Gnocchi are low-key
The slightest bit oak-y
Not really smoky
But fun to go poke-y
Rustic and folk-y
The slightest bit hokey
They go with enoki
Won’t make you get croaky
Best have some before you go sing karaoke
So say okie dokie
And eat lots of gnocchi!
(Okay I’m out. Next week: gnocchi rhymes part 2! + a sweet potato rendition)
Cassava Gnocchi (paleo, AIP, vegan)
Author: Julie Hunter
Recipe type: Paleo, Autoimmune Protocol, Vegan
Ingredients
- ¾ c cooked/boiled whole cassava
- ½ c Otto's cassava flour
- ¾ tsp sea salt
- 1.5 tb olive oil
- Salted water for boiling and oil for cooking
- More olive oil, sea salt, rosemary or parsley, and cauliflower cheese to finish
Instructions
- For the full recipe, check out Best of Flash Fiction Kitchen, available here.
Dough ball + rolling out the dough
Slicing the gnocchis
Finished gnocchi-kins
With rosemary. Cuz rosemary is cool.
This post has been shared on Phoenix Helix’s Paleo-AIP Roundtable.
Are you saying next week you’ll have more words that rhyme with gnocchi, because I’m impressed already. 😉 I’m definitely going to be making this one soon – big cassava fan over here.
Oh yay – yes super happy to discover that this fresh cassava + cassava flour makes versatile dough for dumplings, pasta etc. 🙂 And haha yeah I may have overdone it on the gnocchi rhymes this week, may not have anything left but made-up gibberish (but hey nothing wrong with that right? 😉
You didn’t overdo it a bit!
I loved it so much, don’t quit! Hee!
Where do you buy cassava? I’ve never seen it sold fresh or frozen, but then again I’m not sure I’d know it if I were looking at it. Only used cassava flour. Thanks for the info, would love to try these!!
Hi Molly! You can buy fresh cassava now at many large grocery chains (usually in the tuber section or sometimes in the more international section of the produce), you can also often find it frozen with other Latin ingredients (like empanada shells, etc.), which is easier because it’s already pre-peeled. Otherwise most ethnic groceries will have it as well.
Looks good! Been looking for a whole 30 compliant gnocchi. Have a dumb question. Cauliflower cheese? Is that just grated cauliflower?
Nope, it’s a type of AIP cheese which you can grate, e.g. https://www.flashfictionkitchen.com/cheese-paleo-aip/ ?
Do these freeze well? Before or after boiling?
Yes you can freeze them, I would do it before boiling – they should last quite a while and will probably take closer to 10 minutes to cook (as opposed to a couple minutes when fresh).
Hi! Can I make this without the cassava tuber? Just want to make it simple. Will the cassava flour, olive oil, salt, rosemary and shredded parmesan work? Thanks
You typically need something to bind the cassava which is why the whole tuber works better than the flour, but you could try with just cassava flour and if the gnocchis don’t hold together or are difficult to work with, I would try adding some tapioca starch or tigernut/almond flour to the mix.
Or what about boiled potato? Do you think it would work or would I need something dry?
Boiled potato should work as a sub for cassava, it’s just not AIP (but how traditional gnocchi is made 😉
I don’t eat any oils and I’m vegan. Is it okay if I leave it out?
Sure, go for it.
Hello,
Thanks for the recipe. Do you know if this recipe would work well for a chicken and dumpling? Thanks.
Probably! If you send me a sample recipe I can gauge better.
Thank you so much for this! I just made this and it tastes great. I had a slight problem when
I was pan frying the gnocchi, they were so sticky that they just stuck to my pan and didn’t really get brown, even in the oil. I’m wondering if I didn’t add enough flour?
Did you use a non-stick pan? That could help, but yes if they’re overly sticky I would just try adding more flour.
Hi Julie! I can’t wait to try this and the sweet potato version. Would I be able to use coconut flour in both recipes instead of the cassava flour? Would the measurement be the same? Thanks so much in advance!
Hi Michelle! Yes I think you could sub coconut flour for cassava flour, but I wouldn’t sub 1:1 since coconut flour absorbs so much liquid. I would start with a couple tablespoons of coconut flour (assuming you are still using the cooked cassava) and see what kind of dough that gets you, then add a bit more if you need it. Good luck!
Thank you so much!
I really want to try this recipe but do you know/think that white sweet potato could be a subsitute to the whole cassava? Thank you in advance 🙂
Sure I think that could work! The gnocchi recipes are pretty versatile in terms of what starch you can use. Maybe check out my sweet potato gnocchi recipe as that will be more similar to white sweet potato ;).