Paleo Tomato Gnocchi
Indulge in the comforting flavors of Paleo Tomato Gnocchi, a wholesome twist on a classic Italian dish. This grain-free recipe combines tender sweet potatoes with cassava flour and arrowroot starch to create pillow-soft gnocchi that are naturally gluten-free and paleo-friendly. The gnocchi are simmered briefly before being tossed in a fragrant tomato sauce made with garlic, crushed tomatoes, and a medley of dried herbs like basil and oregano. Finished with a sprinkle of fresh parsley for added brightness, this satisfying meal is perfect for sharing with family or impressing guests. Ready in under an hour, this recipe is a delicious way to enjoy Italian-inspired cuisine while sticking to clean-eating principles.
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Recipe Information
Ingredients
- 2 medium, peeled and cubed Sweet potato
- 1.5 cups Cassava flour
- 0.25 cups Arrowroot starch
- 1 large Egg
- 0.5 teaspoons Sea salt
- 1 tablespoon Olive oil
- 3 cloves, minced Garlic
- 14 ounces Crushed tomatoes
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 2 tablespoons, chopped Fresh parsley
- 0.25 teaspoons Black pepper
- 2 tablespoons (optional, for adjusting sauce consistency) Water
Instructions
Steam the sweet potato cubes for 10-12 minutes or until tender when pierced with a fork. Allow to cool slightly.
Transfer the cooked sweet potato to a large mixing bowl. Mash until smooth using a fork or potato masher.
Add the cassava flour, arrowroot starch, egg, and sea salt to the mashed sweet potato. Mix thoroughly until a thick and pliable dough forms. If the dough is too sticky to handle, add 1-2 tablespoons of cassava flour as needed.
Lightly dust a clean surface with arrowroot starch. Divide the dough into four equal portions. Roll each portion into a long rope, about 1/2 inch thick.
Cut the ropes into 1-inch pieces to form the gnocchi. If desired, use a fork to gently press ridges into each piece for texture.
Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water in batches. Cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer the cooked gnocchi to a plate.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Stir in the crushed tomatoes, dried basil, dried oregano, and black pepper. Let the sauce simmer for 5-7 minutes, stirring occasionally. Add water if the sauce seems too thick.
Toss the cooked gnocchi in the tomato sauce until evenly coated. Sprinkle with fresh parsley before serving.
Serve warm and enjoy your Paleo-friendly Tomato Gnocchi!
Nutrition Facts
Calories |
1449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1825 mg | 79% | |
| Total Carbohydrate | 265.6 g | 97% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 32.7 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 294 mg | 23% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2081 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
