Paleo Gnocchi

 No Flour, No Potato


Serves 4
Prep time 20 minutes 
Cooking time 20-25 minutes 

Ingredients:
1 peeled and cooked sweet potato
1 1/4 cups of almond flour
1/4 psyllium husks
1 tsp salt
2 tbsp olive oil
1 egg
Generous tsp baking powder  
Steamed florets of half a cauliflower

Method:
In a food processor, blend cauliflower and sweet potato until smooth. Gradually add almond flour and psyllium husks. Add the rest of the ingredients and process until doughy. Refrigerate until cold. 

Sprinkle either almond or coconut flour on a smooth clean bench space. Knead some of the flour into the dough and then separate it into manageable portions (about a handful). 

Roll into long snakes and then chop around 3cm lengths. Place these nuggets on a tray not touching each other and freeze completely.

Bake for 20 to 25 minutes at 180C or until fluffy inside. To serve drizzle with olive oil or any other oil you like (I used macadamia nut oil) then voila! Beautiful golden puffy delights! 

Tip: Make sure you use plenty of almond or coconut flour to dust the surface you're rolling the gnocchi on or it will stick!