Ingredients
600 grams Kabocha Squash, raw
1 pinch pinch of Salt
1 pinch Nutmeg
100 grams Cassava Flour (I use Amafil)
1 tablespoon Olive Oil
4 loaves of Sage
20 grams Coconut Milk
1/8 teaspoon Saffron
1/8 teaspoon Saffron
Preparation
Cut the squash, clean it and steam it until soft.
Mash it with a fork or with a potato masher.
Add in salt, nutmeg and flour and knead well.
Take pieces of dough and roll them down with your hands on a floured (I used cassava) wooden floor until 1 inch thick
Cut the rolls in small pieces (1 inch wide) and set them aside on a tray covered with parchment paper so they don’t stick or on a different side of the wooded board you are using as a working space.
Fill a medium sized pot half way with water and bring it to boil. When the water starts to boil, add in a pinch of salt and pour in the gnocchi making them slide gently from the board to the water.
To prepare the Balsamico Saffron sauce, heat up the olive oil in a small pan. When it starts to fry, add in the sage that you previously washed and cut. Let if cook until is starts to get crispy, then press it down with a fork until it breaks in small pieces.
Add in the coconut milk and the saffron, mix for a couple of minutes and set aside
Cook your paleo gnocchi for about 4 to 5 minutes and when they start to load on the surface, strain them with a wire strainer and put them in the plates a bit at the time.
As you place each portion of gnocchi in the plate, scoop a table spoon of sauce on top of them until completely seasoned
Add a drizzle of aged Aceto Balsamico from Modena on top of your paleo gnocchi and enjoy!!
