One thing I do miss on a paleo diet is gnocchi! They’re like delicious little clouds. Can you imagine eating gnocchi that is not only paleo but also so satisfying and better than the real thing??
WHAT IS A KABOCHA SQUASH
These gnocchis are made with Kabocha squash. It’s a Japanese squash than is starchier that your average squash which makes it perfect for this recipe. It’s a great potato substitute.
Kabocha squash has a sweet flavor. It’s kind of as if you combined the texture and flavor of a pumpkin and a sweet potato. Sometimes they taste a bit like Russet potatoes or chestnuts.
You can eat the skin which makes it super easy to prepare. For the gnocchi though you’ll need to take it off.
When fall hits I particularly like to use sage in just about everything I cook. It pairs perfectly with squash too. The best part is that you won’t need much else to make this dish super flavorful. These gnocchis have chopped sage in them and then they are finished with a ghee flavored sage sauce. That’s it just ghee, sage, and salt!
GNOCCHI TIPS
To prevent them from sticking together I recommend steaming them instead of putting them in boiling water. You just need a steam insert like this one and you’re set. Cook them in batches as to not overcrowd them.
HOW TO SHAPE THE GNOCCHIS
No need to roll out long tubes for these. Just grab a small ball, about 1/2 inch thick and shape them into little logs. I put the “dough” in the palm of my hand and roll it around a bit. It’s pretty quick once you get the hang of it.
SAUCE IDEAS
These are great with just some sage and ghee. Once cooked, sauté them in some ghee until browned. Add some ghee and chopped sage. Salt to taste and you’re done!
If you’d prefer a creamier sauce try out my cashew cream sauce here.
Whole30 Kabocha Squash Gnocchi (Paleo, AIP)
Ingredients
- 1/2 kabocha squash, about 4 cups
- 3 tbsps ghee
- 2 tbsp fresh sage
- 1/2 tsp salt
- 1 cup cassava flour
Instructions
- Cut and clean out the squash. Cut into wedges and bake at 350F for 20 minutes or until soft.
- Once cooked, mash with a fork or potato masher. Add salt, ghee, chopped 1 tbsp sage and combine.
- Add the cassava flour and combine well. The dough should still be a bit sticky. If it's too wet add more flour.
- Flour a cutting board to place the gnocchis. Grab about 1/2 in ball and roll it in the palm of your hand to shape a gnocchi. Repeat with all of the mixture.
- Boil water in a pot with a steamer basket like this one. Cook them in batches for about 8 minutes.
- In a skillet add 2 tbsp ghee and the remaining chopped sage. Saute cooked gnocchi in sage butter until brown. Serve!
- If you would prefer a creamier sauce, try this mushroom cashew sauce.
