My family and I have decided to “go AIP” for several months in a somewhat desperate attempt to resolve our autoimmune issues. Of course there was concern about how manageable this new restrictive diet would be as we enjoy many flavorful ethnic dishes on a daily basis! Fortunately, I hit several wonderful blogs that focus on AIP friendly recipes and have been having a lot of fun on this new “restrictive” lifestyle change! I have had a lot of inspiration, and yesterday I wanted to surprise my family with a “fancy” meal so I took a leap and attempted an AIP version of an old favorite. I hope you enjoy it as much as we did!
1 Taiwan yam (Japanese sweet potato), roasted
1 cup tapioca starch
4 tbsp coconut flour
1 tbsp grass fed gelatin
2 tbsp boiling water
1 tsp Redmond’s Real Salt
– In medium or large mixing bowl combine gelatin and boiling water and mix until dissolved.
– Add peeled roasted yam and blend until smooth with immersion (stick) blender. (If no immersion blender, this can be made in a blender and food processor).
– Add rest of ingredients and blend until smooth.
– Place dough in refrigerator and allow to chill and firm up completely, at least a couple hours.
– Separate dough into two balls, keeping one in the fridge.
– In plastic wrap or silicone cutting board, roll dough ball out into about a one-inch log and with a sharp knife slice the log into 1/2 inch pieces.
– Using your hands, roll slices into oblong balls and slice three shallow marks on the top.
– Place finished gnocchi on parchment paper-lined baking sheet about an inch apart.
– Repeat with second dough ball.
– Bake in preheated oven at 400 degrees for 20 minutes.
– Let rest 5 minutes.
– Toss in sauce before serving.