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Spinach + Sweet Potato Crispy Gnocchi

June 24, 2014 by predominantlypaleo 20 Comments

 

This weekend, I was fortunate enough to get an invite from Stacy of Paleo Parents to go berry pickin’ with a fun group including The Domestic Man and VA is for Hunter-Gatherers. While I had been fortunate enough to visit with Stacy, Matt, and their 3 sweet boys before this weekend, I had not yet met the other local bloggers in person (despite following them both).  So needless to say I was pretty revved to meet and mingle with other like-minded people as most of my neighborhood pals think of me as some weird foodie who is always concocting something random (ok so maybe it’s not that far from the truth).

We drove an hour from home to Larriland Farms in Maryland and had our pick of blueberries, strawberries, and spinach. The kids had a blast picking strawberries and despite needing a tutorial from Russ (The Domestic Man), we finally *mostly* mastered spinach picking too. It sure looks different than the organic baby spinach we buy trimmed and washed from the store! It was a good lesson to say the least. I really enjoyed meeting Brent and Heather of VA is for Hunter-Gatherers and was taken aback by their kindness to take our 3 kids down to feed the llamas and goats as if we were all old friends. It was a great day and a feel-good few hours.

So after reveling in the day’s events, I realized that I had absolutely zero plan for my freshly picked produce. I realize I didn’t really HAVE to make anything fancy, but I always have fun experimenting – it’s like a lil project. So as I stared down at those big leafy greens, it came to me….Spinach + Sweet Potato Crispy Gnocchi!!! So this is my own take on gnocchi, I tried out a few different methods and in the end this one worked best!

Ingredients:

  • 3 cups chopped fresh spinach
  • 1 cup cooked, mashed sweet potato
  • 1/4 cup arrowroot flour
  • 2 tablespoons water chestnut flour
  • 1 tablespoon coconut flour 
  • 1/2 teaspoon garlic sea salt (or more)
  • Extra water chestnut flour for dusting
  • Avocado oil (or alternative oil) for pan frying
  1. First wilt spinach in a small saucepan over low/medium heat – it will only take a minute or two
  2. Remove spinach from heat and squeeze excess moisture out, using towel or hands
  3. Bring a stockpot of water to boiling
  4. Next combine mashed sweet potato, spinach, water chestnut flour, arrowroot, coconut flour, and garlic sea salt in a bowl until well combined (using your hands helps to really incorporate ingredients)
  5. Your mixture should be a workable dough, if it is not you may add additional water chestnut or coconut flour
  6. Once it is more dough-like, roll it out like a snake on a piece of parchment paper
  7. Now take a knife and make slices of the long piece of dough – I was able to make 20+ gnocchi pieces with my batch
  8. Reshape slightly if necessary
  9. Drop small batches into boiling water and remove as they begin to float to the top (a sign they are cooked through)
  10. Preheat a small amount of oil in a skillet
  11. Once all gnocchi pieces have been boiled, dredge them in additional water chestnut flour and panfry until nicely browned
  12. Serve alone or with desired sauce! (I made a quick creamy garlic sauce by heating coconut milk, sea salt, and crushed garlic and drizzled it on top)
  13. Note: You do not have to panfry these but they ARE better that way. Just boiled they tend to be slightly gummy (more so than regular gnocchi, because of the lack of white flour)
  14. Note: there is no exact sub for water chestnut flour – it is distinct in both flavor and texture. You may try substituting, but doing so may alter the recipe (sometimes in a good way!)
  15. Note: Water chestnut flour is readily available and very cost effective through Asian Markets – look there locally first!

 

Spinach + Sweet Potato Crispy Gnocchi


Spinach + Sweet Potato Crispy Gnocchi

Spinach + Sweet Potato Crispy Gnocchi

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Filed Under: aip friendly, dairy free, egg free, gluten free, grain free, main course, nut free, paleo, refined sugar free, sides, snacks, soy free, sugar free, vegan, yeast free

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Comments

  1. Minna says

    June 24, 2014 at 7:08 am

    I happen to have chestnut flour at home (but not *water* chestnut), do you think that would work?

    http://www.shipton-mill.com/flour-direct/organic-chestnut-flour-500g-411.htm

    Not sure if it’s AIP.

    Thanks
    Minna

    Reply
  2. meg says

    June 24, 2014 at 7:25 am

    Yum! I really need to get on the homemade gnocchi bandwagon – I loved the stuff before going paleo! Thanks for this delicious sounding recipe! 😀

    Reply
  3. Grace Bottitta-Williamson says

    August 3, 2014 at 11:37 am

    SOunds yummy – but I why water chestnut flour. I don’t have any but I have a few other AIP flours.

    Reply
    • predominantlypaleo says

      August 3, 2014 at 12:18 pm

      You could try experimenting with your other flours, I like the texture of water chestnut flour for certain recipes and it is also much more affordable if found locally at an Asian market. (Around $1 a pound)

      Reply
  4. Michelle says

    August 11, 2014 at 7:35 pm

    I made a batch of these and ended up making another right away. They were an absolute hit! I am usually very happy with vegetable noodles, or caulirice but once in a while it is nice to have something which is like a small dumpling with a crispy crust. Thank you!!

    Reply
    • predominantlypaleo says

      August 11, 2014 at 7:39 pm

      Wow Michelle! What great feedback, thanks!

      Reply
  5. Sarah says

    August 25, 2014 at 5:59 pm

    Just ordered water chesnut flour and can’t wait to try these! Just wondering if the 3 cups of spinach is the measurement before or after cooking ? (Trying to figure out how much to use if I use frozen instead)
    Thanks!

    Reply
    • predominantlypaleo says

      August 25, 2014 at 9:06 pm

      Before cooking! Hope you enjoy them!

      Reply
  6. Danielle says

    January 1, 2015 at 6:33 pm

    Hi! Can I just skip the coconut flour or perhaps add more water chestnut flour and arrow root? We are coconut free z thank you !! These look to die for.

    Reply
    • predominantlypaleo says

      January 1, 2015 at 8:49 pm

      You can try – it helps break up the gummy texture of the other flours – if you can tolerate almond flour or another nut flour, that might do the trick too!

      Reply
  7. Sara says

    April 17, 2015 at 3:52 pm

    I made these and they were wonderful! Thank you for a great recipe. Do you have any experience with making these ahead of time? I am wondering if I could pre-form them the day before cooking them… Or maybe after they boil I could keep them on a cookie sheet for a night before frying them. Any suggestions?

    Reply
    • predominantlypaleo says

      April 17, 2015 at 4:33 pm

      Yes you could probably shape them and refrigerate overnight or maybe even freeze then drop them into the boiling water and pan fry. Of course I haven’t tried those methods but I’m thinking yes!

      Reply
  8. Kristen Kapur says

    April 28, 2017 at 2:48 pm

    Could the water chestnut flour be replaced with anything else?

    Reply
    • predominantlypaleo says

      May 1, 2017 at 6:20 pm

      Try cassava flour! bit.ly/cassavaflour

      Reply

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Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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