Paleo potato gnocchi

I absolutely love gnocchi. They can be served with any kind of sauce and are delicious and filling. The problem with the traditional recipe is the flour.

In this recipe I used plain potatoes (sweet potato or squash can be used too and the gnocchi come out equally delicious) because we grow our own organic potatoes.
Also potatoes are very starchy so the amount of added starch can be very small. For the added starch I used tapioca flour because it is gluten free and cheap.

INGREDIENTS:

• 4 large potatoes
• 1/2 cup tapioca powder
• 1 tsp baking soda
• 1 garlic clove
• 1 egg
• lard
• salt
• pepper
• turmeric

INSTRUCTIONS:

• Peel and cook the potatoes in salt water.
• Add in the potatoes salt, turmeric, 1 spoon of lard and blend them (I use handheld blender).
• Add in the egg, baking powder and tapioca and mix well.
• Line a baking pan with baking paper.
• I used a plastic bag with a small hole to make small piles on the baking paper.
• Bake for 30 minutes.
• After baking a used a souce I had left from grilling meat in a skillet and just tossed the gnocchi in. But one can use any kind of sauce (simple one spoon lard/olive oil with garlic will do) to coat the gnocchi.

Enjoy!!!

Paleo Kale and Squash quiche

Kale is in season and in the last year I have grown to love it. I'm not going to write about the nutrients it carries you can Google it or take the following link I chose from Googling it.

Paleo quiches can either have a crust that is a nut, tapioca and/or coconut flour mixture OR you can simply use squash as the carrier of the quiche and call it a "crust". For this quiche I chose the latter but decided to add some tapioca flour just to make it a little bit less mushy.

The recipe is pretty simple and one can use whatever squash you have at hand. I used spaghetti squash.


INGREDIENTS:

• 1 large spaghetti squash
• 6 eggs
• 1 large kale
• 1 large onion
• 1/2 can coconut milk (or any other non dairy milk)
• 1/2 cup tapioca flour
• lard
• salt
• pepper
• nutmeg

INSTRUCTIONS:

•  Cut one large squash into 4 pieces and bake at 180C for about 1/2 hour.
•  Let cool for a bit and remove the meat and mash it with a fork.
•  Add in the squash salt to taste and the tapioca flour, mix well and gently press into a baking pan.
•  Cut the kale in half and wash thoroughly then cut into thin stripes.
•  In a skillet on a spoon of lard add the sliced onions and after 5 minutes ad the kale.
•  Fry the kale for 20 minutes and then add it to the baking pan.
•  Whisk 6 eggs together with seasoning you like and pour over the kale.
•  Bake the quiche for 40-50 minutes at 170-180 C.

Let the quiche cool for a bit and enjoy!