Rating: 4 stars
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Italians know it well, making gnocchi without the right potatoes can be a key for disaster. Imagine making gluten-free paleo gnocchi that are potato free as well! That's one tough recipe to come up with!


Recipe Summary

26 mins
46 mins
20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Balsamic-Saffron Sauce:


Instructions Checklist
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kabocha squash, cover, and steam until soft, 10 to 15 minutes.

  • Transfer steamed squash to a bowl; mash with a fork or potato masher. Mix in cassava flour, 1 pinch of salt, and nutmeg until a dough forms.

  • Dust a flat work surface with cassava flour. Divide dough into pieces and roll into 1-inch thick logs. Cut into 1-inch gnocchi. Arrange gnocchi on a tray lined with parchment paper.

  • Heat olive oil in a small skillet over medium heat. Cook sage leaves until crisp, 30 seconds to 1 minute. Press down with a fork to break leaves into small pieces. Stir in 1 tablespoon plus 1 teaspoon coconut milk and saffron. Simmer sauce until flavors combine, about 2 minutes. Remove from heat.

  • Bring a large pot of water to a boil. Add 1 pinch of salt. Slide gnocchi gently into the water; cook until they float to the surface, 4 to 5 minutes. Scoop out with a wire strainer and transfer to serving plates.

  • Cover gnocchi with 1 tablespoon of sauce. Drizzle some balsamic vinegar on top.

Nutrition Facts

213 calories; protein 2.1g; carbohydrates 42.6g; fat 4.9g; sodium 90.3mg. Full Nutrition