Paleo Gnocchi
  1. Steam or boil potatoes until soft (about 30-40 minutes).
  2. Peel the potatoes and place into a large bowl. Mash well.
  3. Add the flour, arrowroot powder, salt, baking soda, and garlic powder. Stir well to combine.
  4. Whisk the egg white until frothy. Gently fold it into the sweet potato mixture. Refrigerate the dough for 30 minutes.
  5. Dust a work surface with arrowroot powder. Roll out a handful of the chilled dough into a long thin rope. Cut into 1-inch segments. Use your finger to create a separation or a fork to slightly flatten each segment.
  6. Melt the ghee in a skillet over medium heat. Sear the gnocchi on each side to brown. Serve immediately.
Recipe Notes

Note: Other recipes ask to prepare a large pot of barely boiling water. Working in small batches, drop each piece of gnocchi into the water. Let cook for about one minute. When they float to the top, remove with a slotted spoon. Place into a colander to drain. I skip that step. 1) Because it is time consumer and 2) It doesn’t work so well when I do it and 3) I find it unnecessary.

adapted from: An Italian family with whom we stayed while in Italy over the summer.

All BareFood recipes are Corn Free, Soy Free, Wheat Free, Refined Sugar Free, Peanut Free, GMO Free, Gluten Free and Pork free. Promoting only organic ingredients, pastured raised/grass-fed/grass-finished meat and poultry, pasture raised organic dairy and eggs, healthy unrefined fats/oils.