Easy Veggie Gnocchi

In my NEW book, The Ultimate Grain-Free Cookbook, there are several gnocchi recipes using everything from yams to broccoli and cauliflower. It's really a basic recipe that many vegetables can be used interchangeably. The best part of my recipes (I think) is that you toss everything in your food processor or blender, instead of pre-cooking the veggies! It eliminates an extra step and makes it fun, quick and easy. This one is a great recipe to make with children because it's like playing with playdough! Just have fun and don't be afraid to use your favorite veggies like beets or carrots:) Happy playing!

INGREDIENTS

12 ounces yellow or white sweet potato or cauliflower

(about 2 1/2 cups rough chopped)

1-1/4cup almond flour (depending on the moistness of the veggies you use)

1 egg

1 teaspoon sea salt (add more to taste)

2 tablespoons psyllium husk powder

1-2 tablespoons coconut flour

DIRECTIONS

1. Pre-heat the oven to 350 degrees.

2. Puree the vegetable, almond flour, egg and salt in your food processor for a couple of minutes, until it becomes well blended and looks something like fluffy oatmeal.

3.. In a small bowl, stir together the psyllium husk and coconut flour and add it through the top of food processor, while blending.

4. Blend another minute to a smooth batter and scoop out onto a smooth surface.

5. Use your fingers to knead/massage the dough a minute.

6. If the dough seems too sticky to work with, knead a little more coconut flour in, 1 tablespoon at a time, just until you obtain a workable consistency. Each time you add coconut flour give it time to absorb moisture before adding more.

7. Divide the dough into four sections. With your hands, roll each section into a long rope, about an inch in width.

8. Dip a fork in olive oil and run the back of the fork tines down the length of the rope (this step is only to help the gnocchi hold sauce, so skip this if you want).

9. Using a pastry cutter, a butcher knife or a pizza cutter, cut the rope into 1/2 inch gnocchi pieces.

10. Add them to an oven proof skillet with a lid and sprinkle the gnocchi with some olive oil, rolling them around a bit to coat.

11. Sprinkle the oil coated gnocchi with a couple of tablespoons of water, fasten the lid and bake for about 20 minutes.

12. Toss with desired sauce. The gnocchi pictured is only tossed in olive oil and salt along with roasted brussles and butternut squash.