The easiest paleo gnocchi made with 2 ingredients! Flourless sweet potato gnocchi served with dairy free spinach cream sauce! Whole30, paleo, and gluten free. This recipe can be made ahead and frozen.
Holy cream sauce. You’re in my dreams. The creamy factor in this is not your average; it’s dairy free, dangerously addictive, finger dipping worthy cream sauce.
Paleo Sweet Potato Gnocchi In Spinach Cream Sauce
The easiest paleo gnocchi made with 2 ingredients! Flourless sweet potato gnocchi served with dairy free spinach cream sauce! Whole30, paleo, and gluten free. This recipe can be made ahead and frozen.
INFO
Cook Time 10-15 minutes
Prep Time 20 minutes
INGREDIENTS
Gnocchi
1 cup mashed sweet potato cooked-boiled until soft
1/2 cup cassava flour use Anthony's Goods brand to get same results
2 teaspoons olive oil
pinch of sea salt optional
Sauce
1 tablespoon olive oil
1 small red onion minced
2-3 large garlic cloves
1 can full fat coconut milk
1 tablespoon tapioca flour optional- as a thickener
1 tablespoon fresh rosemary chopped
1 tablespoon fresh sage chopped
1/2 teaspoon sea salt
1 cup fresh spinach
optional red chili pepper flakes to taste
INSTRUCTIONS
Gnocchi
In a bowl stir together the cooked mashed sweet potato and flour (use Anthony's Goods brand to get same results) for the gnocchi until completely smooth. If you don't have cooked sweet potato on hand, make it by peeling a large sweet potato, cutting into 2" chunks, and boiling in water until soft (drain water from sweet potatoes after boiling).
Separate dough into four equal parts and roll out into 3/4" diameter tubes on a surface dusted lightly with cassava flour. Cut the tubes of dough into 1" pieces.
Bring a large pot of water to a boil and drop gnocchi into it. Once they have risen to the surface, remove, and drizzle lightly with olive oil.
Heat a skillet over medium heat and pour 1 tablespoon olive oil into the pan. Add gnocchi and cook on each side until golden, then remove.
Sauce
In a skillet saute the minced onion and garlic in 1 tablespoon olive oil for the sauce until golden then set aside.
Add rest of ingredients for the sauce (except spinach and leave out tapioca flour if you want the sauce to be thinner) to the sautéed onion and garlic. Bring sauce to a low boil and boil for 1-2 minutes, stirring continuously (otherwise the flour will clump in the sauce) until sauce thickens. Then stir in spinach, let it wilt, and add gnocchi.