for a couple of minutes and set aside.
  • 9. Cook your paleo gnocchi for about 4 to 5 minutes and when they start to load on the surface, strain them with a wire strainer and put them in the plates a bit at the time.
  • 10. As you place each portion of gnocchi in the plate, scoop a table spoon of sauce on top of them until completely seasoned.
  • 11. Add a drizzle of aged Aceto Balsamico from Modena on top of your paleo gnocchi and enjoy!

Nutrition Facts : Calories 242.7, Fat 6.5, SaturatedFat 2, Sodium 61.4, Carbohydrate 42.9, Fiber 3.9, Sugar 4.5, Protein 5.5

POTATO GNOCCHI



Potato Gnocchi image

Boiled gnocchi are fabulous tossed with butter and showered with fresh white truffle shavings. For a homey spin, toss boiled gnocchi with butter and a little cream to moisten, top with grated Parmesan, and broil until golden and the cream bubbles.

Provided by Food Network

Categories     main-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 8

3 pounds large baking potatoes
2 large eggs
1 large egg yolk
2 cups all-purpose flour
2 tablespoons finely chopped fresh rosemary leaves
2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper
Unsalted butter, at room temperature, as needed

Steps:

  • Preheat the oven to 350 degrees F.
  • Wash the potatoes, prick them with a fork and place them on a sheet pan. Bake them until very soft, about 1 1/2 to 2 hours. (Resist roasting them at a higher temperature to speed up the process--you want the skin and flesh just inside the skin to become crusty.) Cool them slightly and scoop out the insides. Rice the scooped potato with a ricer, or mash them with a fork. Place them in a bowl and cover with a damp cloth to retain their heat. The potatoes must be used while they are still very warm.
  • Beat the eggs and yolk lightly together in a small bowl. Add them to the potatoes along with the flour, rosemary, salt, a few grinds of freshly ground black pepper. Mix gently with your hands until all the ingredients are well incorporated and the dough is smooth.
  • Turn the dough out onto a lightly floured flat surface. Lightly knead and add a little more flour if the dough is overly sticky. Let the dough rest for 10 minutes, uncovered.
  • Roll the dough into thin 1/2-inch thick logs and cut into 1/2-inch pieces. Using a generous amount of flour, press each piece against your thumb tip to make a dent or roll it over the back and off the tip of a floured fork tines to make the traditional ridged shape. Place the finished gnocchi on a lightly floured sheet pan. Cook them as soon as possible in boiling salted water. (For every 5 quarts of water add 2 tablespoons of kosher salt.)
  • Add the gnocchi to the boiling water. When they rise to the top, let them cook for a minute or two and then remove them with a slotted spoon. Drain well and toss with butter.

POTATO FREE PALEO GNOCCHI



Potato Free Paleo Gnocchi image

Number Of Ingredients 9

600 grams Kabocha Squash, raw
1 pinch pinch of Salt
1 pinch Nutmeg
100 grams Cassava Flour (I use Amafil)
1 tablespoon Olive Oil
4 loaves of Sage
20 grams Coconut Milk
1/8 teaspoon Saffron
1/8 teaspoon Saffron

Steps:

  • Cut the squash, clean it and steam it until soft.
  • Mash it with a fork or with a potato masher.
  • Add in salt, nutmeg and flour and knead well.
  • Take pieces of dough and roll them down with your hands on a floured (I used cassava) wooden floor until 1 inch thick
  • Cut the rolls in small pieces (1 inch wide) and set them aside on a tray covered with parchment paper so they don't stick or on a different side of the wooded board you are using as a working space.
  • Fill a medium sized pot half way with water and bring it to boil. When the water starts to boil, add in a pinch of salt and pour in the gnocchi making them slide gently from the board to the water.
  • To prepare the Balsamico Saffron sauce, heat up the olive oil in a small pan. When it starts to fry, add in the sage that you previously washed and cut. Let if cook until is starts to get crispy, then press it down with a fork until it breaks in small pieces.
  • Add in the coconut milk and the saffron, mix for a couple of minutes and set aside
  • Cook your paleo gnocchi for about 4 to 5 minutes and when they start to load on the surface, strain them with a wire strainer and put them in the plates a bit at the time.
  • As you place each portion of gnocchi in the plate, scoop a table spoon of sauce on top of them until completely seasoned
  • Add a drizzle of aged Aceto Balsamico from Modena on top of your paleo gnocchi and enjoy!!

