Gluten-Free Gnocchi (Made with Cassava Flour)

Gluten-Free Gnocchi (Made with Cassava Flour)

This gluten-free 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.



- Arugula - Spring onions/scallions - Garlic cloves - Extra virgin olive oil - Water - Salt

For the greens puree

- Pastured eggs - Plant milk - Cassava flour - Lemon zest

For the dough


Blend all the ingredients for the greens puree until liquid and smooth.  Mix the eggs, hemp milk, cassava flour and lemon zest in a food processor. Add the green puree, and pulse until a soft dough forms.

Blend the puree


Take the dough out in a mixing bowl, and gradually add the remaining cassava flour and knead until you get a playdough consistency.

Make the dough


Shape it into a big ball and then split it into 4 equal parts.

Shape into a ball


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.

Cut out the gnocchi


Use the smooth gnocchi as they are. 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.

Create the ridges


In a pot with boiling water, turn the heat on low and add the first batch of gnocchi (x20), with the help of a slotted spoon. 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.

Cook the gnocchi


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).

Serve or freeze

Tap the link below for full recipe and for healthy serving suggestions

Tap the link below for full recipe and for healthy serving suggestions