This recipe is 99% paleo. As an Italian I LOVE bread, pasta, and cheese. I’ve made paleo bread, it isn’t anything like a nice baguette, but it is great for a roast beef sandwich. Cheese? There is no way to make cheese paleo, sorry. Pasta. My first attempt at paleo sweet potato gnocchi gave the right texture and held up perfectly in boiling water, but I used coconut flour. Let me tell you, coconut is not the flavor profile you want in pasta. Yuck. Tonight was attempt number two, this time with quinoa flour. OK, this is where the 99% paleo comes in. Quinoa is a gluten free seed native to South America and related to dark leafy greens. With a glycemic index of 53 it just falls into the low glycemic category, making this a potential post workout glycogen replenisher. The saponins, phytic acid, and tannins (the irritants and antinutrients classifying quinoa as not paleo) found in quinoa are removed or reduced to under 1% through scrubbing/polishing and washing. The majority of quinoa found in this country today has already been polished and pre-washed, therefore, in small amounts I personally find quinoa to be a paleo-friendly ingredient. So tonight I made sweet potato gnocchi with quinoa flour. The quinoa gives the pasta a nutty, almost brown rice like, flavor. The texture is spot on! Would be great with any of the paleo sauces in Paleo Made Easy.
1 lb. sweet potato, baked and mashed
1 extra large egg + 1 extra large egg yolk
12oz (~2 cups) organic quinoa flour
4 tbl. tapioca flour
1/2 tsp. Kosher salt
Preheat oven to 400°F. Bake sweet potato at 400°F until fork tender, approximately 60 minutes. Scoop from skin, mash, and cool sweet potato. Mix cooled sweet potato with egg, egg yolk, salt, tapioca flour, and quinoa flour. Roll dough into approximately 3/4 inch thick ropes. Cut the ropes into 1 inch pieces and roll each piece down the back side of a fork to form ridges. Drop gnocchi into boiling salted water, they will float when done, approximately 5 minutes. Mix with desired sauce and enjoy!