Everyday Dairy Free Living

Coconut Gnocchi with Garlic Creamed Kale

February 19, 2016
By: of Thrive
Prep 20 min
Cook 12 min
Yield 4



  1. In a large mixing bowl, mix shredded coconut, sifted quinoa flour, and salt together.  Make a small well in the center of dry ingredients, and add coconut milk to center.
  2. Mix in bowl until dough just forms (a soft but firm dough-a little bit more coconut milk or flour may be required) turn out onto lightly quinoa-floured surface.
  3. Divide dough into 4 parts, and roll out long “snakes” until consistently 1/2 inch thick.  Cut into bite-sized pieces (gnocchi).
  4. Bring a pot of water to a rolling boil, and add enough salt to make the water taste salty like the ocean.
  5. Add gnocchi to the water, cook for about 1 minute after they rise to the surface, and place in a bowl.
  6. In a large saute pan, over medium heat, add coconut oil and then crisp gnocchi on one side (about 1 minute), then flip all at once.  Add onion and saute for 2 minutes.
  7. Add all other ingredients (kale through mace), whisk and simmer for about 2 more minutes.
  8. Adjust seasoning to taste.

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