Paleo Pumpkin Gnocchi

Birch Bender's Paleo Pancake & Waffle Mix

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

How to Make

12 Ounces
Birch Benders Pumpkin Spice Paleo Pancake Mix
Sweet Potatoes, medium
Large Egg
4 Tablespoons
1 Tablespoon
Garlic, minced
Salt and Pepper, to taste
  1. Chop and bowl sweet potatoes until fork tender. Drain and let cool.
  2. Mash potatoes or process with a food mill.
  3. 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.
  4. Bring 8 cups of water to a boil, salt generously.
  5. In a skillet, melt ghee. Season with garlic, salt and pepper.
  6. 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.

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