Pumpkin Gnocchi & light lemon sage sauce surrounded by mini pumpkins

Pumpkin Gnocchi & Lemon Sage Sauce

Pumpkin Gnocchi and Lemon Sage Sauce is a bright, and flavorful version of classic gnocchi. The thing that makes it different is that it’s totally AIP/Paleo!

Pumpkin Gnocchi & light lemon sage sauce surrounded by mini pumpkins
Pumpkin Gnocchi & Lemon Sage Sauce (AIP/Paleo)
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Oh, how I have missed pasta on the AIP.  You, too?  There are many renditions of pasta-like things out there on the AIP, but nothing is going to beat what that nasty gluten molecule can do.  Alas.  That doesn’t mean we should cry into our pasta pot.  We just have to adjust a bit.  Here, I have created a gnocchi made with only four ingredients.  For more information on the flour I’m using, see my post Five AIP Flours.

There is a little technique involved, but if you can remember playing with clay, or Play-Doh when you were a kid, you can do this.  Have fun with it!

💗,

Wendi

P.S. If you’ve ever wondered how in the world to pronounce gnocchi correctly, or you’re curious about how I would even have this information, watch the tutorial video below!

Pumpkin Gnocchi & Lemon Sage Sauce

Recipe by Wendi’s AIP Kitchen – www.wendisaipkitchen.comCourse: MainCuisine: AIP, PaleoDifficulty: Medium
Servings

3-4

servings
Prep time

40

minutes
Cooking time

8

minutes

Pumpkin Gnocchi and Lemon Sage Sauce is a bright, and flavorful version of classic gnocchi. The thing that makes it different is that it’s totally AIP/Paleo!

Ingredients

  • For the gnocchi:

  • 15 oz. can organic pumpkin purée

  • 1 T. collagen (*See note below)

  • 1/2 t. sea salt

  • 1/2 C. + 3-4 T. cassava flour

  • For the sauce:

  • 1/4 C. extra virgin olive oil (EVOO)

  • 4 cloves of garlic, sliced

  • 2 T. (rounded) chopped fresh sage

  • 1/2 C. full fat coconut milk

  • 3/4 t. sea salt, or to taste

  • 1 T. freshly squeezed lemon juice

Directions

  • Place pumpkin purée in a sauce pan over medium high heat.  Stir and let it bubble until it has reduced to about 3/4 of its original volume.
  • Transfer the pumpkin purée to a large bowl.  Add gelatin, sea salt, and 1/2 cup cassava flour.  Stir.
  • Now, by tablespoon, add cassava flour, stirring each time, until you get something that is the consistency of a brand new can of Play-Doh.  You should be able to work it with your hands, and roll it on the counter without any flour, and without it sticking.  You should need 3-4 tablespoons.
  • Divide the dough into four pieces.  Roll the first piece into a “snake” that is 1/2” in diameter.  Cut this into pieces that are about the size of a Tootsie Roll.  (Apparently, I have childhood on the brain.)
  • Place a fork, tines down, on the counter.  Take a piece of dough, press it against the back of the fork to make a dimple, then roll it off.  You should end up with a happy little dough blob with a dimple on one side, and ridges on the other.  ***SEE TUTORIAL VIDEO.
  • As you complete each piece, transfer to a floured plate, or cookie sheet.  (NOTE: from this point, you can either continue, or put pieces in a single layer on parchment paper and freeze.)
  • Bring a large pot of water to a rolling boil.  Add all the pieces.  They will sink to the bottom.  As they cook, however, they will rise to the surface.  When they reach the surface, time them for three minutes.
  • Drain, and top with your favorite sauce.  If you don’t have a favorite sauce, continue on to the Light Lemon Sage Sauce. 👇🏼👇🏼👇🏼
  • In a small sauce pan over medium heat, warm up EVOO.  Add garlic and sage.  Sauté until garlic is golden.  Turn down heat a bit.  Stir in coconut milk.  Add salt and lemon.

Notes

  • I’ve tried the gnocchi with a thicker version of this sauce, and the whole mouth feel was just kind of gloppy and mushy.  I decided I liked the lighter sauce better.  But you do you!  If you want to use a no-mato sauce, or thicken this one up, that’s totally up to you.  It’s your pasta.  😋
  • UPDATE: When I first created this recipe, I thought that collagen and gelatin were the same thing as both cans say “gelatin” on them. Since collagen doesn’t hold together in heat, it is not even theoretically needed in this recipe. I haven’t yet tried it without. Once I do, I will update the recipe to reflect my findings. If you try it, please report back! -Wendi

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19 Comments

  1. Hi Wendi! This looks delish, can’t wait to try it! Wondering about the gelatin – I see you used the Great Lakes brand collagen, I assume it will work as well as the “red can” which I believe is gelatin? (unless GL changed colors on me!)

    Also, where did you study/perform opera? I’ve been with the Sarasota Opera company for 20 years (in the orchestra). Cheers! 😀

    • Hi, Sandy! I bought the green can since I can use it in my smoothies, too. I don’t know about the red can. The whole green can vs. red can is so confusing. Gah! Let me know the result, will you?

      As for opera, I traveled wherever I got hired. Auditions in NYC, blah, blah, blah. You know the drill. I graduated from Arizona State, then studied with a teacher and a coach in NYC. Now? I’m a food blogger. Go figure. 😜

      • Can’t wait to try this. I love pumpkin! The green can is able to go right in to any liquid (especially cold). The red can is not hydrolyzed & you have to “bloom” it in hot water before using it. I’m not sure if it would work especially because it takes time to work with the dough.

      • Hi Cat! I have just edited the recipe. See my comments in the recipe notes….

  2. I can’t do cassava- it’s a fodmap- but what do you think about subbing arrowroot or tapioca? I’ve never used cassava, so I’m not familiar with it’s properties…
    Sounds delicious!

    • Aw, bummer, Jennifer! Cassava flour is very similar in texture to regular flour. I feel like arrowroot would be too light for gnocchi. I’ve never worked with tapioca – it’s on my list! If you try it, let me know how it works out. Sometimes, I do so miss regular ol’ flour… 😩

  3. What can I use besides the collagen gelatin, I can not use products that promote collagen

    • Hi! Eggs are often used to bind gnocchi, but of course they’re not AIP friendly. If you CAN tolerate eggs, try using one, but keep an eye on the consistency. If, however, you do not wish to use any animal product, I am at loss for what would hold the mixture together, especially when it boils. I think without a binder of some kind, it would fall apart. Let me know what you come up with!

    • agar agar is a seaweed (and is aip) that is an alternative for binding food

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  5. OMG! So delicious! Thank you for sharing this beautiful recipe. Even my picky husband who could eat nothing but steak and a baked potato every day loved it. Will add this recipe to my fall rotation.

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  7. Loved how easy these came together! Thanks for the recipe!

  8. This was a huge hit in our house! Texture of gnocchi was fabulous, the sauce incredibly tasty. Husband kept remarking that he couldn’t believe how good the sauce tasted. Thanks for a great recipe, keeping this one handy next time we have guests over – felt decadent and restaurant-like.

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