Sweet Potato Gnocchi

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Gnocchi is my absolute favorite pasta dish and when I went Paleo it was something that seemed totally off-limits. Thankfully as I became more accustomed to cooking Paleo I started to venture out and try my hand at making what I thought to be more complicated dishes. This led to me discovering how to make sweet potato gnocchi. It’s Paleo. It’s delicious, and I’m sure you’re going to love it. Did I mention it’s easy to make? You do not need to be an expert chef to whip this up.

INGREDIENTS

4 – 5 medium sweet potatoes (once mashed it will be about 2 cups)
1/4 cup coconut flour
3/4 – 1 cup tapioca flour (+ about 1/4 cup for dusting)
1 tsp salt
water (as needed)

RECIPE

Wash sweet potatoes and puncture with fork multiple times.
Place in microwave and cook on “potato” setting, you should be able to easily insert a fork in them when they are done.
Cut sweet potatoes in half and scoop flesh of potatoes into a bowl, mash together.
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Add coconut flour and salt to potatoes and combine.
Add 1/4 cup of tapioca flour to mixture and combine. Continue to add 1/4 cup of tapioca flour to mixture until you are able to form a ball of dough.
At this point the dough should not be very sticky but should also not be too dry as it could crack. If your dough is too sticky add more tapioca flour, if it is too dry add a little bit of water.
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After your dough has formed, take small handfuls and roll out into a rope, cut into 1/2″ pieces. (If desired you can press lightly with a fork, to get a more traditional looking gnocchi. Or you can leave them as they are.)
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Let dry for roughly 6 – 8 hours.
After drying you can cook your sweet potato gnocchi or store them.
To Cook: Bring a pot of water to a boil, add gnocchi and boil for 60 – 90 seconds or until gnocchi start to float. Remove and serve.
To Store: Gnocchi can be stored in the fridge for 2 – 3 days or frozen.

Combine your gnocchi with your favorite sauce and toppings…the recipe is really that simple. The best part is that your family and friends will think you’re a master chef.

Enjoy!

Melissa Van Dover

@melissavandover | melissavandover.com

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Pumpkin Fritters

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I’ve grown to love pumpkin fritters…as a side dish, as a snack…sometimes even for breakfast! (Don’t judge me, they’re delicious!)

The best part is, they are super simple to whisk together and are 100% Paleo-friendly so you can munch away without any guilt.

So, I thought that as we head into pumpkin season, it was time to share this little recipe secret with you. This might just be my new favorite recipe for this fall!

Here it is…

INGREDIENTS

2 cups cooked (boiled or steamed) organic pumpkin, or butternut squash
1 large egg
2 tablespoons arrowroot flour
1 pinch Himalayan Sea Salt
1 teaspoon cinnamon spice
1 teaspoon coconut oil
Coconut palm sugar and cinnamon spice to taste

RECIPE

Place 2 cups of cooked and mashed pumpkin in a mixing bowl.
Whisk the egg and then add it to the mixing bowl. Mix the egg in well with the pumpkin.
Add the arrowroot flour, salt and cinnamon and mix again until the fritter mix ingredients are well combined.

Next, in a medium saucepan, melt the coconut oil over medium heat.
Using a tablespoon, scoop 2 tablespoons of pumpkin mix at a time into the pan and fry for a few minutes until the underside of each fritter becomes firm and golden brown. Then flip the fritters over and fry for another few minutes until the other side turns a beautiful brown as well.
Remove the fritters from the pan and drain on a paper towel to remove excess oil, if desired.
Continue this process until all the fritter mix has been used.

Sprinkle with coconut sugar and cinnamon, to taste and serve warm.

How’s that for a toasty fall treat?!

Season Greetings,

Camilla

@camillacarboni | camillacarboni.com

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