Potato-Free Paleo Gnocchi Recipe

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kabocha squash cover and steam until soft 10 to 15 minutes.

Transfer steamed squash to a bowl; mash with a fork or potato masher. Mix in cassava flour 1 pinch of salt and nutmeg until a dough forms.

Dust a flat work surface with cassava flour. Divide dough into pieces and roll into 1-inch thick logs. Cut into 1-inch gnocchi. Arrange gnocchi on a tray lined with parchment paper.

Heat olive oil in a small skillet over medium heat. Cook sage leaves until crisp 30 seconds to 1 minute. Press down with a fork to break leaves into small pieces. Stir in 1 tablespoon plus 1 teaspoon coconut milk and saffron. Simmer sauce until flavors combine about 2 minutes. Remove from heat.

Bring a large pot of water to a boil. Add 1 pinch of salt. Slide gnocchi gently into the water; cook until they float to the surface 4 to 5 minutes. Scoop out with a wire strainer and transfer to serving plates.

Cover gnocchi with 1 tablespoon of sauce. Drizzle some balsamic vinegar on top.