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!
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
Course: MainCuisine: AIP, PaleoDifficulty: Medium3-4
servings40
minutes8
minutesPumpkin 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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