Pesto Gnocchi (AIP, Paleo)

Pesto Gnocchi (AIP, Paleo)

Makes: 2 servings

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Prep time:

Cook time:

  • 1 cup yuca, boiled until soft
  • 1/4 cup olive oil
  • 1/8 tsp salt
  • 1 tbsp coconut flour
  • Pinch of baking soda
  • 1/2 tbsp oil or ghee for frying
  • 1/4 cup AIP Pesto Sauce
  • Instructions:
    1. In a bowl or food processor, add the yuca, olive oil, salt, coconut flour, and pinch of baking soda and combine well into a ball. Make sure the dough is smooth without lumps.
    2. Roll out the dough to form a log. Cut into 1/2 inch pieces.
    3. Bring a small pot of salted water to a boil. Add the gnocchi and simmer until they float to the surface.
    4. Remove the gnocchi and add to a frying over medium-high heat. Add 1/2 tbsp of olive oil or ghee to the pan and toast the gnocchi until browned on each side, about 5 minutes.
    5. Toss the gnocchi with the pesto sauce and serve immediately.