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  • Elianni Gaio

Delicious Paleo Yucca Gnocchi (Gluten-free)

Yucca Gnocchi

Serves: 3

Preparation Time: 40 minutes

Cook Time: 15 to 20 minutes

Total time: 55 to 60 minutes


- 3 cups cooked yucca, (see bellow)

- 2 tablespoons ghee

- 1 egg yolk

- 1 to 2 tablespoons tapioca flour

- 1/4 teaspoon sea salt

- 1 tablespoon Cilantro, finely chopped

- 3 tablespoons freshly grated Parmesan cheese

- 4 cups filtered water


Step 1 (preparing yucca)

Using a food processor, place the chopping blade on it. In the slow speed chop 1-inch pieces of cooked yucca until it looks like dough, around 1-2 minutes)

Step 2

In a large bowl, using hands combine processed yucca, egg yolk, salt and cilantro until it turns a very delicate dough that is soft, smooth and a little sticky

Step 3

Cut the dough into pieces about the size of a lemon

Using palms of hands, roll the pieces of dough, one by one, on a floured (tapioca flour) surface until they form a rope shape, ¾ inch in diameter

With a knife cut into small pieces, reserve

Step 4

Place a medium pot over medium heat

Add the water and bring to a boil

Carefully drop into the boiling water1/3 of the gnocchi, cook until they come to the surface, for 3-5 minutes

Drain the gnocchi and place in a serve dish as wanted

Repeat this same procedure until all the gnocchi is cooked, reserve and keep warm

Step 5

Over medium heat, place a small pot with ghee until it melts, 1-2 minutes

Pour the melted ghee over the gnocchi

Top with parmesan cheese

Serve immediately

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