Whole30 Kabocha Squash Gnocchi (Paleo, AIP)
Ingredients
- 1/2 kabocha squash, about 4 cups
- 3 tbsps ghee
- 2 tbsp fresh sage
- 1/2 tsp salt
- 1 cup cassava flour
Instructions
- Cut and clean out the squash. Cut into wedges and bake at 350F for 20 minutes or until soft.
- Once cooked, mash with a fork or potato masher. Add salt, ghee, chopped 1 tbsp sage and combine.
- Add the cassava flour and combine well. The dough should still be a bit sticky. If it's too wet add more flour.
- Flour a cutting board to place the gnocchis. Grab about 1/2 in ball and roll it in the palm of your hand to shape a gnocchi. Repeat with all of the mixture.
- Boil water in a pot with a steamer basket like this one. Cook them in batches for about 8 minutes.
- In a skillet add 2 tbsp ghee and the remaining chopped sage. Saute cooked gnocchi in sage butter until brown. Serve!
- If you would prefer a creamier sauce, try this mushroom cashew sauce.