Description

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.

Ingredients

For the green purée

2 1/2 cups tightly packed arugula; spinach can also be used
2 spring onions or scallions
2 spring garlic stalks or 2 garlic cloves
4 tablespoons extra virgin olive oil
1/4 cup water
1 teaspoon salt

For the dough

2 pastured eggs
1 1/4 cups hemp milk
1 1/2 cups cassava flour, divided
Zest of 1 organic lemon

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Instructions

Fill a large pot about two-thirds full with water and bring it to a boil while you prepare the dough.
To make the green purée, blend the arugula, scallions, spring garlic or garlic cloves, extra virgin olive oil, water, and salt until liquid and smooth.
Add the eggs, hemp milk, 1 cup of the cassava flour, and lemon zest to a food processor. Process until combined into a soft dough.
Add the green purée and pulse until evenly combined. If your food processor is not large enough, combine the soft dough and green purée in a large mixing bowl.
Transfer the mixture to a large bowl. Gradually add the remaining 1/2 cup cassava flour, mixing first with a spatula and then kneading with your hands as the dough thickens. The finished dough should be homogeneous and elastic, with a consistency similar to playdough.
Form the dough into a ball and divide it into four equal portions. Divide each portion into two and roll each piece into a log about 10 inches (25 centimeters) long and as thick as your thumb. Cut each log into 10 pieces.
Leave the gnocchi smooth or roll each piece over a gnocchi board or the tines of a fork to create ridges.
Reduce the heat under the pot to maintain a gentle boil. Working in four batches of approximately 20, lower the gnocchi into the water with a slotted spoon.
Cook each batch for approximately 4 minutes, or until the gnocchi rise to the surface. Remove them with a slotted spoon and place them on a dry plate or work surface. Repeat with the remaining gnocchi.
Serve immediately or allow the gnocchi to cool completely before freezing.

Notes

Arugula gives the gnocchi a lightly peppery flavor. Use spinach for a milder variation.

Another unsweetened plant milk can replace the hemp milk, but avoid coconut milk.

The recipe makes approximately 80 gnocchi.

To freeze, arrange the cooled gnocchi in a lidded container with parchment paper beneath and between each layer.

Cook frozen gnocchi directly in a skillet with extra virgin olive oil or butter until heated through and tender. Do not overcook.

Serve pan-seared with pesto, Parmigiano Reggiano, mushrooms, sausage, or your favorite sauce.