lovely in soup, tossed with brown butter and sage, or with your favorite pasta sauce.
- ½ cup raw cashews, (soaked in 1 cup water for at least 1 hour)
- 1 ½ cups mashed or riced cooked sweet potato
- 1 large egg
- ½ cup cassava flour, (plus more for dusting)
- Drain the cashews, place them in a food processor or blender with 1/4 cup of water, and blend until very smooth.
- Transfer the blended cashews to a medium bowl and add the sweet potato and egg. Gently whisk with a fork.
- Slowly mix in the cassava flour until a soft dough forms.
- Liberally dust your work surface with additional cassava flour and turn the dough onto it. Knead in more cassava flour as necessary so that you have a workable dough. Divide the dough into 4 equal portions.
- Roll each portion of dough into a long log about 1 inch thick. Cut the logs into 1/2-inch pieces. Press each piece gently with a fork.
- To cook the gnocchi, bring a medium pot of salted water to a boil. Cook the gnocchi in batches for about 1 minute each. Remove with a slotted spoon and refrigerate until ready to use. Use within 4 days, or freeze for up to 6 months.
Variation: Nut-Free Gnocchi. Follow the method above, but omit the cashews, increase the amount of mashed or riced cooked sweet potato to 2 cups, and use ¾ to 1 cup cassava flour, starting with ¾ cup and adding up to ¼ cup more as needed to create a workable dough.
Chef’s Tip: You can add these gnocchi to any of the broths from Paleo Soups and Stews; Roasted Vegetable Broth and Chicken Broth are a couple of my favorites.