We’ve had some request for a paleo/potato free gnocchi, which I’ve resisted… gnocchi without potatoes??? Truth be told I was never a fan of gnocchi, mainly because I was never a fan of potatoes! When I was recipe testing for the “Real Deal Pasta” for the Healthy Comforts Cookbook, I thought THAT was going to be completely impossible, yet it is one of our most popular recipes and a family favourite. Making potato free gnocchi is a tall order, but I’m always up for a fun challenge! Needless to say, we’ve been enjoying all the gnocchi test batches almost daily here and nobody is mad about! I’m guessing when you decided to change your diet, you never thought you’d be eating gnocchi, am I right? Yes, yes I am. I Can answer that one for you! These potato free gnocchi are made with only 7 ingredients, and come together in one bowl. They’re easy to make, and a delicious homemade pasta that’s pillowy and airy.
¾ cup of cooked Butter Cup squash
2 eggs, beaten
1 cup of almond flour
3/4 cup of arrowroot powder/flour, more for dusting
2 tablespoons of coconut flour
1 teaspoon of unrefined salt
1 tablespoon of olive oil
1. Prepare a glass casserole dish with an inch of water inside and set aside.
2. Wash and cut squash in half, remove the seeds and cut into smaller chunks.
3. Place the squash flesh side up in the casserole dish, and cover with foil. Bake for 50-60 minutes until fork tender.
4. Remove from the oven and allow to cool. Scrape out the flesh and measure out ¾ cup.
5. Line a baking sheet with parchment paper and set aside.
6. Fill a large pot with water and place on the stove on high heat.
7. Prepare a wooden board dusted with arrowroot powder and set aside.
8. Add the squash to a bowl and mash with a fork.
9. Add the 2 beaten eggs and mash together with the squash.
10. Add the almond flour, arrowroot powder, coconut flour and salt. Mix together with a fork until a dough starts to form, then use your hands.
11. Roll out the dough onto the prepared wooden board, dough will be a little sticky.
12. Knead the dough with your hands in the arrowroot powder until the dough is no longer sticky.
13. Shape dough into a long round cylinder.
14. Using a knife cut a piece of dough (place the rest of the dough back in the bowl), so you are working with one piece of dough at a time.
15. Roll the piece of dough back and forth with your hands (palms to fingers) creating a long round rope and set aside, continue cutting another piece of dough making strands of rope. Add more arrowroot powder if need, so the dough doesn’t stick to the board.
16. Once the dough is all rolled out, line 3-4 together and cut into ½ inch pieces using a knife.
17. Transfer the gnocchi to the prepared baking pan and continue cutting until all the strands are cut.
18. At this point you can leave the gnocchi as is or you can make indentations with a fork, giving it that authentic gnocchi look.
19. Add the 1 tablespoons of olive oil to the boiling water and carefully add the gnocchi.
20. The gnocchi will float to the top pretty quickly, allow to cook for 2-3 minutes or are soft and airy when taste tested.
21. Drain the gnocchi in a colander or remove with a slotted spoon, then transfer back into the pot and add a scoop *sauce you are using to prevent the gnocchi from sticking.
22. Plate up the gnocchi, add more sauce and serve.
This may seem like lots of steps but this recipe really does come together quickly, you’ll just have to trust me on this.
Sauce suggestions: red sauce, meat sauce or melted ghee with sage.
** Make ahead: To save time you can prepare the squash a few days ahead and store in the fridge, making this a quick and easy weeknight dinner.
***The squash is mild in flavour and is not noticeable in the gnocchi.