Homemade Cassava Gnocchi (Gluten-Free)

This gluten-free cassava gnocchi recipe, filled with greens and aromatics, is not only the ultimate comfort food, but it is nutritious and so easy to make in big batches and freeze.

Trust me; they’ll be a lifesaver when you are tired and want to fix a quick, nutritious and satisfying dinner. Just take them out of the freezer, pan-sear them in extra virgin olive oil or butter, coat them with your favorite sauce or add some sausage and enjoy!

Made with greens you can find all year round

When our garden is brimming with greens, like arugula, spring onion, and spring garlic, I have to find creative ways to use them while they are fresh and vibrant. There is so much salad one can eat!

This cassava flour green gnocchi recipe was born to be a recipient of all these greens.

The good thing is that arugula and scallions are available all year round in most places, and green garlic can be replaced with garlic cloves.

These green gnocchis are gluten-free, grain-free, and lectin-free but also low-histamine and dairy-free.

Ingredients for gluten-free cassava gnocchi with arugula

TO MAKE THE GREENS PUREE:

• 2 1/2 cups arugula, super packed (spinach can also be used)
• 2 spring onion / scallions
• 2 spring garlic or 2 garlic cloves
• 4 tablespoons extra virgin olive oil
• 1/4 cup water
• 1 teaspoon salt

TO MAKE THE DOUGH:

• 2 pastured eggs
• 1 1/4 cup hemp milk or other plant milk (not coconut)
• 1 1/2 cup cassava flour, divided into 1 cup and 1/2 cup
• lemon zest from one organic lemon

NOTE: Arugula will give a distinctive peppery taste to this gnocchi. But if you don’t have arugula, feel free to use spinach.

How to make green cassava gnocchi

Start by filling a big pot with water, about 2/3 full. Bring to a boil while you prepare the dough and the first batch of gnocchi.

MAKE THE GREENS PUREE:

• Blend all the ingredients until liquid and smooth.

MAKE THE DOUGH:

• In a food processor, add the 2 eggs, hemp milk, 1 cup cassava flour, and lemon zest. Process until combined in a soft dough.
• Add the green puree to the food processor and pulse until all are combined. In case your food processor is not big enough, you can also combine the soft dough and the greens in a mixing bowl. Transfer the content of the food processor to a big mixing bowl.
• Start adding the remaining 1/2 cup of cassava flour gradually and mix with a spatula. When it becomes too thick, start kneading with your hands. You will get a homogenous, elastic dough resembling playdough consistency.

SHAPE THE GNOCCHI:

• Shape the dough into a big ball and then split it into four equal parts. From each part, you will roll two logs about the thickness of your thumb. Each log will be about 10-inch long. You will cut ten pieces of dough from each log.

• By this time, the water should be boiling. Turn the heat to low and add the first batch of gnocchi (x20) with the help of a slotted spoon.
• You can start shaping the second batch while the first one cooks.
• After about 4 minutes, the gnocchi will start to float. Take them out with a slotted spoon and put them on a dry surface or plate.
• Repeat with the next three batches.
• When they are all ready, you can prepare them or let them cool completely; add them to a container, separating each layer with parchment paper, and freeze them (add paper on the bottom and on top too).
• To cook from frozen, add the frozen gnocchi to a skillet with olive oil and other ingredients you are using and cook until soft (don’t overcook).

How to create ridges

You can use the smooth gnocchi as they are, and that’s perfectly fine. But if you want to go the extra mile and create ridges, you can use a gnocchi ridger or you can do it with a fork.

Place the fork with the tips of the tines on the working surface and gently roll each piece down the tines. Or follow whichever method you are familiar with or like.

Servings and storage

From this quantity, I make about 80 homemade green gnocchi with arugula and cassava flour. I use about nine gnocchi per serving.

You can prepare them fresh or freeze them.

To freeze, use a glass container with a good lid. Add parchment paper on the bottom, add a layer of gnocchi, and continue to layer. Add a sheet of paper between each layer of gnocchi and one on top before you close the lid. This way, it will be easy to remove precisely as much as you need, and they won’t stick to each other.

Preparation: Green Gnocchi with Sausage and Arugula

These homemade green gnocchi with arugula and cassava flour are already pretty flavorful because of all the greens. The simplest way to eat them is to pan-sear them in olive oil with spring garlic and onion and maybe some fresh sausage. Serve with pesto, and sprinkle some parmesan cheese (Parmigiano Reggiano).

Try this quick and easy, delicious gnocchi recipe: Green Gnocchi with Sausage and Arugula.

If you are as fascinated by all green things as I am, check out this Green Cassava Flour Tortillas recipe.

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