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. 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!
Pumpkin Gnocchi By www.wendisaipkitchen.com
- 15 oz. can organic pumpkin purée
- 1 T. collagen
- 1/2 t. sea salt
- 1/2 C. + 3-4 T. cassava flour (See explanation below.)
- 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 BELOW.
- 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. 👇🏼👇🏼👇🏼
Light Lemon Sage 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
- 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.
Another note: 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. 😋
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