Creamy Paleo Beef Gnocchi
This is a paleo, grain free and nightshade free gnocchi recipe. I use Otto’s Naturals Cassava flour to make this meal.
Ingredients:
(Makes 3-4 servings)
Gnocchi:
2 cups cassava flour
1 cup warm water
1 egg
1 tsp salt
1/4 cup tapioca starch
Beef:
2 tbsp avocado oil
1 lb ground beef
1/2 an onion, finely diced
12 oz frozen cherries, halved (fresh work as well)
Salt, to taste
2 tsp Italian seasoning
1 15 oz can full fat coconut milk
2 large garlic cloves, minced
1 bunch basil (or spinach or both basil and spinach)
Preparations:
Gnocchi:
Make the gnocchi ahead of time. I like to freeze half and use half right away.
Add the cassava flour, salt and tapioca starch to a large bowl and mix together. Beat an egg in a small dish and add it to the bowl as well. Then, slowly stir in 1 cup of warm water and continue to mix everything together until a dough forms
Once you have your dough, divide it into four equal sections. Leave the unused sections of dough in the bowl and cover them with a kitchen towel to keep moisture in.
Next, divide your piece of dough into two more sections and roll out each section into a long, thin, log-like shape. Cut into small pieces and use the back of fork to create lines in the pieces if you wish.
Repeat with the remaining dough you have until you have no more dough left.
Next, you can either bake or pan cook your gnocchi’s. I like the texture that baking and cooking on a pan gives more than boiling which I find makes these sort of mushy.
Once your gnocchi is cooked through, let it cool. Then freeze half for later use.
Beef:
When you’re ready to make your dish, add oil to a pan. Once it’s heated add the chopped onion and cook until it’s translucent. Add in the minced garlic and cook for 15 seconds before adding in the ground beef.
When the beef is 75% cooked through, add in the diced cherries, fresh or frozen work here but frozen are easier to work with as they don’t require pitting.
At this point, you can add salt to tastes and the italian seasoning.
Then, add in the coconut milk and cover the pan with a lid and continue to cook for another five minutes or so.
Remove the lid from the pan and add in the basil or spinach. Cover again to let the greens wilt. Then uncover the pan and stir everything together. Add any additional seasonings of your choice such as a pinch of sumac, if desired.
Serve immediately.