Cassava Gnocchi
I am so excited to share this recipe with you all! I love paying homage to tradition while creating a dish that can be enjoyed while maintaining optimal gut health.
Over the years I have started to eat less and less animal protein, so I developed this gnocchi using Cassava in place of the cheese and eggs. Cassava is a naturally highly starchy root vegetable. By adding a bit of cassava flour to bind you achieve a nice dumpling that can be used in many different sauces.
I love making gnocchi! During my time as a line cook, I spent every other day making tons of gnocchi for the restaurant. It is inexpensive, filling and versatile. You can make numerous variations, like adding parsley puree to make a vibrant green gnocchi, adding other vegetable purees, like beets and carrots, to make the dish more nutritious, or simply replacing some of the water with the vegetable puree.
In this recipe I keep it simple by adding a whisper of nutmeg and tossing it with a Caribbean spiced tomato sauce. Enjoy!
Cassava Gnocchi
2 cups cooked/boiled whole cassava
1 cup cassava flour
1teaspoon Himalayan sea salt
¼ cup olive oil
Pinch of fresh nutmeg
Salted water for blanching gnocchi, plus 3 tablespoons hot water reserved for dough.
Instructions
Bake or steam your cassava until fork tender then remove skin. I recommend using a food processor. Pulse cooked cassava, with reserved hot water until smooth. Add flour, salt and nutmeg. Pulse lightly. Add the olive oil. When combined, roll into a tube shape add a bit more cassava flour if dough is too tacky.
Cut the dough into 6 equal pieces and then take each piece and roll into a long tube.
Cut the tubes into 1-inch gnocchi. Repeat this process until all your gnocchi’s are cut.
Boil a pot of water and add gnocchi. When the gnocchi floats to the top of the pot, remove with a slotted spoon and set aside.
Add the cooked gnocchi to a sauté pan with coconut or olive oil to crisp both sides.
Once browned on both sides, add your favorite sauce to the pan and serve.
