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Paleo Cauliflower Gnocchi

Recipe Found at Primal Kitchen



  • Peel and cut potatoes into 2-inch pieces. Place in a large bowl filled with water to remove excess starch. Allow to sit for 5–10 minutes before removing from water.

  • Remove the green exterior leaves from the cauliflower. Use a sharp knife to cut away the core of the cauliflower. Cut any large pieces of cauliflower into smaller florets. Steam cauliflower florets until tender, about 5–7 minutes.

  • Place cooked cauliflower into a food processor or high-speed blender and pulse until relatively smooth (no big unprocessed pieces left).

  • Place cauliflower in a large piece of cheesecloth or a clean kitchen towel, and squeeze out any excess moisture.

  • Boil potatoes until fork tender, about 15–17 minutes. Drain potatoes. Using a potato ricer or food mill, rice potatoes into a large bowl.

  • Add cauliflower, and mix until just combined. Add cassava flour, salt, and 2 tablespoons avocado oil. . Mix until it comes together like a dough.

  • If the dough isn’t coming together, add a bit more cassava flour and a bit more avocado oil until it does.

  • Take care not to over-mix the dough. Working the dough too much will give the gnocchi a gummy texture.

  • Flour a clean surface with cassava flour, and place gnocchi dough in the center.

  • Using your hands, shape the dough into a ball, then start to flatten it out. Divide the dough into quarters. Roll each quarter into a long snake-like shape. Cut the dough into ½-inch pieces, and repeat until you’ve cut all of the gnocchi.

  • Add 1 more tablespoon avocado oil to the hot skillet. Fry sage leaves in oil, about 2 minutes, or until crispy. Remove leaves and drain on a paper towel.

  • Plate the gnocchi. Add a few fried sage leaves, lemon zest, and additional salt, if desired. Enjoy!

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