Gluten-Free & Dairy-Free! Can't go wrong with that combo!
This is the easiest gnocchi you can make!
Ingredients for the gnocchi
1 cup of mashed potato
1/2 cup of cassava flour
Pinch of sea salt
1 egg or to make this recipe vegan or for those who have an egg allergy substitute the egg for 3 tablespoons of aquafaba (water from a can of chickpeas)
Sauce
2 tablespoons of olive oil
1 small sweet onion or 1 small red onion, this is optional
2 garlic cloves, chopped up fine
1 can of organic full fat coconut milk
3 sprigs of fresh thyme
1/2 teaspoon of black pepper and sea salt
1 cup of fresh spinach
1/2 cup of cremini mushrooms sliced thin
Directions for the gnocchi
In a large mixing bowl add the cassava flour to the mash potatoes while they are still warm, add 1 pinch of sea salt, 1 egg or 3 tablespoons of aquafaba, mix well until completely smooth.
Separate the dough into 3 balls, take one and roll out into a snake about an inch thick in diameter. Then use a knife and cut the dough into pieces approximately 1 inch long.
Directions for the Sauce
Heat up a large skillet, medium high, add your 2 tablespoons of olive oil and your chopped garlic, saute for a few minutes. Add mushrooms and thyme, saute for 2 minutes, then add an entire can of coconut milk. Bring to a medium boil for 1-2 minutes, stirring occasionally, turn heat down to medium low, just so that it is no longer boiling.
Gnocchi
Now that the gnocchi has had time to harden a few minutes, bring a pot of water to a boil. Once it has started to boil, turn down the water to medium high, add the gnocchi but be careful not to crowd the pan, as soon as it begins to float remove the gnocchi from the water immediately. I use a ladle that has holes, I scoop them out & place them in a large bowl, drizzle them with olive oil so they don't stick. Once all the gnocchi has been cooked and drizzled with olive oil, heat up a skillet and toss them in, gently move them around so that they don't burn or stick, if you need more olive oil to help brown them drizzle a bit into the skillet. Remove gnocchi once each side is golden. Toss them into your white sauce which by now has simmered down and thickened, if your sauce is not thick you could add a bit of organic corn starch mixture ( add 1/2 tablespoon of corn starch to 1/2 cup cold water and stir vigorously) to the pan, turn up heat, stir constantly once it begins to thicken turn down heat. Add spinach, once it wilts remove skillet from heat and serve.
Buon Appetito!
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