Green Cassava Gnocchi with Arugula (Gluten-Free)

These green cassava gnocchi are made with arugula, scallions, garlic, lemon zest, and cassava flour for a vibrant, flavorful twist on traditional gnocchi. Naturally gluten-free and grain-free, they can be cooked immediately or frozen in batches, ready to pan-sear with olive oil or butter for an easy and satisfying meal.

A creative way to use fresh greens

When our garden is brimming with arugula, spring onions, and spring garlic, I’m always looking for creative ways to use them while they are fresh and vibrant. After all, there is only so much salad one can eat.

That abundance of greens inspired these cassava gnocchi. Arugula gives them their beautiful color and a subtle peppery flavor, while scallions, garlic, olive oil, and lemon zest make the dough aromatic and flavorful even before any sauce is added.

Although I originally made them with greens from the garden, the ingredients are available throughout most of the year. Regular garlic cloves work perfectly when spring garlic is out of season, and spinach can replace the arugula for a milder flavor.

These green gnocchi are naturally gluten-free, grain-free, dairy-free, and lectin-free. They are also designed to be made without potatoes, making them quite different from traditional Italian gnocchi.

Ingredients for green cassava gnocchi

The green purée is made with tightly packed arugula, scallions, spring garlic or regular garlic, extra virgin olive oil, water, and salt. Blend it until completely smooth so the greens distribute evenly throughout the dough.

The dough combines eggs, hemp milk, cassava flour, and fresh lemon zest. You can use another unsweetened plant milk in place of hemp milk, but I would avoid coconut milk because its flavor may overpower the greens and aromatics.

Cassava flour is highly absorbent, so add the final portion gradually. The finished dough should be smooth, elastic, and easy to handle, with a consistency similar to playdough.

How to make green cassava gnocchi

Fill a large pot about two-thirds full with water and bring it to a boil while you prepare the gnocchi. Once the water boils, reduce the heat so it remains at a gentle boil while you finish shaping the first batch.

To make the green purée, combine the arugula, scallions, spring garlic or garlic cloves, extra virgin olive oil, water, and salt in a blender. Blend until the mixture is liquid and smooth, with no large pieces of greens remaining.

Add the eggs, hemp milk, one cup of cassava flour, and lemon zest to a food processor. Process until they come together into a soft dough. Pour in the green purée and pulse again until the color is evenly distributed. If your food processor is not large enough to hold everything comfortably, transfer the soft dough and green purée to a large mixing bowl and combine them there.

Transfer the mixture to a large bowl and begin adding the remaining half cup of cassava flour gradually, mixing first with a spatula. As the dough becomes thicker, continue kneading it with your hands. The finished dough should be homogeneous, elastic, and easy to shape.

Form the dough into a large ball and divide it into four equal portions.

Divide each portion again and roll it into two logs, each about 10 inches (25 centimeters) long and approximately as thick as your thumb. Cut each log into 10 pieces. You should have approximately 80 gnocchi in total.

You can leave the gnocchi smooth or give them traditional ridges before boiling. Cook them in four batches of about 20 so they have enough room to move in the pot. Lower the first batch gently into the water with a slotted spoon. After approximately four minutes, the gnocchi should rise to the surface. Remove them with the slotted spoon and arrange them on a dry plate or work surface, then repeat with the remaining batches.

The cooked gnocchi can be used immediately or cooled completely before freezing. For serving, pan-sear them in extra virgin olive oil or butter until heated through and lightly golden, then add your chosen sauce or other ingredients.

How to create the ridges

Ridges are optional, and the smooth gnocchi will cook just as well. If you would like to create the traditional shape, use a gnocchi board or the tines of a fork.

Place the fork with the tips of the tines resting on your work surface, then gently roll each piece of dough down the tines. Use a light touch so you create ridges without flattening the gnocchi.

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.

Serving suggestions

Because the dough contains arugula, scallions, garlic, olive oil, and lemon zest, these cassava gnocchi already have plenty of flavor. The simplest way to serve them is pan-seared in extra virgin olive oil or butter with a little spring garlic and scallion.

They are also excellent with pesto, a sprinkle of Parmigiano Reggiano, mushrooms, or fresh sausage. For a complete serving idea, try my Green Gnocchi with Sausage and Arugula.

How to freeze cassava gnocchi

Allow the boiled gnocchi to cool completely before freezing. Line the bottom of a glass container with parchment paper, arrange the gnocchi in a single layer, and place another sheet of parchment between each additional layer. Finish with parchment on top before securing the lid.

Separating the layers makes it easy to remove only the quantity you need and prevents the gnocchi from sticking together.

To cook them from frozen, transfer the desired number directly to a skillet with extra virgin olive oil or butter and any other ingredients you are using. Cook gently until heated through and tender, taking care not to overcook them.

And if you enjoy finding creative ways to add greens to grain-free doughs, you may also like these Green Cassava Flour Tortillas.

Explore more gluten-free pasta recipes

• Gluten-Free Pasta Carbonara
• Bolognese Sauce Without Tomatoes
• Creamy Artichoke Pasta with Sorghum Spaghetti
• Creamy Nettle Pasta Sauce

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