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!

Cashew Milk, its stupid easy.

No, seriously. Just look at these ingredients!

ingredients

1 cup of raw unsalted cashews
4 cups of water

Directions

  1. Soak cashews overnight in water, drain and rinse.
  2. Add the cashews and 1cup of water to your food processor and blend.
  3. Gradually add the remaining 3 cups of water and blend for a total of 2 mins.

Moral dilemma? To strain or not to strain?


I personally don’t strain and find that the sediment settles on the bottom and makes for a nice heavy cream for cooking. But for a really clean cashew milk, strain through a few layers of cheesecloth. 

Store in the fridge and use within a week.