Guest post from Gabriella Schneider – Sweet Potato Sage Gnocchi with Cranberry Bologense (Autoimmune Protocol Friendly)

After many, undiagnosed years of suffering from the debilitating symptoms of Chronic Lyme Disease, I was officially diagnosed in 2011 with late stage, neurological Lyme.  With multiple complications all stemming from untreated, bacterial spirochetes, I found myself researching information about food, while also extensively studying the human body. Through this, I have come to learn, and love how the two are truly connecting, sparking a passion like no other. Therefore, it was not long before I came to the Paleo diet, and more specifically the Low-Fodmap, AIP approach, due to Chronic Lyme also being an autoimmune disease. With my family and I’s persistent goal to achieve full healing (despite the odds), I aim to spread both hope and helpful information for those experiencing similar health trials. I believe that by utilizing real food and functional medicine together, obtaining ultimate, personal health is possible for anyone, despite what we have been taught or told. Connect with me on my blog, Facebook, Instagram, and Twitter.

Due to various health complications, a lot of the recipes I create are for family and friends (not myself), and usually have been dreamed up by past experiences or other’s descriptions of the dish.  Gnocchi, which is a small pasta-like dumpling made with wheat flour, white potatoes, eggs, and other similar ingredients, is a dish that has always intrigued me.  After having the amazing opportunity to watch both Sarah of the Paleo Mom, and Stacy and Matt of the Paleo Parents cook cauliflower gnocchi on their Paleo View book signing tour, my mind was made up to create a recipe similar to that of the real thing.  Sometimes, all that is needed to make a dish incredibly delicious is a little inspiration and a lot of love.  Therefore, with both of these attributes literally bubbling over, I set out to make my parents a special weekend dinner that would leave them cozy, satisfied, and happy on the chilly, Fall day.  Without the use of nuts, coconut, white potatoes, and eggs out of the picture, I decided to keep the ingredients derived form the same ingredient; sweet potato flour and whole, baked sweet potatoes.

As for the dough itself, it it seems too delicate when trying to form the gnocchi, simply add sweet potato flour 1 tbsp at a time until a bit firmer.  I also found it incredibly important to keep the pan filled with 3-4 tbsp of duck fat at a time, to prevent the dumplings from sticking to the bottom and losing their crispy outer layer. Instead of tediously forming each gnocchi by hand, rolling the dough into a long, skinny log, and then simply “cutting” it with the side of a fork, makes the process that much easier. To ensure that the entire process goes smoothly, make sure to keep extra sweet potato flour on hand, as this allows for more pliable dough, and subsequently an easier recipe. The cranberry based bolognese lends itself to the gnocchi quite well, in that it sets off any overly “sweet” flavor of the sweet potatoes.  If you are looking to save kitchen clean up, simply using the same pan used to boil the gnocchi is a great way to minimize extra utensils from being used. All in all, my parents loved this recipe.  Not only was it literal comfort food, but they were both recharged and ready to go with the rest of the day’s chores. I was told that the meat sauce, though amazing with the gnocchi, could be served just as well with practically anything. The gnocchi itself had a crispy outside, yet a soft (not gummy) interior, reminding my mother exactly of a classy restaurant dish she once had. I hope you will enjoy it as much as they did!

• Prep Time: 1 hour (including time to roast sweet potatoes)
• Cooking Time: 20 minutes
• Yield: 4 to 5 servings

Ingredients

• 2 sweet potatoes (2 cups puree)
• 1 gelatin egg (1 tbsp gelatin + 3 tbsp hot water)
• 1 tbsp sage
• 1 tbsp garlic powder
• Dash of oregano
• 1 1/2 cup sweet potato flour *plus more for dusting
• 2 tsp salt
• 2 cups of fresh cranberries
• 10 oz bison
• 2 cups bone broth or water
• 1/2 cup lard
• 1 bundle of fresh sage leaves

1. Preheat oven to 400 degrees.
2. Poke several holes in both sweet potatoes and place in the oven to bake for 45-55 minutes. (time will vary on the thickness of your sweet potatoes)
3. Once soft to touch, remove potatoes from the oven and peel off the skin.
4. Place whole potatoes into a food processor and pulse until just broken down.
5. Add 2 tsp sage, 2 tsp garlic, 1 tsp salt, and the gelatin egg, pulsing until just combined.
6. Next, add sweet potato flour and pulse several times until a dough forms
7. Scoop dough onto a parchment lined baking sheet, dust with flour, and roll out into a skinny log about an inch thick.
8. Using the side of a flour-dusted fork, cut the log into multiple 1/2 inch pieces.
9. Re-dust fork with flour and gently press down onto each piece, creating a flat, oval shaped dumpling.
10. Bring a medium sized pot with 3/4 full of water to a roaring boil over medium-high heat.
11. Turn the heat down to medium, allowing the water to reduce to a light boil, near simmer.
12. Using a ladle, drop 6-10 gnocchi into the water, allowing to float to the top when done.
13. Remove gnocchi from the water and place on the same parchment lined baking sheet to remove excess water.
14. Repeat until all dumplings have been boiled.
15. In a medium sized sautee pan, heat 3-4 tbsp of lard on medium-low heat.
16. Once sizzling, place gnocchi into the pan, allowing to brown about 5 minutes on each side.
17. Remove gnocchi from the pan and place on the parchment lined sheet to soak up any excess oil.
18. Repeat with remaining gnocchi, adding more lard to the pan as needed to prevent sticking.
19. Once all are finished, place sheet in a oven set to warm while you make the bolognese.
20. Empty the pot once used for boiling water, and place the bison, oregano, 1 tsp sage, 1 tsp salt, and 1 tsp garlic in it until the meat is cooked through.
21. Once browned, scoop meat into desired serving bowl and in the warmed oven.
22. In the same pot, place cranberries and water or broth.
23. Turn the heat to medium-high, letting the liquid to come to a simmer.
24. Allow cranberries to cook down for 10-15 minutes, until a thick sauce has formed.
25. Add cooked meat back into the pot, turn the heat to low, and thoroughly mix with the cranberry sauce.
26. Remove gnocchi from oven and serve with the warmed bolognese sauce.
27. Top with freshly chopped sage leaves and enjoy!