POTATO GNOCCHI



Potato gnocchi image

Master fluffy, pillowy gnocchi tossed in a light cheesy sauce. Gnocchi can be a difficult recipe to get right but we'll help you avoid the pitfalls

Provided by Barney Desmazery

Categories     Dinner

Time 2h10m

Number Of Ingredients 7

1 kg Maris Piper or Désirée potatoes
3 bay leaves (optional)
200g plain flour, plus extra for dusting
60g pecorino romano, parmesan (or use a mixture), or vegetarian alternative, finely grated
1 whole nutmeg, for grating
2 egg yolks (freeze the whites for another recipe)
30g unsalted butter

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Peel the potatoes and chop into equal-sized chunks. Lay a large sheet of kitchen foil on your work surface, pile the potatoes into the middle and arrange the bay leaves on top, if using. Fold the foil over the potatoes, then fold the edges in to seal and create a parcel. Transfer to a baking sheet and bake for 1 hr-1 hr 15 mins until the potatoes are tender. Or, tip into a heatproof bowl, cover (do not use foil) and cook in the microwave for 10 mins on high. If still firm, microwave in 5-min bursts until tender. While the potatoes are still hot, pass them through a ricer or push through a sieve onto a tray and cool completely. Will keep chilled for up to two days before using.
  • Scatter the flour, 10g of cheese, ½ tsp salt and a grating of nutmeg over the potatoes on the tray, then gently tip the egg yolks on top. Gently bring everything together with your hands until you have a uniform dough that resembles crumbly pastry. Knead for about a minute until it just comes together, but don't overwork it. Divide the dough into four pieces and roll each one out into a long, finger-thick sausage on a lightly floured surface. Cut each sausage into 1.5-2cm nuggets. The gnocchi can now be cooked, or you can create ridges on them by rolling them over the back of a fork, grater or sushi mat. Arrange the gnocchi in a single layer on the tray. Will keep frozen for up to three months. First, freeze on the tray until solid, then portion into food bags.
  • Bring a large pan of lightly salted water to the boil. If cooking all the gnocchi at once, you'll need to do this in three batches, cooking each batch for 2 mins, or until they rise to the surface. (You can also cook them for 3-5 mins from frozen.) Remove to a colander using a slotted spoon. Reserve 150ml of the cooking water, discarding the rest. Melt the butter in a large frying pan over a medium heat with about ½ tsp cracked black pepper and sizzle until the butter turns a nutty brown. Toss through the gnocchi, remaining cheese and about half of the reserved cooking water, then turn up the heat slightly and toss until the gnocchi is well-coated in a thick, cheesy sauce. You may need to add a little more of the cooking water to loosen. Serve the gnocchi straightaway in warm bowls.

Nutrition Facts : Calories 326 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium

HOMEMADE POTATO GNOCCHI



Homemade Potato Gnocchi image

My Italian mother remembers her mother making this potato gnocchi recipe for special occasions. She still has the bowl Grandma mixed the dough in, which will be passed down to me someday. -Tina Repak Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 7

4 medium potatoes, peeled and quartered
1 egg, lightly beaten
1-1/2 teaspoons salt, divided
1-3/4 to 2 cups all-purpose flour
3 quarts water
Spaghetti sauce, warmed
Optional: grated Parmesan cheese, crushed red pepper flakes and fresh herbs, such as basil, oregano or parsley

Steps:

  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash. , Place 2 cups mashed potatoes in a large bowl (save any remaining mashed potatoes for another use). Stir in egg and 1 teaspoon salt. Gradually beat in flour until blended (dough will be firm and elastic)., Turn onto a lightly floured surface; knead 15 times. Roll into 1/2-in.-wide ropes. Cut ropes into 1-in. pieces. Press down with a lightly floured fork., In a Dutch oven, bring water and remaining salt to a boil. Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon. Serve immediately with spaghetti sauce. Top with desired toppings.

Nutrition Facts : Calories 159 calories, Fat 1g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 674mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 2g fiber), Protein 5g protein.

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