2 servings per recipe
Gnocchi is an Italian dish that’s traditionally made with white potato and flour. It’s easily made AIP friendly with sweet potato, and it is the perfect pasta dish for when you’re feeling a little fancy.
-Michelle Hoover, The Autoimmune Cookbook
To make the cream sauce: In a medium sauté pan or skillet over low heat, heat the olive oil.
Add the garlic and onion and sauté for 5 to 6 minutes, or until the onion is translucent. Transfer to a high-speed blender.
Add the remaining sauce ingredients to the blender and blend until smooth. Set aside.
To make the gnocchi: In a medium pot, combine the sweet potato and enough water to cover. Place the pot over medium heat and bring to a low boil. Cook for 10 to 12 minutes, or until the sweet potato is fork-tender. Drain the water and use a fork to mash the sweet potato. Set aside to cool.
In a large bowl, combine the cooled mashed sweet potato, cassava flour, tapioca starch, 1 tablespoon (15 ml) of olive oil, and salt. Knead until a dough forms.
Lightly dust a clean surface with tapioca starch. Turn out the dough onto the work surface. Divide it in half and roll each piece into a rope 6 to 8 inches (15 to 20 cm) long. Using a sharp knife, cut the ropes into small cylindrical gnocchi pieces, about 1 inch (2.5 cm) long.
Fill a medium pot about two-thirds full with water. Add 1 tablespoon (25 ml) of olive oil and the salt. Place the pot over high heat and bring to a boil. Add the gnocchi and boil until they float. Carefully strain the gnocchi in a colander. Drizzle with 1 tablespoon (15 ml) of olive oil to prevent them from sticking. Let cool.
In a medium sauté pan or skillet over medium-low heat, heat the remaining 1 tablespoon (15 ml) of olive oil.
Add the kale and stir until it wilts.
Add the gnocchi and sauté until lightly browned. Stir in the sauce and serve warm.
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