Paleo Gnocchi in Pesto Cream sauce

Italian food is one of the hardest cravings to hack when you are living Paleo, but I knew that with a few tweaks that we could be Mangia! Mangia! with the best. Serve with Pesto Cream sauce or a classic red, either way you won’t be disappointed!

This recipe is for 4 people, cut in half for two.

gnocchi Ingredients

4 large potatoes, I prefer russet for this recipe but any would work
2 eggs beaten
3/4 cup of potato starch 
2 tablespoons of Avocado oil
1/2 tsp of black pepper
1/2 tsp of salt

Directions

  1. Boil potatoes until tender, drain and process through a ricer then set aside in a bowl to cool.
  2. If you don’t own a ricer, a fine mesh strainer works great. Just push the potatoes through the strainer over a bowl.
  3. Once cooled, stir in eggs, potato starch and seasonings and mix mix mix!
  4. Knead the dough on your counter, roll out in thick & long ropes, then 3/4″ pieces. ** Ultimately you want a pretzel nugget looking product
  5. If you have a Gnocchi board you can roll each piece across to make the trademark lines, if you don’t have a board a fork works well.
  6. Boil a large pot of water, add one tsp of salt from the start.
  7. Drop gnocchi in the water, cook until they float then remove with a slotted spoon 
  8. Serve with the pesto sauce or a classic red
  9. If you prefer a toasted gnocchi, once out of the water heat 2 tablespoons of avocado oil in a pan, cook in a single layer until browned on each side and enjoy!

Pesto Ingredients

2 cups of basil
1/2 cups of really good olive oil
1/4 cup of toasted pine nuts
1/4 cup of cashew milk (recipe link here)
1tsp of arrowroot powder
1 tsp of ghee
1 clove of garlic
salt to taste

Directions

  1. Mix it all but the cashew milk in a food processor, use more oil if your pesto is too thick. ** I personally love the Ninja Chef food processor. It’s always out on my countertop ready to use from smoothies to soups and anything blended in between.
  2. Heat 1 tsp of ghee in a sauce pan, stir in 1 teaspoon of arrowroot powder to make a roux and slowly pour in the cashew milk to create a thick cream.
  3. Let the cream cool, and then mix in 1/4 cup of the pesto and serve over gnocchi
  4. Store in the fridge for a few days, great on eggs!