Paleo Pumpkin Gnocchi

Sweet Potatoes making their fall comeback while Pumpkin Spice Paleo makes it’s debut.

4 servings

120min Total Time

25min Active Time

Dinner Course

How to Make

Ingredients

12 Ounces: Birch Benders Pumpkin Spice Paleo Pancake Mix

2: Sweet Potatoes, medium

1: Large Egg

4 Tablespoons: Ghee

1 Tablespoon: Garlic, minced

: Salt and Pepper, to taste

Directions

Chop and bowl sweet potatoes until fork tender. Drain and let cool.
Mash potatoes or process with a food mill.
Lightly flour a clean surface and create a mound with potatoes, with a well in the middle. Crack egg into the well. Work egg into potato with hands. Knead in Birch Benders, 1 cup at a time, until a dense but pliable dough forms. Cut into sections and roll into long logs. Cut into bite size pieces. Roll each piece on the counter with the back of a fork to form ridges. Place on a cookie sheet and place in a cool place to dry, about 1 hour and covered up to 24. Can also freeze 1 week.
Bring 8 cups of water to a boil, salt generously.
In a skillet, melt ghee. Season with garlic, salt and pepper.
Add gnocchi, a few at a time. Remove with a spider or slotted spoon once they float to the surface and transfer to ghee. Toast lightly in ghee skillet and serve with your desired sauce. We used a paleo kale pesto and served these with roasted oyster mushrooms.

If you don’t have Pumpkin Spice Paleo, use our original Paleo Pancake and Waffle mix and substitute 1 cooked sweet potato for 1 cup canned pumpkin. Add a teaspoon each of ginger, allspice and cinnamon.