Description
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!
Ingredients
TO MAKE THE GREENS PUREE
- 2 1/2 cups arugula, super packed (spinach can also be used)
- 2 spring onions / 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
- 1 1/2 cup cassava flour, divided into 1 cup and 1/2 cup
- lemon zest from one organic lemon
Instructions
- Fill a big pot with water, about 2/3 full, and bring to a boil (in the meantime, prepare the dough).
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 it into a big ball and then split it into 4 equal parts. From each part, you will roll two logs about the thickness of your thumb. Each log will be about 10 inches long. You will cut 10 gnocchi pieces 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 preparing 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).
Notes
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.
