Zuppa Toscana w/ Homemade Cauliflower Gnocchi
If you like gnocchi and hot soup, you’ll love this Zuppa Toscana w/ Homemade Gnogghi. If you’re paleo, have allergies, autoimmune issues or are on the autoimmune protocol (AIP) this recipe is for you!
When making gnocchi, I usually freeze at least half of the batch if not more for later use. I like the convenience of having something quick in the fridge I can throw together in a matter of minutes that is free of additives and can help heal my gut as well.
This recipe is paleo, compliant with phase one of AIP, grain free, dairy free, gluten free and free of the top eight most common allergens.
To make this recipe you’ll need:
Cauliflower: Any cauliflower of your choosing will work for this recipe. Choose a medium to large sized cauliflower in any color you like. To make this batch of gnocchi, I used a yellow cauliflower.
Cassava flour: Cassava is native to Brazil and South America. It’s similar in shape to a sweet potato but is longer and brown on the outside. Inside the flesh is white. Like sweet potatoes and yams, cassava is also a tuber that is often made into a flour or is eaten on it’s own just like a potato. This root vegetable can be use as a substitute for many potato based recipes. Its flour may also act as a 1:1 flour replace in some recipes as well. Cassava flour is a fantastic anti-inflammatory plant to use.
Tapioca Starch: Tapioca starch comes from the cassava plant and is the starch of the cassava root.
Vegetables: The vegetables you’ll need to make this recipe includes garlic, onions, carrots and kale. If you like you can replace the kale with spinach or chard.
Herbs: The herbs you will need here are basil, rosemary and salt.
Broth: I always recommend homemade chicken broth but store bought is also fine if that’s all you have access to. If you’d like to take a stab at making your own bone broth, add some veggie scraps and a chicken carcass to a large pot filled with water. Bring that to a boil and let it simmer on low for 2-4 hours. I like to cook my broth for 6 hours sometimes to get more of the collagen out of the bones.
Cream: Instead of cream, we’ll be using coconut milk or coconut cream.
Zuppa Toscana w/ Homemade Cauliflower Gnocchi
Ingredients:
Gnocchi:
(Makes 6- 9 servings gnocchi)
450g 1 large head of cauliflower (I used a yellow one)
2 cups cassava flour (plus more for rolling)
¾ cup tapioca starch
Pinch of salt
Tuscan Soup:
(Makes 3 servings)
2 cloves garlic
1 onion
2 small carrots
1 sprig rosemary
2 tsp basil
3 cups chicken broth
1 cup full fat coconut milk
1-2 cups water as needed to thin.
3-4 cups packed kale
Salt, to taste
Preparations:
Gnocchi:
Add a large head of cauliflower to a pot and steam it until soft and tender. Florets only. Once it’s steamed, blend in a food processor until lump free.
Keep the cauliflower in the blender and add in 2 cups of cassava flour, ¼ cup at a time. Repeat this with the tapioca starch. Add in a pinch of salt & blend until the flour begins to adhere to the cauliflower and a soft dough begins to form.
Transfer to a cassava coated surface and continue to knead the dough, adding more cassava flour or water as needed. (If the dough becomes to dry dab a bit of water on it. If it becomes too soft dab a bit more flour onto the surface.) Roll it into a large ball. Then, divide into four smaller pieces. Divide each piece in half and roll each half into a log. Use a butter knife to cut it into smaller piece. Carve lines onto one side of each piece using a fork.
Then, head a skillet over medium and oil with a neutral oil such as avocado. Cook each gnocchi on each side for a few minutes until they’re golden brown. Repeat on the other side. Remove from heat and store int he fridge for up to five days.
I like to freeze anywhere from half to three quarters of the entire batch for later and use only what I need in the moment.
Zuppa Toscana:
Finely mince your garlic, dice your onion and chop your carrot into even pieces. Oil a pot with tallow or an oil of your choosing. Add the garlic and cook for 30 seconds to a minute. Then, add in the carrots and onions. Cook them down until the onions are translucent and the carrots have softened.
Then, add in the ground beef or meat or your choosing. Cook the beef with the veggies until it is no longer pink. Then, add in the broth, coconut milk or cream and water, if needed. Cook for another 20 minutes or so before adding in the kale. Cook for another five to eight minutes until the kale has softened. Turn off the stove and plate.