AIP Sweet Potato Gnocchi with Lemon Garlic Sauce

1

Add the sweet potatoes to a large pot and fill it with enough water to cover them. Boil and cook the potatoes until fork tender.

2

Drain the potatoes and mash them in the pot.

3

Add the mashed potatoes to a large bowl and add half of the cassava flour, ½ tsp of salt, 1 tbsp of oil and 5 tbsp of water. Mix well with a spoon, fork or your hands. When the mixture comes together, add the rest of the cassava flour and water and use your hands to mix well and form into a dough ball.

4

Divide the dough into 8 equal parts and place in a large bowl with a damp towel on top.

5

Get a cup of water and cutting board and wet your hands. Roll out one piece of of the dough on a cutting board into a long that is about ½ inch in diameter. You’ll need to keep your hands wet as you roll the dough so be sure to consistently wet your hands.

6

Cut the log into ½-1-inch pieces and set aside on a baking sheet. Continue until all of the dough is cut into pasta.

7

At this point you can take a portion of the pasta and freeze the rest for future use or cook all of it.

8

Bring a large pot of water to a boil, season with salt and add the pasta. Boil for about 2 minutes or until the pasta rises to the top. Drain.

9

In a large skillet on medium heat, add the rest of the oil and garlic. Sauté for 3 minutes.

10

Add the gnocchi to the skillet to brown for about 1-2 minutes on each side. Add the spinach and lemon juice and toss well. Serve immediately. Enjoy!

11

Substitutions: Short on time? Save time by using canned puréed sweet potatoes instead of boiling the sweet potatoes. Also, you can scale down the recipe if you want to make less servings. Garnish with parmesan cheese or nutritional yeast for AIP compliance to add a cheesy flavour. Add fresh herbs like dill or parsley to add more flavour.