While gnocchi may be a bit more time consuming to make compared to packaged pasta, the plus side is that they can be frozen for weeks in advance.
8 medium purple potatoes 1/2 cup bone broth 1.5 cup cassava flour 2 TBSP nutritional yeast 1 tsp salt
Anti Inflammatory Purple Potato Gnocchi
1. Peel and chop the potatoes into 2 inch cubes. Boil for 15-20 minutes. Drain and transfer to mixing bowl. 2. Mix with bone broth until smooth. Add yeast and salt.
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3. Form dough into one large ball and let sit for 15-20 minutes. 4. Transfer dough to floured surface. 5. Roll each chunk into a strand about 1/2 inch thick.
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6. Lay gnocchi flat on a baking sheet and freeze until solid, 7. For longer storage, transfer gnocchi to a ziplock bag and return to the freezer until ready to enjoy.
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Discover the delight of purple potato gnocchi with its rich taste and vibrant color. Try this recipe for a culinary adventure!